From its humble beginnings as a chop suey restaurant back in 1925, Sai Woo has grown with Vancouver's dining scene, into what's now a lauded restaurant, led by chef Keev Mah, that serves modern and innovative Asian cuisine done with traditional French techniques. This sparkling wine cocktail is a great pairing with the Asian flavours on the menu.
1 splash creme violette
4 mint leaves
10 blueberries
1 ½ oz. vodka
1/2 oz. lime juice
1/2 oz. simple syrup
2 1/2 oz. sparkling wine
Rinse a coupe with creme violette. Reserve.
Muddle mint and blueberries in a cocktail shaker. Add vodka, lime juice and syrup, and shake vigorously for 15 seconds, double strain into prepared coupe glass, top with sparkling wine.
