3. Basalt Wine + Salumeria
It’s another Tequila Sunrise. But this one won’t
leave you with that “hollow feelin’” and a banging
headache, which inevitably come after consuming
too much grenadine made with artificial flavouring.
“I detest the grenadine product that most bars use,”
says Bar Manager Kevin Broderick. The Basalt
version of this typically sickly sweet red syrup is
house-made with tart pomegranate juice.
Broderick freezes his rarefied grenadine into large,
globular ice cubes that slowly melt into freshly
squeezed orange juice mixed with smoky mescal (in
place of tequila). The gently hazy sunrise effect gets
better with time, encouraging you to sip the cocktail
rather than slam it.
Pair the cocktail with a side of classic rock — or
a Lemon Drop shooter. Broderick also makes a
grown-up (vanilla-infused) version of the candied
6. Bearfoot Bistro
SEX MONSTERS ON THE BEACH
It was spring break, 1987, in Fort Lauderdale, Fla.
Peach schnapps had just been introduced to the
American market. A savvy distributor devised a
contest that would pay a bonus to the bartender
with the highest sales. A young bartender named
Ted Pizio, who worked at Confetti’s nightclub,
mixed the schnapps with vodka, orange juice and
grenadine — and called it Sex on the Beach.
“Or so the story goes,” says Scott Barber, head
bartender at Bearfoot Bistro, who has an affinity for
the cocktail given that he was born in 1987 (though
not conceived on spring break).
His modern variation combines coconut rum,
peach purée, freshly squeezed lime, cognac-infused
cherries and a splash of fizzy, calorie-free Monster
Energy Ultra Sunrise. It smells like suntan lotion
and tastes creamy, yet bright. We only wish he had
called it Sex in the Snow.
5. Cure Lounge and Patio
at Nita Lake Lodge
CORN-MUDDLED PINA COLADA
Sure, the Pina Colada might have been created in
19th century Puerto Rico, but the frothy coconut
cocktail didn’t become popularized until Rupert
Holmes’s cheesy single (“If you like Pina Coladas,
and getting caught in the rain … ”) shot up the
Billboard charts in 1979.
Bar Manager Rhiannon Csordas gives the ultimate
paper-umbrella drink a decidedly non-beachy,
farm-to-bar makeover with dried corn on the cob
muddled in chocolate bitters.
Shaken like crazy with pineapple juice, lime and
Earl Grey tea-infused bourbon, this left-field Pina
Colada has a familiar creaminess, but also a curious
kick that tastes nothing like “a worn-out recording of
a favourite song.”
4. Mallard Lounge at Fairmont Chateau Whistler
VANCOUVER ISLAND ICED TEA
Long Island Iced Tea is a notoriously lethal drink that traditionally includes many dubious parts: five hard
liquors, cheap sour mix to make all that booze palatable and a splash of cola for colour. Rarely, however, does
the recipe call for any actual tea — until now.
The Vancouver Island Iced Tea, a refined variation of the college-dorm-crawl classic, acquires a genteel floral
sweetness from simple syrup steeped with the Fairmont’s signature Vanilla Orchid Tea. Add a few tannic
drops of house-made cherry bitters, freshly squeezed lemon juice and a finishing splash of Fentiman’s ginger-infused Curiosity Cola (poured tableside), and those two solid ounces of mixed spirits — including local
Victoria Gin from Vancouver Island — still go down dangerously easy.
“But with a modern twist,” says bartender Ansel Pereira. And a lot more class.