There is something so warm and cozy about fall. With the arrival of brisk, sunny days, it’s the perfect time to settle in with a glass of something rich and inviting. This issue, we’re all about spirits. Along with an array of fabulous fall-inspired cocktails, we feature bourbon, Scotch and other dark spirits, all perfect pours to sip on as the season turns. We offer classic, comforting recipes with the everyday meal in mind, and menus perfect for entertaining. So, pull out your favourite sweater, curl up with a glass of something delicious and embrace the beauty of fall. With the many spirited articles featured here and the highly anticipated Premium Spirit Release just around the corner, you’re sure to fall for spirits this season!
Free
Summer, Simplified
SUMMER 2026 Summer, Simplified
Editor’s Note The best summers growing up were the ones when you could wander free: long, sun-soaked days without schedules or plans, a blank canvas filled with endless possibility. This issue is all about capturing that feeling and keeping things simple. Let go of expectations and embrace the kind of days that unfold effortlessly. Think sun-kissed afternoons, impromptu poolside gatherings, and effortless conversations that linger long after the sun sets. We’ve brought you easy, no-fuss recipes, quick-to-mix cocktails and relaxed entertaining ideas that let you spend less time prepping and more time living in the moment. Because in a time when everything feels overcomplicated, summers are best served simplified.
FROM THE COVER
1800 Blanco Tequila $44.99 Mexico 869479 1800 Blanco follows the original formula created in 1800. It is crisp and clean on the palate, with flavours of lime, agave and a touch of pepper.
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Contributors This Issue
JERAMIE ADAMS Jeramie Adams transitioned to food styling and recipe development after spending 25 years as a restaurant chef from Montreal to Vancouver, with a few stops in between. A passionate traveller and even more passionate diner, he loves connecting the dots between cuisines and infusing classic dishes with a contemporary flair. Follow his journey @cheffin_eh.
JAMES NEVISON James Nevison is an award-winning writer,
CHARLENE ROOKE Charlene Rooke is a Vancouver-based drinks writer and a spirits educator for the Wine & Spirit Education Trust (WSET), the Scotch Malt Whisky Society and other local tastings and events. She’s the Academy Chair, Canada West, for the World’s 50 Best Bars. Find her work at
DAVID WOLOWIDNYK David Wolowidnyk is a Certified Specialist of Spirits and a founder of the Canadian Professional Bartenders Association. He is accredited nationally and globally, holding titles such as “World’s Most Imaginative Bartender” (Bombay Sapphire), “Canada’s Best Mixologist” (Grey Goose) and “Bartender of the Year” ( Vancouver Magazine ). David is an influential veteran in Canada’s cocktail culture.
CATHERINE DUNWOODY Catherine Dunwoody is a lifestyle writer and editor with a focus on spirits, wine, food, travel and entertaining. She’s contributed to Food Network, the Vancouver Sun , HGTV, The Georgia Straight , WestCoast Food, BC Living, Vita and Porter Airlines magazine. Often told she puts the “style” in lifestyle content, you can follow her on Instagram @cathdun.
DAENNA VAN MULLIGEN Daenna Van Mulligen is an experienced wine writer, speaker and judge who splits her time between Vancouver and Vancouver Island. Her website WineDiva. ca was launched in 2004, and WineScores.ca in 2008. A published author and dog-training enthusiast, Daenna has spent much of her life travelling the world. She has written for taste for more than 15 years.
judge and educator based in Vancouver, Canada. He has been the wine columnist for The Province newspaper since 2002, and taste contributor since 2006. James remains widely known for his fun and accessible,
bestselling annual wine guide Had a Glass: Top 100 Wines under $20 .
charlenerooke.com and @_packlight.
LAWREN MONETA Lawren Moneta is an award-winning food stylist, classically trained chef and recipe developer. After honing her craft in kitchens and photo studios around the world, she is now the owner of a bespoke food media company, where she brings artful, mouth-watering visuals to life for print and video. Find her @lawrenmoneta.
REECE SIMS Reece Sims, founder of SIP Spirits, is an entrepreneur, educator and writer specializing in drink trends, flavour pairings and sensory marketing. A former award- winning bartender and top sales manager, she created Flavor Camp™ to teach consumers and bartenders a universal language for tasting spirits and honing sensory skills. Connect with her @reecesims.
JORY DAVIES Jory Davies is a Vancouver- based mixologist and founder of Eucalyptus Cocktails, a high-end private event bar service. Coming from a family of chefs, he has had a lifelong passion for recipe development and creating elevated experiences. With the firm belief that making cocktails shouldn’t be intimidating, he started JoryProof, a social media channel teaching cocktail recipes and methods for viewers to follow along at home.
MAX CURZON-PRICE Max Curzon-Price is a Michelin award–winning bartender and co-owner of SUYO Modern Peruvian on Main Street. His drinks often use more abstract ingredients, pushing his guests to explore outside the boundary of typical cocktail expectations. He can be found online @ink.and.drink.
OLIVIA HORRELL Olivia Horrell is a food stylist with years of experience feeding people in bakeries and professional kitchens across Vancouver. Raised in a family that loved food, nourishing others is innate to her. She brings a thoughtful, ingredient-driven approach to creating beautiful food for video and print, with a focus on highlighting local farmers and producers. Find her @livhorrell.
The Team
EDITOR-IN-CHIEF CONNIE HUI HEAD OF BRAND STRATEGY CAMI TORGERSON
Prices are subject to change without notice. In the event of any error or omission published in this magazine, the product description and display price in the liquor store will prevail. Products in this publication will be available as of June 2026, unless otherwise noted. Quantities may be limited. Items with very limited quantities are distributed only to Signature BCLIQUOR stores. Visit bcliquorstores.com to locate any products sold at BCLIQUOR stores and for up-to-date pricing information. Prices do not reflect sales and do not include taxes or container deposit. Vintages may vary.
taste magazine is a publication of BCLIQUOR TM . To inquire about advertising opportunities, please contact The taste team at taste.magazine@bcliquorstores.com taste magazine BCLIQUOR 3383 Gilmore Way, Burnaby, BC V5G 4S1 taste.magazine@bcliquorstores.com
CREATIVE DIRECTOR/MANAGING EDITOR SUSIE KNIGHT CREATIVE OPERATIONS MANAGER VICTORY OMORUYI GRAPHIC DESIGNERS LYDIA DEL BIANCO, RAISA HASANEN DIGITAL IMAGING SPECIALIST DIANE SMALLWOOD MARKETING PRODUCT SPECIALIST DAEWHAN LIM CONTENT & PRODUCTION SPECIALIST GABRIELLA CIRELLI CONTENT & PRODUCTION COORDINATOR CAROL RIEDEL MENSING
taste magazine is printed on 10 percent recycled paper using vegetable-based ink.
