The transition from September to October only means one thing: it is spooky season; and the Halloween pop-up cocktail experience, Black Lagoon has surfaced at Butcher & Bullock once more.
The spacious bar with arcade games and plenty of seating has been transformed into a ghoulish space, inspired by goth metal and cult horror films. The Butcher & Bullock welcomes you with thundering clouds and a wall of creepy portraits coming in.
I was caught off guard by the animatronic at the hostess booth. It not only lets out a blood curdling cry, but also reaches out towards you, as you wait to be seated.
From there, there is a collection of stitched up and scarred dolls in coffins, a mannequin with long black hair swinging from the rafters, and a carving table of plastic pig and body parts with all the accoutrements needed to hack and smash them apart.
The whole of the space was bathed in a glowing red with nods to pop culture horror and occult, for those able to recognize it.
We were shown to our seats and presented with the limited edition Black Lagoon Cocktail menu. Having visited the experience, when they first set up in Vancouver last year, I can tell you this year everything is bigger and better.
Double the menu with 8 cocktail options, 3 zero-proof concoctions, a giant share bowl, and shooters. All of which are as much of a treat to the eyes, as it is for the mouth.
Most of their cocktails are served in branded glassware and tiki mugs, with the option to purchase a couple to use in-house then take home as a souvenir. And as an overview, I must say all the drinks were much better this year. Not as throat cloyingly sweet, with better depth of flavour from a greater mix of spirits and spice.
The Death Rattle is the most memorable given that it was presented in a tiki mug of a zombie mermaid; voluptuous, but slowly decomposing to the bone. Within her is a shaken mix of Ford’s Gin, Torres Brandy, pineapple, spiced oat orgeat, lime, and Bitter Queen’s Caribbean spice. This was pleasant drinking with the essence of cinnamon and honey coming through. Almost soothing, like what you would make when you are ill, or even a potion to unwind with.
The Hellfire Fizz is a funky one, a unique mix for a unique flavour. You don’t often see carrot, yogurt, or turmeric in a cocktail; and it sounds more like the makings of tasty dip, served in their tall branded decal glass. Their iconic mermaid in her swamp home on one side and the Black Lagoon logo on the back, this was a return from last year.
Lot 40 Dark Oak Whisky, Lustau Amontillado Sherry, carrot, turmeric, lemon, yogurt, and soda. You definitely get a creamy mouthfeel from this, thanks to the yogurt. Surprisingly, the drink isn’t murky in colour because of it, but you do get the milky tang of the yogurt popping up now and again. Overall, it almost feels healthy with the spice and vegetable mix. I am still trying to wrap my head around this, as I have had nothing else like it. Worth trying because you don’t often encounter something like this.
A more classic cocktail is the Black Magic. Not black in colour, instead, the surface looks like that of a pond with the milky foam resembling pond scum,( for the more macabre). Where the magic comes in is the taste. Familiar as a coffee cocktail with coconut washed Altos Blanco tequila, Kahlua coffee liqueur, cold brew, and Bitter Queen’s Chinese 5-spice. I was surprised by how well tequila worked with this. It was creamy with the choice in spirits and the coconut milk, but I missed out on the 5-spice and wondered how it would have come through as a savoury spice for this sweeter cocktail.
The Book of Blood is another vegetable cocktail, but here the beet used is mostly for colour, which better matched the theme and name. Montelobos Mezcal, Giffard Pimente D Espellette, Miso Falernum, beet, lime, and absinthe. This was a thicker brew with the purée juice. It is served in a small tumbler decorated with a collection of spooky pictures the likes of an alligator head, skull, mystery bottle of liquid, and their mascot mermaid peaking from below the murky. I did enjoy this one for its smokey mezcal flavour, offset by notes of spicy and savoury, and not just sweet.
If in a larger group and looking to share, I highly recommend the Death Thunder share-style bowl for novelty alone. It is served in a giant plastic skull!. Ideally for six, it comes with a straw for each. Ford’s Gin, Torres Brandy, pineapple, spiced oat orgeat, lime, and Bitter Queen’s Caribbean spice. Not my favourite of the drinks we tried. This was a lot less easy going and a lot more sharp on the spirit, but that may be because it is indented to be shared and purposefully strong for that very reason.
And with all this drinking, there has to be some grazing, and thankfully Butcher and Bullock has a solid bar menu, with plenty of share plates for our group of three to share.
Wings are a safe order and the ones here were large and juicy, coated in a mildly spicy red chili sauce and served with a side of sriracha parm for extra dipping. This also served as a nice change in flavour profile from tart and tangy to cheesy and dense.
The calamari was also a crowd pleaser. Thick cut rings, evenly battered and breaded, fried crispy and served with salsa verde, roasted garlic, and sambal. A nice tangent from the more traditional pairing of tzatziki.
They don’t prepare their own dumplings in house, so look to popular local vendors Dicky’s Dump to provide that option for their customers. These are handmade dumplings stuffed with pork & shrimp and topped with a chilli crunch. This was my first time trying them, and I must say they are very tasty. A modern take on a Chinese classic with a thicker and doughier shell. I liked how I was able to feel how generously stuffed each was on fork and in my mouth. A great meaty morsel that I can recommend.
The charred beef short ribs were stacked neatly for easy pick up and sharing. Served with slaw, hoisin, and garlic. Chewy and fatty with a wonderful charred flavour.
For our vegetable option we looked to fried brussels sprouts & greens dressed in chilli, pecorino, pickled onions, and sourdough crumb. I am a fan of Brussel sprouts and have yet to meet one I did not like. And with all the extra greens in this it serves as a nice side salad as well.
And of course we had to indulge in their rosemary fries. Crispy shoestring potatoes piled high and dressed in parmesan and herbs. Served with both ketchup and their house curry mustard for dipping. This one we finished.
Worth mentioning is that our visit also coincided with Butcher & Bullock’s weekly trivia night. Every Tuesday all guests are welcomed to participate in their free Pub Trivia hosted by the Nice Guys. Two rounds, several categories in each, and the ability to win the grand prize of the $50 Freehouse Collective giftcard or a six pack of local beer for the second and third place winner.
Sadly, this week we would not win, but did have fun racking our brains with the categories the likes of general knowledge, multiple choice, and name that song and artist through sample clips.
Overall this was a fun night and one I can recommend for both Black Lagoon and Trivia Night, so come on a Tuesday to be able to experience both.
Black Lagoon Pop Up
Butcher and Bullock
911 W Pender St, Vancouver, BC V6C 3B2
