Issue link: http://digital.canadawide.com/i/288963
I f we played a game where you had a drink for every bartending honour Jay Jones has been awarded, well, let's just say you'd have a tough time walking a straight line. But the very fi rst bartender inducted into the BC Restaurant Hall of Fame isn't in it for the hardware. Instead, he says it's the relationships he's built behind the bar that are the true reward. "I've learned something from everyone I've ever served or worked with. Some of my best friends in the world started out as a guest at my bar. In an increasingly digital world, bartending embraces real interaction. Bartending will never lose its humanity or sensory satisfactions." At the end of the day, literally and fi guratively, Jones is someone you want serving you a drink. And isn't that what really matters? Jay Jones The Blackbird, 905 Dunsmuir Street years bartending 18 57 SPRING 2014 | bcliving.ca F a v o u r i t e B o o z e t r e n D "Hospitality. I'm incredibly sad that I'm mentioning this as a trend when in fact it is the cornerstone of good bartending." l e a s t F a v o u r i t e B o o z e t r e n D " e worst trends are the ones that limit creativity and experience. Synthetic fl avours patronize our palates, leaving no room for inspiration from the bartender. ings such as candy- fl avoured vodka push us back into blander times and snub the taste of real spirits." F a v o u r i t e D r i n k "After work, I'm a beer and Scotch guy, but when it comes to cock- tails I gravitate to the classics – it's hard to beat the martini. I like mine wet: two mea- sures of London Dry Gin, one measure of dry vermouth, stirred to chill and garnished with a Cerignola olive." w h e r e t o D r i n k "David Wolowidnyk at West Restaurant has been making magic for many years. Lauren Mote at Uva is sen- sationally creative and a legendary host." "A gracious personality and attentiveness are the qualities that truly endear a bartender to a guest." signature Drink the Four horsemen "It's a fi rm drink, made from rich Bourbon, Sicilian Amaro, French syrup and Caribbean bitters. The end result is a decadent balance of virility and elegance – power and sensuality." HAVE A drink as a guest at my bar. In an increasingly digital world, bartending embraces real interaction. Bartending will never lose its humanity or sensory satisfactions." At the end of the day, literally and fi guratively, Jones is someone you want serving you a drink. And isn't that what really matters? bcliving.ca F a v o u r i t e B o o z e t r e n D incredibly sad that I'm mentioning this as a trend when in fact it is the cornerstone of good bartending." l e a s t F a v o u r i t e B o o z e t r e n D trends are the ones that limit creativity and experience. Synthetic fl avours patronize our palates, leaving no room for inspiration from the bartender. ings such as candy- fl avoured vodka push us back into blander times and snub the taste of real spirits." signature Drink the Four horsemen "It's a fi rm drink, made from rich Bourbon, Sicilian Amaro, French syrup and Caribbean bitters. The end result is a decadent balance of virility and elegance – power and sensuality." p52-59_Bartenders_Cart.indd 57 2014-03-13 11:16 AM