Tag Archive for forage vancouver

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).

Making Tea Cocktails at Forage

While it might be something you’ve never even heard of before, Tea Cocktails are starting to really be a thing here in Vancouver.

Basically, brewed tea is used as a mix with the spirits and other ingredients to create a lively, balanced cocktail.

Forage Fizz--cocktails made with tea

Tea adds a nice dimension to cocktails–it’s never one-note, and the variety of different types of teas and flavours is almost unending.

Plus, you can feel like you’re drinking a slightly healthier cocktail. Okay, well, not really. But a delicious-tasting cocktail is justification and reward in its own right, as far as I’m concerned!

Today’s recipe comes from Margot Baloro, Sommelier at Forage in Vancouver’s West End. Forage is one of my fave spots in the city. Partly because it’s just blocks from my house, and partly because they share my values of creating food that is local, sustainable, and seasonal. Oh–and it’s inventive and delicious, too! Remember that time Chef Chris Whittaker made a dinner entirely out of fermented foods? Or what about his amazing scones? Yes. I’m a fan.

cocktail made with tea

This cocktail would be great for brunch. It’s a little like a fruity mimosa. Plus–tea. People drink tea for breakfast, right?

It’s a little earthy, so it’s great for the fall, and it is topped with sparkling wine, which always makes you feel festive, no matter what time of the day. It’s bright and floral and fruity, and would be perfect for your next girl’s night or book club meeting.

Forage Fizz ingredients

“Forage Fizz”

(recipe courtesy of Forage Vancouver)



  1. Place the blackberry wine, tea, simple syrup and raspberries in a non-reactive container (like a glass juice jar) and allow to mingle for an hour.
  2. To make the cocktail: pour 1 oz of the mixture into a champagne glass and top with 3 oz of sparkling wine. Garnish with a raspberry.
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