PHOTOGRAPHY PICNIC CREATIVE PRINTER MITCHELL PRESS EDITORS WEST COAST EDITORIAL ASSOCIATES
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Contents
SPECIAL FEATURES 6 Kickoff Cocktails:
Score first with BCLIQUOR Celebrate the winning goal with cocktail recipes straight from the stadium!
20 Cocktail of the Month: June Featuring the Whisky Sour. 44 Cocktail of the Month: July Featuring the Spritz. 74 Pride Pops (Online Exclusive Recipes)
Celebrate Pride with these spirited icy treats.
76 Cocktail of the Month: August Featuring the Margarita.
For recipes, go to bcliquorstores.com /recipe-search.
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REGULAR FEATURES 18 NEW
EAT, DRINK & ENTERTAIN 8 Upgrade Your Chip Game Take your favourite chips to the next level. 14 Hybrid Highballs These cocktails blur the line between cocktail and refreshment. 47 Takeout & Beer For lazy summer days, when cooking is off the menu. 52 Vacation Vibes Transport your senses with these blended cocktails.
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The latest flavours of the season are here. 41 Product Consultant’s Choice Our experts share their favourites. 42 Pre-Mixed, Drink-Ready Try the latest offerings at BCL. 70 Only@BCL Discover our exclusive selections. 72 Inside the Glass Featuring the Daisy.
56 Poolside Snacks
Simple appies made for outdoor lounging.
91 BCLIQUOR Events 93 Taste Test Kitchen
81 Make-Ahead
95 Recipe Index 96 The Last Word
Freezer Martinis Batched up and ready to enjoy!
GET INSPIRED 51 Get Grilling
LOCALLY YOURS 24 Spotlight On: Superflux Seriously cool beers for the summer. 26 Coastal Cocktails Sips that celebrate the natural BC vibe. 30 Fired-Up Seafood Fire up the grill for local seafood. 36 Getting to Know:
Celebrate summer with wines made for the grill.
63 Grab & Go:
Patio-Perfect Pours Last-minute plans, no problem!
65 Plug & Play
Your guide to simple cocktail creations.
79 Provence Rosé
Kaitlyn Stewart Three cheers for her new book!
Enjoy these summer- friendly pink pours. 86 Father’s Day Favourites Gifting made easy with these thoughtful inspirations.
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Smirnoff No. 21 Vodka $24.99 Canada 67
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WITH
You’ll be the ultimate striker with these game day sips.
Casamigos Blanco Tequila $84.99 Mexico 438960
Salt, granulated sugar and orange zest, for rim (optional) lime wedge, for rim (optional) 1½ oz (45 ml) Casamigos Blanco or Reposado Tequila CASAMIGOS MARGARITA
¾ oz (22 ml) fresh lime juice ½ oz (15 ml) fresh orange juice ¼ oz (7.5 ml) agave nectar 1 lime wheel, for garnish
1½ oz (45 ml) Smirnoff No. 21 Vodka 4 oz (120 ml) lemonade 2 oz (60 ml) club soda 1 lemon or lime wheel, for garnish In a highball glass filled with ice, mix vodka, lemonade and club soda. Garnish with lemon or lime wheel. SMIRNOFF LEMON SODA
If rimming glass, on a small plate, mix equal parts salt, sugar and orange zest. Wet half the rim of an old-fashioned glass with lime wedge, then dip moistened rim into salt mixture and set glass aside. In a cocktail shaker, combine tequila, lime juice, orange juice and agave nectar. Add ice, shake vigorously and strain into glass. Add fresh ice and garnish with lime wheel.
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ingredient in recipe Fandango Mezcal $54.99 Mexico 77821
pairs with recipe Olé Cocktail Co. Pineapple $15.99 BC 663176 4 × 355 ml The combination of tequila and juicy pineapple in this cocktail pairs perfectly with Mexican fruit cups topped with Tajín and queso fresco.
Con Todo Crunch Serves 4 Smoky Guajillo Hot Sauce, make ahead, recipe follows ¼ cup + 1 tbsp (75 ml) Tajín seasoning, divided ¼
Smoky Guajillo Hot Sauce Makes 1¾ cups (430 ml)
cucumber, sliced into ⅛-in (0.3 cm) half moons
guajillo chilies or 2 canned chipotles in adobo sauce water (boiling if using guajillos)
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Ataulfo mango, sliced about same size as cucumbers
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1 cup (250 ml) 1 cup (250 ml) 4 tbsp (60 ml) 1 tbsp (15 ml) ½ tsp (2.5 ml) ½ tsp (2.5 ml)
sliced jicama, chayote squash or Asian pear (or more cucumber), sliced about same size as cucumbers bag thick-cut plain potato chips
1 cup (250 ml)
white vinegar
Fandango Mezcal, divided
granulated sugar smoked paprika
1 × 7 oz (200 g) ½ cup (125 ml)
crumbled queso fresco or feta
salt
lime wedges, to serve
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1. Remove stems and seeds from guajillo chilies and discard (if using chipotles, skip to step 2). Tear chilies into small pieces and place in a small bowl. Pour boiling water over chilies and let sit for 10 minutes. 2. In a small saucepan over medium-high heat, combine chilies and soaking water (or chipotles and 1 cup/250 ml plain water), vinegar, 2 tbsp (30 ml) mezcal, sugar, paprika and salt. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes, then remove from heat and let cool slightly. Make sure liquid is no longer hot, as blending hot liquids can be dangerous. 3. Transfer cooled mixture to a blender along with remaining 2 tbsp (30 ml) mezcal. Purée on high speed for 1 to 2 minutes, until very smooth. Cool and store in an airtight container in refrigerator for up to 2 months.
