Revy Fizz

Cocktail / Beverage

This is our toast to fall in the mountains. Gin from Kamloops is shaken with fresh apple and local honey into a bright, crisp, gently sweet cocktail that tastes like harvest season in the Columbia Valley.

It was inspired by autumn in Revelstoke, when the orchards and apiaries around us are at their best. We wanted a drink that captures that season in a glass and celebrates the producers in our own backyard, which is the heart of Feast Local.

Every main ingredient comes from close to home. The honey is local, the apples are fresh, and the gin is distilled in Kamloops. Each sip supports BC makers, and it pairs well with a hearty fall meal.

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The Ingredients

• Haskap Gin from Gin Lane Distilling Co in Kamloops, made with Kashap berries from Salmon Arm.
• Local Revelstoke honey
• Fresh BC apples.

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Price: $14

Availability: Throughout Feast Local

How to Experience It: Dine-in only

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The People Behind It

Created by: The Revy Fizz was created by Othman, who has been behind the bar since 2006. That's almost 20 years of mixing drinks and getting to know guests. Early in his career he won second place for Best Bartender at the Marocotel National Competition in Morocco, an award from the French Chamber of Commerce for creativity and excellence in mixology.

What most people don't know is that Othman doesn't drink. He builds every cocktail by colour, aroma and balance, which is why the smell of a drink matters so much to him. The sprig of rosemary on the Revy Fizz is his idea: he wanted you to smell the mountains before you even take a sip.

Othman would much rather invent something new than make the same classic recipes over and over. For him, the fun is in experimenting with a new ingredient, a new combination, or a twist nobody has tried yet. Best of all, he gets to share it with guests and see their faces when they try it for the first time. If you're in, come say hi. He'll happily tell you the story behind the drink, or make you something you won't find on any menu."

The Inspiration: The Revy Fizz started with that first crisp fall day in Revelstoke, when you step outside and there's fresh snow on the peaks. It's harvest time across BC. The apples are in, and local beekeepers have just pulled the last of the summer honey. We wanted a drink that tastes like that time of year.

So we kept it simple and local. Honey from right here, fresh BC apples, and a gin made just down the road in Kamloops. To finish it, we add a sprig of fresh rosemary. You smell it before you take a sip, and it's a lot like that piney smell when you're out on a trail in the woods. It's fall in Revelstoke in a glass.

About the Business:

The Woodfire Bistro is really about the people behind it, and we have a couple of good stories.

The bartender who doesn't drink: Othman has been making cocktails since 2006 and won second place for Best Bartender at a national competition in Morocco. He has never needed to taste a drink to get it right. He works by colour, smell and instinct, and he'd much rather invent something new than repeat the classics. That's how the Revy Fizz got its rosemary: he wanted guests to smell the mountain forest before the first sip.

The chef who brings the passion: Chef Mac has spent 13 years in kitchens on two continents, learning from Italian and Japanese chefs. From the Italians he learned respect for simple ingredients and recipes handed down through families. From the Japanese he learned precision, discipline and attention to every detail. He brings both to our kitchen, along with what we simply call passion, and you can taste it on every plate.

That's why our feature dish, Nonna's Polpettone, is in good hands. The recipe comes from a trip to Italy to learn Neapolitan pizza, where a host family's nonna shared a dish that had been in their family for generations. Chef Mac makes sure every plate tastes the way she made it.

Between the bar and the kitchen, that's what we're about: people who love their craft, recipes with real history, and ingredients from close to home.

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