Canada's only magazine dedicated to distillers, spirits and cocktail culture.
INGREDIENTS:
1.5 oz Appleton Estate 12 Year old rum
0.75 oz Brown Butter Fat-Washed Bearface Triple Oak whisky (see note)
0.75 oz Metaxa 5 Star brandy
0.75 oz grapefruit juice
0.75 oz sea buckthorn juice
0.75 oz Toasted Pecan & Mace Orgeat (see recipe below)
1 dash Angostura bitters
Garnish: cedar sprig, cinnamon sticks, bitters
INGREDIENTS:
0.75 oz Lot 40 Rye Whisky
0.75 oz Tio Pepe fino sherry
0.5 oz Strega liqueur
0.75 oz Salted Oat Orgeat (see note)
0.5 oz fresh lemon juice
1 dash Angostura bitters
Garnish: star anise pod
INGREDIENTS:
1.5 oz Forty Creek Copper Bold
0.5 oz Punt e Mes vermouth
0.25 oz maraschino liqueur
0.5 oz Chinese Five Spice Agave Syrup (see recipe)
1 oz pineapple juice
0.75 oz fresh lemon juice
Tickets are now on sale for the first annual Toronto Cocktail Festival presented by The Alchemist magazine. Save your seat for the best seminars, most delicious cocktail-paired dinners and unmissable signature events like the Gala of Cocktails and the Closing Cocktail-Paired Brunch.
“We are proud to support and promote Toronto’s incredible cocktail community and culture. The success of Toronto Cocktail Festival is made possible through the collaboration of everyone in the industry including bartenders, venues, brands, consumers, and the supporting media,” says Gail Nugent, publisher of The Alchemist magazine and event producer for TCF.
This past March, The Keefer Bar customers sipping Dragon’s Eye Mules and Café Bastille Martinezes were having a good night out, while also supporting Good Night Out (GNO). The Vancouver non-profit has a champion in World Class Canada Bartender of the Year 2025, The Keefer Bar’s Kate Chernoff, who in collaboration with Ketel One’s Garnished with Good program created two fundraising cocktails to support a group that has been making music festivals, bars and clubs safer from sexual harassment and violence for the past nine years.
I love a Martini. I’m happy to whisper sweet words to a well-made Old Fashioned. I’ve fallen head over heels for a Negroni on a good patio. But hear me out: While all of the above are well and good, the Paper Plane is the perfect drink.
Made from equal portions of bourbon, Amaro Nonino, Aperol and lemon juice, the new-school classic cocktail has a kiss of booze, a bright hit of citrus and an herbal allure from the addition of amaro. The recipe is foolproof: just one ounce of everything, shake and pour.