Behind the bar
The book
Audécious™ Chronicles was written for Mac Marcoux — Paralympic alpine champion, and the reason this book exists.
Eleven bartenders gave us their serves. We have kept their method and their voice, and swapped every ingredient for a certified-organic equivalent — because a drink built on our vodka should be organic all the way down, not just at the base.
The house canon that follows them is the other half of the job: the classics a guest asks for by name, held to the same standard, with the shortcuts named where we took the long way instead.
Ask the bar
Four questions, about twenty seconds. Your answers are read against all 29 serves in this book — and every one of them is built on the same bottle.
Or just read on — every serve is printed below, in full.
Jordan Coelho · The Watson, Vancouver
A good friend is like a four-leaf clover: hard to find and lucky to have. But at a bar? They’re always in season.
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Shake with ice, pour over rocks, top with the coffee liqueur.
Jordan Coelho · The Watson, Vancouver
A good friend is like a four-leaf clover: hard to find and lucky to have. But at a bar? They’re always in season.
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Stir over ice, serve in a chilled glass on one large cube.
Jordan Coelho · The Watson, Vancouver
A good friend is like a four-leaf clover: hard to find and lucky to have. But at a bar? They’re always in season.
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Stir over ice, serve in a wine glass over rocks, top with sparkling and garnish with a lemon twist.
Robert Kharazmi · Four Seasons Whistler
Inspiration comes with knowledge.
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Muddle the watermelon, shake, double strain into a room-temperature coupe.
Robert Kharazmi · Four Seasons Whistler
Inspiration comes with knowledge.
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Shake, strain, top with organic sparkling wine.
Cristobal “Cris” Valdes · Vancouver
You can paint all over it, give it your own touch.
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Shake hard over ice and double strain.
Cristobal “Cris” Valdes · Vancouver
You can paint all over it, give it your own touch.
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Build over ice and stir until cold. Keeps as a house bottling.
Zoe Bates · Vancouver
The sky’s the limit.
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Shake over ice. Garnish with organic elderflower foam — one cup pasteurised organic egg white, one cup organic elderflower liqueur, charged three times in a cream whipper, shaken between charges.
Zoe Bates · Vancouver
The source book prints this drink with the same specification as In The Air — a copy-paste error in the original. Held back until Zoe confirms the real build.
Ryan Oueini · Vancouver
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Build over ice, top with soda, garnish with the shiso leaf and a dusting of dried nori.
Ryan Oueini · Vancouver
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Pour the vodka in one glass and the ponzu in a second. Shoot the vodka, chase with the ponzu. Chill both in the fridge — that is the whole trick.
Joshua McGoldrick · Vancouver
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Shake over ice and serve up in a flute.
Alexa Gervais · Nightingale, Vancouver
Drink what you like, not what your friends, the internet, or even the bartender tells you to.
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Shake with ice and serve straight up in a frozen martini glass.
Jhon Acevedo · Vancouver
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Muddle everything in the shaker, add ice, shake, serve over fresh ice. Garnish with lavender.
Emily Brundrett · Whistler
Get yourself a good collection of friends, have them all bring over a spirit.
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Shake over ice and strain over fresh ice.
Emily Brundrett · Whistler
Get yourself a good collection of friends, have them all bring over a spirit.
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Shake and strain over ice, top with organic ginger beer.
Prabhjee Sirohi · Vancouver
Keep the vodka in the freezer for an extra cold base.
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Shake and strain, top with organic sparkling wine.
Prabhjee Sirohi · Vancouver
The source book lists 7.5 oz gin and 5 oz Bénédictine against 1.5 oz vodka for a single stirred drink — the measures are transposed somewhere. Held back until Prabhjee confirms.
Manola Martinez · Cask, Vancouver
You don’t have to buy the most expensive ingredients. Start with what you have.
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Shake over ice and double strain.
The classics, rebuilt to the same standard
The serves above were given to us. These twelve were not — they are the classics a guest asks for by name, and the bar owes them the same standard as everything else in the book. Where the canonical build depends on something we will not pour, the substitution is written out beside the drink rather than quietly made.
