Clarified Milk in a Cocktail? Studying Big Sips of ‘Yes Whey’ at Botanist (for Science!)

The bar program at the recently opened Botanist is playing with unique ingredients and presentations to wow their guests. Take the Yes Whey as an example — a unique riff on a classic milk punch. When one thinks of punch, ornate glass bowls filled with citrus, rum and fruit juice come to mind. But Botanist’s take is anything but! Think dark and boozy with hints of spice and you’re on the right track. Yes Whey combines rum, brandy, stout, lemon and clarified milk (yes, you read that correctly) to create a surprisingly rich cocktail that slowly unfolds with each sip. If you haven’t been to Botanist yet, their official gallery below will take you:

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  • Botanist - Hector Laguna, Executive Chef
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  • Botanist - Grant Sceney, Creative Beverage Director
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  • Botanist - Shon Jones-Parry, General Manager
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  • Botanist - Mark Amos, Sous Chef
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  • Roasted Beet Salad
  • Charred Octopus (2)
  • Botanist - Jill Spoor, Wine Director
  • Seared Sablefish
  • Pretty Bird Cocktail
  • Hand-Cut Tagliatelle
  • Botanist_Duck Breast and wine
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  • Vancouver #2
  • Deep Cove Cocktail
  • Botanist - Jayden Kresnyak, Sous Chef
  • Herb-Crusted Lamb Saddle
  • Hand-Cut Tagliatelle (2)
  • Charred Octopus

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