Four Toronto bars on North America’s 50 Best list

The Library bar team. Rick O’Brien photo

The Library Bar (#19) and Civil Works (#29) are the latest Toronto bar stars to join the prestigious list of North America’s 50 Best Bars 2026, which were announced at a celebration in Vancouver (the host city for the second year in a row) on April 22. They join existing entries Mother (#22) and Bar Pompette (#8) in the top 50.

Also notable were the number of Toronto bars on the extended 51-100 list for 2026. Those included new entries Suite 115 (#74) and No Vacancy (#82), along with Civil Liberties (#54), Cry Baby Gallery (#69), Slice of Life (#90) and Bar Mordecai (#94), which were also on last year’s list.

To see the full list of North America’s 50 Best Bars, visit theworlds50best.com/bars/northamerica/list/1-50.

More B.C. bars join North America’s 50 Best list

The Prophecy Bar team. Photos courtesy of Prophecy

June on Cambie (#17) and Prophecy (#32) are the latest B.C. bar stars to join the prestigious list of North America’s 50 Best Bars 2026, which were announced at a celebration in Vancouver (the host city for the second year in a row) on April 22.

They join Botanist Bar (#38) and The Keefer Bar (#7 and ranking as Canada’s Best Bar on the list) in the top 50—in both cases, growing the Vancouver family bar tree sprouting from those institutions. Jeff Savage, beverage director of Prophecy, was previously lead bartender at Botanist, when it won the Michter’s Art of Hospitality Award 2024 from North America’s 50 Best Bars. June on Cambie is the brainchild of The Keefer Bar team and its key players, including beverage director Amber Bruce and operating partner Keenan Hood.

Cocktails at Prophecy.

Also notable were the number of B.C. bars on the extended 51–100 list for 2026. Those included Humboldt Bar (which went from #69 last year to #53) and Citrus & Cane (a new entry at #87) in Victoria, plus new entries Mount Pleasant Vintage & Provisions (#91) and Bagheera (#59) in Vancouver, plus Meo (#64) and Laowai (#72) in Vancouver, which were also on last year’s list.

To see the full list of North America’s 50 Best Bars, visit theworlds50best.com/bars/northamerica/list/1-50.

Whisky from the West

It’s great to see those interprovincial trade barriers being chipped away, especially when that means we get to enjoy delicious things from across the country. Case in point: two exceptional whiskies from Western Canada that are entering the Ontario market.

Photo courtesy of Shelter Point Distillery
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Prophecy pinned at the Pinnacle

Eduardo Abarca photo

For the first time, some of Canada’s greatest watering holes have been recognized by The Pinnacle Guide, a new recognition system for cocktail bars. Think of it as Michelin, but for the stirred-and-shaken set, offering one, two or three “pins” rather than stars; one pin means “excellent,” two “outstanding” and three “exceptional.”

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A local liqueur to go nuts for

Photo courtesy of The Woods Spirit Co.

Just in time for the cooler weather and all your après ski special coffee needs, The Woods Spirit Co. is releasing its all-local, award-winning Crema Nocciola. This hazelnut cream liqueur, a gold medal winner at Sip Magazine’s Best of the Northwest Awards 2024, is crafted in small batches from sustainably grown Abbotsford hazelnuts, freshly roasted Moja Coffee distillate and Canadian non-GMO oat milk.

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Aw, shucks for this umami moment

Copperpenny Distilling photo

Umami, the savoury so-called fifth taste after sweet, sour, salty and bitter, is having a moment in the world of drink. Think Dirty Martinis, whisky made with mushrooms, gin with savoury herbs and olives, or cocktails shaken with miso, saline or soy sauce.

Now distillers are turning to the sea for what might be our favourite umami-rich ingredient yet: the oyster.

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Spritz up your summer

Photo courtesy of Lillet

Summertime and the living is lazy, or at least it should be. So when it comes to our favourite cocktails of the season, we not only crave something light and thirst-quenching, we also want it to take as little effort as possible, but maybe just a bit more effort than cracking open an RTD.

Enter the spritz. The Aperol spritz has been ubiquitous for more years than we like to count; last year, summer was all about the Hugo spritz, which is made with elderflower liqueur rather than Aperol.

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