TASTE_Summer2023

At Mount Pleasant the drinks I make are playful. I like the history of silly food products that we can recreate into hilarious drinks.

Tequila Competition in 2016, which I won with a seasonal, zero-waste cocktail called Never Die—and following that I was able to travel all over the world with my company, Trash Collective Inc. WHAT IS TRASH COLLECTIVE INC.? It was originally formed in 2016 as an anti-waste bartender education platform and touring pop-up bars, which have reached over 100 markets worldwide. We are a global consultancy company designed to create and execute menus from concept to cocktail with a focus on bartender technique, efficient systems, tighter operations and sustainability. WHAT BROUGHT YOU BACK TO VANCOUVER? I was based in Toronto and tired of the snow when my friend Cam Bogue opened Mount Pleasant Vintage & Provisions last year. He was in need of a bar manager, so I returned in December 2022.

MOUNT PLEASANT VINTAGE & PROVISIONS IS A JUXTAPOSITION OF A HISTORIC RENOVATED HOME MEETS MODERN SOARING CEILINGS AND WALLS OF WINDOWS. HOW WOULD YOU DESCRIBE THE INTERIOR? It’s vintage ’70s kitsch! Think of walking into your grandma’s living room with lots of throwbacks, including neon, green and orange wallpaper and mid-century modern sofas. WHO ARE YOUR MENTORS? Jeff Parr, who owns AnnaLena—back when we worked at the Oakwood together he encouraged me to become a sommelier. Also, Ryan Chetiyawardana was the brain behind Dandelyan—his approach to cocktails is like no one else’s in the industry. He taught me a lot about working with people and how to self-promote and create unique brands.

deeper into the cocktail world. I needed to go to the place that was leading cocktail trends, post the New York era, so I went to London. TELL US ABOUT LONDON. For nearly two years, I did a bunch of stages then ended up at Dandelyan [once awarded best bar in the world] in the Mondrian Hotel where I was lead bartender. We received a bunch of accolades, which gave me a platform to really grow my brand. I was the Global Champion in the Altos

WHAT INSPIRES YOU WHEN IT COMES TO CREATING DRINKS?

I’m interested in fermentation so I’m always experimenting with fermentations. I also

ingredient in Five Alive

OLMECA ALTOS PLATA TEQUILA Mexico $49.49 762773 Made using tahona- crushed agave for added body and flavour, this clear and colourless tequila has aromas of smoked bacon, citrus and white pepper followed by herbal and floral flavours.

RICARD PASTIS DE MARSEILLE 45 France $36.49 15693 A refreshing anise and licorice-flavoured aperitif created by Marseille native Paul Ricard. The secret recipe is composed of a blend of natural ingredients.

APEROL APERITIVO

Italy $29.49 144071 This vibrant orange- hued aperitif from Italy is renowned for its bittersweet orange zest, rhubarb and vanilla flavours. Layers of herbs and sweet spices add to its complexity.

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