Archive for Boozy

Unruly Sour Cocktails at Forage

I am lucky enough to live in Vancouver’s West End. It’s tough living in the city these days. It’s becoming more and more unaffordable by the moment. I’ll be here as long as I can… I love living in the heart of the city and being able to easily walk or ride my bike to most places. It’s part of living a sustainable lifestyle.

Unruly Sour Forage Vancouver

Forage, who is celebrating their fifth anniversary this month, is one of my favourite restaurants in the neighbourhood, and, in fact, in the city. I love them for a lot of different reasons; first off, they have a fantastic chef. Chris Whittaker is one of the best and most creative chefs in the city. Secondly, they are committed to a local, sustainable, seasonal menu, which I love. Finally, the people are really amazing. There are many staff here that have been at Forage from the beginning. Many restaurants have a high turnover of staff, Forage, you’ll find, does not. I think it must be a pretty great place to work.

I’ve had some amazing meals here; too many favourite dishes to list.

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Their drinks menu is also focused on local business; all the wine, beer and spirits here are locally sourced.

On a recent visit, J.D, the bartender, taught me how to make their most popular cocktail; The Unruly Sour. It’s so named because of the local gin that is the main spirit in the cocktail (sourced from Wayward Distilling on the Island).

I also learned that I’ve been making sours wrong all this time! I’m a huge fan of the sour; if there’s a Bourbon Sour on a menu, I will order it, and I make them at home as well (using aquafaba, of course). It turns out that to make the drink properly, you have to do what’s called a “dry shake” first, where you mix the spirit, the egg whites, the lemon/lime and the syrup together without ice. You then add ice and shake again. This creates a smoother cocktail.

Here’s J.D showing you how to make your own (or you could just drop by Forage at 1300 Robson and get him to make one for you).

Rhubarb Mojito

Okay, this is the last one. I promise. Maybe.

Yes, yes, I’m pretty obsessed with rhubarb right now. I can’t help it. Rhubarb just makes me so darn happy. Spring makes me so darn happy.

You know what else makes me happy? Gin.

Rhubarb Mojito

I should say, for the record, that mojitos are normally made with rum. The technique includes “muddling” which is basically squishing a few ingredients (usually some combination of fruit, mint leaves, and lime) all together to get them release their juices and oils. You then add the rest of the ingredients and shake it all together to make a tasty, tasty beverage.

Mojitos taste like summer to me. They are bright, refreshing, and often incorporate seasonal fresh fruit.

I like different kinds of liquor as the base for my mojitos, other than rum. I went through a phase a while back where I put Vanilla Vodka into all my mojitos.

Now, it’s gin.

I like to use gin here, as it has has nice floral overtones that work well with the strawberries and the rhubarb.

Cheers to summer!!

Rhubarb Mojito


  • 1 cup water
  • 1 cup sugar
  • 2 large stalks rhubarb
  • 1.5 oz gin
  • 1 oz lime juice
  • fresh strawberries
  • fresh mint


  1. Make the rhubarb simple syrup: add the water and sugar to a saucepan. Chop the rhubarb and add it as well. Bring the mixture up a boil, and allow the sugar to dissolve into the water. Turn off the heat and allow the mixture to sit for about an hour until it cools and simple syrup turns a nice pink colour. Drain off the rhubarb solids and reserve the syrup.
  2. To make the cocktail: place 3 mint leaves in the bottom of your cocktail shaker, along with a roughly-chopped strawberry. Muddle together.
  3. Add 1.5 oz gin, 1 oz lime juice and 1 oz simple syrup. Top up with ice and shake well to combine.
  4. Strain into a glass and garnish with a sliced strawberry and mint leaves.
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