Canada's only magazine dedicated to distillers, spirits and cocktail culture.
Well, thank goodness that’s over. This past year was enough to drive a person to drink. Luckily, the city’s best bartenders know just what we’re craving right now and in the year ahead. Here are the top-five cocktail trends they say we’ll be enjoying in 2017. Cheers!
Brrrr – it’s chilly out there. Must be toddy time. With the mercury plunging below zero these past few weeks, Vancouver’s bartenders have been brewing up pots and pots of toddies, mulled ciders and other steamy beverages. Open the door to just about any drinking establishment – from the pop-up Winter Terrace at Reflections (in the Rosewood Hotel Georgia) to Juniper Kitchen & Bar in Gastown – and you’ll be greeted by the seasonal aroma of cinnamon, nutmeg and cloves. And this is especially true at the Cascade Room on Main Street.
What’s the best way to get into the festive spirit? Why, with some festive spirits, of course.
All over Vancouver, the city’s best bartenders are shaking, stirring and mulling the best seasonal flavours into cocktails designed to warm body and soul. And truly, can you think of a better way to bring this cold, dreary year to a close?
I was just thinking of a Flaming Rum Punch,” says Clarence Odbody, the 293-year-old guardian angel in Frank Capra’s 1946 masterpiece It’s a Wonderful Life. But in this post-war dive bar all that’s on offer is “hard drinks… for men who want to get drunk fast.”
Back when Clarence was just a cherub, though, punches were all the rage. A concoction of spirits with something sweet, something sour, something weak and something spicy, punch was a communal beverage, enjoyed at social gatherings. It was often served hot, typically heated by inserting a molten hot poker into a jug, bowl or pitcher of liquor. There were, at times, flames.
Since then, flamed drinks have gone in and out of fashion like a Blue Blazer in a fickle breeze.
Order the Mai Tai at your peril. It can be one of the world’s greatest cocktails but, like the Bellini and the Margarita, in the wrong hands, it can be an unmitigated disaster. Instead of a delicately fragrant yet powerfully boozy elixir, you are as likely to receive a dispiriting glass of something sweet, sticky and suspiciously hued.
Any bartender who knows their way around the classics should be able to make a decent Mai Tai, but for the real deal, you really want to seek out a tiki expert.
When the Hôtel Ritz Paris’s legendary barman Colin Field introduced the $1,700 Ritz Sidecar in 2001, it was considered the most expensive cocktail in the world. Since then, a multitude of bartenders have created their own lavishly priced drinks made with everything from truffles, gold dust and precious gems, to vintage spirits recovered from famous shipwrecks.
But are these ultra-premium cocktails worth their ultra-premium prices? Well, it depends — and not just on how much credit you have left on your flexible friend.
For a drink so simple, the Negroni is one impressively complicated cocktail.
It contains only three ingredients—equal parts gin, sweet vermouth and Campari—but those three ingredients comprise a world of flavours and aromas: bitter, sweet, citrus, floral, herbal, spicy, medicinal. It has a sexy backstory, except that it isn’t true.
Gin, sweet vermouth, Bénédictine and orange bitters. It sounds simple, but so do many of the world’s legendary cocktails. And the Vancouver Cocktail deserves to be recognized among the classics.
What’s that, you say? Never heard of YVR’s hometown cocktail? You’re not alone. The Vancouver Cocktail joins a legion of forgotten drinks that have recently been rediscovered by dogged cocktail historians. In this case, that historian was bartender-turned-consultant Steve Da Cruz.