BCL 26 SP taste HR

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!

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Lighten Up

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OFFICIAL BEER SPONSOR OF THE FIFA WORLD CUP 26™

ENJOY RESPONSIBLY. Must be legal drinking age. The FIFA World Cup 2026 logo is a trademark owned by the Fédération Internationale de Football Association.

SPRING 2026 Lighten Up

Editor’s Note As spring comes into full bloom, everything feels a little lighter, with endless possibilities for creativity and reinvention. In this issue, we celebrate that sense of ease and curiosity with brighter flavours in the glass and fresher approaches in the kitchen. From reimagining wine to exploring light beer, unexpected cocktails and trend-driven bites, we embrace a spirit of play and discovery. This season, revisit old favourites with fresh eyes and let spring’s energy inspire you to sip, taste and truly lighten up, in every sense of the word.

FROM THE COVER

Oyster Bay Sauvignon Blanc

$21.99 New Zealand 316570 This classic Marlborough Sauvignon Blanc bursts with vibrant passion fruit and tropical fruit flavours, complemented by a subtle gooseberry undertone and a refreshing citrus finish.

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Fly PorterReserve All the perks. One easy fare.

Enjoy all the perks when you fly PorterReserve , Porter’s all-inclusive fare:

Extra legroom, front of plane seating Carry-on luggage Two checked bags Early boarding Dedicated check-in A fresh meal Upsized premium snacks Premium cocktails Expedited security at participating airports

Take it easy when you fly on Porter by relaxing on a plane with no middle seats. You’ll also enjoy complimentary beer, wine, snacks and free, fast-streaming WiFi!

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.

CHRISTINE CAMPBELL Christine Campbell is a Vancouver-based wine and travel writer, engaging educator and Wine Soundtrack with a French Wine Scholar designation and Master of Champagne certificate, she regularly contributes to Vitis magazine. Christine serves as the speaker liaison for the Vancouver International Canada podcast host. A WSET‑certified expert

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

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.

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.

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.

Wine Festival. Follow her @girlsgograpedotcom.

SABRINE DHALIWAL Sabrine Dhaliwal is a bartender and educator keen to share knowledge and tricks to elevate your home bar experience. A globally awarded bartender and WSET accredited in wine and spirits, Sabrine has led teams to Canada’s Best Bars by creating complexity without being complicated. Follow @sabrinedhaliwal for more cocktail tips.

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.

LARA VICTORIA Trained as a pastry chef, Lara Victoria is a WSET-certified instructor in wines, spirits and sake. With a gift for words and a creative eye, she brings her extensive qualifications and experience to writing and food styling with engaging articles and foolproof, delicious recipes that are visually appetizing too. Follow her creative work @laravictoria.cheers.

The Team

EDITOR-IN-CHIEF CONNIE HUI HEAD OF BRAND STRATEGY CAMI TORGERSON CREATIVE DIRECTOR/MANAGING EDITOR SUSIE KNIGHT CREATIVE OPERATIONS MANAGER VICTORY OMORUYI GRAPHIC DESIGNERS LEAH BRANDER, RAISA HASANEN

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 March 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

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 JOE BORRELLI PHOTOGRAPHY, PICNIC CREATIVE PRINTER MITCHELL PRESS

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Contents

SPECIAL FEATURES Cocktail of the Month 10 Cocktail of the Month: March Featuring Irish Coffee. 46 Cocktail of the Month: April Featuring Splash & Soda. 66 Cocktail of the Month: May Featuring the Paloma.

For cocktail recipes, go to bcliquorstores.com /recipe-search.

REGULAR FEATURES 12 NEW

EAT, DRINK & ENTERTAIN 14 Spring Boards Garden-fresh recipes with a spirited twist! 21 The Light Beer Revival Light beer is having a moment. 26 Wine Reimagined Rethink how you enjoy wine in your glass. 30 Lighten Up with Global Comforts

The latest flavours of the season are here.

34 Only@BCL

Discover our exclusive selections.

63 Product

Consultant’s Choice Our experts share their favourites. 64 Pre-Mixed, Drink-Ready Try the latest offerings at BCL. 73 The Cocktail Menu Featuring minimalist cocktails. 93 BCLIQUOR Events 95 Recipe Index 95 Taste Test Kitchen 112 The Last Word Lighten up with BC effervescence. Better Planet Discover six companies doing their part for a brighter future. 25 The Andes, Elevated Sip and savour these elegant pours. 40 Quiz: Tailored Tastes Let your look pick your pour. 69 Sake Rising GET INSPIRED 7 Cheers to a

Flavourful dishes sure to lighten your mood!

36 Essence of Asia

Explore cocktails inspired by Asian flavours.

82 Giving Crunch

The crunch experience is so hot right now. 86 Unexpected Umami Cocktails are getting a savoury spin.

LOCALLY YOURS 50 BC VQA Launch

Support local with these curated selections.

52 Easter Nostalgia

A refreshed menu that touches on tradition.

56 Spotlight On:

Sheringham Distillery They distill a sense of place in every bottle.

58 Meat-Free &

Protein-Packed Delicious recipes to help you hit your protein target.

Rethinking sake as it enters the spotlight.

77 Spring Sparklers

Perfect pours for the lighter season. 78 A Celebration of Mom Sip-worthy gifts to match her signature style. 90 Hidden Gems for Spring Sipping

Unique wines that speak the language of spring.

