< PreviousJS Dupuis of Tableau Bar BistroBar Star38Movies make us laugh and cry, and hope and dream. In some cases, they can change the way we view the world. For Jean-Sébastien (JS) Dupuis, a movie impacted his career choice. “The movie Cocktail drew me to bartending, I watched it as a kid, and so in university I bartended because it was fun,” he shares. After graduating, the slopes of Whistler called him westward. Working days as a ski instructor was a dream, but it didn’t pay the bills. So he found a second job, working nights at Whistler’s party bar, Garfinkle’s Night Club. “I thought if I’m going to work in a bar, I’m going to be a bartender. First, I was bussing and then a barback — I volunteered as much a possible to move up.” His eagerness earned him a full-time job as a bar manager four years after he started working at Garfinkle’s.But when Dupuis’ new wife decided to go back to school, he took a part-time job at Whistler’s iconic Bearfoot Bistro. “At Bearfoot, I was exposed to something completely different; a full experience, with more attention to detail.” It was also a pivotal time in the cocktail culture renaissance. While Vancouver’s cocktail scene was hitting its stride, Whistler’s was just jumping on the bandwagon.André Saint-Jacques (the gregarious owner of Bearfoot Bistro) offered him the bar manager position in 2007, which led Dupuis to develop a cocktail menu. “It was the first I LILLET SPRITZ 2 oz (60 ml) Lillet2 oz (60 ml) La Vieille Ferme Rosé2 tsp (10 ml) Chambord1 oz (30 ml) fresh grapefruit juice1 dash Bittered Sling Orange & Juniper Bitters*2 oz (60 ml) club soda dehydrated orange wheel, for garnishAdd all the ingredients into a wine glass, stir gently, add ice and garnish.* Available at specialty storesDAENNA VAN MULLIGENDaenna Van Mulligen is a Vancouver-based wine journalist, but is typically found in the world’s vineyards. She is also a wine judge, accredited sommelier and international speaker. Daenna is publisher of the long-running websites WineDiva.ca and Winescores.ca. She has been published in numerous local and internationally distributed publications and is a regular contributor to Vines Magazine and, more recently, Montecristo Magazine. Follow her @thewinediva.ingredient in Lillet Spritz LILLETFrance $16.49 32631 Made from a blend of Sémillon and Sauvignon Blanc from Bordeaux and a splash of fruit liqueurs, Lillet has lightly sweet flavours of candied orange peel, mango, passion fruit and honey that finish refreshingly dry.ingredient in Lillet Spritz LE VIEILLE FERME VENTOUX ROSÉFrance $12.99 559393 Floral and fine, delicate red berry fruit notes mark this terrific value rosé that is deceptively complex for the price. The palate is soft and plush with a silky texture that lingers on the finish.ingredient in Lillet Spritz CHAMBORDFrance $44.99 70573 This iconic French liqueur is crafted from an infusion of fresh blackberries and raspberries in a neutral spirit with black raspberry and blackcurrant extracts, cognac, Madagascar vanilla and herbs.39bcliquorstores.comever launched,” he admits. “I look at it now and it was pretty green, but it allowed me to do what I do now.”When Dupuis and his wife decided to relocate to Vancouver in the summer of 2011, he was quickly offered a position as lead bartender at the fledgling Tableau Bar Bistro. Less than two years later he accepted the title of bar manager for Tableau and Homer Street Café & Bar (both properties of Wentworth Hospitality Group). After a year, he took a break, working first as a wine sales representative, and then as beverage director for Boulevard Restaurant, but in 2017 he returned as beverage director for the Wentworth Hospitality Group. “Anything that is liquid and goes in a glass, I deal with it,” Dupuis says, with a smile. “It was the position I wanted when I left,” he notes, continuing. “I always loved the company, so when they offered, I jumped at it. It’s a family business, they are proud of my accomplishments; they make me feel valuable and indispensible. When you find an ownership that