1. In a shallow saucer, pour about ¼-in (0.6 cm) Smoky Guajillo Hot Sauce. In a separate saucer, pour ¼ cup (60 ml) Tajín. Dip rim of a 14 to 16 oz (400 to 500 ml) cup into hot sauce, then into Tajín to coat. Repeat with 3 more cups. 2. In a mixing bowl, combine cucumbers, mangoes, jicama and remaining 1 tbsp (15 ml) Tajín. 3. In a separate mixing bowl, toss chips with about 3 tbsp (45 ml) Smoky Guajillo Hot Sauce until lightly coated. 4. Layer dressed chips, cucumber-mango mixture and queso fresco into prepared cups. Garnish each with a lime wedge and serve with more hot sauce on side. Alternatively, keep all components in separate dishes and let guests build their own snack.
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For more recipes, go to bcliquorstores.com /recipe-search .
RECIPES & FOOD STYLING BY JERAMIE ADAMS
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UPGRADE YOUR CHIP GAME
The Starting XO
Serves 4 to 6 ½ cup (125 ml)
Maple-Brandy Butter Makes about ½ cup (125 ml)
pecans, broken into large pieces
salt
¼ tsp (1 ml)
unsalted butter
1 tbsp (15 ml)
maple syrup
½ cup (125 ml) 4 tbsp (60 ml) ⅛ tsp (a pinch) ½ cup (125 ml)
bags thick-cut plain or honey Dijon potato chips
4 × 1¾ oz (50 g)
St-Rémy VSOP Brandy, divided
salt
brie, cut into ¼-in (0.6 cm) pieces Maple-Brandy Butter, make ahead, recipe follows apple slices and fig jam, to serve (optional)
5 oz (140 g)
butter
1. In a small saucepan over medium-high heat, combine maple syrup, 3 tbsp (45 ml) brandy and salt. Bring to a boil, then reduce heat and simmer until reduced by about half. Remove from heat and set aside. 2. In a separate saucepan over medium heat, melt butter. Cook until it begins to foam and brown, turning nutty, fragrant and a deep amber colour. Strain through a fine‑mesh sieve to remove solids. 3. Slowly pour strained brown butter into maple- brandy mixture, whisking to emulsify. Stir in remaining 1 tbsp (15 ml) brandy. Can be made a few hours ahead and stored at room temperature.
1. Preheat oven to 325 F (160 C). Line 2 baking sheets with parchment. 2. In a mixing bowl, combine pecans and salt. Melt butter, pour over pecans and toss to coat. Transfer pecans to a lined baking sheet and place in oven for 12 to 15 minutes, stirring halfway, until toasted and fragrant. Let cool to room temperature. Leave oven on. 3. When pecans are done cooking, spread chips in an even layer on second baking sheet and top with brie. Bake until brie just begins to melt, 3 to 5 minutes. Remove from oven, drizzle with about half the Maple-Brandy Butter and top with salted pecans. 4. Transfer to a serving dish (or place back into chip bags for an easy handheld option). Serve with remaining Maple- Brandy Butter, tart apple slices and fig jam, or whichever accoutrements you’d normally pair with baked brie.
ingredient in recipe St-Rémy VSOP Brandy $29.99 France 8888
pairs with recipe Kronenbourg 1664 Blanc $17.29 Canada 296812 6 × 330 ml Warm baked brie calls for the subtle tropical citrus, white peach and honeysuckle flavours of this timeless classic wheat beer.
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Hot-Honey Chip Shot Serves 4 to 6 1 × 7 oz (200 g) bag thick-cut plain potato chips 1 tsp (5 ml) vegetable oil 1 cup (250 ml) cup and char style pepperoni slices Hot Honey and Whisky Sauce, make ahead, recipe follows 1 tbsp (15 ml) toasted sesame seeds 1 tbsp (15 ml) grated Parmesan, plus more to serve Buttermilk Ranch, make ahead, recipe follows 1 small tomato, diced (optional) fresh basil leaves (optional) red pepper chili flakes, to serve Hot Honey and Whisky Sauce Makes ⅓ cup (80 ml) ⅓ cup (80 ml) liquid honey 1 tsp (5 ml) 1 tsp (5 ml) apple cider vinegar 2 tbsp (30 ml)
red pepper chili flakes
Forty Creek Honey Spiced Whisky
1. In a small saucepan over medium heat, combine ingredients and mix well. Bring to a boil, then turn off heat. Let sit on cooling burner for 15 minutes, then strain through a fine- mesh sieve. Can be made ahead and stored in an airtight container at room temperature for up to 5 days.
1. Place chips in a large mixing bowl. 2. In a non-stick pan over medium-high heat, warm oil. Add pepperoni and fry until they begin to curl and crisp at edges. Blot excess fat with a paper towel, then pour in Hot Honey and Whisky Sauce and stir to coat. 3. Pour mixture over chips and toss gently. Add sesame seeds and toss again. 4. Transfer to a serving plate and top with Parmesan, a drizzle of Buttermilk Ranch and diced tomatoes and a few fresh basil leaves, if using. Serve with remaining Buttermilk Ranch, more grated Parmesan and chili flakes on side for guests to add as they wish.
Buttermilk Ranch Makes 1½ cups (375 ml) ½ cup (125 ml)
buttermilk sour cream mayonnaise
½ cup (125 ml) ½ cup (125 ml) 2 tbsp (30 ml) 2 tbsp (30 ml)
chopped fresh dill chopped fresh chives
fresh lemon juice
1 tsp (5 ml) 1 tsp (5 ml)
onion powder garlic powder
½ tsp (2.5 ml)
Worcestershire sauce salt and freshly ground black pepper, to taste
1 dash
1. In a mixing bowl, combine all ingredients, whisk until smooth and adjust seasoning to taste. For best results, let sit, refrigerated, for at least 4 hours. Leftover sauce can be stored in an airtight container in refrigerator for up to 5 days.
ingredient in recipe Forty Creek Honey Spiced Whisky $28.49 Canada 655266
pairs with recipe Phillips Implosion Pilsner $16.99 BC Craft 723359 8 × 355 ml Clean, crisp and bright, Phillips Implosion Pilsner makes an ideal companion for savoury, sticky pepperoni simmered in hot honey.
