Cocktails go vegan at Bambudda thanks to new botanical egg white substitute. Full article by Lindsay William-Ross for VanCity Buzz here. “When it comes to finding a place at the bar, those who follow a vegan diet, or who have an egg allergy, have to be careful what they order. Classic drinks, like flips, fizzes, and sours, often rely on the egg white to serve as an integral part of the drink,” writes Lindsay, for VanCity Buzz….
Richard Godwin is a busy man. When the British journalist doesn’t have his hands full with the joys and perils of parenthood, you’ll find him either writing for the London Evening Standard about politics, sports, the economy, music, movies, restaurants and sriracha or interviewing the Dalai Lama. And if his schedule wasn’t quite packed enough, he managed to write a cocktail book, The Spirits, A Guide to Modern Cocktailing, and now he’s running around promoting it ahead of its release, this week. Writing…Read On>>
When I think of Pisco, I think of the gross misunderstanding around the spirit. The average consumer does not know it is a grape “brandy” until they read the label. I have found, in serving the product, most people believe it closer to Tequila. Likely due to the success of the ‘Pisco Sour”. Wherever you access the spirit from, cocktails or sipping, access the incredible diversity in the flavours and labels. The classic “Sour” Cocktail…Read On>>