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SERVE A SUSTAINABLE FUTURE

BRANDS COMMITTED TO A BETTER TOMORROW

BACARDI ® IS MADE WITH 100% SUSTAINABLY SOURCED SUGARCANE

BOMBAY SAPPHIRE USES 100% SUSTAINABLY SOURCED BOTANICALS

GREY GOOSE ® SENDS ZERO

PATRON ® TRANSFORMS AGAVE FIBRES INTO HIGH-QUALITY COMPOST

WASTE TO LANDFILL *

©2026. BACARDI AND THE BAT DEVICE ARE TRADEMARK S OF BACARDI & COMPANY LIMITED. RUM - 40% ALC. BY VOL. ©2026. BOMBAY SAPPHIRE IS A REGISTERED TRAD EMARK. GIN - 40% ALC. BY VOL. ©2026. GREY GOOSE, ITS TRADE DRESS & THE GEESE DE VICE ARE TRADEMARKS. VODKA - 40% ALC./VOL. DISTIL LED FROM FRENCH WHEAT. MUST BE LEGAL DRINKING AGE. *AT THE GREY GOOSE PRODUCTION SITE.

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BY CHARLENE ROOKE

Earth Day, on April 22, is an occasion to stop and consider the everyday choices we make that can have global impacts. From craft artisans to large companies, drink makers are reimagining how beverage alcohol is produced. They’re mindfully farming the grains, grapes and other raw materials that make beverage alcohol. They’re powering stills and winemaking and brewing equipment with cleaner energy. They’re applying clever and efficient packaging designs that do less harm to the planet. Here are a few products from companies in British Columbia and around the world that are rethinking their impact on what we’re drinking.

Sustainable Farming: Grape & Grain to Glass Farmers serving the drinks industry make impactful choices, such as whether to use

Over half of Shelter Point’s 380-acre farm is natural woodland or wetland.

Montes Wines is a certified B Corporation.

chemical fertilizers and pesticides or to farm using organic practices. Mindful growers today eschew aggressively working the land for short-term yields in favour of gentler sustainable and regenerative practices, which nurture farmland for future generations. Mindful brands source raw materials locally to minimize transportation impacts. At Montes Wines in Chile, you might see sheep, lambs and llamas grazing, providing natural weed control in vineyards. Many Montes vineyards also have ground-cover crops between rows to reduce erosion and soil compaction. Montes’ wineries compost organic material, which they use to improve soil health. Where a farm is located also has a major impact. Patrick Evans founded Shelter Point Distillery 15 years ago to produce single malt whisky showcasing barley from his Vancouver Island farm, located south of Campbell River. Using the farm and distillery’s own barley to produce field-to-flask whisky is a rare practice that greatly minimizes the carbon footprint of global shipping.

Montes La Finca Clos D’Angel Cabernet Sauvignon $18.99 Chile 166342 Shelter Point Single Malt Canadian Whisky $77.99 BC Spirit 283499

CHEERS TO A BETTER PLANET

Green Energy: Leaner & Greener Production Facilities Distillation of beverage alcohol requires much energy, to drive everything from forklifts to pumps and bottling lines, and to power boilers that warm fermentations and produce steam to heat tanks and stills. At Bruichladdich Distillery on the Scottish isle of Islay, a circulatory heating system recycles the distillery’s hot wastewater, capturing it to warm other facilities and processes. It’s powered by 100 percent renewable energy, sourced from within the United Kingdom. In recent years, the Victorian-era distillery has cultivated barley on their own on-site farm, reducing their global footprint even further. On another remote island an ocean away, Mount Gay Rum in Barbados is preserving their tropical paradise for future generations. They have installed solar photovoltaic panels to capture island sunshine to power their distillery and are exploring wind energy and biogas options to further reduce their need for fossil fuels. They also recycle the crushed plants that yield sugar cane juice, using them to return nutrients to the earth. Innovative Packaging: Reinventing the Ring, Bottle & Package While glass bottles and aluminum cans can, of course, be recycled, the alcoholic beverage industry is looking closely at ways that packaging can further reduce environmental impact. This might mean lighter or reusable bottles, fewer paper labels and less packaging or rethinking the vessel completely. The Isle of Wight Distillery, located off the south coast of England, is committed to plastic-free packages that respect their remote island location. Their unique marine-inspired bottles are crafted from recyclable glass, with natural cork closures. They are beautiful enough to keep and reuse as vases or decanters. Located in a remote and delicate ecosystem on Vancouver Island’s west coast, Tofino Brewing could not in good conscience use plastic six-pack rings, which are dangerous to aquatic life and contribute to the growing problem of microplastic pollutants. Instead, the brewery, which is powered by renewable hydroelectricity, pioneered

The Hyladdie project is exploring hydrogen-powered whisky production.

Mount Gay practises sustainable farming and water conservation.

Bruichladdich The Classic Laddie Single Malt Scotch Whisky $84.99 United Kingdom 368456 Mount Gay Eclipse Rum $34.49 Barbados 123422

Winner of the American Distilling Institute’s Best Eco- Packaging Award.

BC Green Business gold certified member.

Tofino Blonde Ale

$13.79 BC Craft 37468 4 × 473 ml Isle of Wight Mermaid Gin $85.99 United Kingdom 61810 700 ml

the use of EcoRings. The rings are made completely from agricultural fibre waste and hold the brewery’s can packs and environmental vision together safely.

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For cocktail recipes, go to bcliquorstores.com /recipe-search .

Brown Butter Irish Coffee In this elevated version of a classic Irish coffee, Brown Butter Syrup adds a sweet and savoury character, while torched whipped cream topped with sugar creates a glaze reminiscent of crème brûlée.

