< PreviousMUST BE OF LEGAL DRINKING AGE. PLEASE DRINK RESPONSIBLY.Serve this easy-drinking Gamay slightly chilled to maximize aromas of bright cherries and strawberries, more bright fruit in the mouth with minerality, well-balanced acidity and soft tannins followed by a light, dry finish. Pairs wonderfully with roast turkey and stuffing.THERE’S ALWAYS SOMETHINGthankfulTO BEFORHAPPY PLANT-BASED THANKSGIVING CONTINUEDpairs with Thanksgiving Dinner SUMMERHILL ALIVE ORGANIC WINEBC VQA $18.49 22574 This vegan wine blends together Kerner, Pinot Gris and Gewürztraminer with dollops of Chardonnay and Riesling. It is refreshing, clean and bright, with notes of white peach, pink grapefruit, lime and citrus blossoms.pairs with Maple Pumpkin Cashew “Cheesecake” BAILEYS ALMANDE ALMOND BEVERAGEUSA $28.99 756999 Made with sweet almond oil and almond essence, this dairy-free and gluten-free version of Baileys is deliciously light tasting with vanilla, almond and nutty flavours that finish long and creamy.pairs with Maple Pumpkin Cashew “Cheesecake” TAYLOR FLADGATE 10-YEAR-OLD TAWNY PORTPortugal $39.99 121749 A superb and powerful expression of aged tawny port, this reveals a fine concentration of dried cherry, plum and raspberry flavours accented by chocolate, nut and spice in a suave, satiny texture with wonderful sweetness and length.Maple Pumpkin Cashew “Cheesecake” 49for recipes, see index on page 96bcliquorstores.comCarolyn Yu of Gotham Steakhouse & BarBar Star50Carolyn Yu’s character is as colourful as her inked sleeves. Born in Hong Kong, Yu moved to the West Coast as a child. She spent her school years in North Vancouver and later earned a business management degree in advanced arts and entertainment management at Capilano University. After a few early stints working in hospitality, she found a new love – decorating skin. Yu began a career as a tattoo artist, which she pursued for close to a decade before the solitude of the job began to weigh on her. “I’m a social person, so I went back into hospitality. Being in a private studio by yourself is lonely, and I didn’t like the isolation,” she recalls. A job as marketing manager at the well-loved (British Columbia-born) Tacofino was just what she needed to get her back on the hospitality track. When the management needed assistance in the restaurant, she was happy to oblige. Bridging with Tacofino, Yu worked at Upstairs @ Campagnolo, under the tutelage of bar manager Peter Van De Reep, and at Gastown’s Pidgin restaurant she was mentored by former Bar Star Robyn Gray. Later, at nearby Bauhaus Restaurant, she gained a better understanding of wine. Next, Yu became the bar manager for The Revel Room, a southern-style cocktail bar and comfort food restaurant. Its cocktail-heavy culture fed her creative side; she was tasked with designing a wide assortment of libations. MIRACULUM1¾ oz (52 ml) Courvoisier VS Cognac½ oz (15 ml) Frangelico1 lemon, juice only1 oz (30 ml) White Truffle Honey*1 egg whiteedible gold leaf, for garnishIn a cocktail shaker, add all ingredients except for garnish, dry shake to combine. Add ice and shake again. Double strain into a coupe glass and garnish with edible gold leaf.* In a jar with a lid, combine 1 cup (250 ml) each warm water and liquid honey and 2 tsp (10 ml) white truffle oil. Shake contents in the jar until incorporated.ingredient in Miraculum COURVOISIER VS COGNACFrance $57.99 1925 This is elegance in a bottle! Layers of smooth, toasty caramel, dried fruit, nougat and orange peel indulge the palate through a warm, complex and luxurious finish.ingredient in Miraculum FRANGELICOItaly $26.99 169441 Crafted from hazelnuts sourced from Piedmont, Italy, and blended cocoa beans, coffee and vanilla, Frangelico is marvellously smooth with fragrant nutty flavours and a long finish.51bcliquorstores.comby Daenna Van MulligenHowever, the long hours took their toll, “I had a list of over 25 cocktails; it was a prep-heavy list...One week we were understaffed,” she explains with a smile. “I must have shaken 300 cocktails. I think I got tennis elbow.”Even so, Yu became the lead bartender at Parq Vancouver. “For the opening they needed a lead bartender for almost all the outlets, so four bars and eight-to-ten cocktails each. When they hired me we had just three weeks to prepare.” Gotham is a welcome change after her previous positions. Not only is Hy’s sister restaurant an opulent nod to Vancouver’s history (constructed in 1933, it’s one of Vancouver’s last remaining art deco buildings), it was also painstakingly refurbished to provide guests the feeling of being embraced in amiable luxury.Yu explains, “Gotham is very elegant, with warm, dark mahogany. It’s unique, as one half is white-table fine dining, and here…” she gestures to the surrounding lounge, “is more relaxed for guests, with live music. The lounge side is where the cocktails are made.”The drinks menu is a group effort by all five of Gotham’s bartenders. Together they concoct fun nightly features, but there is always a page of sparkling cocktails, and likewise one drafted with the classics – both change seasonally. “We have a huge back bar, plenty to play with, so we can make you almost anything,” Yu adds.Additionally, as a steakhouse, there is an excellent selection of red wine, and they recently won a Wine Spectator award for their oustnding wine program. As Yu points out, “You can have a cocktail, then order a bottle.”When not behind the wood at Gotham, Yu might be challenging bartending competitions (she has placed or won several international cocktail MULLED MARGARITA2 oz (60 ml) Espolòn Reposado Tequila1 oz (30 ml) Spiced Syrup*¾ oz (22 ml) Inniskillin Merlot1 oz (30 ml) lime juice4 dashes Dillon’s Cranberry Bitters**orange twist, for garnishgrated cinnamon, for garnishIn a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a rocks glass filled with ice and garnish with orange twist and grated cinnamon.