Canada's only magazine dedicated to distillers, spirits and cocktail culture.
Well, you get the picture. Wondering what to get the cocktail aficionado on your holiday list? Start right here.
Fa-la-la-la! It’s beginning to taste a lot like Christmas at The Cascade Room, where the holiday cocktails are merrily flowing.
The Giffard Menthe-Pastille, which is similar to a white crème de menthe, is available at Legacy Liquor and other select private retailers.
• 1 oz (30 mL) cachaça
• 1 oz (30 mL) Giffard Menthe-Pastille
• 2 oz (60 mL) heavy cream
• 1 egg white
• 2 oz (60 mL) soda water or as needed
• ¼ bar spoon (2 mL) crushed candy canes
A new artisan distillery opening up in B.C. isn’t exactly news these days. There are already 51 of them around, with another 13 in the works and as many as 80 licences floating around out there, according to B.C. Distilled founder Alex Hamer.
What is news, though, is when that distillery is co-owned and operated by one of Vancouver’s best bartenders.
INGREDIENTS:
• 2 oz (60 mL) Resurrection Spirits White Rye
• 1 oz (30 mL) Carapano Antica Formula sweet vermouth
• 2 dashes orange bitters
METHOD:
Place all ingredients in a mixing glass with ice and stir well. Strain into a cocktail coupe. Finish with flamed orange peel oil and garnish with an Amarena cherry. Serves 1.
“Twenty years ago in Mexico, mezcal was for poor people. Fifty years ago it was for poor people in the villages,” says Mica Rousseau. “Now it’s a super trendy spirit in the big food and cocktail cities. Now we are producing mezcal not for the Mexican market, but for the rest of the world.”
INGREDIENTS:
1 oz (30 mL) mezcal
1 oz (30 mL) Aperol
1 oz (30 mL) yellow Chartreuse
1 oz (30 mL) fresh lemon juice
METHOD:
Place all the ingredients in a cocktail shaker with ice, shake well and fine-strain into a cocktail coupe. If you like, garnish with an ice cube. Serves 1.
November is no one’s favourite month. It’s dark, cold, wet and gloomy, and it isn’t quitethe month that comes with presents. Maybe that’s why it’s such a great month for drinking. I mean, maybe that’s why it’s such a great month for new product releases and exciting social events, starting with these.
INGREDIENTS:
1.5 oz (45 mL) Cognac or brandy
1 oz (30 mL) Cointreau
0.5 oz (15 mL) lemon juice
1.5 oz (45 mL) blood orange juice
METHOD:
Place all ingredients in a cocktail shaker with ice and shake well. Fine strain into a chilled cocktail coupe. Serves 1.
If you think Whistler Cornucopia is just about wine, think again. Sure, there’s no shortage of Chardonnay, but the annual food-and-drink festival is also about beer, whisky and, above all, cocktails.
In fact, Whistler has generally become a great destination for cocktail lovers. As Mary Zinck, the manager of travel media for Tourism Whistler, says, “I don’t think there is a place that you can go where you can’t get a good drink.”