Cocktail Kitchen Series II at the Refinery, Vancouver, March 16 2011. Robyn Hanson photo
The Refinery’s Cocktail Kitchen Series II
- review by Shawn Conner/photos by Robyn Hanson
In case you haven’t been following, the Cocktail Kitchen Series challenges city bartenders to compete with each other by coming up with three concoctions that best complement that month’s menu. The drinks are based on an alcohol that matches a regional cuisine, and so for instance this month’s theme was Irish food and Irish whiskey (supplied by Jameson). At the end of it all, participants are invited to judge that night’s bartender based on how well the drinks complement the food, the bartender’s engagement with the art of the cocktail, and whether he/she wears a funny hat.
On the night before St. Patrick’s Day, Graham Racich rose to the occasion.
Graham Racich at Cocktail Kitchen Series II at the Refinery, Vancouver, March 16 2011. Robyn Hanson photo
For his night, Racich came up with three drinks he referred to as the “pre-Bono”, “the Bono” and “the post-Bono”. “The Bono” was by far my favourite, since I have a predilection for frothy drinks and it was the only one of the three cocktails I could see myself ordering separately. Racich added home-made Guiness bitters to a mix of whiskey, egg white and house bitters to the drink, which accompanied the second course of Guiness Irish stew, with lamb and potato.
Cocktail Kitchen Series II at the Refinery, Vancouver, March 16 2011. Robyn Hanson photo
Potatoes made an appearance in all three courses, including in a crisp and delicious pancake form, topped with smoked salmon and a creamy sauce. For this first food sampling, Racich came up with a sparkling version of an Irish whiskey drink that was citrus-y and slightly bitter for balance with the food.
For the last course, corned beef with cabbage, Brussels sprouts and bacon, the “post-Bono” consisted of mostly Innis & Gunn beer and whiskey, with citrus to offset the bitterness of the Brussels sprouts. The tastes of the whiskey and beer overwhelmed the bitters, although when sampled separately the taste of the bitters in the actual drink was more apparent.
Cocktail Kitchen Series II at the Refinery, Vancouver, March 16 2011. Robyn Hanson photo
While the food and booze mix always makes for a satisfying evening out, the Cocktail Kitchen Series is also a great way to meet people and exchange views of food and booze. If you have a Wednesday night free, and are in an adventurous mood (and like your bitters), check out the second Cocktail Kitchen Series. It runs until September of this year; next month, April, features Japanese food and sake-based cocktails.
Cocktail Kitchen Series II at the Refinery, Vancouver, March 16 2011. Robyn Hanson photo
You can find more info on the Refinery website.
Lauren Mote at Cocktail Kitchen Series II at the Refinery, Vancouver, March 16 2011. Robyn Hanson photo
