Canada's only magazine dedicated to distillers, spirits and cocktail culture.
At the Canadian Whisky Awards on January 19, Palm Trees & A Tropical Breeze from the North Vancouver-based Sons of Vancouver won top Canadian Whisky of the Year honours. It was also named Canadian Whisky of the Year, Artisan Producers; Barrel Finished Whisky of the Year; and All-Rye Whisky of the Year.
A sign pointing you to fresh oysters and another just above the door are the only clues that one of Victoria’s most exciting food and drink experiences can be found here, tucked away in historic Bastion Square.
Follow the stairs down to find a dark and moody candlelit space, where the canopied bar gleaming with bottles of local and international wine and spirits is a sure sign that this is the right place to come for a good drink.
St-Remy Signature is the newest creation from Master Blender Cecile Roudaut. With this blend, Cecile is using double maturation to explore a new production process before finishing in the traditional house style of St-Remy Brandy. Virgin French Oaks lend a new profile of flavours and aromas before rounding in traditional casks, thus shaping a new face for St-Remy Brandy.
• 2 oz St Remy Signature
• 0.25 oz simple syrup
• 2 dashes Winter Spice Bitters
Mention Whistler, and powder-packed bowls, emerald glades and sweeping vistas likely pop to mind. But these days the resort town’s dining scene is just as much of a draw as its stunning scenery—and alongside it is a cocktail culture snowballing as fast as the 7th Heaven Express.
From Bearfoot Bistro’s nitro-infused Martinis and Araxi’s Firecracker Margarita to Il Caminetto’s Negroni vault and Alta Bistro’s oak-barrel-aged cocktails, Whistler takes its drink-making seriously. Now the ante has just gone up with the recent opening of Wild Blue Restaurant + Bar.
• 60mL Lyre’s Aperitif Dry Spirit
• 90mL premium bottle tonic water or cucumber tonic water
• 1 thin cucumber slice, 2 lemon slices
• Garnish: Fresh mint sprig (optional)
1.5 oz Woodford Reserve bourbon
0.5 oz Taylor Fladgate 20-year-old Tawny Port
0.25 oz maple syrup
4 dashes Angostura bitters
Garnish: Amarena cherry and orange zest
0.75 oz green-tea-infused plum wine (see note)
2 oz shiso-infused Moonlight shochu (see note)
0.25 oz lime juice
0.25 oz green tea syrup (see note)
1 to 2 shiso leaves
Garnish: additional shiso leaf
1.5 oz Botanist gin
0.75 oz Belvedere vodka
0.25 oz Cocchi Americano Bianco
Garnish: lemon twist
If you’re planning a trip to London, don’t just settle for a taste of London Dry gin at one of the city’s fine bars. Blend your own during a three-hour Ginstitute Experience at The Distillery on Portobello Road, during which you’ll learn about gin history and production, and go home with a bottle of your own botanical blend, all for £120 (about CAD$175).
• 60mL Lyre’s Italian Orange
• 45mL grapefruit/orange juice
• 60mL premium bottled grapefruit/tonic water
• Garnish: Rosemary sprig