Jura Penicillin

The Jura Penicillin, as served at the VCW23 launch party. Canadian Cake Hopitality photo

The Penicillin is a modern classic. 

• 2oz Jura 12

• ¾ oz lemon juice

• ¾ oz honey syrup*

• Garnish: Candied ginger or lemon slice

Continue Reading

Jupiter Ascending

Jupiter Ascending. Matthew Benevoli photo

Make this cocktail at home by smoking it in a decanter. 

1 oz Courvoisier or other VSOP Cognac

1 oz Arbutus Distillery Birch Liqueur

0.5 oz medium sherry

1 tsp grapefruit oleo saccharum (see note)

2 drops saline solution (1:5 sea salt to warm water)

Hickory smoke

Garnish: dehydrated orange wheel

Continue Reading


Fire up fall’s woodsy flavour

There’s more than one way to add the autumnal aroma of smoke to cocktails. We explore your options. Matthew Benevoli photos

Fall has arrived and there’s a chill in the air, so it’s time to trade T-shirts for sweaters and cosy up with a comforting drink. Dark, boozy cocktails offering a warming feeling become our go to, and through smoking we can elevate those drinks and invoke a fireside experience.

There are many ways to smoke cocktails, using ingredients such as woods, herbs and spices, and employing anything from a lighter to culinary torches, wood planks and the handy appliance known as a smoking gun. Smoking might seem intimidating, but with the methods on the next page and some practice, you’ll soon be creating complex flavour layers in every sip. 

Whichever method you choose, practice makes perfect. Have fun experimenting—just mind those fingers!  

Continue Reading

Black Pine Social

Discover elevated après-anything cocktails at the heart of SilverStar Mountain Resort

At SilverStar’s Black Pine Social, the cocktails will tempt you off the hills.
Photos courtesy of Black Pine Social

Upstairs from the Red Antler at the heart of SilverStar Mountain Resort, the new Black Pine Social restaurant has two natures—like an urbanite-turned-weekend-warrior. 

The alluring room has shades-of-grey walls and floors, and a swishy copper chain mail curtain screening a sexy supper club. It’s also got rustic barnboard panelling and a wood-burning stone fireplace fronted with deep leather couches for enervated skiers and cyclists. There’s a wrap-around patio and a long bar, “comfortable and deep enough for dining and to encourage chat and questions as you taste and order,” says Jacob Sweetapple of Notion Concepts, the brain trust behind a selection of back-bar gems like Eagle Rare bourbon or Don Julio 1942 tequila.

Continue Reading

Licor 43 Carajillo

Licor 43 Carajillo as served at the VCW23 launch party. Canadian Cake Hospitality photo

The most refreshing combination of coffee and Licor 43 perfect for any occasion!

• 50 ml Licor 43 Original
• 50 ml espresso or cold brew coffee

Continue Reading

Luxe Libations

The Alchemist tasting panel reviews high-end spirits

The tasting panel discusses the ultra-premium spirits we rarely get to taste. Getty Images photo

Sometimes nothing will do but the highest of high-end spirits. Perhaps there is an important anniversary to commemorate, a business deal to cement, a mentor to thank. Or maybe you are just lucky enough to stumble upon a tasting where you can sip something rare that’s been aging in a barrel for decades. Whatever the event, there comes a time when you may be able to enjoy an ultra-premium spirit—or a cocktail that’s been made with it. We asked our tasting panel to share some of their favourites and the cocktails they’d make with them (if they could afford to). This issue, our tasting panel team comprises bartenders Sabrine Dhaliwal, Robyn Gray, Grant Sceney and David Wolowidnyk. Here’s what they had to say. 

Continue Reading
1 2 3 84