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 Yew at The Four Seasons where we had the opportunity to enjoy a couple of cocktails in the Prime Minister Suite.
Beets by YEW
1oz Beet Cazadores Blanco Tequila
0.5oz Mezcal
0.5oz Yellow Chartreuse
1oz Lime Juice
0.75oz Jalapeño Agave Syrup
Tajin Spice Rim
Combine all ingredients except Tajin in a shaker and shake vigorously. Fine strain into an old fashioned glass rimmed with Tajin spice over fresh ice. Garnish with fresh basil & dehydrated fruit.
Dead Or Alive
Absinthe Rinse
0.75oz Aquavit
0.75oz Dry Curaçao
0.75oz Lillet Blanc
0.75oz Lemon
0.25oz Simple Syrup
1oz Passionfruit Kombucha
Combine all ingredients except absinthe and kombucha in a shaker and shake vigorously. Fine strain into an absinthe-rinsed chilled coupe. Add Kombucha and garnish with 1 brandied cherry.