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UPGRADE YOUR CHIP GAME
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RECIPES & COCKTAIL STYLING BY MAX CURZON-PRICE
blur the line between cocktail & refreshment
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Orchard Highball Boilermakers of amaro and cider are common in small towns throughout France and Andorra, but this magnificent combo of bitter and sweet seldom makes its way across the pond. For those who feel cider is too sweet, welcome to your new favourite cocktail.
1 oz (30 ml) Campari 4 oz (120 ml) Lonetree Dry Cider 1 olive and 1 orange twist, for garnish Chill Campari and cider in refrigerator and a highball glass in freezer for about 15 minutes. Combine cold ingredients in frosted glass and stir.
Garnish with olive and orange twist and serve.
Campari $32.99 Italy 277954 Lonetree Dry Cider $14.49 BC 168773 6 × 355 ml
Hive Mind The natural bitterness of both IPA and grapefruit is harmonic, as the citra hops often used in IPA perfectly mimic the juiciness of grapefruit. A touch of sweetness is all this combo needs to round it out perfectly.
3 oz (90 ml) Parallel 49 Trash Panda Hazy IPA 2 oz (60 ml) fresh grapefruit juice ½ oz (15 ml) Honey Syrup * 1 grapefruit twist, for garnish Chill IPA, grapefruit juice and Honey Syrup in refrigerator and a highball glass in freezer for about 15 minutes. Combine cold ingredients in frosted glass and stir. Garnish with grapefruit twist and serve.
Parallel 49 Trash Panda Hazy IPA
* 1:1 ratio of honey and hot water, stirred until well combined. Allow to cool before using. Store in refrigerator for up to 3 weeks.
$14.99 BC Craft 37080 6 × 355 ml
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NEW LOOK. SAME GREAT DRY TASTE.
ON SHELVES NOW.
MUST BE LEGAL DRINKING AGE.
HYBRID HIGHBALLS
Guinness Draught $14.99 Ireland 296244 4 × 440 ml 1800
Coconut Tequila $44.99 Mexico 243782
Black Sands
* For a light non-alcoholic version, use 5 oz (150 ml) Guinness Zero (264060) and 3 oz (90 ml) coconut water instead. without all the added sugar. 4 oz (120 ml) Guinness Draught * 1 oz (30 ml) 1800 Coconut Tequila Chill ingredients in refrigerator and a highball glass in freezer for about 15 minutes. Combine cold ingredients in frosted glass, stir and serve. It’s not every day that we reach for stout in July…until now. The natural toasted bitterness of the stout is a spectacular pairing for the tropical sweetness of coconut. They merge to become head-scratchingly complex, straying into piña colada creaminess
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The latest flavours of the season are here.
FAXE Premium King Can
Laylow Pinot Grigio $11.99 Canada 687622 Laylow tonight with this crisp, refreshing Pinot Grigio packed with flavour yet light. Only 80 calories and just 1 gram of sugar per serving.
$2.99 Canada 674328 568 ml This is an unapologetic lager made with premium malt and hops. It’s a beer for those who are born to be bold.
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Absolut Tabasco Vodka $28.99 Sweden 677631
La Coctelería Astilleros Salted Lime Margarita $16.99 BC 339873 4 × 355 ml Crafted with organic agave, tequila from Jalisco, and citrusy lime balanced with salt, it pairs perfectly with great friends and sunny afternoons.
Rupert’s Exceptional Canadian Whisky $39.99 Canada 286532 This whisky is crafted from Alberta barley and matured in sherry and ex bourbon barrels, delivering a decadent brown sugar and buttery vanilla finish.
Super Bock Original $11.79 Portugal 638257 4 × 500 ml Super Bock Original has earned 37 consecutive gold medals, a testament to its craft. It offers an impeccable balance of malty richness and delicate bitterness.
Two iconic brands come together to create a chili pepper-flavoured vodka. Perfect for making classics like a Caesar or a spicy lemonade.
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For more recipes, go to bcliquorstores.com /recipe-search.
Harlow Sour In this version of a whisky sour, amaretto complements the unique red fruit and barrel notes of Canadian whisky.
1½ oz (45 ml) Gibson’s Finest Rare 12-Year-Old Canadian Whisky ½ oz (15 ml) Disaronno Originale Amaretto ¾ oz (22 ml) fresh lemon juice ½ oz (15 ml) Simple Syrup * ½ oz (15 ml) egg whites 6 drops Angostura bitters, for garnish
In a cocktail shaker, combine whisky, amaretto, lemon juice, Simple Syrup and egg whites. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass. Add 6 drops of bitters on top in a semicircle, then cut through drops with a cocktail pick to make a trail of hearts.
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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JUNE Whisky Sour COCKTAIL of the month
Gibson’s Finest Rare 12-Year-Old Canadian Whisky $34.99 Canada 3558
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Celebrate the true beauty of BC with our Locally Yours section. Along with delicious recipes featuring local ingredients paired with BC wine, beer, spirits and refreshment beverages, we bring you local stories, spotlights and talents from the industry. Discover all that BC has to offer this season!
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Superflux Beginnings East Vancouver’s Superflux Beer Company burst onto the craft beer scene somewhat mysteriously in 2015, then known as Machine Ales. From contract brewing at Callister Brewing and then Strathcona Beer Company, Superflux has now secured their reputation and a permanent home on Clark Drive near East Hastings Street. Superflux Ethos President and co-founder Adam Henderson explains that he and co- founder Matt Kohlen have emphasized cool designs and fun names to set their beers apart: “Matt designed many of our initial labels, and his aesthetic set the tone for what many people expect from us. It’s a mix of slowly gathered inspiration, stream of consciousness and luck.” Love for the local brand Superflux remains strong, whether for the classic IPAs that helped put the brewery on the map or for their newer canned explorations.
EAST VANCOUVER, BRITISH COLUMBIA, CANADA
spotlight on
Superflux Beer Company
BY JAMES NEVISON
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“Superflux is Honest. Bold. Slightly overconfident. Silly. Tasty.”
Finding something original that hasn’t already been used for any other local or similar beers can be tricky, he adds. “It’s truly an unenviable task to name a new beer in 2026! But we still have fun trying.” Their process has bequeathed classics like Happyness IPA and Easy Tiger Pale Ale. It also points the way for the brewery’s push into lagers and other beer styles. Henderson is quick to add: “As always, we’ll have many new hop-forward products that will continue our innovation in IPAs and pale ales. …We also hope to open more physical venues.” Superflux in Five Words Asked to describe Superflux in five words, Henderson suggests: “Honest. Bold. Slightly overconfident. Silly. Tasty.” We’ll forgive him for the extra word since he’s also willing to suggest his personal summer food pairings with a couple of core Superflux beers, with the disclaimer they are based on “memories and not necessarily classic food pairings.”
