Tomillo Margarita

Cabrito’s Tomillo Margarita. Daniel Marquardt photo

Created by Alicia Whitfield

• 1.5 oz mezcal
• 0.5 oz Cointreau
• Dash of agave syrup
• 2 lime wedges squeezed
• 2 oz. grapefruit juice
• 1 sprig of thyme
• Salt

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Cheers to Chinese New Year

Kris Girard, bar manager at Torafuku, makes his Quince Royale cocktail. Dan Toulgoet photo.

Gung hay fat choy! This Saturday (Jan. 28) ushers in the Year of the Rooster with bright red packages, shiny gold coins and festively fizzy cocktails.

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Oso Good

With a commitment to quality ingredients and local products, Jason Redmond gives Bar Oso’s cocktails an edge

Bar Oso’s bar manager Jason Redmond. Supplied photo

Bar Oso celebrates its one-year anniversary this ski season. In those scant twelve months, the Spanish-inspired tapas bar has become a must-visit destination in Whistler Village. Located around the corner from its sister restaurant Araxi, Bar Oso set out to give the mountain resort something completely different.

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Duke of Kidalton

Lauren Mote’s Duke of Kildalton cocktail. Dan Toulgoet photo

This cocktail, created by Lauren Mote, celebrates the region of Kildalton, on the Scottish isle of Islay, home to the elegant but powerfully smoky Lagavulin 16-year single-malt whisky.

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Lovely Bubbly

The history of the Champagne cocktail

Bubbles flowed freely in Casablanca.

It’s kind of a funny thing, the way Champagne cocktails are considered all girly and twee these days. Back when they were originally invented — arguably a harder-drinking era than our own — they were enjoyed by tough guys and sophisticates alike, and so lauded for their powerful kick, they were named for military weapons.

Today, though, you have celebrated bartenders such as Portland’s Jeffrey Morgenthaler tweeting: “Only old ladies and hookers drink Champagne cocktails.”

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