When VV Tapas Lounge sommelier and manager Rachelle Goudreau was creating cocktails for the Strathcona Village eatery and gathering place (at 957 East Hastings Streeet that opened last fall), high on her list was a refined gin and tonic. The VV G&T speaks to pride of place, perfect to sip on before sharing vodka-cured salmon gravlax, mole-spiced pecans, beef-tallow popcorn, and other small plates by head chef Zach Poole.

“This drink was inspired by my favorite BC gin, Sheringham Seaside Gin,” Goudreau says. “Located in Sooke, this gin is distilled with sustainable hand-harvested local winged kelp, which gives it tons of umami. I wanted to craft a G&T that tastes like fresh ocean air.

“Tio Pepe Fino en Rama is a sherry with tons of salinity and savoury character, but it also has bright acidity to help carry the complex flavors,” she says. “The last piece of the puzzle was finding just the right tonic. J.Gasco Bitter Dry Tonic is far less sweet than most, with a crisp, refreshing palate and pleasant bitter finish.”

The creamy Castelvetrano olive garnish has a briny presence that reinforces the cocktail’s umami character.

The VV G&T

1 ½ oz Sheringham Seaside Gin

½ oz Tio Pepe Fino en Rama Sherry

150 mL J.Gasco Dry Bitter Tonic (available at Bosa Foods)

Build in stemmed glass over ice and stir. Garnish with Castelvetrano olive.