VANCOUVER — Earls Restaurant Group has launched its new spring menu, which includes a lineup of margaritas and fruit-forward slushes and sours crafted by award-winning bartender Katie Ingram.
Ingram drew inspiration from her time working at Flore, a two-Michelin star restaurant in Amsterdam, and from her years working behind some of Vancouver’s top bars, including L’Abattoir, Elisa and as the general manager at AnnaLena. She has updated the classic Earls margarita with a slight recipe tweak and new look. She’s also introducing the Coconut Mango Margarita and the luxe Crystal Margarita, which features ultra-premium Cristalino tequila in a crystal-clear cocktail rimmed with black-gold salt.
Beyond margaritas, Ingram also created the Strawberry Guava Slush and the White Peach Whiskey Sour.
“I’m beyond excited to join the Cocktail Development team at Earls,” says Ingram. “I love being able to flex our creative and curious muscles as we experiment with trends and innovative flavour combinations. I love elevating each of our guest’s experiences with their new favourite cocktail.”
For food, Earls has introduced the Sesame Citrus Noodle Bowl, featuring chilled ube noodles and fresh herbed greens tossed in a citrus-chilli dressing, topped with peanuts and crispy onions and paired with the choice of seared Ahi tuna, grilled chicken or tofu. Additionally, the Yuzu Calamari is a fresh take on calamari with cucumber and spicy jalapeno, paired with a tangy yuzu aioli. Lastly, the Cobb Salad is a classic re-invented with fresh herbs and all the ingredients of the traditional salad, topped with a choice of chicken, steak or prawns.
