Canada's only magazine dedicated to distillers, spirits and cocktail culture.
INGREDIENTS:
• 1.25 oz Solmano Mezcal Espadín (either regular or mango)
• 0.75 oz Meletti Amaro (Montenegro is a good alternative)
• 1 oz Acidified Parsnip (see recipe below)
• 15 ml (0.5oz) Mango Coconut Syrup (see recipe below)
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
Davin de Kergommeaux founded the Canadian Whisky Awards in 2010 to boost the awareness and quality of our homegrown spirit, announcing the winners each January during the annual Victoria Whisky Festival.
Sixteen years later, as he prepares to hand the awards over to a new generation of whisky lovers, he describes the state of Canadian whisky as “diverse and robust,” and says: “Canadian distillers are doing stuff that was unheard of even 16 years ago. What we have is something really exciting and really Canadian.”
Ireland’s southern “second city” of Cork has many things going for it, including an easy walkability, a perhaps surprisingly impressive culinary scene and more than a brewery or two of note. For anyone with an interest in Irish whiskey, however, without question its top attraction is the Shelbourne Bar.
The day I stop by Simps Modern Beverage, located in an industrial part of Kelowna, everything is in cheerful chaos. Customers mill around the tiny shop, which is in the process of a makeover; behind the scenes, a small team is furiously packing boxes, answering calls, taking deliveries and sending even more of them out the door, everyone apparently doing at least three things at once.
As the weather shifts from warm to cold and dewy mornings turn frosty, we all look for ways to stay warm and cozy. Sometimes we grab a sweater or fuzzy blanket, but this year why not try hot buttered rum?
I normally gravitate towards drinks in my comfort zone, like a hot toddy, mulled wine or hot apple cider; however, it’s fun to branch out, venture into new territory and explore other options. Often associated with the winter holidays, hot buttered rum can easily be enjoyed throughout the year. Its blend of baking spices, brown sugar, vanilla, hot water, rum and (you guessed it) butter creates a rich, velvety and whimsical cocktail to warm you to the core and bring a smile to your face.
This summer at Cry Baby Gallery, a cocktail bar hidden behind a small art gallery in Toronto’s Little Portugal, the menu took a new direction—from minimalism to maximalism.
Once a sparse and straightforward list with a dozen cocktails, the menu at Cry Baby is now a 22-page nostalgia trip rooted in analog-era Toronto. It borrows its format from the Yellow Pages, an artifact that is described on the menu as sort of a pre-digital influencer. Each drink is tied to a fictional business of days gone by—psychics, martial arts studios, modelling agencies and others—to build out an imagined community and history.