I have spent the last decade of my life on one side of the Bar or the other. Being a Bartender is something you have to live to be good at. I’d go so far as to say that Bartending is a direct extension of pure and deep affection for drinking. Consumption has been known to lead to intoxication on occasion, but I guess that’s where we seperate the drinkers from the drunks. A big part of the enjoyment and satisfaction of a cocktail experience is the ritual that a Bartender pursues: the engaging discussion of recipes and ingredients, the careful portioning and inspection at every stage of construction are all part of an exacting routine unique to each Barkeep.

I can look back on my time spent as a Bartender, and reflect on the different types of purveyor I’ve been. In the late-90s my recipes were made mostly from Vodka, mixed with sweet liqueurs and the odd morsel of mashed produce - showcasing simple flavours that tasted mostly of fruit, but heading in the right direction. Soon, my tendencies turned to Rum - having grown up on the stuff; taking tiki drinks and my Jamaican heritage as influence. Over the years, Rum, Tequila, Brandy and Gin each got their turn as the object of my obsession; culminating in my happy romance with Whiskey - where my Bartending affections are now most happily focused.

Every now and then, a Bartender has a drink experience that changes their entire world. There are a handful that have changed mine: When I was a toddler, my Dad let me sip some Napa Cabernet Sauvignon with my steak - an eye-opening introduction to the beauty of food & wine pairing; while in college in Seattle, I got handed a bottle of Pike India Pale Ale - and discovered that beer could be deep, complex and wondrous; in my twenties, I tasted my first well made Negroni - I suddenly understood balance, and the glory of a cocktail made entirely from spirit. These moments may have been some of my most significant, but for the ambitious and evolving Bartender, defining discoveries happen every day. I have been honoured to share what I have experienced with guests and colleagues alike - lucky to glean a little perspective from each and every person I’ve met - on both sides of the wood.

Photo Courtesy of Jackie Connelly Photography

A proper cocktail tastes of the spirit at its core, as the other elements of flavour, aroma and texture serve to compliment and contrast - the tools of the Bartender are means by which we attempt to tune and guide the elements into harmony. I have written many a cocktail list - from night clubs to white tablecloth dining rooms; but a printed menu only serves to scratch at the surface of a Bar’s intention. Real Bartending means being creative under pressure - designing a customized beverage by relying on instinct and genuinely hospitable intuition. Every guest deserves a personalized cocktail experience; at Pourhouse, we take no greater pleasure.

I had the distinct pleasure of putting together the Bar team at Pourhouse - the individuals whose skill and personality would best suit and represent the character of our Bar. Ours is a learning Bar, and each member helps define what it becomes. Veteran experience is a foundation, but embracing the eager efforts of the next generation of Bartenders is essential to our future. Ours is an apprenticed craft, and ambitious potientials can only grow with encouragement and oppourtunity. The door swings both ways; and great inspiration comes from fresh thinking. Bartenders can get set in their ways, so a little youthful open-mindedness brings necessary balance. Each member of our team behind the wood is a devotee of their craft - grounded in the classics, but enthusiastic to invent based on inspiration from across the Bar. Please put your trusting tastebuds in our caring hands, and let us craft a cocktail designed just for you.

This is the second Bar that Brian and I have tended together - previously at Voya (Loden Vancouver). As my right-hand man and Pourhouse Partner; he brings veteran skill, international competition experience and persistent humour to what we do.

Emily has a grateful following of cocktail enthusiasts, myself included. Previously behind the Bar at Uva Wine Bar and Yew at the Four Seasons Hotel Vancouver. She is leaving Vancouver at the end of January - we are very sad to see her go. We are lucky to have had Emily’s skills and personality at Pourhouse.

Mr. Flett and I have found each other a third time - having worked and managed together at Salt Tasting Room and Nu in past years. Christopher has run Bar programs for Chow and Uva Wine Bar, and now brings his deep knowledge and incredible depth of Bartending and Barista experience to Pourhouse

Colin and I have worked behind a few of the same Bars around Vancouver (Nu, West, Blue Water Cafe), but never simultaneously before. He provides us with a quiet cool and strong classic ability.

Lachlan has the kind of hustle and instinct that some career Bartenders never acheive. As Bar Apprentice, he keeps us in line and organized - while building his craft Bartending experience. His DJ skills provide Pourhouse with an ever-changing soundtrack for our cocktail experience.

If Patrick isn’t Bartending, he’s reading about it. A devoted student of cocktail history - he experiments with open-minded creativity and a desire to share all he discovers. Patrick has worked his way into the forefront of the Vancouver Bar scene, now bestowing us with his tireless enthusiasm.

We are fortunate to have several talented Baristas amongst our Barkeeps, as coffee is just one more element in which we pursue excellence. Our lovingly rebuilt (by Elysian Coffee), handmade Synesso machine is a work of art - our espresso program fueled by organic beans from local roaster, JJ Bean Coffee

We truly love what we do - please allow us to make you feel welcome and well taken care of.

Cheers,

J.Jones