The GOODS from Wildebeest
Vancouver, BC | Wildebeest’s Josh Pape introduces a “Refashioned” cocktail list of nine different takes on the Old Fashioned. Highlighting the simple elegance of the bar standard, world-class spirits shine in four cocktails that stick close to tradition, while five Refashioned updates add fresh twists. The classic cocktail, which made its first appearance in the mid-1800’s, is traditionally spirit-forward, and is always built and slowly stirred, never shaken. Wildebeest’s new list stays true to these roots, but offers modern variations featuring surprising liquors, sugars, and garnishes, resulting in lighter, more refreshing takes and playful riffs. Creating an Old Fashioned requires skill, attention, and an element that is often left out —time. While your Old Fashioned or Refashioned is being made, Wildebeest will treat you to a cheeky beer on the house.
“The Old Fashioned is one of the best ways to express a spirit,” says Josh. “Because the recipe calls for only a few components, it’s hard to make well—it takes a real understanding of the methods and ingredients. The magic comes from deliberate movements and careful building of the elements to create balance. We want to take the time to craft each drink, so we’ll bring you a beer to enjoy while you wait.”
Five cocktails are Refashioned twists on the original, making use of unexpected liquors and garnishes, for surprisingly different twists on the old favourite. For a light and updated take, try Hendricks Gin stirred with lavender bitters and honey, garnished with cucumber, or go for Blanco Tequila, mezcal, bitters, agave and a lemon twist, or try it with Buffalo Trace, Fernet Branca, honey, and a mint sprig. Fans of rum will love a version with 3 rums with demerara sugar, chocolate and orange bitters, and an ice cube made with apple juice. Or for a savoury take, try a Refashioned with bacon bourbon, aromatic bitters, maple syrup, and an orange twist. Refashioned cocktails are all under $16.
Four Old Fashioned cocktails keep closer to the original, with traditional liquors like whisky or bourbon or smooth tequila, elevated by top-shelf spirits in perfect balance. The first is complex, highlighting Buffalo Trace Bourbon, with tasting notes of vanilla. Compare with Booker’s Bourbon—intense, showing fruit and tobacco. Or sip a glass of Cazadores Añejo tequila combined with savoury flavours of cedar, bread, and pepper, or El Dorado 15 year rum, tasting of toffee, molasses, prunes, and cinnamon. All Old Fashioned cocktails are $15–$18.
The Classic Way
(Enjoy a cheeky lager on us while you wait)
Buffalo Trace Bourbon
Balanced, complex, vanilla
Overproof, intense, fruit, tobacco, tannins
Cazadores Añejo Tequila
Savoury, cedar, bread, pepper
El Dorado 15 yr Rum
Toffee, molasses, prunes, cinnamon
Hendricks Gin, lavender bitters, honey, cucumber
Blanco Tequila, mezcal, bitters, agave, lemon twist
Buffalo Trace, Fernet Branca, honey, mint sprig
3 Rums, demerara sugar, chocolate and orange bitters, apple juice cube
Bacon bourbon, aromatic bitters, maple syrup, orange twist
120 West Hastings Street | Vancouver, BC
Web: www.wildebeest.ca | Twitter | Facebook | Instagram
Open for dinner service nightly from 5pm to midnight (including 5-6pm Happy Hour)
Weekend brunch from 10am to 2pm
Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
Alessandra Vianello: Executive Chef
Wildebeest invites you to experience unabashedly adventurous, yet simple cooking at its finest set against the history of the Vancouver neighbourhood of Gastown. Explore whole-animal cookery paired with a diverse selection of Old and New World wines and a carefully crafted cocktail list. Set in a refurbished 19th century building, the multi-level space offers a front house cocktail bar & lounge, open-concept kitchen complete with large kitchen tables, an inviting dining room with banquette seating, and an intimately-set underground wine bar.
The gastronomically daring menu focuses on whole-animal cookery prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, Pekka Tavela, from field to finish. Working closely with surrounding farms and farmers to raise animals and grow custom produce, the team at Wildebeest has crafted a menu unlike anything yet explored in Vancouver.