1½ oz (45 ml) Paddy Irish Whiskey ¾ oz (22 ml) Brown Butter Syrup * 4 oz (120 ml) hot coffee whipped cream and fine sugar, for garnish

In a tempered glass, combine whiskey, Brown Butter Syrup and hot coffee and stir for 5 seconds. Add whipped cream to fill glass and add a layer of fine sugar to cover whipped cream. Use a kitchen torch to caramelize sugar until golden brown, and serve.

* To make Brown Butter Syrup, in a saucepan over medium heat, heat 1 cup (250 ml) butter until brown. Add 1 cup (250 ml) brown sugar and stir until dissolved. Add 1 cup (250 ml) water and stir until fully combined. Allow to cool, then stir or shake syrup before using.

RECIPES & COCKTAIL STYLING BY JORY DAVIES

COCKTAIL of the month

MARCH Irish Coffee

PADDY IRISH WHISKEY $31.99 Ireland 30332

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The latest flavours of the season are here.

Suntory -196 Vodka Soda Variety Pack $32.79 Canada 709805 12 × 355 ml Using proprietary Freeze Crush Infusion technology, fruits are frozen with liquid nitrogen at –196 C to deliver naturally bold, refreshing flavours.

Fireball Blazin’ Apple

$24.99 Canada 658578 Apple is iconic. Think Snow White, the computer, Isaac Newton and now, Fireball Blazin’ Apple. Enjoy the signature cinnamon whisky kick with a bold apple twist.

Hakutsuru Momoshu Nigori $28.99 Japan 355589 700 ml Made with 100 percent Yamanashi peach, its sweet, juicy peach flavours are complemented by the fruit’s natural tartness and a velvety nigori creaminess.

Bearface Bear-Bon

NÜTRL Lite Strawberry Kiwi $12.99 Canada 723245 6 × 355 ml Enjoy NÜTRL Lite for the same refreshing vodka soda taste with half the alcohol. Doesn’t Strawberry Kiwi just say spring?

Great Western Brewhouse Pilsner $23.79 BC 93612 15 × 355 ml This beer is brewed with its unique Brewhouse yeast, combined with quality malted barley and fine hops to produce a pilsner enjoyed by many Western Canadians.

Canadian Whisky $43.99 Canada 638604 A Kentucky-style whisky crafted with Canadian grit. Bear-Bon is aged exclusively in freshly charred ex-Bearface casks, delivering an extra kick of caramel and vanilla.

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SPRING BOARDS

RECIPES & FOOD STYLING BY JERAMIE ADAMS 14

Charred Snap Peas & Burrata Board

Serves 4 to 6

vegetable oil

1 tbsp (15 ml) 10 oz (280 g)

1. In a wok or heavy-bottomed pan over medium-high heat, warm oil. Working in batches, add snap peas and cook until charred but still crisp. Add radicchio and salt and cook until slightly wilted, about 1 minute. Transfer to a mixing bowl, toss with 3 tbsp (45 ml) salsa verde and season to taste. 2. Place burrata on a serving board and arrange snap peas and radicchio around it. Drizzle with a few more spoonfuls of salsa verde, then top with cherries, toasted hazelnuts and fresh mint leaves. Serve with toasted focaccia and remaining salsa verde on side.

snap peas, trimmed

radicchio, core removed, leaves separated (optional)

¼ head

salt

¼ tsp (1 ml)

Olive & Vermouth Salsa Verde, make ahead, recipe follows

1 recipe

1 large/ 2 small balls 1 cup (250 ml)

burrata

halved pitted cherries or other sliced seasonal fruit hazelnuts, toasted and roughly chopped, for garnish

¼ cup (60 ml)

a few fresh mint leaves, for garnish toasted focaccia, to serve

pairs with Burrata Board

Tania & Vincent Carême Terre Brûlée Chenin Blanc $24.99 South Africa 182934

Olive & Vermouth Salsa Verde Makes about 1¼ cups (310 ml)

1. Place sliced olives in a small mixing bowl. 2. In a food processor, combine

pitted Castelvetrano olives, sliced into thin strips

⅔ cup (160 ml)

vermouth, capers, Dijon, chili flakes (if using), garlic and lemon zest and juice. Pulse. Add chopped herbs and pulse another couple of times. While pulsing, slowly drizzle in olive oil until a coarse sauce forms—not too chunky but not fully smooth. 3. Pour herb mixture over sliced olives and mix well. Let sit for 10 to 15 minutes at room temperature, then season with salt and pepper. 4. Store in an airtight container in

dry vermouth

3 tbsp (45 ml) 1 tbsp (15 ml)

capers, chopped Dijon mustard red pepper chili flakes (optional)

1 tsp (5 ml)

½ tsp (2.5 ml)

garlic, finely minced lemon, zest and juice lightly packed roughly chopped fresh mint lightly packed roughly chopped fresh flat- leaf parsley

1 clove

½ cup (125 ml)

¼ cup (60 ml)

refrigerator for up to 3 days. Bring to room temperature before serving.

ingredient in Burrata Board Noilly Prat Extra Dry Vermouth $16.99 France 656876

½ cup (125 ml) extra-virgin olive oil salt and freshly ground black pepper, to taste

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Gin-Cured Albacore Tuna Smorgasbord

Serves up to 10

Gin-Cured Albacore Tuna Lox, make ahead, recipe follows Pickled Blackberries, make ahead,

1. Working across grain of tuna, thinly slice 3 to 3½ oz (85 to 105 g) tuna per person and layer on a serving board. 2. Place small serving bowls of Pickled Blackberries, Dijon and cornichons on board. 3. Fill remaining spaces with small piles of sunflower sprouts, new potatoes, red onion and slices of toasted bread. Garnish with a few small sprigs of dill and serve.

