Canada's only magazine dedicated to distillers, spirits and cocktail culture.
Tucked inside the iconic Grand Hyatt Jakarta, Cosmo Pony is more than a bar—it’s a destination, where the city’s vibrant energy and warm hospitality are distilled into an elevated cocktail experience. Brought to you by hospitality powerhouses Union Group of Jakarta and the team behind Asia’s No. 3 bar, Singapore’s Jigger & Pony, it has quickly established itself as one of the region’s most compelling addresses, landing at No. 38 on Asia’s 50 Best Bars 2025 within its first year.
Mezcal has always had a way of sparking conversation at the bar. From its smoky, earthy backbone to the wild diversity of agave varietals, this spirit has become a favourite canvas for bartenders eager to showcase both tradition and innovation.
For this edition of Tasting Panel, we asked six bartenders across Canada to share the bottles that excite them most and the cocktails that best show off their chosen mezcal.
This issue’s panel features Chris Enns, Andrew Kong, Taylor Kare and Chey Haima from British Columbia as well as Matt Sinagoga and Emma Osmond from Ontario.
INGREDIENTS:
1.5 oz Ilegal Mezcal Joven
1 oz passionfruit liqueur
1.0 oz fresh lime juice
0.75 oz cinnamon syrup (see recipe below)
1 dash Ms. Betters Vegan Foamer (or egg white)
Garnish: Cacao bitters
INGREDIENTS:
0.75 oz Del Maguey Puebla Single Village Mezcal
0.75 oz amaro
0.75 oz bitter red aperitif
0.75 oz fresh lemon juice
1.5 tsp Sea Salted Honey Syrup (3:1) (see recipe below)
Garnish: Lemon zest, a tiny paper plane
On Vancouver Island, the land, sea and climate shape everything that grows.
Sanctuary Single Malt Whisky captures that character in a bottle. Made entirely local, the flavour of B.C. barley, the richness of the soil, the coastal wind and the rhythm of the Pacific tides all come together to create a truly distinctive tasting experience.
Every Vancouver Cocktail Week has its standouts—the events that industry folks, media, and returning guests keep mentioning in the same breath. This year, the buzz is building around experiences that feel precise, intentional, and culturally distinct. If you’re scanning the schedule for the week’s most coveted tickets, start here.
Want to “do” Vancouver Cocktail Week properly? The secret isn’t a bigger budget—it’s a better map.
The full 2026 calendar is officially live, and while the galas and cocktail-paired dinners are spectacular, there is magic to be found in the masterclasses, parties and neighbourhood crawls that don’t break the bank. We’ve curated the High-Value Edit: a shortlist of world-class VCW events that prove you can stretch your festival dollar without lowering your standards.
INGREDIENTS:
1.5 oz Brij3 Espadin Mezcal
0.5 oz Nakano Shuzo Co’s Citrus Mix Sake
0.75 oz Lillet Blanc
2 tsp Noilly Extra Dry Vermouth
Garnish: Lemon twist
INGREDIENTS
1.5 oz Derrumbes San Lois Potosi infused with corn tortilla (see note below)
1.5 oz Amaro Montenegro infused with charred poblanos (see note below)
Before Vancouver Cocktail Week became the city-wide celebration of sips, spirits, and evenings it is today, it all started much earlier in the day—with a very good idea and an even better drink.
Let’s rewind to January 2020. The original Punch Brunch wasn’t just another brunch—it was the moment Vancouver Cocktail Week came to life. A bold, daytime experiment that signaled something important: this city was ready to treat cocktails with the same creativity, care, and cultural weight as food.