Straight, No Chaser looks to Vancouver’s talented mixologists for stories from behind the stick. We find out how they create, what they love, where their favourite bar is, and what they grew up watching their parents drink.

Who are you

I’m Lily Duong, co-owner and drink slinger of Friendlies Bar in Mount Pleasant. I’ve been bartending for almost 20 years now. In my spare time, I like to draw things. 

My parents mixed

I grew up with my dad in Toronto. He’s a consistent ice-cold-beer-after-work kinda guy, sprinkled with the occasional couple of fingers of whiskey or brandy in a glass. Later in life, I came to Vancouver to live with my mom and stepdad. My mom rarely drinks, but my stepdad and I found common ground through tequila. 

The creative process

There’s usually an ingredient, product, or theme that I’m most excited about. I start to pair flavours and it goes from there. We do a lot of freestyles at the bar and sometimes those freestyles become part of the menu. Classics are a fantastic place to start, and it’s good vibes from there. 

Best drink I ever had

My best drink(s) ever were €2 negronis in Vittorio Veneto with my boyfriend Mike all of his childhood friends in his hometown. It was my first time in Europe, let alone Italy. We still talk about that night to this day. 

World’s best bar 

Changes a bit, but my favourite bar for a while has been Sweet Liberty in Miami Beach. Pursuing happiness is the perfect mantra. 

Signature creation 

A cocktail called The Jungle Boogie that I made when Sabrine Dhaliwal and I opened the Chickadee Room. It’s a stirred-down version of the jungle bird with Flor de Cana rum, Campari, Giffard Pineapple, and Scrappy’s lime bitters. 

I’d love a cocktail with

I’d love a cocktail with Satoshi Yonemori. Many years ago, I used to go to Grapes and Soda, and I remember him being such a deliberately thoughtful bartender who pays attention to every detail and nuance. 

Try this at home

This is one of my cocktails from my first menu at Friendlies.

Riot Maker 

• 1 1/2 ounces El Jimador Reposado 
• 1/2 ounce Cinzano
• 1/3 ounce Fernet Branca 
• 1/2 ounce jasmine flower tea syrup 
• 2 dashes Angostura cocoa
• 1 dash citric acid solution 

Stir all the ingredients and pour into a rocks glass with a large king cube. Spritz and garnish with a lemon peel.