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Featured Stories
Dirty sodas, clean profits
Life is sweet these days for a Kelowna-based syrup maker
The day I stop by Simps Modern Beverage, located in an ...
Hot buttered rum
The perfect sipper for sweater weather
As the weather shifts from warm to cold and dewy mornings turn frosty, ...
Storied drinks
Narrative-driven cocktail menus don’t just list drinks, they tell a story of place
This summer at Cry Baby ...
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Bar Spotlight
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Trending Now
recipes
Recipe by Bradley Horseman, bar manager, Salt & Brick in Calgary.
INGREDIENTS:
1.5 oz Forty Creek Copper ...
Recipe by Nathan Murray, bar manager at aKin in Toronto: “I prefer Canadian whisky over bourbon. Then I add an ...
The classic the way it is made on the island.
• 0.5 oz freshly squeezed lime juice
• 1 oz simple syrup (see ...
Nightingale head bartender Rhett Williams created this base to take the time-consuming part out of making an Old ...
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Stories
Bitter & sweet
Why you should be drinking vermouth made in B.C.
More than 200 years ago, wine drinkers in Turin and Marseille ...
Putting the “Pow!” in Maopao
Vancouver bar owner and entrepreneur Lewis Hart is a co-founder of the world’s first ready-to-drink bottled ...
The Alchemist Fall/Winter 2019
Thirsty for cocktail and spirits news? You’re in luck—the fall/winter issue of The Alchemist is out this week.
As ...
Bar Basics
What you need to know for making the recipes in The Alchemist.
Essentials
Measurements: For the most part, our ...
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