recipe follows Dijon mustard cornichons or sliced dill pickles sunflower sprouts boiled new potatoes, sliced shaved red onion thinly sliced pumpernickel or rye bread, toasted a few sprigs fresh dill, for garnish

pairs with Tuna Smorgasbord Dassai 45

Gin-Cured Albacore Tuna Lox Makes 8 to 10 servings

1. Rinse tuna loin and pat dry. Transfer to a baking dish with raised sides. Brush tuna loin with gin on all surfaces. 2. In a small mixing bowl, combine sugar, salt, juniper berries, dill and pepper. Mix well, then spread over tuna and gently press onto flesh. Cover with plastic wrap, loosely tucking it around fish. Place another sheet of plastic wrap over dish and set a slightly smaller dish, cutting board or similar object on top to gently weigh down tuna as it cures. 3. Refrigerate for 18 to 24 hours, flipping tuna after 12 hours. Remove from refrigerator and wipe or rinse with cold water to remove curing mixture. Pat dry with paper towel and wrap tightly in cheesecloth. Refrigerate for another 24 hours before serving. 4. Leftover lox can be wrapped tightly in plastic wrap and stored in refrigerator for up to 1 week or in freezer for up to 1 month, though texture may soften if frozen. 1. In a small mixing bowl, toss blackberries with sugar and salt to coat. Transfer to a clean Mason jar. 2. In a small saucepan over medium heat, combine vinegar, water, juniper berries and thyme. Warm until hot but not simmering, then pour over blackberries. Cool to room temperature, then seal and transfer to refrigerator for at least 4 hours. 3. Store in sealed jar in refrigerator for up to 1 month. Save remaining pickling liquid to use as a shrub for cocktails or as a substitute for vinegar in salad dressings.

hook-and-line-caught Pacific albacore tuna loin (about 2 lbs/900 g)

Junmai Daiginjo Sake $53.99 Japan 124453 720 ml

gin

3 tbsp (45 ml) ⅓ cup (80 ml) ¼ cup (60 ml) 1 tbsp (15 ml) 2 tsp (10 ml) 2 tsp (10 ml)

granulated sugar

salt

juniper berries, crushed

chopped fresh dill

freshly ground black pepper

Pickled Blackberries Makes about 1 ½ cups (375 ml)

1½ cups (375 ml) fresh or frozen blackberries 3 tbsp (45 ml) granulated sugar 1 tsp (5 ml) salt ½ cup (125 ml) red wine vinegar ½ cup (125 ml) water 1 tbsp (15 ml) juniper berries 1 sprig fresh thyme

ingredient in Tuna Smorgasbord Beefeater London Dry Gin $27.99 United Kingdom 570

SPRING BOARDS

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Lambrusco-Roasted Strawberry & Whipped Feta Board

Serves 4 to 6

Whipped Feta, make ahead, recipe follows Lambrusco-Roasted Strawberries, make ahead, recipe follows Pistachio & Pink Peppercorn Dukkah, make ahead, recipe follows wild arugula, for garnish extra-virgin olive oil warm flatbread, to serve

1. To assemble, spread Whipped Feta on a board or serving dish. Arrange Lambrusco-Roasted Strawberries on board and drizzle with reserved Lambrusco syrup, then sprinkle with Pistachio & Pink Peppercorn Dukkah. Garnish with tangles of arugula, drizzle with some good extra-virgin olive oil and serve with warm flatbread.

Whipped Feta Makes about 2 cups (500 ml) 1½ cups (375 ml) crumbled feta ¼ cup (60 ml)

1. Using a food processor, blend feta, cream cheese, whipping cream and orange zest until smooth. With motor running, drizzle in olive oil to emulsify. 2. Store in an airtight container in refrigerator for up to 5 days. Remove from refrigerator about 30 minutes before assembling board.

cream cheese, room temperature

whipping cream orange, zest only extra-virgin olive oil

¼ cup (60 ml)

⅓ cup (80 ml)

Lambrusco Roasted Strawberries Makes 2 cups (500 ml)

1. In a medium mixing bowl, combine all ingredients and let sit at room temperature for 15 to 30 minutes. 2. Preheat oven to 300 F (150 C).

strawberries, hulled and halved lengthwise (about 5 cups/1250 ml prepped strawberries)

1½ lbs (675 g)

3. Transfer strawberries and all juices to a non-reactive baking dish with a slight lip. Arrange strawberries cut-side up, leaving some space between pieces. 4. Transfer to oven and roast until strawberries are softened but still hold their shape and wine has reduced to a syrupy consistency, 45 to 60 minutes. Let cool slightly before using. 5. Store in an airtight container in refrigerator for up to 5 days. Bring to room temperature before serving. 1. In a frying pan over medium heat, toast coriander, cumin and fennel seeds until fragrant, about 2 minutes. Add pink peppercorns and toast for 30 seconds more. Transfer to a mortar and pestle or spice grinder. Let cool, then grind coarsely. Place in a small mixing bowl. 2. In same pan, toast pistachios for 5 minutes, stirring regularly. Let cool, then roughly chop and add to mixing bowl. 3. In same pan, toast sesame seeds, stirring often, for about 2 minutes or until golden brown. Add to pistachio mixture along with salt and toss well. 4. Store in an airtight container at room temperature for up to 1 month.

