Issue link: http://digital.canadawide.com/i/288963
signature Drink horseradish sour "London dry gin, lemon, horseradish, honey, egg white, black pepper – the horseradish is a prominent part of the drink, but it's really well- balanced because it is just a classic sour recipe." B ehind the bar, six-foot-one Josh Pape is an imposing fi gure. But don't be intimidated – this quiet giant can disarm you with a 100-watt smile and an intriguing drink suggestion. "I try my absolute best to make people the best drinks I know how – every time. I ask a lot of questions and listen to their answers in order to satisfy individual tastes. It matters to me that people like the drinks I make for them." e former Vancouver Bartender of the Year tended bar at both Chambar and e Diamond before opening Wilde- beest alongside business partner James Iranzad in 2012, and his love of the job has only grown. "As a bartender, I enjoy having the ability to contribute to – and guide – a cultural shift in how people perceive a profession that I love. I enjoy changing the way people view booze and drinking culture." F a v o u r i t e D r i n k "I'm quite partial to an Americano (the cocktail, not the coff ee). I try to order it politely but that rarely works out, so I'll often end up slapping the bar until the bartender notices me." F a v o u r i t e B o o z e t r e n D "We'll be seeing a big infl ux of lower-alcohol cocktails soon – mainly wine, vermouth or sherry based. is is fun because these are generally satisfy- ing, full-fl avoured alcohols that prevent people from getting too sloppy. It also means patrons can enjoy an extra drink or two per visit." l e a s t F a v o u r i t e B o o z e t r e n D "Bartenders who wear suspenders, fedoras, waistcoats and the like. Oh, and curly moustaches." Josh Pape Wildebeest, 120 West Hastings Street years bartending 10 56 | SPRING 2014 bcliving.ca where to Drink "I love going to see Ron and Simon over at Mamie Taylor's." bcliving.ca p52-59_Bartenders_Cart.indd 56 2014-03-13 11:16 AM