Adam Henderson CO-FOUNDER AND PRESIDENT, SUPERFLUX BEER COMPANY
SUPERFLUX + SUMMER FOOD PAIRINGS
“Burgers or other grilled items. Something about classic West Coast IPA and a barbecue is just right to me.” Superflux Happyness IPA $17.49 BC Craft 30803 4 × 473 ml Citrus, pine and tropical fruit aromas kick off this classic West Coast IPA that transitions to a textural, easy-going finish with a lick of spicy bitterness. “An appetizer. This pale ale is not over-powering in any way. I think its lightness works well with citrus or acid, fish and salad. But it can stand up against fried food too.” Superflux Easy Tiger Pale Ale $16.49 BC Craft 149730 4 × 473 ml Packing a great flavour punch into a lower-ABV package, this engaging pale ale brings citrus and herbaceous tones before a smooth, fruity finish.
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RECIPES & COCKTAIL STYLING BY JORY DAVIES
COASTAL COCKTAILS
Midnight Current
Local BC blackberries bring a berry-forward, summery feel to this cocktail, complemented by the coastal essence of seaweed in the background. Fresh lemon juice brings balance to the sweet, savoury, complex flavour profile. 6 fresh blackberries, plus more to skewer for garnish 1½ oz (45 ml) Empress 1908 Indigo Gin In a cocktail shaker, muddle 6 blackberries for 3 seconds. Pierce a small cocktail skewer with a few more blackberries and set aside.
To shaker, add gin, Seaweed Syrup and lemon juice. Fill with ice and shake for 10 seconds. Fine strain into a short glass over fresh ice, garnish with seaweed sheet and blackberry skewer and serve.
¾ oz (22 ml) Seaweed Syrup * ¾ oz (22 ml) fresh lemon juice 1 dried seaweed snack sheet, for garnish
Empress 1908 Indigo Gin $54.99 BC Spirit 6968
* To make Seaweed Syrup, in a small saucepan over high heat, bring 2 cups (500 ml) granulated sugar and 2 cups (500 ml) water to a boil. Add 8 dried seaweed snack sheets, then reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and cool in refrigerator before using.
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Sea Glass
In this fresh and floral cocktail, cucumber and lime juice complement the herbal and botanical notes found in the local gin and Green Chartreuse. The local salt brings it right to the coast, reminiscent of ocean spray on a sunny day. 4 slices cucumber 1½ oz (45 ml) Sheringham Seaside Gin ½ oz (15 ml) Chartreuse Green
¾ oz (22 ml) Simple Syrup* ¾ oz (22 ml) fresh lime juice 1 pinch BC salt 1 cucumber ribbon, for garnish
In a cocktail shaker, muddle cucumber slices for 3 seconds. Add gin, Chartreuse, Simple Syrup, lime juice and salt. Fill with ice and shake for 10 seconds. Fine strain into a short glass over fresh ice, garnish with cucumber ribbon and serve.
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Sheringham Seaside Gin $49.99 BC Spirit 776724 Chartreuse Green $51.99 France 37333 375 ml
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COASTAL COCKTAILS
Summer Garden This savoury cocktail pulls its ingredients fresh from the garden. Each sip brings light and refreshing notes from the vibrant BC coast. 1 wedge BC bell pepper 1½ oz (45 ml) West Coast Spirits Vodka 4 leaves fresh basil
For more recipes, go to bcliquorstores.com /recipe-search.
In a cocktail shaker, muddle bell pepper wedge for 3 seconds. Add vodka, basil, garlic and salt. Fill with ice and shake for 10 seconds. Fine strain into a short glass over fresh ice, then top with Clamato juice and stir to incorporate. Insert bell pepper slice, celery stalk and basil for garnish, and serve.
1 slice BC garlic 1 pinch BC salt
4 oz (120 ml) Clamato juice 1 slice red bell pepper and ½ stalk celery, for garnish
West Coast Spirits Vodka $23.49 BC Spirit 258242
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SEAFOOD
RECIPES & FOOD STYLING BY LAWREN MONETA
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Cast Iron Wild Salmon with BC Peaches & Thyme
Serves 4 1½ to 2 lbs (680 to 900 g)
1. Preheat barbecue grill to medium, about 375 F (190 C). Place a 10- to 12-in (25 to 30 cm) cast iron skillet on grill grates to heat. 2. Pat salmon dry and brush with olive oil. Season evenly with salt and pepper. 3. Place salmon in hot skillet, skin-side down. Close barbecue lid and cook for 5 to 6 minutes. 4. Scatter peach wedges around salmon in pan. Close barbecue lid and cook for another 4 to 6 minutes, until peaches soften and salmon is nearly cooked through. 5. Carefully pour whisky into pan; it may flame up. Once any flames have gone out, scatter butter and thyme leaves into skillet. Close lid and cook for 1 to 2 minutes more, until salmon flakes easily and juices lightly glaze fruit. Add a splash of white wine vinegar and remove from heat. 6. Serve directly from skillet with sourdough to sop up all the lovely sauce.
skin-on wild salmon (1 large fillet or several portions)
olive oil
1 tbsp (15 ml)
kosher salt
¾ tsp (4 ml)
freshly ground black pepper
½ tsp (2.5 ml)
ripe BC peaches, sliced into wedges
2
Sanctuary Reserve Edition Single Malt Canadian Whisky
2 tbsp (30 ml)
unsalted butter, cut into small pieces
2 tbsp (30 ml)
fresh thyme leaves
1 tsp (5 ml)
splash white wine vinegar rustic sourdough, to serve
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ingredient in recipe Sanctuary Reserve Edition Single Malt Canadian Whisky $69.99 BC Spirits 669479
pairs with recipe Fern Walk Rosé $19.99 BC VQA 118094
For more recipes, go to bcliquorstores.com /recipe-search.
With notes of wild strawberry and a soft, creamy touch on the palate, this is the perfect wine to pair with wild salmon and British Columbia peaches.
