"Drink within a drink”: Vancouver's cocktail culture gives rise to spectacular two-in-one concoctions

Local mixologists give new meaning to the term "double"

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      Do you ever have those times where you just can’t decide between Fancy Cocktail A and Fancy Cocktail B? 

      Enter the creative quaffs crafted by some of Vancouver’s best bartenders.

       

      Inception Negroni at Prohibition (801 West Georgia Street)

      With its unmarked entrance on the Howe Street side of the historic Rosewood Hotel Georgia, Prohibition is one jazzy spot. Head bartender Robyn Gray came up with what he calls the Inception Negroni, a zanily delicious Red Negroni within an White Negroni.

      Here’s how he does it: He pre-makes a Red Negroni and freezes it in sphere-shaped mould. Upon ordering, that pre-chilled, smooth, sunset-hued orb gets gently plopped into a White Negroni. You can let the former melt or, after a few sips, give it a couple of aggressive pokes with a swizzle stick and break it up.

      Garnished with a lemon twist, the drink is bittersweet and aromatic, an impressive, seductive number that you’ll likely find any excuse to go back for.

       

      The Illusionist at Glowbal.
      Gail Johnson

      Illusionist at Glowbal (590 West Georgia Street)

      Matteo Caniglia, head bartender at the Glowbal Group’s flagship restaurant, also uses a spherical mould for this spectacular sipper.

      The ice sphere is infused with Aperol, chamomile, and honey, placed in a brandy snifter, then topped off with Prosecco. If you manage to consume all of the sparkling wine before the spiked ice has melted, you can simply order more to fill up the glass anew.

      The drink is a pretty as it is tasty.

       

      The Concrete Jungle-Bird at Hendricks Resto-Lounge.
      Gail Johnson

      Concrete Jungle-Bird at Hendricks Resto-Lounge (433 Robson Street, in the Westin Grand)

      Available upon request, this is a twist on the tiki-style Jungle Bird, with its rum, pineapple juice, and lime juice. Instead of adding the traditional Campari to the tall drink, head bartender Matt Houston cranks thigns up a notch by adding a Negroni made with Botanist gin that comes as a garnish in a plastic pipette. (Think high-school chemistry class.)

      You squeeze the pipette to pour out the Negroni at your own discretion; it which can be enjoyed as a topper or mixed right in. Either way, it’ll transport you to the tropics.

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