Bacchus Restaurant & Lounge is celebrating a milestone birthday this year. It's marking 35 years in the Wedgewood Hotel & Spa, which is Vancouver’s only Relais & Châteaux property.
To celebrate, Bacchus Restaurant executive chef Montgomery Lau (formerly of MARKET by Jean-Georges and Westin Wall Centre at the Vancouver Airport, among others) has created a winter menu with warming dishes for cool nights. Think hand-made parsnip agnolotti with Brussels petals, heirloom carrots, and caramelized onion brodo; slow-roasted half rack of Australian lamb; and hot smoked hon shimeji mushrooms with vegetarian lentil cassoulet. Live music—usually a solo singer-pianist or -guitarist—adds to the elegant room’s undeniable charm.
If you’re having a pre-dinner cocktail (or if you just want to pop into the lounge for a drink and some people-watching post-Christmas shopping) Bacchus bartender Mason Hiltz has a new concoction to take the chill off. Inspired by Canadian folk legend Neil Young, Harvest Moon might just have you dreaming the night away.
2 oz Hennessy VS (or upgrade with Hennessy VSOP)
1 ¼ oz autumn syrup (see below)
1 oz apple juice
½ oz lemon juice
¼ oz egg white
5 drops Bittered Sling Moondog Bitters
To make autumn syrup, combine 1 cup brown sugar, 1/3 cup honey, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1/8 teaspoon cloves, and 2 cups boiling water. Mix well. Fine-strain once cool.
Pour all ingredients into shaker with ice. Shake and strain into a large rock glass with one large ice sphere. Garnish with a cinnamon stick and thyme sprig.