Cocktails in Canada: the Vancouver bar scene

Fellow bartender Sabrine Dhaliwal is someone else who’s tended the bar at UVA – one of Canada’s most famous spots to grab a drink. ‘Vancouver isn’t a very large city and that’s part of why it’s such an incredible place to be; the level of hospitality and professionalism is on par with bigger cities like New York or London,’ she says. ‘We’re a very inclusive city and support one another in many different aspects. For instance, if you were to join me on a night where I’m working, I will happily give you a list of places (food and drink) and people you’ll need to see; hopefully you’d visit one of the many spots and talk to the bartender and they will add to the list. Vancouver is a city full of great bartenders and you’d be hard pressed to find a bad cocktail, but in reality we’re more focused on creating that memorable experience and the cocktail is just one component of that.’

While the cocktail itself has to taste incredible – Katie is a particular fan of more bitter cocktails, using ingredients like Amaro, while Sabrine enjoys nothing more than creating custom cocktails on the spot for people – Vancouver’s bartenders know a great bar is about more than just the drinks. ‘Vancouver bartenders are very keen on creating memorable experiences,’ says Sabrine. ‘I strongly believe that a guest's experience begins when they walk in the door, and this is something that I teach all of UVA’s bartenders. Vancouver has built its strong cocktail scene on apprenticeship and mentorship programs led by both great men and women.’

‘I love the service industry because it’s about so much more than just making a cocktail – it's about providing an experience from the moment a guest walks through the door until the moment they leave,’ adds Katie. ‘That’s what makes L’Abattoir so special; the whole experience. We have such a strong focus on hospitality and make it our priority from beginning to end.’

With a whole host of bartenders as passionate as Katie and Sabrine, it’s no wonder Vancouver attracts cocktail connoisseurs from across Canada – and the world. ‘The bar scene is ever evolving,’ says Sabrine. ‘We are continually pushing each other to think outside of the box and create drinks that fit every category; our liquor laws are changing, allowing us more freedom when crafting our recipes, and we have a very vibrant locally-made spirits and liqueurs industry that works with bartenders to create new and exciting products. I look forward to see where our industry will be in the next two, three or five years. It’s very much exciting times ahead.’