Those who have been know that the jewel of Vancouver Cocktail Week is the Gala, that ends the week. A themed night celebrating all the spirits, producers, and bar staff that have attended and presented any of the seminars, dinners, and events; all gathered in a luxury locale for what is essentially a large open bar.
In its fourth year, the Vancouver Cocktail Week Gala is a toast to the art of the cocktail. This year, held on the second floor of Hotel Georgia, the event spilled across its foyer and ballroom. The theme was black and white and I was sure to debut a new dress in the colours.
As a VIP we were given an hour earlier entry and the ability to enjoy our first few cocktails out of proper glass tumblers, which honestly make a difference when compared to plastic party cups used later in the night.
All guests were invited to approach each individual spirit branded tables, to try unique cocktails prepared by top bartenders. The global brands like Tanqueray, Don Julio, and Kettle One greeted you at the enterance, and local BC brands were gathered in the ballroom for more intimate discussions.
As I do every year, I bee-line it to the Worldclass winning bartenders. Typically stationed with the most foot traffic, their drinks tend to run out. Each one was ready to share their mix and speak to the inspiration behind their bespoke cocktail.
World Class Canada Winner and Global Runner Up 2019 Jeff Savage made a play on Batanga Cocktail. Bantanga is the name of a large knife they use to cut limes with, so this mini versions he called the “Pocket Knife”. Salt, Lime juice, Don Julio Blanco tequila, and his own Prophecy Cola.
World Class Canada Winner 2018, Chris Enns was representing Ketel One with a Pornstar Martini Cocktail called “Passion Project”. Ketel One vodka, passion fruit juice, and white chocolate. This was a frothy cocktail made using a milk frother and an egg white substitute, instead of five minutes of continuous shoulder shaking.
Most recent inductee Keegan McGregor, World Class Canada Winner and Global Winner 2024’s cocktail was the “Sea Smoke”. Made with Johnnie Walker and a delicately craved out orange peel fish garnish. Inspired by the flavours of Atlantic Canada. Johnnie Walker Black, apple brandy, a hay and roasted seaweed cordial, and lactic acid for a bright and salty mix.
Kaitlyn Stewart, World Class Canada Winner and Global Winner 2017 was not present (off at her next competition); but she had prepared a cocktail for the occasion. Tanqueray No.10, Korean grape soju, and a champagne acid she made herself. The latter added a bit of bitterness to highlight the flavours. This was all topped up with some spice from ginger beer.
Admittedly this sort of event is less about learning, and has less discussions with vendors; between all the drinking and trying to drink it all. This is especially as there are over two dozen different cocktails to try and only three hours to do it in. It sounds like a lot of time before last call, but having to sip on on each, socialize with friends new and old, use the washroom, and the need to take breaks in between glasses; the time does fly by quickly. I myself also got distracted by the live DJ and the disco lighted dance floor.
Not to mention casual drinking leads to a more casual time, and this event is best treated as one giant bar.
In total, our group was able to try 18 different drinks. Notable mentions was a liquid apple pie featuring Don Papa Rum from the Phillipines.
The crowd pleaser was a black seasame cocktail made using Fenjiu. “Fenjiu” is an infused Baijiu from China. It has a sweet-herbal taste from honey, fern-like herbs, and caramel. It finishes spicy with a kick of fresh acidity.
There were also straight spirit samples, including the premium Mizunara Cask Finish malt whiskey from Japan.
This was one of the handful of vendors showcased by Reece Sims, who was in town working the event.
One of which prepared an oreo cookies and cream flavoured cocktail with a cream topping and grated cookie crumbs to finish.
Heritage Acres Distilling was shaking up cocktails with their Quick Draw Whiskey.
Italian spirit distillery, The Woods in North Vancouver prepared two different cocktails, one of which was a clear caesar.
Copperpenny Distillery in North Vancouver was mixing their “Hotel Georgia” cocktail featuring their new Lost Horizon Rare Tea Gin, tangerine, fresh lemon, and orgeat. Topped with a bianco vermouth strawberry foam.
Those familar know that this is not a food event. Small bites are offered to tie you over, but guests are asked to eat before the come. This year everyone was given a golden token when checking in. This afforded you a plate of small bites, served to you by one of the staff to regulate. A slider, two pieces of sushi, and two dumplings. This format was better organized and ensures that everyone got a bite, instead of the usual free-for-all of year’s past.
Last call was 10pm, but guests stayed to enjoy the music and to dance off their drunk on the Spanish dance floor.
In short another great Vancouver Cocktail Week gala, and still one of my favourite events of the year.
