Canada's only magazine dedicated to distillers, spirits and cocktail culture.
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.
We can’t wait to read 2017 World Class champion Kaitlyn Stewart’s new book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips (Penguin). Stewart, the Vancouver bartender also known as Likeable Cocktails, takes 55 classics and offers a modern version and a non-alcoholic one for each, for an impressive total of 165 recipes for every mood—and everybody.
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.”
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.
The Alchemist magazine team has had so much fun hosting Vancouver Cocktail Week, we’re bringing the good times to Toronto. This fall, we’re launching the first annual Toronto Cocktail Festival, to be held October 22 to 26, 2025.
Summertime means camping and picnics and lounging in the back yard—or the back country. Now you can bring your favourite cocktails with you, thanks to the folks at Yeti.
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.
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.
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.
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.