Vancouver Cocktail Week Reimagines the Classic Martini with Expert Seminar
Think you know how to make a martini? Vancouver Cocktail Week challenges you to think again. Now in its fifth year, this annual celebration of crafted concoctions and cocktail culture hosts more than 30 events, from cocktail crawls to a Roaring '20s Speakeasy cruise, most open to the public. The festival runs from March 1 to 8 at various locations across the city.
The King and Queen of Cocktails
At the heart of this year's festivities is a special seminar led by respected industry insider H, a veteran of the Vancouver and Toronto bar scenes. He will deliver a session on the drink he calls 'the king AND queen of cocktails'—the martini. This event, part of the few industry-only offerings during the week, promises to delve deep into the art of perfecting this iconic beverage.
'There's every wrong way to make a martini and there's every right way to make a martini,' H explained. 'When it comes to a martini, everything is important. If you mess up even one little area—the ice, the glass, the dilution—you will destroy that drink. If you can master a martini, you've accomplished something phenomenal. If you master a martini, you can master any stirred drink.'
H's Classic Martini seminar is scheduled for March 1, and he will also mix drinks at L'Abattoir on March 2. He faces a tough audience of fellow mixologists, adding an extra layer of excitement to the proceedings.
A Festival of Discovery and Innovation
Vancouver Cocktail Week is presented by The Alchemist, a Canadian magazine dedicated to the art and culture of craft cocktails and artisanal distillers. According to Gail Nugent, publisher of The Alchemist, part of the festival's appeal is the chance for guests to discover new or emerging spirits.
- Umeshu and Shochu: Shinji Inaba, brand ambassador for Choya, will lead a seminar titled 'Understanding Umeshu and Shochu' at Miku on Granville on March 4. Umeshu is a Japanese liqueur made with ume fruit and shochu, gaining popularity in cocktail circles.
- Baijiu: Another spirit making waves is baijiu, a distilled beverage often over 40% ABV and the biggest-selling spirit in China. A seminar focusing on Fenjiu, a brand and style of baijiu, will take place at Good Thief on Main on March 3. Nugent noted, 'People are still learning about it, but bartenders are all over it.' Laowai, a speakeasy in Chinatown, already stocks baijiu and uses it in several cocktails.
- Whiskey: Old standbys like whiskey remain popular, with Japanese brand Nikka featured in a Kaiseki-style pairing dinner at Miku on March 4. Award-winning mixologist Koki Yokoyama will prepare a special welcome cocktail for this event and host a guest shift at Meo in Chinatown the following evening.
The festival's diverse lineup includes boozy brunches, cocktail competitions, happy hours with signature drinks, dinner-and-cocktail pairings, and a closing gala, ensuring something for every cocktail enthusiast. Tickets and more information are available at thealchemistmagazine.ca.