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Halibut Packets with Preserved Lemon & Olives
Serves 4 4
halibut fillets (about 6 oz/170 g each) roughly chopped tomatoes mixed olives, pitted and roughly chopped
1. Preheat 1 side of barbecue grill to medium-high, about 400 F (200 C). Cut 4 large pieces of parchment into 20- to 25-in (50 to 63 cm) squares and 4 pieces of foil into slightly larger squares. 2. Place 1 halibut fillet in centre of each parchment square. Top evenly with tomatoes, olives, preserved lemon and garlic. Sprinkle with cumin, coriander, salt and pepper. Drizzle with wine and olive oil. Fold parchment into sealed packets, then wrap each tightly in foil. 3. Place packets directly on grill grates over side of barbecue that has not been turned on. Close lid and cook for 12 to 15 minutes, until fish flakes easily with a fork (carefully open 1 packet to check).
1 cup (250 ml)
½ cup (125 ml)
finely chopped preserved lemon cloves garlic, sliced
2 tbsp (30 ml)
2
ground cumin
½ tsp (2.5 ml)
ground coriander
½ tsp (2.5 ml)
kosher salt
½ tsp (2.5 ml)
freshly ground black pepper
¼ tsp (1 ml)
Inniskillin Winemaker’s Series Pinot Grigio
½ cup (125 ml)
extra-virgin olive oil fresh parsley or cilantro, chopped, for garnish lemon wedges, to serve cooked couscous, to serve (optional)
2 tbsp (30 ml)
4. Carefully open packets, garnish with herbs and serve with lemon wedges and couscous, if desired.
ingredient in recipe Inniskillin Winemaker’s Series Pinot Grigio $17.99 CIBC 374643 pairs with recipe Haywire Pinot Gris $22.99 BC VQA 562793
Haywire Pinot Gris showcases crisp British Columbia acidity and vibrant citrus flavours that pair wonderfully with halibut and preserved lemon.
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FIRED-UP SEAFOOD
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Tandoori Cod Skewers with Mango & Corn Salsa
Serves 4 ½ cup (125 ml)
plain Greek yogurt
1. In a medium bowl, whisk yogurt, ginger, tandoori masala, beer, oil and ½ tsp (2.5 ml) salt. Add cubed fish and let marinate in refrigerator for at least 30 minutes. 2. Meanwhile, in a bowl, combine mango, corn, bell peppers, red onions, cilantro, lime juice and remaining ⅛ tsp (a pinch) salt. Set aside. 3. Preheat barbecue grill to medium-high, about 400 F (200 C). Oil grill grates lightly. 4. Thread fish evenly onto 8 metal or soaked wooden skewers and grill, turning occasionally, until cod is opaque and lightly charred, 8 to 10 minutes total. 5. Serve skewers hot, garnished with more fresh cilantro and with mango and corn salsa spooned alongside.
finely grated fresh ginger
2 tsp (10 ml)
tandoori masala powder
2 tbsp (30 ml)
Steamworks Pilsner
¼ cup (60 ml)
vegetable oil
1 tbsp (15 ml)
½ tsp (2.5 ml) + ⅛ tsp (a pinch) kosher salt, divided 1½ lbs (680 g) cod fillets, cut into 1½-in (4 cm) cubes
ripe mango, diced
1
fresh BC corn kernels
1 cup (250 ml)
finely diced red bell peppers finely chopped red onions chopped fresh cilantro, plus more for garnish
¼ cup (60 ml)
2 tbsp (30 ml)
1 tbsp (15 ml)
fresh lime juice
1 tbsp (15 ml)
ingredient in recipe Steamworks Pilsner $16.99 BC Craft 102395 8 × 355 ml
pairs with recipe Gehringer Brothers Classic Riesling $17.99 BC VQA 171488
This classic Riesling offers flavours of peach, apple, kiwi and honey, with a hint of sweetness that pairs beautifully with tandoori.
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FFIIRED-UP SEAFOOD
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Likeable Cocktails’ Kaitlyn Stewart getting to know
Kaitlyn Stewart has helped shape cocktail programs at Vancouver standouts like Boulevard Kitchen & Oyster Bar and Royal Dinette. In 2017, she became the first Canadian and the second woman ever to be crowned World Class Global Bartender of the Year. Since then, she has become a leading voice in modern cocktail culture, founding Likeable Cocktails and releasing her debut book Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips . We sat down with her to chat about creativity, accessibility and what makes a cocktail truly likeable.
BY REECE SIMS
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How did you first get into the drinks industry, and when did bartending become more than just a job? Like a lot of people, I started in hospitality to pay for school, while studying film at York University. My family was also in the industry, so it always felt familiar. When I moved back to Vancouver, I was bartending and figuring things out, and it just stuck. The turning point was working at Boulevard. That’s where I was introduced to competition bartending and the broader drinks world. It showed me how creative the industry could be and allowed me to combine performance with drink making in a more intentional way. What drew you to cocktail competitions like World Class, and why do you think you were successful on your first attempt? At first, it was curiosity. I saw the regional finals at Boulevard and thought, What is this? It felt intimidating but exciting. Once I entered, I got hooked. [Competition] became a way to push myself creatively, meet people and see where I stacked up. What really worked in my favour was being unapologetically myself. I didn’t try to fit a mould or overthink it. I kept my style: how I dress, how I talk to guests, how I build drinks. I think going in a bit naive actually helped too, as I wasn’t overthinking the pressure. That authenticity ended up working in my favour. Three Cheers is built around three versions of each cocktail. Why was that important to you, and how did you choose which cocktails made it into the book? It’s a mix of classics people know and drinks I come back to often. I wanted it to feel familiar but still offer something new. The goal wasn’t to reinvent everything, but to give people a strong foundation and show how small changes can shift a drink.
“I love drinks that are approachable and repeatable and that don’t rely on a ton of niche ingredients. If something can travel and still hold up, that’s a win.”
What excites you most about where cocktails are headed right now? A return to simplicity. We went through a phase of really over-the-top, complicated drinks, and now people are craving balance again. Cocktails don’t need 20 ingredients or complex techniques to be good. There’s something really exciting about well-made, thoughtful drinks that are simple and approachable.
