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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Hugo Togni’s next move

After four years spent building Toronto’s Bar Pompette into the nation’s No.1 bar (and currently No. 7 on North America’s 50 Best Bars), cofounder Hugo Togni is now moving on.

The Pompette team has become known worldwide for their ability to train staff, and Togni feels the time has come to spread some of that magic beyond the bar’s walls. He plans to help other businesses—namely fine-dining restaurants—through his next venture, Mirabelle Beverage Consulting.

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Make it umami

Compton Ave’s Umami Old Fashioned. Instagram.com/barcomptonave photo

The Dirty Martini is just the start. These days we love our savoury cocktails and the unexpected ingredients that add those rich umami flavours. Here are just five we’ve sampled recently in Toronto bars.

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Sunny sips for rainy days

The Cinque Terre from Ombré Restaurant in Tofino is a richer, cold weather twist on a classic spritz, thanks to the autumnal orange and rosemary syrup. Kyler Vos photo

At the new Ombré Restaurant in Tofino, the vibe is sunny Mediterranean, but that doesn’t mean the team doesn’t know how to deal with rainy days. After all, this charming village on Vancouver Island’s west coast sees over 300 centimetres of rain each year even without an atmospheric river.

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Finding Common Ground on the farm

Makers Mark has committed to making its entire supply chain follow regenerative practices. Photo courtesy of Maker’s Mark

Much has been written about the challenges facing farmers in North America; less has been done to solve them. Now a new initiative in the United States, with big names and big money behind it, aims to change that. And who knows? It might inspire action on this side of the 49th parallel, too.

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Five great gadgets

The season of entertaining is upon us and that means it’s a good time to stock up on cocktail gear and glassware. Here’s what’s on our list right now.

Bucket list

Yeti is known for making coolers that keep ice cold for days. But their Rambler beverage buckets are just as handy. They’re big enough to hold three bottles of wine, with a handle that makes them easy to carry and double-wall vacuum insulation that keeps ice frozen and drinks well chilled. Available in an array of designer-friendly colours. Now that’s, well, cool. Yeti.ca

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