There is a societal movement afoot which has cocktail lovers leaning away from their usual thirst-quenching favourites and towards a kinder, gentler approach to imbibing. As odd as it sounds, they are drinking without ‘drinking.’
As the resort prepares to launch the Senna Lounge, Villa Eyrie Resort has already factored in this shift. General Manager of Food and Beverage Ryan Bissell collaborated with an award-winning mixologist, to develop a non-alcoholic menu suitable for a resort on the top of the mountain.
Ensuring that the beverages they developed would be just as good or better than those with alcohol was essential for Bissell, “we have many guests that are expecting little packages of joy,” he says, citing the expectations that the beautiful location brings. Villa Eyrie provides non-alcoholic options for an audience that may not desire an alcoholic drink, whether for health, pregnancy, religion, or any other reason. “There are a lot of people, like me, that are choosing not to drink anymore,” remarks Bissel.
Alpina’s bartender Kyle utilizes the Seedlip Drinks line to devise non-alcoholic versions of familiar cocktails and to create new ones that do not exist purely for mimicry. Known as one of the world’s first non-alcoholic spirits brands, Seedlip distills drinks that are free of sugar and artificial ingredients. Instead, the drinks lean on quality botanically sourced flavours. It’s newest offering, the Seedlip Grove 42 blends accents of lemongrass, ginger, and Japanese Sansho peppercorns with citrus-forward notes of orange and mandarin, to create a fresh and delicious base for many creative cocktails.
For those who wish a right proper drink, beyond pulls from several taps of Vancouver Island’s Hoyne Brewery, Kyle crafts delicious gin cocktails from the award-winning Sheringham Distillery, offers up frosty vodka drinks from Ampersand Distilling Co, and pops the tops on the intriguing flavours of Sea Cider Farm & Ciderhouse from Mount Vernon.
Also, on the new menu is Grand Basil, which Kyle has reinterpreted quite cleverly. Originally this cocktail is a very interesting Neo-Martini created in 2001 somewhere in the world by someone unknown – according to online lore. Using ingredients plucked from the fresh herb garden outside of the kitchen door plus muddled strawberries; Kyle shakes up a creative combination of Green Chartreuse, Grand Marnier, poured into a Nick & Nora glass après an Absinthe rinse, and tops it with a floating basil leaf adorned with spheres of strawberry, basil, and a crank of black pepper.
Highly suggested is pairing the peppery Grand Basil above with a fresh fruit and sorbet plate from the talents of Chef Mario Conradi. So pleasing to the tastebuds!
- Helen Siwak is the founder of EcoLuxLuv Communications, publisher of Folio.YVR Luxury Lifestyle Magazine, and multiple digital lifestyle blogs. She is a content creator, consultant, and marketing and media strategist in the luxury lifestyle niche. She is a regular content contributor to Retail-Insider and has a vast freelance portfolio including Boulevard English & Chinese editions, Indulge, and Montecristo Magazine. When not attending high-profile events in Vancouver's 'Luxury Zone’ or on assignment abroad, she is honing her plant-based cooking skills and caring for her rescues. email@example.com
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