Outstanding few days with @glendaloughdistillery makers in County Wicklow exploring the authentic roots of their outstanding gin and whiskey šøš„šøš„ Finally met the #famousincanada Geraldine Kavanaugh from @wicklowwild šøš„š¼ššŖ»
Loved the āExtreme Aviationā at the post 50 Best Bars Bartenders Feast pop-up at Bagheera, with Shinjiās, Tokyo Confidential and Bulgari Bar. Oh, and Felix Cartal
Truly exceptional agave masterclass courtesy of Altos tequila and The Flamingo Room, with Dre Masso, Megs Miller and cocktails by Daphnee Vary Deshaies.
Tasted through the Altos lineup, plus exceptional small-batch Bacanora, Raicilla, Sotol plus a funky a cuero-fermented.šš¼šš»
Rare opportunity in the quiet eye of the pre-North Americaās 50 Best Bars storm: the Waldorf Hotel Tiki Bar ā usually only used for private functions ā open to the public for 2 nights only! Sip a Mai Tai (or a LIIT) and soak in the 1940s vibes š“š¹š
Super-flavourful cocktails by Tara Davies to match the fresh, punchy, super-bright modern Cambodian food at Touk
Slek: herb-oiled Martini with tomato water and green mango skin
Kampot: Boulevardier-ish riff of rye, Averna, brown butter, Kampot peppercorn
The chefās tasting menu starts with impeccable snax like oysters in Koh Kong sauce ā¦ must-tastes include the pull-apart pain au lait with cured egg-yolk butter and a divine Borbor rice porridge with Kampot pepper foam and buried treasure: spot prawn and squid š
Another shiny new reason Vancouverās Chinatown is a hot dining/nightlife spot: airy, leafy UCHU (from the Suyo team), a seafood spot with Peruvian-ish influences from Nikkei and Chifa cuisine (and a fab pastry kitchen/cocktail lab turning out treasures!)
UCHU Martini, vesper vibes with savoury tangy leche de
El Capitan, pisco/punt e mes and mandarin
ā¦ and a menu full of ceviche, tiradito and piqueos frios, like this inventive tuna and crab causa, a visual play on sushi with its nori-wrapped potato.
Thought you were just going out for drinks? Youāre experiencing BCās microclimates with Botanist Barās stunning new menu š
Under the Sea: Sheringham Gin + Akvavit, distillation of š„ dill + fennel, minerals
Forbidden Fruit: š + šbrandies, Benedictine, hibiscus
Kinopio: Rum + mezcal with a š„š« + matsutake distillate, lemon foam and side of coniferous tonic for trading sips
Yup, itās still rainingā¦ and the Sakura-cloud-topped Raincouver is still on the menu!
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