In terms of choosing cocktails, inclusivity was key. Each cocktail has a classic, a riff and a zero-proof version, all treated equally. The non-alcoholic option isn’t an afterthought. It sits alongside everything else so everyone feels included. You put a big emphasis on non-alcoholic cocktails. Why does that matter? Because it reflects real life. My partner doesn’t drink, my mom doesn’t drink and my sister doesn’t drink. I was also a sober bartender for years. This isn’t a trend. It’s something the industry is finally paying attention to. At the end of the day, it’s about flavour and experience, not just alcohol content. Out of all the cocktails you’ve made, is there one that defines your approach to drinks? I have a drink called the High and Dry. It’s kind of a Negroni meets Spritz situation. It’s equal parts, it’s super simple and you can make it pretty much anywhere. That’s important to me. I love drinks that are approachable and repeatable and that don’t rely on a ton of niche ingredients. If something can travel and still hold up, that’s a win.
What do you hope people take away after using Three Cheers?
Confidence, more than anything. I want people to feel like they understand what they’re making and why it works. Once you see how a classic, a riff and a zero-proof version all connect, it starts to click. You realize you can make adjustments based on what you have or what you like, and that’s when bartending becomes fun.
Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips, Author Kaitlyn Stewart
Follow Kaitlyn @likeablecocktails
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GETTING TO KNOW
Hugo Spritz 3 Ways featured recipes from Three Cheers
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2
3
CLASSIC: Hugo Spritz ½ oz (15 ml) elderflower liqueur 4 oz (120 ml) sparkling wine 2 oz (60 ml) soda water 2 sprigs mint lime wheel, for garnish In an ice-filled wine glass, combine the elderflower liqueur, sparkling wine, soda water and mint sprigs. Gently stir to incorporate and garnish with a lime wheel.
RIFF: Watermelon Hugo Spritz 1 oz (30 ml) elderflower liqueur ½ oz (15 ml) fino Sherry ½ oz (15 ml) fresh lime juice 2 chunks of watermelon 2 sprigs mint 4 oz (120 ml) sparkling wine watermelon wedge and mint sprig, for garnish In a shaker tin, combine the elderflower liqueur, fino sherry, lime juice, watermelon and mint sprigs. Gently muddle to break up the watermelon. Add cubed ice and shake vigorously for 7 seconds. Fine-strain into a collins glass over fresh ice and top with sparkling wine. Gently stir to incorporate and garnish with a watermelon wedge and mint sprig.
ZERO-PROOF: Who’s the Boss ½ oz (15 ml) elderflower syrup 1 oz (30 ml) lychee juice ½ oz (15 ml) fresh lemon juice 2 sprigs mint 3 oz (90 ml) non-alcoholic sparkling wine
lychee and mint sprig, for garnish In an ice-filled wine glass, combine the elderflower syrup, lychee juice, lemon juice, mint sprigs and non- alcoholic sparkling wine. Gently stir to incorporate and garnish with a lychee and mint sprig.
St-Germain Elderflower Liqueur $54.99 France 874107 Steller’s Jay Brut $24.99 BC VQA 264879
Freixenet Alcohol-Free Sparkling Wine $15.19 Spain 187906
St-Germain Elderflower Liqueur $54.99 France 874107 González Byass Tio Pepe Palomino Fino Sherry $20.99 Spain 242669 Frind Sparkling Brut $29.99 BC VQA 40736
*Product suggestions provided by taste .
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A NEW LOOK. A BOLD STRUT.
NARAMATA BENCH SINCE ' 97
www.redroosterwinery.com @ RedRoosterWine
PRODUCT CONSULTANT’S CHOICE
“It’s a role defined by curiosity, conversation and the quiet satisfaction of guiding someone towards a discovery they didn’t know they were searching for.”
Michelle O’Sullivan PRODUCT CONSULTANT
WSET LEVEL 2 AWARD IN WINES WSET LEVEL 2 AWARD IN SPIRITS BRITISH COLUMBIA WINE AMBASSADOR LEVEL 1
CHAMPAGNE MOOC RIOJA ENTHUSIAST HIGHGATE VILLAGE BCLIQUOR STORE
CoCo Rum Mojito $13.99 Canada 245030 4 × 355 ml
Monte Del Frá Custoza Superiore Cà Del Magro Bianco
Glendalough Double Barrel Irish Whiskey $53.99 Ireland 12912 This is a smooth whisky, with soft honey, vanilla and toasted wood. A touch of orchard fruit and gentle spice linger nicely on the finish.
This is a vibrant and refreshing sip, with lively lime, cooling mint and soft coconut sweetness. Smooth and balanced, it captures an easy sun-soaked summer mood.
BCLIQUOR’s Product Consultants are here for you! Our experts are specially trained in wine and spirits through the Wine & Spirit Education Trust (WSET). They are here to help you find the perfect pairing, gift or product for any occasion. Visit your local Signature BCLIQUOR store today for their expert advice.
$26.99 Italy 216077 This wine is bright and elegant, showing fresh citrus, crisp green apple and delicate white
florals. A subtle almond nuance adds texture to its clean finish.
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Smirnoff Crush Lemon & Lime $16.29 Canada 687999 6 × 355 ml The world’s no. 1 vodka,
Wyatt Rose Ranch Water Blood Orange $16.29 Canada 662662 6 × 355 ml
Crafted with simple ingredients, yet far from simple. Blue agave tequila, blood orange and soda water come together delightfully with only 1 g of sugar.
Smirnoff is perfectly premixed with zesty, refreshing flavours of lime and lemon that send a spark of electricity across your palate.
J.P. Wiser’s & Canada Dry Whisky & Ginger Ale $11.99 Canada 703951 4 × 355 ml Canadians are nice, but Canada’s most iconic names, J.P. Wiser’s and Canada Dry, don’t hold anything back, packing a punch of bold flavour.
Verve Vodka Iced Tea Variety Pack $25.99 BC 663057 12 × 355 ml
Soak up the sun with Verve’s Vodka Iced Tea Variety Pack, featuring four refreshing flavours: Original Lemon, Raspberry Earl Grey, Orchard Peach and Iced Tea Lemonade.
Suntory -196 Vodka Soda Variety Pack $32.79 Canada 709805 12 × 355 ml
Sunweld Hard Lemonade $27.99 Canada 662880 12 × 355 ml Crisp lemon bursts with sunlit energy, delivering subtle refreshing sweetness that celebrates daylight, making every sip a moment worth savouring.
