(162 Water St, Vancouver, BC)
While conserving much of the banana pulp in the process of creating the syrup and texture of the drink, the flavour is authentic and not just a recreation of a normal daiquiri. There is much more substance and thought involved, giving this drink a distinct ambrosia characteristic. Move over Hemingway.
(217 Carrall St, Vancouver, BC)
Peas and Thank You
This drink features the avocado in its entirety, so it’s inclusive for those who are allergic to nuts. While the pit of the avocado is roasted it gains a near floral, orange aroma. Complemented perfectly with Flor de Caña’s 12 Year Rum that is sweet on the beginning but has a very dry finish. A refreshing and evenly balanced drink that makes it easy to not have to ask for the menu again.
(568 Beatty St, Vancouver, BC)
Nostalgia is overpowering, so when all I could experience in this drink was Campino (the swirled yogurt candies I only had visiting my Oma in my childhood) I knew I had fallen in love. As a writer you’re probably not allowed to choose favourites but this was easily it. Using milk curds as a base for creaminess, then processing it until it becomes a clear syrup seems supernatural. This drink is every bit inventive as it is delicious.
The Keefer Bar
(135 Keefer St, Vancouver, BC)
Bees All Ends All
In this drink the Flor de Caña 12 Year Rum really shines, using cilantro as the perfect savoury foil for this delectable syrup we call rum. A perfect summer refresher reminding you that maybe you can have your cake and eat it too. This drink relies on each ingredient complementing each other without interfering with each other. How very Jazz of it.