Celebrating the rebirth of cocktail culture, The Harmony Arts Festival in West Vancouver added a spectacular new event into the mix, a Mixology Night on the Pier. This exciting new culinary event featured 8 of the city’s top bartenders, along with catered food from Bon Vivant and more on a beautiful summer along Ambleside Pier!
One of my favourite cocktails of the evening and the 1st place winner of the most creative cocktail was by Jayton Paul of Nightingale Restaurant who created the Fir Trade cocktail made with 86 co. Ford’s Dry Gin, Cherry shrub, Fino Sherry, peach bitters, ginger beer.
Some of the other creations that I loved were
Bartender Sabrine Dhaliwal of UVA Vancouver made the Sockdollager with Belvedere vodka cocktail with peach puree, lavender syrup, lemon juice, Lem-Merrakech Bitters, soda water and edible flowers.
Bartender Robyn Gray of Prohibition made the Garden Terrace Margarita with Patron Tequila, lime juice, agave syrup, topped with strawberry foam.
Bartender Shea Hogan of the Shameful Tiki Room made the Hart of Gold with Lemon Hart & Son Blackpool & 151, Cointreau, lemon juice, vanilla syrup, Angostura, Edible orchid (garnish).
Bartender Olivia Povarchook of Juniper made the the Yé-Yé Girl with Aperol, Cocchi Americano, Prosecco, Honey, Grapefruit Juice and lemon.
Bartender Alex Black of Nightingale Restaurant made the Fogo e Paixão with Novo Fogo Barrel Aged Cachaca, Scrappy’s Firewater, BG Reynold’s Passion Fruit Syrup, Lime Juice.
Bartender Kate Ingram of L’Abattoir made the Kick Safe with Jack Daniel’s Old No.7, Strawberry & Cardamom Shrub, Lime Juice and Bittered Sling Clingstone Peach Bitters.
Bartender Grant Sceney of the Fairmont Pacific Rim Hotel made the Apparition of Purity with Tanqueray 10 infused with pear green tea, Sweet Vermouth, Beet juice, Radish Gastrique, Yuzu juice.
The unique and fun cocktails along with tasty eats made for another beautiful evening on the pier during the annual Harmony Arts Festival in West Vancouver and this is an event I am looking forward to attending next year.
By: Richard Wolak