Posted in Joyce, Recipe, Drinks, Cocktails, Beverage, Wine, tagged recipe, Cocktail, New York Sour, Inniskillin, Jameson Whiskey on January 26, 2023| Leave a Comment »
So over the holidays Mr. got into cocktail making and we’re looking up recipes online to try. The tricky thing is, we don’t have a lot of ingredients readily available and we also don’t want to stock up a lot of liqueurs, syrups or bitters and clog up the shelves. Then I was given this New York Sour recipe and with some modifications, it’s just the perfect drink for us to make at home.
Posted in Cocktails, Dinner, Hang-Out with Friends, Joyce, Late night, Latin American, Neighbourhood Gem, Restaurants, Tapas, Vancouver, tagged 100 mile diet, Cocktails, Cuban, eat local, Mount Pleasant, Tocador, Zero Food Waste on November 12, 2019| Leave a Comment »
Cuban inspired restaurant in Vancouver? You don’t see many of them around, but there’s one right in Mount Pleasant. Tocador opened just last year and it’s all about the cocktail menu and share plates. I actually had the pleasure to interview one of its co-owners, Guy, a few years ago. This time, I was invited to sample the menu at Tocador.
First of all, let’s talk about its cocktail menu. It’s two pages long! One page is full of the classics, such as Negroni, Mojito, Hot Buttered Rum, Manhattan and Mai Tai. The other, is a list of original cocktails created by the team at Tocador. The two owners both started out as a bartender so it only makes sense that they pay a lot of attention to the cocktail menu. They infuse a lot of their liquors so you would see something like mango butter infused rum, red bell pepper infused mezcal and paprika infused tequila.
The Escocesa, for example, uses beet infused Dewars scotch.
Posted in Baked Goods, Canadian, Cheese, Cocktails, Dinner, Fine dining, Food Bloggers, Joyce, Meat, Patio, Restaurants, Seafood, Sustainable, Vancouver, West Coast, Yaletown, tagged Burrata, charcuterie, Cocktails, cookies, Ebi Mayo, halibut, lamb shank, Mac & Cheese, prosciutto, scallops, West Oak, Yaletown on July 17, 2018| 1 Comment »
West Oak recently celebrated its 5th anniversary in the Yaletown neighbourhood. As a follow-up, Areta, Alice (Double A!) and I were invited to a hosted dinner at the restaurant. I’ve been here a couple of times beforehand, one of which was an evening out with a few of my girlfriends a few years ago.
Disclosure: This meal was provided to me complimentary of the restaurant. However, the views and opinions are my own.
We got a sneak peek of some of their new cocktails (from left):
The Aperol Spritzer Mimosa is their new take on the classic brunch cocktail. This is available only during brunch, but the restaurant made one for us to try. Aperol, prosecco, fresh juice (orange, grapefruit, etc.) — it was juicy, citrusy, fizzy, refreshing. Great for a patio brunch. There’s no reason a mimosa fan wouldn’t enjoy this.
Tiffany Blue could become a local IG sensation. The Ciroc Apple came through and gave it some tartness, almost face puckering. You can really taste the apple here. The addition of edible silver makes it sparkle like a precious piece of jewelry.
The last cocktail, at the time this was written, hasn’t been named. It just had a nickname “Green Thumb“. It had gin, elderflower liquer, basil, cucumber. It reminded me a bit of mojito – it’s light and crisp, and herbaceous.
Then, we dove into dinner, with a couple of appies to share. (more…)
Posted in Beverage, Cocktails, Culinary Events, Drinks, Food Bloggers, Joyce, Meat, News, Vancouver, tagged Andrea Civettini, Aubrey Pingitore, Cocktail, Cocktail Competition, Cocktails, David Robertson, Event, Fermentation, Fun, Jesse Hochhausen, liquid nitrogen, Michael Chan, Science, Science of Cocktails, Science World, Science World Class Field Trip Bursary, smoked, Sous vide on February 26, 2018| Leave a Comment »
Earlier this month, as media, I was invited to attend the 3rd annual Science of Cocktails event at the Science World. It was the perfect venue as the Science World was transformed into a giant lab where drinks were changing from blue to pink, bananas being sous vide in honey, popcorn was frozen with liquid nitrogen, a “toothpaste” palate cleanser, smoking herbs, vaporized gin & tonic, fermentation, a sniffing station, foodies pulling themselves up a lift… the list goes on!
Posted in Cocktails, Drinks, Interviews, Joyce, Recipe, tagged Bartender, Bartending, Brice Peressini, Cocktail, Interview, MADE WITH LOVE Competition, MadeWithLove, Parq Vancouver Casino on September 19, 2017| Leave a Comment »
Brice Peressini (Photo by Sebastian Chuffer)
Born in BC, Brice Peressini spent most of his life in Alberta. He came back a year ago to establish himself in beautiful Vancouver to pursue new challenges and seek new experiences. Bartending entered his life as a temporary situation, but he fell in love with the combination of social interaction and creative license. Brice is the ambassador for this year’s MADE WITH LOVE Competition and will work very soon for the new Parq Vancouver Casino. I had the opportunity to ask him about the bar scene in Vancouver.
We have some of the best and most innovative bartenders plying their trade right here in Vancouver and getting recognition internationally. We have fresh ingredients, innovative minds, sexy spaces, and fun environments. There is everything from craft beer brewpubs, to dark and sexy cocktail speakeasies. Truly something for everyone here.
Depends on what they’re feeling in the mood for.
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