At $434.95, the Crafthouse by Fortessa Cocktail Smoking Box may seem like a frivolous purchase, especially when you can just follow Matthew Benevoli’s easy tips for smoking cocktails instead. But the fact that this gorgeous, Art Deco-ish gadget was designed by world champion bartender Charles Joly makes us give it a second look. It comprises a sturdy stainless-steel frame, glass sides, walnut base, handheld smoker and easy-to-use door latch, making it as ergonomic as it is stylish. Available at Williams Sonoma.
The late, great actor John Wayne was often quoted as saying that if he was going to have a drink, “It had better be a good one.” Well, there are plenty of those in John Wayne: The Official Cocktail Book by André Darlington (Insight Editions). The book features more than 70 cocktail recipes, inspired by the Duke’s most famous characters, such as Rooster Cogburn and Davy Crockett. “My dad appreciated a well-made cocktail, and this book offers readers tips and recipes to create some very beautiful drinks,” says his son Ethan Wayne, president of John Wayne Enterprises. So saddle up, pardner, and enjoy this spirited gallop down memory lane.
Hosting Vancouver’s first-ever cocktail week back in March, just as we were coming out of pandemic restrictions, was definitely a leap of faith. But we quickly learned that Vancouverites were thirsty for good cocktails, especially when they could enjoy them with each other.
Now Vancouver Cocktail Week presented by The Alchemist is coming back for a second round March 5 to 11, 2023—and it’ll be even bigger.
The wild Arctic botanicals in Ungava Gin add unique colour and flavour to this spooky big-batch cocktail.
• 5 oz Ungava Gin
• 3.75 tequila or mezcal
• 2.5 oz orange liqueur
• 4 oz lime juice
• 1 oz agave syrup
• Garnish: Fresh mint, lime slices (fresh or dried)
Continuing its thrilling series of guest cocktail bar collabs, this November Botanist Bar’s executive chef Hector Laguna and head bartender Jeff Savage will welcome Mexico City’s acclaimed Hanky Panky cocktail bar (No. 13 on the World’s 50 Best Bars list) for a Día de los Muertos celebration.
If there are any lingering doubts that the bar world has bounced back from the pandemic, the recent Bar Convent Berlin should put them to rest.
The trade show is the world’s largest for the bar and beverage community. This year 12,505 attendees from 88 countries and 533 exhibitors from 44 countries travelled to Berlin for the October 10 to 12 event. Among the crowd were some of the biggest names in cocktails, including Portland’s Jeffrey Morgenthaler, Jesse Vida of Singapore’s ATLAS bar and Ruben Neideck, the Berlin-based Bartender of the Year, eager to share new ideas, taste new drinks and discuss solutions to the big issues that still face the industry.
Garden party in a glass
This is the season of celebrations, of graduations, weddings, reunions, garden parties and festive brunches. It’s also the season of light, fresh drinks best enjoyed outdoors.
Bringing all that together is a new rose-flavoured gin from Ireland’s Glendalough Distillery. Head distiller Rowdy Rooney created it to honour his late mother, Rose—and used rose petals she planted herself, along with wild roses, mountain herbs and other botanicals. It’s beautifully floral and complex, perfect with tonic or citrus in a spritz. Find Glendalough Rose Gin at private retailers for a suggested price of $58.
Since 2015, star bartenders Dave Simpson and Gerry Jobe have quietly been building a growing line of syrups, Caesar mixes, kegged cocktails and other bar supplies from their home base in Kelowna. Now Simps Modern Beverage is getting national—even international—attention for their products.
Short of triple sec? Make your own
It seems there will be no end to the supply chain issues that have drained back bars of essential spirits these past two years. This summer, for instance, it looks like we’re facing a shortage of Aperol, just in time for spritz season, so drink up while you can.
Because there are so few rules governing Canadian whisky, those who make it can give their creativity free rein. And that is just what Andres Faustinelli, master blender at Bearface Whisky, is doing with his new “Wilderness Series” of whiskies made with ingredients foraged in B.C.’s Monashee Mountains.