Canada's only magazine dedicated to distillers, spirits and cocktail culture.
1oz Herradura Ultra
1oz fresh lime juice
1oz fresh lemon juice
1oz grilled Pineapple Syrup
2 dashes Aromatic bitters
1 egg white (or vegan foamer)
After seven years of domination by B.C. and Ontario, an Alberta distillery has taken home the top prize at the 2024 Canadian Artisan Spirit Competition.
In a series of blind tastings, a cross-Canada panel of judges selected The Fort Distillery‘s Mountain Pass Whisky as the Canadian Artisan Spirit of the Year. The Fort Saskatchewan distillery prevailed over more than 80 small-scale spirits producers from 10 provinces and territories, who entered nearly 300 products in the competition; its whisky was only the second ever to win CASC’s top award.
This expat-filled, Canadian-favourite winter destination is planting a flag on the world-class bar map. With pretty perfect daily weather and literally a Seven Mile Beach to enjoy during the day, and plenty of sunset and nightlife spots, there’s no need to wait until Cayman Cocktail Week (an annual festival, in the last week of October) to visit.
Like its namesake city, the Manhattan is elegant but uncompromising and invulnerable to fashion’s changing whims. Oh, sure, it can bend a little—rocks or up, bourbon or rye, occasionally willing to entertain a variation like the scotch-inflected Rob Roy—but it will always be what it is: a drink of whisky, vermouth and bitters.
It’s been that way since the 1880s, when it was invented. Or maybe it was the 1870s or 1860s. In any case, writing in Difford’s Guide, Simon Difford notes that “the Manhattan is regarded as the first ‘modern cocktail.’” Or as the late bartending legend Gary “Gaz” Regan once said, “It was the drink that changed the face of cocktails.”
2 oz rye whisky (Canadian, of course)
0.25 oz Fernet-Branca
0.25 oz simple syrup
2 dashes Angostura bitters
Garnish: orange twist
2 oz rye whisky
1 oz dry vermouth
0.25 oz maraschino liqueur
2 dashes Angostura bitters
Garnish: brandied or maraschino cherry, preferably Luxardo
2 oz rye whisky (or, if you must, bourbon)
1 oz sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry or lemon twist
In the world of spirits, few elixirs carry the weight of tradition and reverence as does single malt whisky. This liquid gold, celebrated for its complexity and rich character, has long been the epitome of sipping perfection. It is often imbibed neat, treasured in crystal glasses and savoured slowly, as if each drop encapsulates generations of craftsmanship.
Historically the thought of mixing such a revered spirit into a cocktail was nothing short of sacrilegious. However, with the variety of flavour profiles offered by the category, as well as an interest from distilleries to produce their own interpretations around the globe, a transformation is underway. Bartenders are now revitalizing classics and reimagining new possibilities.
Our tasting panel team comprises Jenna Gillespie, Lory Nixon and Kate Chernoff from British Columbia and Erika Mauro, Ashley Flynn and Jenn Abergel from Ontario. This all-female perspective weighs in on their favourite single malts and how to cocktail with them.
1 oz Glenlivet Caribbean Reserve
1 oz Fernet-Branca
1 oz Dolin sweet vermouth
0.5 oz Amaro Cinpatrazzo
Garnish: Luxardo cherry
1.5 oz Bruichladdich Classic Laddie
0.75 oz sweet vermouth
0.25 oz maraschino liqueur
1 bar spoon (5 mL) Port Charlotte single malt
Garnish: expressed orange oils and a quality cherry