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As everyone knows, cocktails make a good party even better 鈥� and this also applies to .
鈥淚t just adds more of what 麻豆传媒映画excels at,鈥� says Lucas Pavan, coordinator of the annual festival. 鈥淒ine Out is not just about food and wine. It鈥檚 your whole culinary experience.鈥�
This year鈥檚 15th edition kicks off Jan. 20 and continues through Feb. 4, with a whopping 284 restaurants offering three-course prix-fixe meals for $20, $30 or $40 鈥� many with BC VQA wine pairings at an additional cost.
The festival was originally designed to generate business for the city鈥檚 dining establishments during the January doldrums. But it has become so much more than that, and cocktails are an important part of its evolution. 鈥淭he vision is a self-sustaining festival that is recognized around the globe as one of those must-attend culinary [events],鈥� says Pavan. 鈥淎nd having people like Sabrine and Lauren, it just escalates Dine Out even further.鈥�
Pavin is referring to Sabrine Dhaliwal and Lauren Mote, two of Vancouver鈥檚 most acclaimed cocktail wizards. This year, Dhaliwal, bar manager at Uva Wine & Cocktail Bar, is offering three-course cocktail-paired dinners. 鈥淚t鈥檚 a fun way of dining 鈥� food and cocktails. It鈥檚 something that has gained a lot of momentum in the city,鈥� says Dhaliwal. 鈥淧eople are excited to try new things. We鈥檙e not trying to replace the glass of wine at dinner, but simply adding to the Rolodex for our guests鈥� palates.鈥澨�
Most of Dine Out鈥檚 cocktail programming is in the hands of Mote, co-proprietor of Bittered Sling bitters; cocktail consultant to, among others, Yew Seafood + Bar at the Four Seasons; and winner of the 2015 Diageo World Class Canada bartending competition. Over the next 17 days, she鈥檒l be offering master classes in cognac, tequila, bitters and whisky. But first, she鈥檚 kicking things off with the best excuse to enjoy a wee dram: a pair of Robbie Burns dinners on Jan. 24 and 25 at the Four Seasons.
In 2015 鈥� the first year Mote and her partner, chef Jonathan Chovancek, offered the dinner 鈥� it was named that year鈥檚 best Dine Out event. 鈥淟ast year, it sold out in four hours,鈥� says Mote. 鈥淚t鈥檚 always been really fun. It鈥檚 a really whimsical look at Robbie Burns. Jonathan is really playful about it, with interesting food that is West Coast-inspired, but without any haggis.鈥�
This year, the event will be a cocktail/culinary collaboration: Chovancek and Mote will be joined by Charles Joly, the Chicago-based winner of the 2014 Diageo competition, as well as Weimar Gomez, the new executive chef at Four Seasons Vancouver. 鈥淭here鈥檚 always a master class at the beginning, and Jonathan will do a tasting plate based on the tasting notes of all the single malts,鈥� says Mote. 鈥淭he dinner itself will be paired with cocktails, just as we always do at our Bittered Sling pop-ups. We鈥檙e going all-out. It will be over-the-top and just awesome and cool.鈥�
Mote鈥檚 master classes also feature a tutored tasting of the theme spirit, as well as cocktails, food, a recipe booklet and a gift pack of Bittered Sling bitters. The master classes are designed for consumers who want to learn more about spirits and cocktails 鈥� approachable enough for novices, but still interesting enough for those who know their way around a shaker. 鈥淗er master classes are brilliant because you鈥檙e right at the bar and you get up-close and personal,鈥� says Pavan.
Book your table before it鈥檚 too late. For full info, visit .
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Recipe: Duke of Kildalton
This cocktail, created by Lauren Mote, celebrates the region of Kildalton, on the Scottish isle of Islay, home to the elegant but powerfully smoky Lagavulin 16-year single-malt whisky.
鈥� 1 oz (30 mL) Lagavulin 16 Year Old Islay Single Malt
鈥� 陆 oz (15 mL) green Chartreuse
鈥� 3/4 oz (22 mL) sage syrup (recipe below)
鈥� 3/4 oz (22 mL) lemon juice
鈥� 2 dashes Bittered Sling Western Haskap bitters
鈥� Ginger beer (preferably Grace or Fentimans)
Place all ingredients (except ginger beer) in a cocktail shaker with ice, and shake well. Strain over fresh ice in a tall Collins glass. Top with ginger beer, then swizzle gently to combine. If desires, garnish with a bouquet of fresh winter herbs (rosemary, thyme, mint and sage), tied together with butcher twine. Serves 1.
Sage Syrup
鈥� 1 1/2 cups (375 mL) hot water at 140掳F (60掳C)
鈥� 1 陆 cups (375 mL) white sugar
鈥� 3/8 oz (10 g) dried sage tea leaves, about 2 tbsp (30 mL)
Pour the hot water over the tea and steep at room temperature for 30 minutes. Add the sugar and stir to dissolve. Remove the herbs and store in a clean bottle in the fridge for up to 7 days. Makes about 2 cups (500 mL).
