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Cocktail Kitchen
CKS August 19 10: Bartender Ben de Champlain
Leave it to Ben to carry the legacy of the Refinery's cocktail program to the next level - creating a cocktail menu like a chef, and working backwards.
Paired to his own French/Cognac regionally inspired menu, his successful pairings landed him a tie with JT at the end of August. Unfortunately, due to the incapability of any bartenders in the series to compete 3 months in a row, Ben happily passed the tie over to his colleague.
Here are his recipes:
The Renegade:
Courvoisier, Renegade Guyanese Rum, The Refinery's Apricot & Thyme Bitters, lemon juice, sugar, Pineau des Charentes finished with a Fernet Branca spritz-flame to caramelize sugar inside the coupe.
Jardinage:
Courvoisier, The Refinery's Pastis BItters, lemon juice, tarragon syrup, carbonated Ugni Blanc wine
Pomme:
Courvoisier, The Refinery's Apple Bitters, lemon juice, sugar, topped with Unibroue's Ephemere Apple Wheat Beer
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About Ben de Champlain:
Having spent the last 3 years grazing through Vancouver's bar scene after ending his 13 year career as a chef, Ben now finds himself able to nourture his talents back and front of house as the resident bartender and now chef of The Refinery. His bartending style fits well with his new digs, as The Refinery has built an entire business of the art of food science driven cocktails created like a "chef". Ben's also responsible for writing the Cocktail Kitchen menus.
Photo Credit: Hamid Attie