Using proprietary Freeze Crush Infusion technology, fruit is frozen with liquid nitrogen at -196 C to deliver bold, naturally refreshing flavours.
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For more recipes, go to bcliquorstores.com /recipe-search .
Basil Limoncello Spritz This Italian-inspired spritz uses fresh lemon and basil to enhance the refreshing qualities of limoncello and Prosecco.
2 oz (60 ml) Rossi d’Asiago Limoncello ½ oz (15 ml) fresh lemon juice 6 leaves fresh basil, plus 1 large leaf for garnish 2 oz (60 ml) Santa Margherita Valdobbiadene Prosecco Superiore Brut 2 oz (60 ml) soda water 1 lemon wheel, for garnish
In a cocktail shaker, combine limoncello, lemon juice and 6 basil leaves. Fill with ice and shake for 10 seconds. Fine strain into a wine glass over fresh ice, top with Prosecco and soda water and stir to combine. Garnish with lemon wheel and basil leaf and serve.
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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COCKTAIL of the month JULY Spritz
Santa Margherita Valdobbiadene Prosecco Superiore Brut $26.49 Italy 174827 Rossi d’Asiago Limoncello $27.99 Italy 353987
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BY CATHERINE DUNWOODY
Is there a simpler summer meal than takeout and beer? Whether you pick it up at your favourite restaurant or have it delivered to your home, global foods takeout and cold beer of the same origin seem made for each other. Invite your friends and family for an easy feast in your backyard or on the patio.
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JAZZED ABOUT JAPANESE This Asian cuisine is wildly popular because the flavour profiles offer something for every taste, whether it be delicate, bold, salty or rich. Summer weather seems right for chilled poke bowls, cold soba noodles and sushi. Asahi Super Dry is an ideal beer to pair here. Inspired by dry sake, it has a crisp, clean finish that acts as a palate cleanser between bites. If you’re near a food truck that grills Japanese hot dogs, grab some to go, or try okonomiyaki (a savoury Japanese pancake with cabbage, seafood or meat) or oshizushi (pressed sushi).
FLAVOURS
Beer.......................Medium-Bodied, Versatile Cuisine......................Smoky, Sweet & Citrusy Modelo Negra..........................................$17.79 Mexico 120501 6 × 355 ml ¡SALUD!
FLAVOURS
Beer.......................................Crisp, Clean Cuisine............................Delicate to Bold
KAMPAI!
Asahi Super Dry.................................$16.79 Italy 439950 6 × 330 ml
IN THE MOOD FOR MEXICAN To say that Mexican food is having a moment is a huge understatement. Taco trucks are seemingly on every corner, especially during the hot summer months, and most sit-down restaurants offer shareable meals to go. Classics like burritos, enchiladas and quesadillas combine beans, rice, cheese and proteins of choice. Modelo Negra is a Munich dunkel-style lager that is medium-bodied and smooth with a malty caramel finish that holds up to any Mexican dish. Try mole chicken, with its complex, savoury-sweet sauce, Mexican street corn, smoky chiles rellenos or citrusy ceviche, which all pair well with this versatile beer.
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TAKEOUT & BEER
THAI TASTES Southeast Asian cuisine can be made as mild or as spicy as one likes, but it is the complex, layered flavours that make each shine. Cilantro, Thai basil, galangal (similar to ginger) and lemongrass are key to classics like pad Thai, tom yum soup and brothy curries (yellow, red or green) on rice. Singha Lager uses Saaz hops from Germany and is 100 percent barley malt brewed with Thai spring water to create a crisp, pale lager. Slightly sweet and full-bodied, Singha cools off even the spiciest dish. Try it with grilled satay, basil fried rice and spicy green papaya salad.
FLAVOURS
Beer.................................Crisp, Refreshing Cuisine................................Varied & Broad
CIN CIN!
Peroni Nastro Azzurro..........................$17.29 Italy 525188 6 × 330 ml
FLAVOURS
Beer............................Crisp, Slightly Sweet Cuisine......................Layered, Mild to Spicy
CHON GÂEW!
Singha Lager.........................................$15.79 Thailand 676395 6 × 330 ml
SO INTO ITALIAN So familiar, yet we still have so many dishes to sample. Pizza from the humble takeout joint is a given, and pasta is on pretty much every restaurant’s menu, Italian or not. To define this cuisine is a challenge, as Italian food casts a wide net over every course, from starters to desserts. Peroni Nastro Azzurro is the ideal choice for pairing. With its pale colour and its crisp, refreshing finish, it is truly a food-friendly Mediterranean- style lager. For a summer lunch at home, pick up a charcuterie platter with prosciutto, burrata and olives from your favourite Italian deli.
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+501114
+96222
+321604
A TRUE EXPRESSION OF BC WINE
Deeply rooted in the heart of the Okanagan Valley for over 45 years, Gray Monk Estate Winery was one of the original five estate wineries that pioneered the BC wine industry.Today, we continue to proudly represent BC by crafting some of the world’s finest wines. www.graymonk.com
Fantini Puglia Primitivo
The Icon Rock Red Blend $24.99 Argentina 284888 Syrah, Cabernet Sauvignon and Malbec come together like an Avengers team to create this bold, dark fruit- driven blend—an iconic match for any barbecue.
Leftfield Sauvignon Blanc $19.99 New Zealand 168498 Gentle green herbs and tropical fruit sing with crisp vibrancy. Enjoy this wine with grilled vegetables and a freshly tossed salad at any gathering.
$14.99 Italy 619163 Missing Zinfandel at your barbecue? Primitivo is the same grape, delivering intense red fruit and fine spices, creating a perfect grill- ready pairing.
Wynns Wynvale
Wolf Blass Yellow Label Cabernet Sauvignon $18.99 Australia 251876
Diabolica Wicked Red $17.99 BC VQA 71142 Dried fruit and dark chocolate are a perfect match for barbecued ribs slathered in a tangy sweet sauce, creating a diabolically delicious flavour combination!
Chardonnay $24.99 Australia 468728 Flavours of pear and preserved lemon are supported by a creamy cashew nut texture, making this wine a wonderful pairing for grilled seafood.
Classic dark plum and blackcurrant with seamlessly integrated oak make this Cabernet an amazing accompaniment to a juicy steak right off the grill.
wines made for the grill
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