2013 has arrived in spectacular fashion and the unmistakeable chill in the air has been a constant reminder that Winter is here! The heat is cranked and our fireplace is getting a serious workout to keep some of our more dedicated outdoor cocktail connoisseurs toasty while sipping some Keefer classics on the patio.
This season we intend to warm and liven up your evenings the only way we know how – by sourcing the best local ingredients, highest quality Liquor and calling on some of Vancouvers top Mixologists to tailor a menu that will make you wish winter was longer than six months (sigh).
For the last month, Dani Tatarin and the Keefer Bar team have been in the lab tinkering and collaborating on drink ideas to put together a list that draws on some of the most tried and true winter classic recipes whilst improvising in ways only the Keefer bar can, utilizing ingredients that have been used in eastern medicine for
thousands of years to boost vitality, immunity and general well being during the colder months of the year. Lets just say we have some pretty special creations to share this winter.
To add to the excitement of a new drinks list busting with exciting concoctions to wet your whistle, The Keefer Bar is proud to announce that along side our favorite Chinese herbal ingredients we are adding a Davids Tea fresh sheet to our menu. Not only w
ill we have a diverse and ever changing list of interesting tea for single or group consumption, but as you might see, a few of our favourite teas have made their way into the Keefer kitchen and undergone a few different transformations into versatile, bespoke ingredients to be used in Keefer original cocktails.
To start things off nice and strong we have the perfect concoction to kick that cough, the ‘Lăoshi’ utilizes the traditional chinese medicinal cough syrup – Nin Jiom Pei Pa Koa. This highly effective and natural cough reliever employs healing power herbs such as Ladybell root, Coltsfoot flower, Milkwort root and Apricot kernels in a menthol and honey base. Strangely enough, it blends perfectly with a heavy lick of Bulliet bourbon, a touch of Shaoxing Aperetif and a tiny pinch of black sea salt to create an old fashioned style cocktail that has no problem satisfying that itch in the throat.
The Fēngshu Sour takes the same supply of Bulliet bourbon, introducing lemon juice, Grand Marnier and a Yun-Zhi mushroom infused Maple syrup to create a sour drop perfect for sharing. It is split and served in sets of 4 in chinese teacups, the Ideal way to commence a flight of new winter drinks.
Drawing on the wisdom of classic drinks is key to finding guidance in which direction to take when testing new creations. winter drinks are no exception and this year we have revived and re-worked some our favourite Cognac classics into contemporary creations with that special Keefer twist. The Brandy Alexander, using Hennessy VS, Giffard Chocolate, Almond Milk and grated Nutmeg. The Keefer Bars first listed hot drink, the Zhi Toddy combines Hennessy, Lemon, Hot water and the (Davids tea) – 911 cold relief tea syrup, and the Winter Sidecar Hennessy VS, Grand Marnier, house mulled wine and lemon with a spiced sugar rim have elevated Cognac in ways not before seen at The Keefer Bar, It seems that the legendary french spirit is the flavour of the season!
Jared Fontaines ‘The Great White Buffalo’ Takes the light, Vegetal notes of Zubrowka vodka deep into the winter flavour spectrum with black pepper and cardamom sweetener, cloudy apple juice, Nigori Sake and a tiny touch of citrus. creating full and bold mouth feel that will definitely have you ordering more than one! And in an attempt to leave a light on for when spring finally arrives, take a trip to Keenan Hoods ‘Fantasy Island’ , boasting the brand new – Absolute Elyx, Pomegranate, chinese happy wine, (Davids tea) Fantasy island tea syrup, citrus and egg white, creating a creamy, tart, flavour explosion.