Tasting Panel

Shaken, stirred & smoked

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From neat pours to crafted cocktails, bartenders reveal mezcal’s many moods

iStock / Getty Images Plus / Marcos Elihu Castillo Ramirez photo

Mezcal has always had a way of sparking conversation at the bar. From its smoky, earthy backbone to the wild diversity of agave varietals, this spirit has become a favourite canvas for bartenders eager to showcase both tradition and innovation.

For this edition of Tasting Panel, we asked six bartenders across Canada to share the bottles that excite them most and the cocktails that best show off their chosen mezcal.

This issue’s panel features Chris Enns, Andrew Kong, Taylor Kare and Chey Haima from British Columbia as well as Matt Sinagoga and Emma Osmond from Ontario.

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Recipes, Tasting Panel

Huatulco Passion

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Photo courtesy of Matt Sinagoga

Recipe by Matt Sinagoga, a.k.a. Mixology Matt, of Toronto.

INGREDIENTS:

1.5 oz Ilegal Mezcal Joven

1 oz passionfruit liqueur

1.0 oz fresh lime juice

0.75 oz cinnamon syrup (see recipe below)

1 dash Ms. Betters Vegan Foamer (or egg white)

Garnish: Cacao bitters

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Recipes, Tasting Panel

Frequent Flyer

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Photo courtesy of Emma Osmond

Recipe by Emma Osmond of Odd Duck Wine & Provisions, Kitchener.

INGREDIENTS: 

0.75 oz Del Maguey Puebla Single Village Mezcal

0.75 oz  amaro

0.75 oz  bitter red aperitif

0.75 oz fresh lemon juice

1.5 tsp Sea Salted Honey Syrup (3:1) (see recipe below)

Garnish: Lemon zest, a tiny paper plane

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Recipes, Tasting Panel

Vesperado

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Photo courtesy of Chey Haima

Recipe by Chey Haima of El Gato Gab Gab and Reflections, Vancouver.

INGREDIENTS: 

1.5 oz Brij3 Espadin Mezcal

0.5 oz Nakano Shuzo Co’s Citrus Mix Sake

0.75 oz Lillet Blanc

2 tsp Noilly Extra Dry Vermouth

Garnish: Lemon twist

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Recipes, Tasting Panel

Blanco Mezcal Negroni

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Blanco Mezcal Negroni. Photo courtesy of Peya

Recipe by Chris Enns of Peya, Vancouver.

INGREDIENTS:

• 1 oz Solmano Mezcal Espadín con Mango

• 1 oz Martini Bianco

• 1 oz Suze (or, for a local option, try Woods Amaro Chario or Victoria Distillers Bitter Bianca)

• Garnish: Grapefruit twist

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Tasting Panel

Canada in a glass

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Bye-bye bourbon. It’s Canadian whisky’s time to shine in these modern cocktails

Cocktails such as Lost Highway (above), created by Griffin Cox, bar manager at Bernie’s Supper Club & Cinema in Kelowna, use Canadian whisky in place American bourbon. Photo courtesy of Bernie’s Supper Club

For decades, Canadian whisky has played the quiet backbone in everything from Manhattans to whisky sours. But now, a new wave of bartenders is reclaiming it—not just as a versatile base spirit, but as a way to express local terroir, seasonality and storytelling in the glass. Whether it’s smoky and coastal, floral and bright, or tropical and spiced, Canadian whisky is proving that it can do more than blend in: It can take the lead.

We sat down with seven bartenders from across Canada to find out which whiskies they’re reaching for and the signature cocktails they’re crafting to showcase them.

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Tasting Panel

Bold and balanced

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Our expert panel chooses their favourite bourbons — and the cocktails they make with them

Bourbon barrels aging in a rickhouse. iStock.Getty Images Plus/Try Media photo

Its name might be shrouded in mystery, but bourbon’s unmistakable flavour is anything but uncertain. Some believe it was named after Bourbon County in Kentucky, where early settlers first distilled whiskey using local corn, while others trace it to Bourbon Street in New Orleans, a key market for the spirit. Regardless of its name, what’s undeniable is bourbon’s distinctive taste thanks to the strict regulations that define it. By law, bourbon must be made from at least 51 per cent corn, distilled to no more than 160 proof, aged in new charred oak barrels, and bottled at no less than 80 proof. These standards, combined with time-honoured traditions, give bourbon its rich, complex flavour that continues to captivate whisk(e)y lovers worldwide.

We caught up with a panel of industry experts from B.C. and Ontario to uncover their go-to bourbons and the cocktails they love crafting with them. From tried-and-true classics like the Old Fashioned to inventive new creations, these cocktails reflect the versatility and character of bourbon, proving there’s a perfect tipple for every palate. So, grab your glass, and get ready to explore the bourbon picks and cocktails these pros can’t stop sipping.

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Tasting Panel

’Tini talks

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The best gin for Martinis, according to the experts

iStock/Getty Images Plus/ Mustafa Bugra Celik photo

Was it bartender Jerry Thomas, at San Francisco’s Occidental Hotel in the 1860s or was it Tartini di Taggia at New York’s Knickerbocker Hotel in 1911 who invented the Martini? And is it a 5:1 ratio of gin to dry vermouth or equal parts that is the correct recipe these days?

While it seems that the Martini’s origins and recipe are, well, mixed, few cocktails rival the Martini in its ability to showcase the intricate nuances of a spirit, with each ingredient playing a crucial role in crafting the perfect sip. From the classic dry Martini, with its clean, bracing profile, to innovative twists incorporating a spectrum of botanicals and garnishes, gin Martinis provide a platform for both convention and creativity.

We recently chatted with our panel of industry experts to see what gin they’re currently drinking and their preferred Martini specs. The tasting panel for this edition features Evelyn Chick, Chantelle Gabino and Dash Tume from Toronto, Ontario, and Soren Schepkowski, Zoe Bates and Robyn Gray, from Vancouver, B.C.

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