Siting at the bar at West Restaurant & Bar in Vancouver on a Monday night, I was lucky enough to be entertained by the artistry of David Wolowidnyk, bar manager and award winning mixologist. Aside from being an outstanding restaurant, it is worth dropping in on the joint to witness the fantastic skill and taste the libations of Wolowidnyk. Four of us sat rendered speechless as he mixed up the house cocktails, we all ordered something different just to see him work. The intricacy of the drinks and the skill of execution was like nothing I had ever seen.After David mixed us our cocktails, he whipped us up a taster of his award winning Jolicoeur that was so beautiful and crisp I think I will rip him off and make it my summer entertaining cocktail for 2008.Here is the recipe and pictures of his creation: This was a banana and rum cocktail that was garnished with a bruleed slice of banana. This cocktail was made with house pickled yellow beets and fresh dill and vodka - sounds strange but it was well balanced and refreshing. I had this yummy creation - it was called the 4 o'clock, something - I can't quite recall and was too busy drinking to write it down. It was whiskey based and topped with a vanilla foam. Here are the Jolicoeur samplers, the recipe follows: Jolicoeur8 green grapes2 oz Kim Crawford Sauvignon Blanc1.5 oz Grey Goose Vodka3/4 oz elderberry flower syrup (you can get this at IKEA)1/4 oz fresh lemon juiceedible flower petalsMuddle grapes in a shaker glass. Add Sauvignon Blanc. vodka, elderberry syrup and lemon juice. Shake vigorously until very chilled. Taste and adjust, if necessary, to balance the sweetness and acidity. Strain into a martini glass and garnish with flowers petals. Click here to sign up for Christine's Food for Friendse-newsletter!