29 Dec LIFESTYLE: COCKTAIL CONVERSATIONS W/ VIRANLLY AT THE FAIRMONT PACIFIC RIM LOUNGE
Viranlly is a Vancouver-based menswear enthusiast with an appreciation for great cocktails, caffeine and complex carbohydrates. Officially, he is manages the community of social media for Indochino, one of the largest made-to-measure menswear brands.
Unofficially, he’s the kid running around town, finding the prettiest coffee shop corner table by the window and taking OOTDs.
K: What do you attribute your success to?
V: I believe that there’s a lot of consistency, authenticity, and personality! Oh and a lot of great people that you surround yourself with!
K: Why is personal style important to you?
V: To me personal style has been a part of who I am. As cliche as it sounds, it really is a way to express who you are and how you feel.
K: How will you be pushing yourself in 2017?
V: By doing things that I said I could never do. I really love proving myself wrong that way, haha!
While we were relaxing in the private room at the Fairmont Pacific Rim’s lounge , Viranlly and I enjoyed some of the seasonal cocktails they are offering over the holidays. I loved the black lime garnish in my cocktail. Here is the recipe for you to create it yourself.
I’ve had so much fun putting together these cocktail conversations for you. Look forward to more installments in 2017!
If you’re interested in a few of the Fairmont Pacific Rim’s Cocktails… here are a couple of recipes that they shared with us!
2oz Toasted Pecan-Infused Cognac* 1⁄2 oz Grapefruit Juice
1⁄2 oz Lemon Juice
1⁄2 oz Oloroso Sherry
3⁄4 oz Black Lime Syrup**
Garnish – dehydrated black lime*** Preparation:
- ● Shake ingredients with ice
- ● Double Strain
- ● Pour into coupe
- ● Garnish with half dehydrated black lime
*Toasted Pecan infused Cognac
750ml VS Cognac 20-25 Pecans
50g Unsalted Butter Preparation:
Add butter and pecans to a hot pan.
Keep moving pan and stir. Should only take 3-5mins to medium toast the pecans. Once pecans are golden brown, pour them into 1L mason jar with Cognac.
Let stand for 1 hour then place into freezer.
After 1-2 hours (or until butter has refrozen) remove from freezer.
Strain through fine strainer.
Discard pecans and butter.
**Black Lime syrup
3 whole black limes (6 halves) 1kg sugar
Boil water and add sugar.
Stir until all sugar is dissolved.
Remove from heat.
Crush black limes in mortar and pestle.
Add crushed black lime ‘dust’ to syrup after removing from heat and allow to stand for 20 mins. Strain through fine strainer, then store in clean sealed glass container.
Label and refrigerate.
***Dehydrated Black Lime
Take 10 limes and blanche (cook in boiling salt water for 1min, then cool immediately in ice water bath).
Cut limes in half and place on a baking rack set over a baking sheet.
Set oven to low or 150 degrees and let sit. Turn occasionally. It should take about 3-4 days to turn black. Sugars are fermenting but will leave fragrant lime aroma.
Black lime will feel hollow and light, how long it takes will depend on the size of the lime. Half black limes will float on drink and provide aroma for garnish.
1-1/2 oz Candy Cap Mushroom-Infused Ron Zacapa Rum* 3⁄4 oz Punt e Mes
3⁄4 oz Averna
1 bar spoon Lagavulin 16yo
2 dashes Chocolate Bitters
Garnish – rosemary
Stir ingredients over ice
Strain over a large ice cube (using a two-inch cube tray will allow a slower dilution rate of the cocktail allowing you to sip and enjoy it longer without the cocktail changing in flavour).
Serve in short rocks glass.
Garnish with rosemary sprig, but also spritz an orange rind over top of drink for aromatics.
I hope you all have a wonderful Christmas!
Location: Fairmont Pacific Rim
What Viranlly is wearing:
What I’m wearing:
Dress: BCBG MAXAZRIA
Jacket: BCBG MAXAZRIA
Ring: Banana Republic
Cross Ring: Bauble Bar
Earings: Tina Turk