SAFE HAVEN: POURHOUSE EMBARKS ON YEAR-LONG TOUR OF CELEBRATED PROHIBITION-ERA COCKTAIL REFUGES AROUND THE WORLD
New Monthly Prohibition Cocktail Program Features Spotlight Foreign Destinations,
Drinks That Lured American Imbibers During Prohibition
Pourhouse will embark on a year-long tour of far-flung destinations and cocktails that became popular with American imbibers during the era of Prohibition when it introduces its Prohibition Cocktail Program on Wednesday, January 8.
Throughout 2020, Pourhouse Bar Manager Adam Domet and staff will take guests back a century to a time when Prohibition brought about an end to the Golden Age of Cocktails and sent spirits aficionados in search of foreign destinations where they could still legally enjoy stiff drinks. During the year-long promotion, Pourhouse will spotlight a different country and the cocktails it became famous for with thirsty visitors while Prohibition was the law of the land back in America.
The Prohibition Cocktail Program kicks off in January with an excursion to the sugarcane fields, bottles and bars of Cuba via a pair of classic, rum-based libations:
The Mary Pickford — A sweet-and-sour classic invented by American bartender Fred Kaufman, this eponymously named cocktail mingles Havana Club 7 year old rum, fresh lime and pineapple juices and housemade grenadine and was originally created for the famed Canadian-American film actress and producer during a 1920s holiday at the Hotel Nacional in Havana. $14.
The El Presidente — Comprising Havana Club 7 year old rum, dry Curaçao, Lillet blanc, vermouth and housemade grenadine, the El Presidente was originally created in 1920 for then-Cuban president Mario García Menocal but perfected in 1928 by Constante Ribalaigua, head bartender at Havana’s legendary El Floridita. $14.“Prohibition effectively sent the world of bartending in the US into a dark age until it was repealed in 1933,” says Domet. “This program is our way of transporting guests to places around the world where people could travel and still enjoy cocktails without fear of prosecution.”
ABOUT POURHOUSE | Launched in a turn-of-the-century heritage building in the heart of Gastown in 2009, Pourhouse quickly established itself as one of Vancouver’s most beloved bars and restaurants thanks to its signature approach to cocktails and comfort food, authentic décor, warm, convivial atmosphere and live music performances Sunday to Thursday. Behind a bar fashioned from 120-year-old planks of reclaimed Douglas Fir, cocktails showcase old-fashioned soul in variations both simple and ornate with a particular focus on whiskey, a wide list of wines hailing from Old and New World alike encourage exploration and a range of craft beer that represents the true ale craftsmanship of BC and the Pacific Northwest all complement a mouthwatering menu of classic-yet-refined snacks, share plates and mains. At its heart, Pourhouse has a story to tell on every plate, in every glass and around each corner — that of Vancouver and the pioneering spirit of the Gastown neighbourhood it proudly calls home. Part of the Kitchen Table Restaurants group, Pourhouse belongs to a family of four establishments operated by the hospitality group in addition to authentically Italian caffe-by-day, ristorante-by-night Di Beppe in Gastown, Railtown’s casual Italian eatery Ask for Luigi, Northern Italian-inspired Pizzeria Farina on Main Street and the newly opened Farina a Legna in North Vancouver.162 Water Street, Vancouver BC V6B 1B2 | 604-568-7022 | Dinner Sunday to Thursday 5 p.m. to midnight, Friday and Saturday 5 p.m. to 1 a.m. | Lunch Monday to Thursday 11:30 a.m. to 2 p.m., Friday from 11:30 a.m. to 5 p.m. | Boozy Brunch Saturday and Sunday 11 a.m. to 2:30 p.m. | Happy Hour Saturday to Thursday 5 to 6 p.m. and 11 p.m. to close, Fridays 2 to 6 p.m. and 11 p.m. to close | pourhousevancouver.com
Please note: Pourhouse is closed for dinner on Monday, January 6 and lunch on Tuesday, January 7.
Facebook: /pourhousevancouver | Twitter: @pourhouse_van | Instagram: @pourhouse
Media release and images provided by Kate Blyth, SMC Communications Inc.
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