* In a saucepan, combine 1 cup (250 ml) each white sugar and water, with 4 star anise, 3 tsp (15 ml) cloves and 4 tsp (20 ml) cinnamon and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.** Available at specialty stores.competitions since 2014) or assisting the BC chapter of the Canadian Professional Bartenders Association (CPBA) as communications director. Most likely, she’ll be in her private studio, diligently adding ink to her roster of regulars, and perhaps a few lucky referrals.Yu imagines her future, “In the not-so-distant future, I want to open a spot where folks can drink and eat at my bar, socialize and have a safe, fun night out with whomever they wish. Or just travel the world. Whichever comes first.”Gotham Steakhouse & Bargothamsteakhouse.com 52BAR STAR CONTINUEDENCHANTRESS1½ oz (45 ml) Sipsmith London Dry Gin¾ oz (22 ml) Aalborg Taffel Akvavit½ oz (15 ml) Cointreau1 oz (30 ml) lemon juice1 oz (30 ml) Ginger-Passion fruit Cordial*3 dashes Angostura Bitterscandied ginger, for garnishlemon wheel, for garnishrosemary sprig, for garnishIn a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a Collins glass filled with ice and garnish with candied ginger, lemon wheel and rosemary sprig.* In a saucepan, combine 1 cup (250 ml) each white sugar and passion fruit purée, 3½ oz (105 ml) fresh ginger juice (at specialty stores) and ½ cup (125 ml) water and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.ingredient in Enchantress SIPSMITH LONDON DRY GINUnited Kingdom $46.99 411462 Aromas of summer flowers, mellow juniper and zesty citrus emerge on the nose of this ultra-premium, small-batch artisanal gin before revealing flavours of dry juniper, lemon tart and orange marmalade on the smooth palate.ingredient in Enchantress AALBORG TAFFEL AKVAVITDenmark $39.99 20146 Crystal clear in colour, this classic Akvavit showcases a refined caraway flavour with lemon peel and a hint of aniseed. On the nose, a caraway aroma is supported by a waft of orange.ingredient in Enchantress COINTREAUFrance $33.99 6502 Cointreau is the quintessential orange liqueur. Made from bitter and sweet orange peels, this liqueur is bright and zesty, with mandarin orange zest, preserved lemon, spiced honey and whisky marmalade notes.ingredient in Mulled Margarita ESPOLÒN REPOSADO TEQUILAMexico $40.99 682914 Six months aging in American oak barrels adds complexity and a well-rounded character to this reposado tequila. Its flavours of sweet tropical fruit, vanilla and spice make it a great addition to cocktails.ingredient in Mulled Margarita INNISKILLIN MERLOTBC VQA $14.99 76877 This full-bodied Merlot from Inniskillin offers plenty of black fruit, plum and a savoury BC character. It is a perfect match for slow-cooked fall recipes or grilled fare.53bcliquorstores.comPLEASE ENJOY RESPONSIBLY - CAPTAIN’S ORDERSSeasoal OfferigsComing this Fall!Visit bcliquorstores.com for availability. TYRRELL’S HEATHCOTE RUFUS STONE SHIRAZAustralia $26.99 153056 Complex and aromatic with plum, cassis and blackberry flavours, accented by black pepper, dried thyme and Earl Grey tea notes, this cooler-climate Aussie Shiraz shows great balance and elegance. CAROLANS SALTED CARAMELIreland $25.99 213143 Made with fresh cream, rich caramel and savoury sea salt, Carolans Salted Caramel is a delicious twist on their original Irish Cream. Try it with coffee. PARALLEL 49 SCHADENFREUDE PUMPKIN OKTOBERFESTCanada $12.29 173693 6 x 355 mlLight and refreshing, this beer sets itself apart from other pumpkin ales. Brewed as a traditional Oktoberfest lager, with a large portion of the grain being Munich malt, pumpkin is then used in the mash with traditional pumpkin pie spices added. STEAMWORKS PUMPKIN ALECanada $5.59 273243 473 mlSteamworks Pumpkin Ale is brewed with freshly harvested pumpkin. Spices are added to give this beautifully balanced ale nuances of homemade pumpkin pie. LONGWOOD BREWERY FULL PATCH PUMPKIN ALECanada $4.09 134885 473 mlThis big and bold seasonal, Belgian-style dark pumpkin saison pours a deep nut-brown. Expect a smooth and creamy texture upfront with intense toasted pumpkin-spice flavourings that follow through to a strong finish.55bcliquorstores.comBowls for the SoulPea and Ham Soup56pairs with Wonton Soup CHARLES SMITH KUNG FU GIRL RIESLINGUSA $16.99 301671 Always delicious, and one of the best values coming out of Washington State, this beautifully focused Riesling delivers plenty of lychee, citrus, stone fruit, honeysuckle and minerality with lip-smacking acidity.pairs with Pea and Ham Soup MISSION HILL RESERVE CHARDONNAYBC VQA $21.99 18812 Layers of white peach, pineapple, lemon curd and yellow apple meld seamlessly with a hint of vanilla and baking spices in this beautifully balanced Chardonnay. It finishes long and bright with a note of lemon meringue pie.pairs with Pea and Ham Soup GRAY MONK RIESLINGBC VQA $16.99 321604 Freshly squeezed lime, green apple and orange blossom aromas lead to lemon, peach and lychee flavours that offer a kiss of sweetness on the palate. The finish is zesty, with a refreshing mineral note.Wonton Soup57for recipes, see index on page 96bcliquorstores.comrecipes and food styling by Taryn WaNext >