lambrusco white sugar

½ cup (125 ml) 1 tbsp (15 ml) ⅛ tsp (pinch)

each salt and freshly cracked black pepper

orange, zest only

Pistachio & Pink Peppercorn Dukkah Makes about ¾ cup (180 ml)

coriander seeds

2 tsp (10 ml) ½ tsp (2.5 ml) ½ tsp (2.5 ml) 1 tbsp (15 ml) ½ cup (125 ml) ¼ cup (60 ml) ½ tsp (2.5 ml)

cumin seeds fennel seeds

whole pink peppercorns shelled raw pistachios raw white sesame seeds

sea salt

SPRING BOARDS

For more recipes, go to bcliquorstores.com /recipe-search and the index on page 95.

pairs with Whipped Feta Board Oyster Bay Sauvignon Blanc $21.99 New Zealand 316570

ingredient in Whipped Feta Board Medici Ermete Lambrusco Reggiano $18.99 Italy 249725

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THE light beer REVIVAL

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BY JAMES NEVISON

It’s time to see the light! Serious, surging interest in lighter, lower-alcohol and non-alcoholic beers has led to seriously good taste. Join the light beer movement. The statistics back up the reality that casual observation suggests: light and non-alcoholic beers are everywhere these days. More consumers are opting for mindful lower-sugar and low-carb beverage options, and sales of non-alcoholic beverages are seeing double-digit growth year over year. This is particularly the case with beer. The increased popularity has led to a bounty of new products, making it a great time to wade into the world of light, lighter and non-alcoholic beers.

A Word on Lagers These days, “light” beer doesn’t have to mean lower-than-typical alcohol levels. Choosing more traditional 4 to 5 percent ABV lagers and pilsners over 6 to 7 percent ABV hazy IPAs, for example, makes particular sense given their prowess for pairing with the warmer seasons ahead. As opposed to top-fermented ales, lagers are bottom fermented with yeast strains that prefer cooler temperatures. This process tends to lead to a lighter-bodied beer overall, which helps amp up the lip-smacking sensibilities. Add a smattering of hops to the brewing process, and the flavour factor turns up another notch. This combination works well when the focus turns to longer sunlit days and outdoor gatherings, not to mention the accompanying picnics and backyard cookouts. Whether smokies and pulled pork sandwiches or a bucket of takeout fried chicken is on the menu, a crisp lager is ready to cut through any richness and smoky flavours.

Fuggles Force Lager $1.99 BC Craft 375739 473 ml Crisp and clean—in other words, everything one looks for in a straightforward lager

Vancouver Island Islander Lager

Michelob Ultra $38.99 Canada 723075 18 × 355 ml

$2.69 BC Craft 300895 473 ml

Sporting low calories (90) and carbs (3 g), this light golden lager makes for fun, fresh sipping—with or without sports streaming in the background!

This bright golden lager wafts cereal and citrus aromas while bringing both good texture and lip-smacking crispness followed by a fresh finish.

ready to take on everyday meals and gatherings.

THE LIGHT BEER REVIVAL

Parallel 49 Craft Lager Light $26.99 BC Craft 287026 15 x 355 ml Clocking in at 4 percent ABV, this certified light lager features a lighter body overall

Heineken 0.0 Alcohol-Free Beer $11.99 Netherlands 208002 6 × 330 ml The same classic green bottle and label but without the alcohol, Heineken 0.0 melds a soft and subtle body with enjoyable fresh, fruity aromas.

Corona Cero Alcohol-Free Beer $11.79 Canada 289623 6 × 330 ml

The only thing missing in Corona’s fun and cheery, Vitamin D fortified, non-alcoholic beer option is a lime wedge.

while maintaining evident citrus and floral hop notes.

A Word on Non-Alcoholic Beers Similarly, any comparison of the non-alcoholic beers of yore with today’s offerings should get squashed under a keg. A beer category that used to be an afterthought has evolved into one of the most diverse styles going, and rightfully so, given changing tastes. Accordingly, craft brewers have embraced non-alcoholic brews with aplomb, dry hopping and using quality ingredients in these beers just as they would any other brew. In short order, the outdated stigma associated with non- alcoholic beers is getting tossed away. As a result, in the last few years, an amazing selection of non-alcoholic lagers, ales, IPAs, stouts and even sours have arrived on shelves. The varied offerings also allow for easy meal pairing, whether a non-alcoholic stout and a plate of oysters or a non-alcoholic wheat ale and a Cobb salad are on the menu. Plus, a recent trend has some people enjoying mixing regular and non-alcoholic beers to create a DIY light beer, akin to an IPA shandy, for example! Really, whether you’re reaching for a lager, a light beer or a non-alcoholic option, the light beer movement is all about continuing to provide delicious diversity of choice.

Soccer fans, take note: Michelob Ultra scored the title of official beer sponsor for the 2026 FIFA World Cup.

A Word on Light & Low-Calorie Beers

Recently, there’s also been a proliferation of lower-alcohol and lower-carb beers. Technically speaking, a “light beer” contains 2.6 to 4 percent ABV, and an “extra-light beer” checks in at 1.1 to 2.5 percent ABV. But it’s time to dispel any notion that lower alcohol levels mean less flavour. Inspired by the revival of radlers—blends of lower-alcohol beer and fruity soft drinks—a few years back, brewers started producing lighter beers with unique flavours and new textures. Made with premium ingredients, these are tasty beers nicely tailored to sipping after outdoor activities like cycling. Add in the general trend to consumers’ more thoughtful choices, and it makes sense why many breweries have fully embraced light beers. Low-calorie and low-carb beers are also more available. While the grain bill and enzymes may be different and contribute to a lighter-bodied brew, the inclusion of bold hops keeps the flavour fulsome.

