Canada's only magazine dedicated to distillers, spirits and cocktail culture.
World Class Canada is back,” says Michael Armistead. Is it ever.
After two years of cancelled, postponed and virtual events, competitors and judges gathered in early May at the Ritz-Carlton Hotel in Montreal for what was more than a festival that crowned Toronto’s Massimo Zitti World Class Canada Bartender of the Year 2022. It was an invitation to the world to make Canada the destination for next year’s global final.
Cécile Roudaut loves her job. “Every day I learn new things and this brings me happiness,” says the master blender for St-Rémy. “I have the opportunity every day to taste very high-quality products. Each day I make something different. My role is to perpetuate tradition, but also to innovate.”
Roudaut was in Vancouver recently to launch St-Rémy Signature, the exciting new blended brandy she has created for Rémy-Cointreau. “I asked for a project: ‘Can I have a budget to buy some casks?’” she says. Of course, they said yes. “And the results were very pleasant.”
It took James Grant only a decade to go from bartending “to pay the bills” to becoming the Diageo World Class Global Bartender of 2021—a title that recognizes him as the world’s best bartender.
“It’s pretty wild. It’s finally started to sink in,” says the bar manager of Edmonton’s Little Hong Kong. “I’m very humbled and grateful to have done OK representing the Canadian bartending community on the world stage.”
Vancouver Island’s Cowichan Valley may seem far away from just about everywhere, but that doesn’t mean the world isn’t taking notice. That’s thanks to an artisanal distillery named Ampersand Distilling Co., which is scooping up all sorts of awards for its carefully handcrafted spirits.
Earlier this year, for instance, the World Gin Awards awarded the distillery’s flagship Ampersand Gin “Canada’s Best Classic Gin.” It’s been made since 2014 from B.C.-grown wheat, eight botanicals and fresh spring water from the five-acre farm owned and operated by the Schacht family, Stephen and Ramona, their son Jeremy and his wife Jessica.
1.5 oz Ampersand Gin
1.5 oz Imperative Dry Vermouth
Garnish: lemon twist
Canadians who’ve been searching for that perfect grapefruit soda for their Palomas and punches need look no further. Just in time for all our summer sips, Fever-Tree, the world’s leading maker of premium mixers, has launched Sparkling Pink Grapefruit.
Fever-Tree’s first mixer created specifically for North American consumers, Sparkling Pink Grapefruit, is made with hand-picked Florida grapefruits. It has no artificial colours, flavours, ingredients or sweeteners and is only 30 calories per 200 mL bottle.
¼ Lillet Blanc
¾ Fever-Tree Sparkling Pink Grapefruit
Garnish: grapefruit wedge
¼ vodka (we suggest Grey Goose)
¾ Fever-Tree Sparkling Pink Grapefruit
Garnish: grapefruit wedge and rosemary sprig (optional)
• ¼ tequila (we suggest a 100% agave, like Patrón)
• ¾ Fever-Tree Sparkling Pink Grapefruit
• Garnish: grapefruit wedge
• Optional: salt rim