At one of downtown Vancouver’s celebrated farm-to-table restaurants, Royal Dinette, bar manager Kaitlyn Stewart plays with kitchen ingredients and techniques in her cocktails. The Black Betty intrigues with its dark depths and dehydrated beetroot-sugar garnish dusted across a layer of egg white.
Cocktail of the week: Mezcalita When asked which cocktail to serve, if he could serve only one, Ted Dako would serve “Mezcalita”. It’s a Mexican twist on his personal favorite - Mai Tai, served with his favorite spirit of all time “Ocho blanco tequila”.
Matcha Mint Julep cocktail teaspoons matcha (food grade is fine) cup cool water cup lightly packed fresh spearmint leaves, plus a few sprigs for garnish 2 tablespoons organic blonde cane sugar tablespoons fresh lemon juice cup bourbon whiskey