Drink like a critic with this new tour

Photo courtesy of Alexandra Gill.

If you’re going to Dine Like A Critic, you’d better drink like one, too.

Alexandra Gill is perhaps best known as the long-time Vancouver restaurant critic for The Globe and Mail, but she is also the new editor of Canada’s Best Bars. So it’s no surprise that she has put cocktail pairings on the menu of her new luxury food tour company.

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Cosy up with a good read

Whether you’re looking for a new recipe or a great gift, these boozy books have you covered

Canadian Spirits: The Essential Cross-country Guide to Distilleries, Their Spirits and Where to Imbibe Them by Stephen Beaumont and Christine Sismondo (Nimbus Publishing, $29.95)

Two of Canada’s top spirits writers have compiled a comprehensive guide to the assortment of hooch produced from coast to coast to coast in this country. This is the essential book about the industry’s history and its future, covering more than 160 producers ranging from the behemoth Hiram-Walker in Windsor, Ontario, to Vancouver’s tiny Odd Society Spirits. Available October 31.

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Cool Cognac: Felipe Pantone x Hennessy V.S.

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If you like someone very much (especially if it’s yourself), this holiday season consider gifting them the latest of Hennessy’s famed artist collaborations, the Felipe Pantone x Hennessy V.S.

The limited-edition Cognac release is the ninth in in the Hennessy artist series—previous installations featured works by Vhils, KAWS and Futura, among others.

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Flip for this frothy Halloween cocktail

Wyeth Maiers at UVA Wine & Cocktail Bar has created a Halloween cocktail that is both clever and complicated and, most importantly, delicious. Photo courtesy of Uva Wine & Cocktail Bar

Halloween is the most spooktacular night of the year for a party; it’s just too bad Halloween cocktails are almost universally frightful. Weird colours, creepy garnishes, far too much dry ice, dubious vessels—you might as well stick to the classic Zombies and Bloody Marys, right?

Not if Wyeth Maiers has his say. The bar manager at UVA Wine & Cocktail Bar has created a Halloween cocktail that is both clever and complicated and, most importantly, delicious.

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Graveyard Flip

The Graveyard Flip. Photo courtesy of Uva Wine & Cocktail Bar

Created by Wyeth Maiers, bar manager at UVA Wine & Cocktail Bar.

Meringue:
• 3 egg whites
• 1 oz crème de cassis

Cocktail:
• 0.75 oz Evan Williams bourbon
• 0.25 oz Fernet Branca
• 2 tsp Laphroaig 10 Year Old single malt whisky
• 0.75 oz lemon juice
• 0.5 oz maple syrup
• 1 dash Angostura bitters
• 1 egg yolk
• Garnish: Grated chocolate, granulated sugar, (optional) brandied cherries

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Seven fall and winter cocktail events you don’t want to miss

With so many exciting events coming up, you won’t have a moment of boredom all winter long.

Art of the Cocktail. Supplied photo
Toronto Cocktail Week

Get your kicks in the Six this fall: The six-day festival of all things boozy returns
October 15 to 20, bringing together bars, brands and bartenders—as well as consumers, of course—to celebrate the city’s evolving cocktail scene. TCW will be shaking things up with a neighbourhood-focused bar guide, themed gala events, guided, seminars and pop-up bars featuring familiar faces from Vancouver. torontococktailweek.ca


Art of the cocktail

The Alchemist is pleased to sponsor Western Canada’s most important cocktail festival October 19 in beautiful downtown Victoria. Some 900 attendees will gather at the Grand Tasting to sip and sample cocktails and products from 40 exhibitors pouring more than 60 spirits. Plus there will be masterclasses, guided tastings and more fun than you can shake a cobbler at during this fundraiser for the Victoria Film Festival. artofthecocktail.ca


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Mac and cheese, revised

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Tired of the same old, same old wine-and-cheese pairing? The folks at The Macallan have got you covered.

They’ve recently partnered with Toronto cheese wiz Afrim Pristine (owner of Cheese Boutique and author of the book For the Love of Cheese) and American Cheese Society Certified Cheese Professional Elizabeth Chubbuck to pair fine fromage with, yes, single malt.

Turns out, they go surprisingly well together.

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At RauDZ, gin is in

Raudz Gin. Supplied photo

At RauDZ Creative Concepts, it’s not just about farm to table, but farm to glass. That’s why the Kelowna-based restaurant company has just launched its own craft gin, The Whole Truth, made by Okanagan Spirits and flavoured with locally grown botanicals.

It was inspired by The Truth, a variation on the G&T featured at RauDZ Regional Table on opening day a decade ago, back in spring 2009. The gin has plenty of refreshing cucumber and floral aromas, as well as the citrusy notes of mock orange, a native B.C. shrub that was foraged by Tyler Dyck, the CEO of Okanagan Spirits, at nearby Poplar Point.

The gin is available exclusively at RauDZ Regional Table, micro bar & bites, Sunny’s Modern Diner, and Terrafina at Hester Creek by RauDZ.

A cooler cooler

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Love it or hate it, the cooler is the quintessential drink of summer. Typically a fruity, fizzy, vodka-based cocktail in a can, it’s the ultimate in convenience for all summer’s camping trips and backyard BBQs.

But sophisticated it ain’t. Until now.

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Summer in a glass

Photo courtesy of Joey Restaurants

For nine months of the year, we can enjoy our fancy drinks, our boozy drinks, our brown-bitter-stirred drinks all we like. But when summer rolls around, we just want something easy. Cool. Refreshing. Even better if it’s made with watermelon.

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