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Cocktail Kitchen
CKS July 15 10: Bartender Colin MacDougall
Thursday’s Cocktail Kitchen Series at The Refinery saw one of Vancouver’s brightest rising stars in the cocktail scene. Colin MacDougall, a bartender for both The Blue Water Cafe in Yaletown, and The Pourhouse in Gastown jumped at the chance to participate in the Central America/Tequila Cocktail Kitchen. For the second week in a row, the room was sold out, and eager cocktail amateurs and seasoned aficionados anxiously awaited their three course menu by The Refinery’s bartender and super foodie, Ben de Champlain, and three course cocktails prepared by Colin.
Colin scored rather high for his cocktails, which were well executed and vibrant on the palate - classic technique, built on some classic cocktail recipes with the additions of the Refinery’s housemade bitters. We’ll have to keep Colin’s results top-secret of course!
Colin’s menu:
His first cocktail sees apricot and armagnac jelly, with tequila, honey, lemon juice and an espuma (foam) of the Refinery’s citrus bitters - grapefruit & szechuan peppercorn; lemon & white pepper; lime, green tea & ginger; orange, juniper & lemongrass.
“Tart to match the body of the citrus cured Qualicum Bay scallop ceviche” Colin explains.
His second cocktail seems a play on a margarita - arguably the most popular tequila based cocktail, and we had yet to see it perform in this competition! Tequila, with a roasted pineapple syrup, chilies, mint and lime juice, with a dash of the Refinery’s banana pepper bitters, made from “gin pickled” Okanagan peppers, made over a year ago!
“The spice in this cocktail was meant to round out the dish [ jerk spice poached prawns, with avocado crema ] which appeared to have the most heat in it” says Colin.
“I didn’t know what to expect when I learned I had 90 cocktails to prepare! It worked out in the end, the Refinery managers and bartenders helped me shake my 5 minute shake-preparation Ramos ‘Tequila’ Fizz too!” says Colin, particularly about his third and most successful cocktail which incorporated tequila, egg white, milk, key lime oil, citrus and soda, which paired quite well with Ben’s Driftwood White Bark beer and achiote marinated flank steak with a vibrant watercress and jicama salad.
There are only 2 competitors left for the Central America and Tequila competition. Tickets are now available for July 22 Cocktail Kitchen at $30. Competing is David Bain of West Restaurant. Tickets are selling fast - call 604.687.8001 to purchase yours today!
For more information, visit http://www.therefineryvancouver.com/restaurant/cocktail_kitchen/
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About Colin MacDougall
Colin, a Nova Scotian, is a three-year “newbie” into the cocktail scene, which makes his cocktail craft development so much fun to watch unfold. After spending some time fighting with the travel bug, his booze-inspired adventures in Banff, Figi, New Zealand and Australia finally led him to glue his feet down here in Vancouver. Working with some of the finest establishments and bartenders in town, like David Wolowidnyk at West Restaurant, and Jay Jones during his time at the Pourhouse, Colin has now developed a style that is all his own, and we’re all delighted to have him.