The Refinery

Cocktail Kitchen

CKS March 30 2011: Bartender Trevor Kallies

 

Trevor Kallies, Beverage Director, DHM Group

Bio:

As the Bar & Beverage Director for Vancouver's DHM Group, Trevor brings 10 years in the restaurant industry to the wood. His expertise hits a mix of classic and contemporary bartending, with a thoughtful repetoire of simple tasty cocktails. He is tasked with the duty of bringing the best cocktail innovation to all of DHM's establishments in Vancouver, as well as tackling a corporate wine and beer program. Trevor can be seen most nights behind the wood at the Granville Room, in the newly revitalized Granville Entertainment District. Trevor has lived in Vancouver for over a decade, and feels right at home in the city’s restaurant industry and thrives on the camaraderie among his industry peers. His favorite thing about bartending in Vancouver is the tight network of peers that have all 'come of age' together in the bartending profession. Eager to teach and share with each other. Trevor’s passion for travel and cocktails taken him all over the world; to Kentucky, Japan, San francisco, New York and New Orleans to name a few.

Trevor Kallies Cocktail Kitchen March Cocktails:

1)‘tis

(1 cocktail)
1oz Jameson
1oz Dubbonet blanc
1/8oz Graperfruit bitters (refinery’s own)
grapefruit twist garnish served in a rocks glass. Stir all ingredients together until well mixed and well chilled.

2)Dublin Strong

(1 cocktail)
1oz jameson
1/2oz walnut bitters (refinery’s own)
1/2oz sorteleige
1oz guinness
In a mixing glass, stir jameson, bitters and sorteleige until well mixed and chilled. Strain into rocks glass with ice. float guinness onto drink.

3)Limerick

(1 cocktail)
2oz jameson
1/4oz maraschino
1/2oz blood orange juice
1/8oz mango bitters (refinery’s own)
In a shaker, mix together 2oz Jameson, 1/4oz maraschino and 1/2oz blood orange juice with 1/8oz mango bitters. Shake and strain into single rocks glass, serve neat.