believes in you, it’s hard to leave.”Dupuis has scheduled bartenders, but admits to jumping in when possible, “I call myself a guest bartender. I don’t open or close, but show up for the good times. I like to work, and to mentor young bartenders. I never had a mentor myself, and always wanted one.”Being a French bistro, the cocktail list reflects the classics, those from the Golden Age of Paris, around the 1920s, but that’s not all, “I like balancing my cocktail list, we have ten on it, but we can make a thousand,” he asserts. “I like to give my bartenders the ability to create cocktails, and to have fun with the guests. It’s part of the hospitality aspect of the business.”Dupuis isn’t systematic about changing the list; he does it when he feels it’s time, or if something new COMPAÑEROS1 oz (30 ml) Sombra Mezcal1 oz (30 ml) Aperol1 oz (30 ml) grapefruit juice½ oz (15 ml) lemon juice1 dash Bittered Sling Moondog bitters*2 dashes Salt Water**3 oz (90 ml) non-alcoholic ginger beerdehydrated lime wheel, for garnishMix all the ingredients, except for the ginger beer, into a cocktail shaker. Add ice and shake gently. Double strain into a tall glass, add ginger beer, ice and garnish.* Available at specialty stores.** Salt Water: In a small bowl, add 1¾ oz (50 g) of Vancouver Island Sea Salt and ½ cup + 1/3 cup (200 ml) water, mix well to dissolve salt and put into a dasher bottle.interests him. However, one cocktail that remains consistent is one he created in 2011. Named 1181, it is a refreshing mix of gin, elderflower syrup, lemonade and sparkling wine that gets your mouth watering — perhaps contemplating uttering the very words Tom Cruise’s Cocktail character, Brian Flanagan shouts to a thirsty crowd, “Bar’s open!”Tableau Bar Bistro 1181 Melville Street, Vancouver 604 639 8692 tableaubarbistro.com40BAR STAR CONTINUEDMADELAINE1¼ oz (37 ml) Glenmorangie 10-Year-Old The Original Scotch¾ oz (22 ml) Campari1 oz (30 ml) lemon juice½ oz (15 ml) Earl Grey Syrup*3 dashes Bittered Sling Kensington Bitters**½ oz (15 ml) Grand Marnier in a small, spray bottle½ oz (15 ml) egg whitesdehydrated lemon wheel, for garnishMix all ingredients, except for Grand Marnier, into a cocktail shaker and dry shake. Add ice and shake again. Double strain into a coupe sprayed with Grand Marnier, then spray again on top and garnish.* Earl Grey Syrup: Steep 2 cups (500 ml) hot water and 1¾ oz (50 g) Earl Grey tea leaves for 30 minutes until tea is too bitter to drink. Reheat tea and add 2 cups (500 ml) raw sugar, stir until dissolved, strain out tea and pour into a container. Refrigerate until ready to use.** Available at specialty stores.ingredient in Compañeros SOMBRA MEZCALMexico $54.99 856914 Sombra, meaning “shadow” in Spanish, is a mezcal for mixing as it was designed specifically to highlight its herbal agave character in cocktails. It is sweet, spicy and mouth coating, with smoke, honey and citrus notes.ingredient in Compañeros APEROL APERITIVOItaly $24.49 144071 This popular Italian aperitif derives its unique bittersweet taste by infusing oranges, rhubarb and other herbs and roots. It has a zesty orange marmalade flavour balanced by a lightly bitter and herbal edge.ingredient in Madelaine GLENMORANGIE 10-YEAR-OLD THE ORIGINAL SINGLE MALT SCOTCHUnited Kingdom $67.99 94052 Beautifully complex and elegant, this classic expression offers floral, citrus and vanilla notes with peach, toffee, honey and spice accents on a soft, malty palate. It finishes long with an ethereal quality.ingredient in Madelaine CAMPARIItaly $25.99 277954 Vibrant crimson red in colour, this classic aperitif is made from an infusion of more than 60 herbs and spices. The result is a deliciously appealing, bittersweet profile with syrupy sweetness balanced by zesty citrus notes.ingredient in Madelaine GRAND MARNIER CORDON ROUGEFrance $45.99 1784 Comprised of 51 percent fine French cognac and 49 percent exotic orange essence, this luxurious orange liqueur is exceptionally aromatic and complex, with a silky, full-bodied palate and a long, harmonious