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ALIVE WITH THE FLAVOURS OF SOUTH AMERICA

CABERNET SAUVIGNON 521292

SAUVIGNON BLANC 521297

The Andes, Elevated Rethink South American Wine

Zuccardi Concreto Malbec $59.99 Argentina 537027 Fermentation and aging are carried out entirely in concrete to showcase the pure expression of Malbec, delivering blackberry, dried herb and floral notes.

Trapiche Iscay Malbec Cabernet Franc $79.99 Argentina 768598 The combination of Malbec and Cabernet Franc offers notes of dark cherry, blackberry and blueberry, with

Andeluna Pasionado Cabernet Franc

$69.99 Argentina 691725 This wine beautifully highlights the expression of Cabernet Franc, with aromas of chili pepper, mint and eucalyptus, complemented by Mediterranean notes of basil and thyme.

hints of espresso and nutmeg from French oak.

Cono Sur Ocio Pinot Noir $79.99 Chile 835470 This refined Pinot Noir balances power and elegance, revealing notes of cherry, raspberry and blackberry, with hints of baking spice and a touch of tobacco.

Errazuriz Villa Don Maximiano Cabernet Sauvignon $59.99 Chile 669692 A unique combination of Bordeaux and Rhône Valley grape varieties creates an intense yet elegant blend, with notes of pomegranate, blackberry and violet.

Montes Purple Angel 2015 $159.99 Chile 704174 Intense notes of blackberry are layered over sweet baking spices and dark chocolate mocha, matured for 11 years and ready to enjoy!

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WINE reimagined

Oyster Bay Chardonnay $21.99 New Zealand 326728 Absolut Vodka $28.99 Sweden 110056

RECIPES & COCKTAIL STYLING BY JORY DAVIES

Dirty Chardonnay Martini This lower-ABV take on a classic dirty martini uses Chardonnay to bring character and depth. Stirred with vodka and olive brine, it’s a balanced, savoury sip. 2 oz (60 ml) Oyster Bay Chardonnay 1 oz (30 ml) Absolut Vodka

¾ oz (22 ml) olive brine 3 olives of choice on a skewer, for garnish In a mixing glass, combine

Chardonnay, vodka and olive brine. Fill with ice and stir for 10 seconds. Strain into a martini glass, place olive skewer in glass and serve.

Spring Rosé This dynamic cocktail combines a dry French rosé, elderflower liqueur, London dry gin, grapefruit and lemon in a fresh bouquet of spring notes. 2 oz (60 ml) Château Barbebelle Rosé Fleuri ½ oz (15 ml) St-Germain Elderflower Liqueur ½ oz (15 ml) Gordon’s London Dry Gin ¾ oz (22 ml) fresh grapefruit juice ½ oz (15 ml) fresh lemon juice ¼ oz (7.5ml) Simple Syrup * ½ grapefruit wheel, for garnish 1 sprig fresh thyme, for garnish In a cocktail shaker, combine rosé, elderflower liqueur, gin, grapefruit juice, lemon juice and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with ice, place grapefruit half wheel and sprig of thyme into glass and serve.

Château Barbebelle Rosé Fleuri $24.99 France 150519 St-Germain Elderflower Liqueur $53.99 France 874107 Gordon’s London Dry Gin $26.49 Canada 1040

* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.

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UNCORK EXTRAORDINARY WITH SANTA MARGHERITA

CAMPAGNE FINANCÉE AVEC LE CONCOURS DU REG. UE N. 2021/2115

Enjoy responsibly

WINE REIMAGINED

Devil’s Margarita This version of a classic lime margarita incorporates a red wine float for a striking visual element and a unique marriage of aromatics and flavours. 1½ oz (45 ml) Casamigos Blanco Tequila ½ oz (15 ml) Henkes Triple Sec ¾ oz (22 ml) Simple Syrup * ¾ oz (22 ml) fresh lime juice 2 oz (60 ml) Eccentric Cabernet Sauvignon 1 large lime wedge, cut into 4 equal pieces and skewered, for garnish 1 Thai (bird’s eye) chili, for garnish In a cocktail shaker, combine tequila, triple sec, Simple Syrup and lime juice. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice. For red wine float, gently rest head of a bar spoon on top of ice, then slowly and carefully pour wine onto bar spoon to layer it nicely into drink. Place lime skewer and chili on glass and serve.

* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.

Casamigos Blanco Tequila $84.99 Mexico 438960

Henkes Triple Sec $26.49 Canada 178012 Eccentric Cabernet Sauvignon $18.99 Argentina 419540

For cocktail recipes, go to bcliquorstores.com /recipe-search.

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Lighten Up with Global Comforts

Kimchi Fried Quinoa

RECIPES & FOOD STYLING BY LARA VICTORIA

For more recipes, go to bcliquorstores.com /recipe-search and the index on page 95.

pairs with Kimchi Fried Quinoa Kooksoondang Original Rice Makgeolli

pairs with Chicken Tikka Poutine Pfaffenheim Pfaff Gewürztraminer $24.99 France 612119 This classic Gewürztraminer offers aromas of lychee, rose petal, orange peel and a hint of ginger, making it a perfect complement to chicken tikka. pairs with Chicken Tikka Poutine Tinhorn Creek Washington State Pinot Gris $22.99 CIBC 289535 This fruit-forward Pinot Gris has flavours of ripe peach and grapefruit with tropical fruit notes, balanced by lively acidity. $7.09 South Korea 465609 With its smooth, milky texture and light natural sweetness, it’s the perfect companion to kimchi. Shake gently to awaken the sediments before serving.

Chicken Tikka Poutine

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2.5% alc./vol. 50 Calories. Per can (355 mL)

Refreshingly simple.

ENJOY RESPONSIBLY. Must be legal drinking age. Made with natural flavours. ®/MD G&W Distilling Inc.