Each one carries the name of a run or a landmark on the two mountains above us, and its own name underneath it. Order a Black Tusk or order a dirty martini — the bar answers to both.
Dirty Martini
The one silhouette you can name from the highway: bare rock, nothing growing on it. This glass works the same way — vodka, brine, and nowhere to hide.
Stir the vodka, vermouth and brine over ice for a full thirty seconds — until the outside of the tin frosts and your fingers object. Strain into a frozen glass. Three olives, on a pick, never two.
Dry Martini
A ridge run on Blackcomb, and the clearest thing in this book. Three ingredients, one of them a twist.
Stir over ice for thirty seconds and strain into a frozen glass. Cut a wide strip of peel, squeeze it skin-down over the surface to throw the oil across the drink, wipe it round the rim, then drop it in.
Espresso Martini
The high alpine on Blackcomb, where the afternoon lasts longest. This is the one that decides the night is not over.
Pull the espresso to order and shake it hot, hard, and with plenty of ice. The crema is made by the shake and by nothing else — an hour-old shot will not foam, and no amount of syrup will fake it. Double strain. Three coffee beans on top.
Moscow Mule
The creek between the two mountains, glacier-fed and cold enough to hurt. Ginger, lime and ice to the brim do the same job.
Build in the mug over ice, top with ginger beer and stir once — no more, or you lose the bead. Lime wedge in, mint sprig slapped and set against the ice where the drinker's nose will find it.
Cosmopolitan
One of the gemstone bowls out past Spanky's Ladder, and the only serve here that arrives the same colour. Deeper than you expect, because the cranberry is real.
Shake hard and double strain. Cut a coin of orange peel, flame the oil over the surface, and discard the peel — the aroma is the point, not the garnish.
Bloody Mary
The lodge at the top of the gondola, where the day either starts properly or gets rescued. Built from scratch and seasoned in the glass.
Roll it — pour between two tins four or five times rather than shaking. A hard shake aerates the tomato, turns it pink and frothy, and thins the body. Pour over fresh ice and season the top, not the tin.
Lemon Drop
Named for the bowl and the chair that opens it. Sweet and sharp in one glass, with the sugar on half the rim so you choose how much.
Sugar half the rim only — the guest turns the glass to whichever half they want. Shake hard, double strain.
Sea Breeze
Ten minutes from the village and the reason nobody leaves in July. Cranberry, grapefruit, a long glass, no effort at all.
Build over ice. Pour the grapefruit last and let it sit a moment before you stir — it settles above the cranberry and gives you the gradient the drink is known for.
White Russian
A Blackcomb cruiser wide enough to forget you are working. Coffee and cream over one big cube, and the same lack of urgency.
Build the vodka and coffee liqueur over the cube and stir. Float the cream over the back of a bar spoon and leave it — the drinker stirs it in themselves, and watching that happen is half of it.
Vodka Gimlet
The run carries the name of the man who put the first lifts on this mountain. The gimlet is that kind of classic: lime, sugar, vodka, cold.
Shake hard and double strain. Lime wheel on the surface.
Vodka Collins
Eleven kilometres from the peak to the valley floor, the longest run here. The longest glass in the book, and the hardest to stop drinking.
Shake the first three, strain into a tall glass of fresh ice, then top with soda. Build the ice up above the rim so the soda has somewhere to go.
The 675
Whistler answered to Alta Lake until 1975, after the water it grew around. Cucumber, mint and soda — about as clean.
Muddle three cucumber slices with the mint — press, do not shred; torn mint goes bitter within the minute. Add the rest, shake, strain over fresh ice, top with soda. The fourth cucumber slice goes in the glass.
Epilogue
Every cocktail you craft is more than a drink. Through late nights and endless experiments you have redefined what one can be, and turned ordinary moments into something people remember.
Here is to the bartenders who dare to dream, to create, and to inspire. Thank you for sharing your boldness, your brilliance, and a piece of yourselves.
With deepest gratitude — the Audécious™ team
Audécious™ is made for those of legal drinking age. Tell us where you’re joining us from.
Please enjoy Audécious™ responsibly.
Never share with anyone under the legal drinking age.