Savour a “BLOOD ALLEY” at Boulevard Kitchen & Oyster Bar

Provoke_BLVD_BloodAlley1For renowned mixologist Justin Taylor, who serves as Bar Manager at the newly opened Boulevard Kitchen & Oyster Bar at The Sutton Place Hotel Vancouver, nothing beats the true spirit of a cocktail. His philosophy, which is also his reality, is to tell a story with each and every glass.

With that said, ‘Blood Alley’, a cocktail that is sure to tantalize your taste buds is more than just a fresh summer drink.

“BLOOD ALLEY”
Named after the famous alley in Gastown , this is a melting pot of flavour and excitement. It is rich with spice and smoky elements, yet remains on the light and refreshing side. Its vibrant colour, speckled with black peppercorns, is stunning to the eye and its beauty is confirmed with each delicious sip.

TOOLS
Boston shaker
Jigger
Hawthorne strainer
Fine mesh strainer
Muddler

GLASSWARE
Coupe

INGREDIENTS
1.5 oz Los Siete Misterios Doba Yej Mezcal
0.5 oz St. Germain Elderflower
0.5 oz lime juice
3 whole strawberries
10 black peppercorns
0.25 oz Venturi-Schulze balsamic vinegar
House bubbly

METHOD
Chilled coupe glass
Muddle strawberries and peppercorns
Add remaining ingredients minus bubbly to shaker
Add ice and shake for 15 seconds
Double strain to coupe glass
Top with house bubbly

GARNISH
Peppered strawberry

Provoke_BLVD_BloodAlley

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