LIGHTEN UP WITH GLOBAL COMFORTS

Stir-Fry Udon Bowl

pairs with Kimchi Fried Quinoa Bowen Island Westcoast Lager $9.99 BC Craft 488379 6 × 355 ml Nothing beats a cold, refreshing, crisp Bowen Island lager with a creamy mouthfeel, followed by slightly sweet malt. Perfect for pairing with spicy dishes.

pairs with Stir-Fry Udon Bowl Sapporo Premium Beer $18.79 Canada 455541 6 × 500 ml Sapporo is Japan’s oldest brewery, founded in 1876. This premium lager is light, with a hint of sweetness and a crisp finish.

pairs with Stir-Fry Udon Bowl Hey Y’all! Hard Iced Tea $13.99 Canada

824920 6 × 341 ml Brewed with real black tea and lightly sweetened, this locally made beverage is perfect for sipping on the patio with friends or enjoying with stir-fry takeout.

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Look for the ONLY@BCL icon online and at your local BCLIQUOR store for products only available at BCL. Pick up a bottle or two today of these exclusive selections!

1. Steamworks John Oliver IPA $14.99 BC Craft 289716 8 × 355 ml

This limited edition West Coast IPA is a tribute to former premier John Oliver. It delivers floral notes, citrus, bold hops and mild biscuit maltiness. Beefeater Peach & Raspberry Gin $27.99 United Kingdom 436772 Pour this gin over ice with your favourite tonic water to enjoy the refreshing flavours of peach and raspberry, awakening the essence of spring!

Protea Chenin Blanc $18.49 South Africa 777953

Notes of peach, apricot and Golden Delicious apple, with lees aging to add depth and a delicate touch of chamomile, bring harmony to this wine.

Big Crush Pinot Grigio $14.99 Australia 197325

Made in the heart of Australia’s sun-kissed wine country, this Pinot Grigio bursts with pear, zesty green apple and a hint of passion fruit.

Sierra Salinas Bobal Rosé $12.99 Spain 102866

This rosé offers sweet strawberry bubble gum notes with a touch of juicy watermelon, a delightful way to enjoy a cherry blossom-filled spring. Charles Bernard Brut $17.99 France 264212 This is a great value sparkling wine with flavours of fresh cut apple and pear, offering a good balance between fruit and acidity.

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ESSENCE OF ASIA

Flor de Caña 5-Year-Old Añejo Clásico Rum $29.49 Nicaragua 134676

Licor 43 Original $35.49 Spain 238303

Taro Bubble Tea Pulling inspiration from a bubble tea experience, this taro cocktail uses aged rum and Licor 43 to get classic vanilla notes. Coconut water and just a touch of lemon pull everything into balance. 1½ oz (45 ml) Flor de Caña 5-Year-Old Añejo Clásico Rum ½ oz (15 ml) Licor 43 Original 1 oz (30 ml) Taro Tea Concentrate * * To make Taro Tea Concentrate, add one 0.9 oz (25 g) package taro flavour powder to ¼ cup (60 ml) hot water and stir until fully combined and smooth. Cool in refrigerator before using. ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using. *** In a large saucepan, bring 10 cups water to a boil. Add 1 cup (250 ml) black tapioca pearls and cook until water comes back to a boil and tapioca pearls are floating. Reduce heat to medium and simmer for 30 minutes, stirring every 5 minutes, then turn off heat and let rest in saucepan for 30 minutes. Strain pearls and rinse under cold water. Return pearls to saucepan, add 1 cup (250 ml) brown sugar and simmer on low heat for 10 minutes. Allow to cool before using. Licor 43, Taro Tea Concentrate, coconut water, Simple Syrup and lemon juice. Fill with ice and shake for 10 seconds. Fill a Collins glass with tapioca pearls and fresh ice, then fine strain shaker mixture into glass, insert a large straw and serve. 1 oz (30 ml) coconut water ¾ oz (22 ml) Simple Syrup ** ¼ oz (7.5 ml) fresh lemon juice cooked tapioca pearls *** In a cocktail shaker, combine rum,

RECIPES & COCKTAIL STYLING BY JORY DAVIES

For cocktail recipes, go to bcliquorstores.com /recipe-search.

Sushi Smash

This creative take on a whisky smash is inspired by the sushi experience at an omakase restaurant. Pulling elements like ginger, lemon and jalapeño right off the plate, this well-balanced cocktail has just the right amount of sweetness, citrus and spice.

1½ oz (45 ml) Nikka Days Blended Whisky 1 oz (30 ml) Nakano Kuni Zakari Umeshu ¾ oz (22 ml) fresh lemon juice ½ oz (15 ml) Ginger Jalapeño Syrup * 1 slice jalapeño and 1 piece candied ginger on a skewer, for garnish

In a cocktail shaker, combine whisky, plum wine, lemon juice and Ginger Jalapeño Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice, place jalapeño ginger skewer on top and serve.

Nikka Days Blended Whisky $62.99 Japan 460855 700 ml Nakano Kuni Zakari Umeshu $12.99 Japan 568907 300 ml

* To make Ginger Jalapeño Syrup, in a small saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add equal parts sliced ginger and jalapeño so that their total volume matches volume of sugar. 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.

