Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
On the Rise: Adhere To’s Puffer Jackets Are Designed With the Future in Mind
Make your own Vulcan: “God of Fire” from Boulevard Kitchen + Oyster Bar.
Last night’s Gin-A-Palooza in Gastown was tense. The annual 14-day gin festival culminated in a cocktail competition in which 10 mixologists courted hundreds of guests in order to gain high scores on the peoples’ choice ballots—yes, scores increased at the same rate as gin consumption—before serving up their featured cocktail for the panel of experts. After hours of tasting, that panel—consisting of Jonathan Chovancek of Café Medina and Bittered Sling; Dante Concepcion of Gin-A-Palooza; and Grant Stevely of The Dubh Glas Distillery & Noteworthy Gin—declared Justin Taylor of Boulevard Kitchen + Oyster Bar to be the overall winner.Show us your attempt at making Taylor’s winning cocktail by tagging @vanmag_com on Instagram or Twitter. Vulcan “God of Fire” Justin has kindly modified this recipe for the cocktail enthusiast to enjoy at home (read: you don’t have to light several fires). In his original award-winning competition cocktail, Taylor adds the smokey element by adding smoke from alder wood infused with Bittered Sling’s Moondog Bitters to the cocktail and finishes it with a beetroot powder-infused Moondog Bitters ice sphere. INGREDIENTS 1.5 oz Noteworthy Gin0.5 apricot liqueur0.5 oz vanilla bean-infused orange juice concentrate (fresh squeezed and reduced)0.5 oz lavender and earl grey-infused passionfruit juice3 dashes Bittered Sling Moondog Bitters1.0 oz Fentimans Tonic METHODIn a cocktail shaker, combine all ingredients except tonic. Add ice and shake vigorously. Strain over fresh ice into an Old Fashioned glass rimmed with cinnamon sugar and allspice. Top with a splash of Fentimans Tonic. Photos from last night’s Gin-A-Palooza:
Slideshow credit: Jenni Elliott