I’m a big fan of hotel bars, both at home and abroad. There’s a certain romanticism to sipping a cocktail among wandering strangers. Some of my favourite bars in Vancouver are housed in local hotels. For the length of time it takes to sip an Old Fashioned, I’m transported outside of my city to a world of travelers sitting down for a business meeting or debriefing a full day of sightseeing. And when I’m on the road, I love being the traveler myself, sidling up to the lobby bar for happy hour while I pour over a long wish list of restaurants I want to hit up before my trip comes to an end.
So I thought I’d take you on a little tour of some of my favourite hotel bars locally. And to spice it up just a bit, I decided I’d take these cocktails to the next level (literally) and see what kind of views these hotels have to offer. This week we’re heading to Market by Jean Georges at The Shangri-La where we had the opportunity to enjoy a couple of Province-inspired cocktails on the 11th floor.
Matricaria Ingredients:
1 ½ oz O5 Rare Tea Chamomile-infused de Vine Genever Gin*
¾ oz Rose Syrup**
2 oz Grapefruit Juice
½ oz freshly squeezed lime juice
Pink Grapefruit and Dill (Garnish)
Combine all ingredients into a shaker. Shake and double strain in an highball glass full of ice. Garnish with pink grapefruit zest and sprig of dill.
*Chamomile-Infused Genever Gin:
7g O5 Rare Tea Chamomile
1 bottle de Vine Genever Gin
Method: In a jar, add Chamomile to the Genever and let it infuse for 24 hours. Strain and bottle.
**Rose Syrup Method:
400 ml Simple Syrup
100 ml Rose Hydrosol
Method: Mix and bottle
The Summerfield Buzz
½ oz de Vine Honey Shine
¾ oz Lavender and Rose Syrup*
½ oz Lemon Juice, Freshly Squeezed
¾ oz Pollen-Infused Water
Egg White
Lavender Stem (Garnish)
Dry shake, shake with ice and double strain into a coupe glass. Garnish with pollen and a lavender stem.
*Lavender & Rose Syrup:
1 ½ Tbsp Premium Lavender
3g Chamomile
1 ½ Tbsp Rosebuds
500g Sugar
500g Water
1 Pinch Salt
Combine ingredients in a pot. Heat on low and stir to dissolve sugar. Once dissolved, turn off heat and leave to cool for about 2 hours. Double strain and bottle.
