Stirred, Not Shaken: MILA's Under the Boardwalk is pure, peachy cool
The Vancouver plant-based restaurant makes its own fruit popsicles as garnish
MILA’s Under the Boardwalk. Photo by Sophia Hsin Photography
Stirred, Not Shaken is Stir’s cocktail series featuring locally made drinks that incorporate the best-of-B.C. ingredients. Sometimes, the beverages are shaken.
PLANT-BASED VANCOUVER restaurant MILA is entering spring with a new menu, including several fresh cocktails to sip on its just-opened patio.
Known for elevating vegan cuisine, the Chinatown spot at 185 Keefer Street is putting its own creative spin on the classic Bellini. Bar manager Alex Tagnazzi makes Under the Boardwalk simply out of peach-based vodka and Prosecco—then garnishes it with a house-made peach popsicle.
It would be the perfect way to start off an outdoor meal of head chef Breanne Smart’s recently introduced Dan Dan Noodles. High on the heat scale, the dish blends in Szechuan peppercorns, tahini, and toasted farro for a nutty spiciness.
Until June 1, MILA is donating $1 from every Dan Dan Noodles sold to Little OinkBank Pig Sanctuary. The Oliver-based organization provides sanctuary for farm animals.
More information about MILA can be found here.
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