UPDATE: A few weeks after I posted this, the Four Seasons Vancouver reached out to me on Twitter with a link to the recipe!
A few weeks ago we took a short trip to Vancouver, BC. It was a “vacation”, which meant I took two full days off of work plus a weekend! We had heard about the great drinks at YEW Bar, inside the Four Seasons, and ended up going there before dinner the first night we were in the city.
I saw “Lemon Meringue” on the cocktail list and just knew I had to try it.
Long story short, I tried it a few times. In fact, I had seven of them in three trips to that bar over the course of our short stay. It was, without question, the best cocktail I’ve ever had. It was so good that I forgave (after an embarrassingly long inspection, of course) the fact that on our last trip there, just before heading to the airport, the waitress spilled ceviche “juice” all over my Sony RX1, which was sitting on the table. (Not for nothing, but the staff couldn’t have been more apologetic, and I got the feeling that had it been damaged at all, they would have replaced it.)
Anyway, the point of this post is for you guys, my infinitely knowledgable readers, to estimate the appropriate ratios of this alcoholic elixir’s ingredients, which are as follows:
- Citrus vodka
- Vanilla liqueur
- Coconut (I almost didn’t order the drink because of this ingredient, but fortunately, I really couldn’t taste it)
- Egg whites
- Cinnamon (sprinkled on top of the finished drink)
I need to learn how to make this at home. Please don’t fail me. You guys are the best! Thanks. 😉
On a completely unrelated note, we had some insanely good food while in Vancouver, but far and away our favorite meal was at the Blue Water Cafe. It was phenomenal from start to finish, and we can’t wait to go back. (I fell in love with a drink here too; they called it “Jacob’s Ladder”, and it was made with ginger-infused Beefeater gin, fresh basil, cucumber lime juice, orgeat and a splash of chartreuse. Deelish.)