’ve always been disgruntled to find drinks in bars and restaurants generally too sweet. Overbearingly girl-drink sweet, as though sugar is added to mask the alcohol burn. To make cocktails easy to drink. Finding myself lost in Vancouver recently (my woman had to go for work so I tagged along), I willed my thirsty self to check out the sweet-scale of the West Coast drink scene: traveling [read drinking] can be a tough job.

My first encounter is at Feenie’s, sibling to Rob Feenies’ Lumiere; particularly to try the Feenie’s Weenie (um, their homemade hot dog; what were you thinking?). To go along with it, I decide on a Pisco Sour that would cut the richness of this cheese-filled tube steak quite well.

The cocktail menu’s description doesn’t mention any sugar, and low and behold there isn’t any. And, it is very good. Maybe I’m onto some thing here.

Hearing they have quite the cocktail selection, I venture over to Yaletown, to The Opus Hotels’ Lounge. Upon arrival, I’m abandoned for well over five minutes without a bartender or menu in sight. I finally get some service and order the Pomme Aid - an interesting concoction of amber rum, red Cinzano, apple, and lime. Not bad, but the flavours could have been more balanced and if the bartender had more experience making them (he admitted to not making many, which was apparent by the constant referral to the cocktail menu).

The following night we have a reservation at the Omakase bar at Tojo’s - one of the best sushi restaurants in North America. We are not here thinking about the drink selection so much as for the edibles. But much to our surprise after our multi-course tasting menu, the liquid highlights come at the end. While having dessert, Tojo himself plies us with his own unfiltered sake; looking like milk in a shot glass but tasting subtly sweet & smooth - chefs understand balance. Then, if that wasn’t enough, he gives us each an amber liquor which happens to be plum wine with gentle sweetness perfectly balanced by its acidity and a hint of almond.

On our final day, we’re thirsty at Lucy May Brown. There are four of us, so we can have numerous chances to sample many a libation. My fave was the Bloodhound - lemon vodka, raspberry puree and grapefruit. Before I order, I quiz the server if there is any added sugar (I’m starting to annoy myself at this point). No it does not, I am told, and the taste buds agree.

After talking with one of the owners, I learn that staff come in early and press all of the juices fresh daily, and will only add sugar where needed. Maybe this isn’t just a coincidence; there is something going on here.

So what have we learned here? One: Perhaps my complaints about this sugary trend are dubious. Two: The west coast is more concerned with healthy lifestyle & the Atkins thing and it reflects in the drinks. Three: That I don’t like overly sweet things. Duh, really?

Next week, how does Hogtown compare? And then maybe Montreal, then the east coast; wait... who’s going to pay for all of this? - B.S.