12-CT VARIETY PACK ONLY AVAILABLE AT

ESSENCE OF ASIA

Chum Churum Peach Soju $8.79 South Korea 699397 360 ml Bombay Sapphire London Dry Gin $29.99 United Kingdom 316844

Peach Soju Sour This light and refreshing cocktail has a silky-smooth mouthfeel and candy-like qualities on the palate. The London dry gin adds some character to the drink, while the lemon juice balances out the sweetness. 2 oz (60 ml) Chum Churum Peach Soju 1 oz (30 ml) Bombay Sapphire London Dry Gin ¾ oz (22 ml) fresh lemon juice

¾ oz (22 ml) egg whites ½ oz (15 ml) Simple Syrup *

1 dehydrated lemon wheel, for garnish In a cocktail shaker, combine peach soju, gin, lemon juice, egg whites and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass, place dehydrated lemon wheel on top and serve.

* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.

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QUIZ

Tailored Tastes let your look pick your pour

Your style says more than you think, so tonight, let it guide your cocktail choice. Simply answer each fashion-focused question, see which letter you answered most frequently and then discover the cocktail that suits both your palate and your palette.

BY REECE SIMS

Your colour palette of choice is… A Typically monochromatic B Next year’s trending colour story, today C Timeless patterns and classic neutrals

Your most-worn clothing item is… A The perfect white T-shirt B Something you’ve never worn before C A tailored designer coat D Your favourite hoodie E Whatever feels fun today When you shop, you look for… A Quality basics B Something ahead of the curve C Investment pieces D Wearability, stretch and versatility E Anything with personality Your go-to style for a night out is… A Neutral tones, impeccable fit B A statement piece with a backstory C Vintage designer, perfectly pressed D Tailored joggers or relaxed denim E Prints, layers, something colourful If your closet had a soundtrack it would be… A Ambient or instrumental playlists B Global grooves and deep cuts C Jazz or polished pop D Feel-good classics and throwbacks E Deep house dance edits

D Comfort first, colour second E Pattern on pattern on pattern

Your shoe game is all about… A Classic loafers or polished flats B Limited drops or cult classics C Leather with lineage D Trainers you can live in E Colourful, quirky, totally unexpected Your favourite accessory is… A One good ring, always B Statement jewellery or hat C Designer sunglasses or a watch D A tote bag and headphones E Something no one else has When flying, the personal item you bring on board is… A A laptop bag only B Next season’s “it” bag C A monogrammed leather carry-all D A gym tote or backpack E A backpack covered in pins or patches

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Check Your Answers

If you brought your A game, you’re The Modern Minimalist. Lots of B answers? You’re The Tastemaker. More Cs? We “see” you, The Sophisticate. D, well you’re The Casualist. And E is for The Eclectic.

The Modern Minimalist You believe less is more, especially in your glass. Clean lines, good balance and nothing unnecessary are your non- negotiables, whether you’re getting dressed or choosing a drink. You skip the fuss and always choose quality over quantity. Simple and well made wins, every time.

Your Cocktail: The Dry Martini

When we say dry, we mean almost no vermouth at all, just a hint to refine the cocktail. With nothing to hide behind, Chopin Potato Vodka brings creamy texture and subtle earthiness, giving the martini body without stealing its clean, minimalist edge.

Chopin Potato Vodka $49.99 Poland 791210

TAILORED TASTES

Your Cocktail: The Mezcal Paloma Take a classic paloma and swap tequila for mezcal. One simple change turns bright citrus into something savoury and complex. Los Siete Misterios Doba-Yej Mezcal brings grapefruit, rosewater, basil and smoke, with earthy undertones and chipotle on the finish. It’s not subtle—but neither are you. The Tastemaker You’re always one step ahead, whether it’s hemlines or highballs. Trends follow you, not the other way around. You were sipping mezcal before menus caught on, and you treat choosing a drink the same way you dress: as a means to signal taste, curiosity and quiet authority.

Los Siete Misterios Doba-Yej Mezcal $79.99 Mexico 528836

The Sophisticate You don’t chase trends; you curate quality. Designer labels, vintage fashion and beautifully made things are your comfort zone. You know the difference between loud and luxurious, and you always choose the latter. Your style doesn’t age; it appreciates, like a vintage Champagne.

Your Cocktail: The French 75 Bombay Citron Pressé Gin brings bright lemon and clean gin character, best matched with Champagne, not sparkling wine, in a French 75. Crisp, celebratory and confident, it’s the kind of luxury you uncork on a weeknight and wear like it’s nothing.

Bombay Citron Pressé Gin $33.99 United Kingdom 411072

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TAILORED TASTES

The Casualist You dress for comfort, but never at the expense of style. Your look is relaxed, considered and casually cool, the same way you like your drinks. You favour clean fits, soft fabrics and looks that work from coffee to cocktails without a costume change. Easygoing is the vibe, but good taste is the constant.

Your Cocktail: The Whisky Highball

Easy to order, easy to make and hard to mess up, the highball is the ultimate go-anywhere drink. Monkey Shoulder Blended Malt Scotch Whisky keeps things lighthearted with smooth malt, a touch of vanilla and soft spice. It’s approachable, unfussy and quietly reliable, just like your work-from-home uniform.

Monkey Shoulder Blended Malt Scotch Whisky $57.99 United Kingdom 789768

The Eclectic Your wardrobe is a mood board of colour, texture and impulse, mixing vintage finds with statement pieces and whatever currently excites you. You dress like creativity is a lifestyle choice, and your taste follows suit: curious, bold and delightfully unpredictable.

Your Cocktail: The Jungle Bird

Bitter, bright, tart and sweet all at once, the Jungle Bird is a contradiction in a glass. Flor de Caña 12-Year-Old Rum layers caramel, orange peel, baking spices and vanilla with pineapple, Campari and citrus, proving that contrast can create something deliciously unforgettable.

Flor de Caña 12-Year-Old Rum $46.99 Nicaragua 134692

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