finish.41bcliquorstores.comPlease enjoy responsiblyHappy Father’s Day from Wayne & WalterShare Great Memories#MyWalterPerfect GiftsDadto share with PATRÓN AÑEJO TEQUILAMexico $98.99 311282 Handcrafted in small batches and aged in a combination of French oak, Hungarian oak and American whiskey barrels for over 12 months, this ultra premium tequila was made to be savoured through slow-sipping. DALMORE 12-YEAR-OLD SINGLE MALT SCOTCHUnited Kingdom $95.99 73999 Citrus, chocolate, cocoa and spice aromas emerge on the nose of this phenomenal whisky, leading to a rich, sweet and plush palate with Seville orange, dried fruit, vanilla pod and honey flavours. NIKKA FROM THE BARREL JAPANESE WHISKYJapan $64.99 546366 500 ml This magnificent Japanese whisky was recently crowned “No.1 Whisky of 2018” by Whisky Advocate. Powerful and intense, yet elegant and balanced. It will surely impress your dad. WRITERS’ TEARS COPPER POT IRISH WHISKEYIreland $62.99 209544 700 ml Made from a blend of single pot still and single malt whiskeys, this fine Irish whiskey is light, sweet and wonderfully easy to drink, with creamy honey, caramel, apple, pear and spice flavours that linger. WOODFORD RESERVE DISTILLER’S SELECT BOURBONUSA $49.99 480624 Rich and full-bodied, this high-rye bourbon is loaded with flavours of vanilla, honey, charred orange, dried fruit and spice plus wafts of cocoa and smoke. Enjoy it neat or in a cocktail. SWEAR JAR CANADIAN WHISKYCanada $34.99 213267 Caramel, vanilla, oak, ginger, clove and spice notes strike the perfect balance between rich sweetness and peppery heat before leading into a smooth, velvety finish. Try it in an Old Fashioned cocktail.43bcliquorstores.comWest Coast BoilSeafood Boil44KIR ROYALE2 tsp (10 ml) L’Héritier-Guyot Créme de Cassis 3 oz (90 ml) sparkling wine, chilledraspberries, for garnishPour créme de cassis into Champagne flute. Top with chilled sparkling wine. Garnish with fresh raspberries.pairs with Seafood Boil KENDALL-JACKSON VINTNER’S RESERVE CHARDONNAYUSA $23.99 296566 Layers of pineapple, mango, papaya and citrus meld seamlessly with notes of vanilla, buttered toast and honeycomb in this beautifully balanced Chardonnay. It is medium-bodied with a lovely, creamy texture.Summer Fruit Pavlova served with Kir Royale Cocktailpairs with Summer Fruit Pavlova L’HÉRITIER-GUYOT CRÈME DE CASSIS DE DIJONFrance $34.99 132241 This powerful hit of aromatic, concentrated and ripe blackcurrants delivers a rich, generous pour. The sweetness is mouth-watering rather than cloying, making it a great addition to cocktails.45for recipes, see index on page 108bcliquorstores.comTARYN WATaryn is passionate about creating and sharing beautiful and delicious food. She learned the importance of nourishing others from her mother and grandmothers, and fell in love with cooking at a young age. pairs with Green Chopped Salad GRAY MONK PINOT AUXERROISBC VQA $16.99 96222 Asian pear, nectarine, citrus and honeysuckle notes laced with savoury minerality and vibrant acidity make this wine a delicious companion to salads, shellfish or appetizers.pairs with Green Chopped Salad OYSTER BAY MARLBOROUGH ROSÉNew Zealand $19.99 888999 Made from 100 percent Pinot Noir, this attractive rosé has strawberry, cherry and raspberry flavours backed by a juicy squirt of lemon-lime acidity that cleanses and refreshes the palate.pairs with Summer Fruit Pavlova MISSION HILL RESERVE RIESLING ICEWINEBC VQA $56.99 240127 375 mlThis vivid Icewine pleases all the senses thanks to bright aromas of Honeycrisp apple, pear and pineapple with hints of vanilla and orange peel. The luscious sweetness is balanced by mouth-watering acidity.Green Chopped Saladpairs with Seafood Boil BOTTEGA PROSECCO TREVISO IL VINO DEI POETI BRUTItaly $17.99 95711 Fresh and fragrant, this stunning Prosecco delivers white peach, apple, pear, citrus and honeysuckle flavours with fine, persistent bubbles that lend a creamy effervescence on the palate. A great wine for entertaining!47for recipes, see index on page 108bcliquorstores.comWEST COAST BOIL CONTINUEDNext >