Rosemary Nights

Jayce Kadyschuk’s Rosemary Nights cocktail. Photo courtesy of Clives Classic Lounge.

• 2 oz Knob Creek Rye
• 0.25 oz rosemary syrup
• 2 dashes black pepper bitters
• 1 dash Angostura bitters
• 1 dash saline solution
• fresh rosemary sprig

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Liquid lore

At Clive’s Classic Lounge, every cocktail tells a story

Photo courtesy of Clives Classic Lounge.

Stepping outside of the box has become old hat to bar manager Jayce Kadyschuk of Clive’s Classic Lounge in Victoria, who, along with his team, is driven by his passion to tell a story through every cocktail served.

“We want to create a unique experience with every drink,” he explains. “People are always curious about what goes into a cocktail, how we came up with the recipe — and that desire for a story forces us to be innovative.”

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Here and now

At Olo, the cocktail list roots you in space and time

Olo bar manager Matt Cooke. Adriam Lam photo

OLO restaurant has a reputation for championing local, sustainable and seasonal fare, and new bar manager Matt Cooke wanted a cocktail menu to match, focused on highlighting the region’s craft distillers. “We have a ton of local spirits here,” he enthuses. “They’re all made with local ingredients, so we want to pay homage to them and the people making them. We want clients to be able to say, ‘Oh, this is an Ampersand cocktail.’”

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The Last Word: The Papa Doble

The Papa Doble is named for Ernest Hemingway. Lou Lou Childs photo

“I drink to make other people more interesting.”

A legendary drinker, Ernest Hemingway was so partial to a daiquiri—served cold, strong and sour—that Cuban bartender Costantino Ribalaigua of Havana’s famed El Floridita created the Papa Doble (also known as the Hemingway Daiquiri) just for him.

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Cool beans

Bartenders are embracing how the unique properties of cold brew works in cocktails

istockphoto.com photo

Your morning cup of coffee may perk you up nicely, but that same java is more than ready to do the same for your cocktail hour. Forget the drip-filled wine glass containing a shot of Bushmills or Tia Maria, loaded with sugar, and covered with a slick of whipped cream from a can. And step back from the classic, yet oh-so-1980s, Espresso Martini. Coffee cocktails have upped their game.

And what’s behind this fashionable return? It’s all about that barista favourite, cold brew.

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Royal Flush

Central City’s newly-released gin pays homage to its B.C. roots

Central City’s Queensborough Gin. Supplied photo

It’s not often the new kid on the block walks away with a major international award the very week of its launch, but that’s exactly what Surrey-based Central City Brewers and Distillers’ newest offering accomplished earlier this year; their Queensborough Gin garnered a gold medal at the Spirits International Prestige (SIP) Awards.

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The Cosmopolitan

Our man at the bar, John Burns, on the seductive power of nomenclature

Illustration by Roxana Bikadoroff.

Names are my downfall. I’m just a sucker for them. For fanciful origin stories and tales of whimsy. The music of language spellbinds me, which is why I fall so often and so hard for the poetry of the label.

Take Bénédictine, that herbal liqueur purportedly invented by Norman monks. A cabal of French brothers whose order was founded by a Merovingian count in 658 AD created a secret recipe 500 years ago, then mislaid it when they fled the French Revolution. Come 1863, the industrialist Alexandre Le Grand — whose granddaughter Simone Beck would go on to co-author Mastering the Art of French Cooking — rediscovered (or made up) this proprietary mix of 27 botanicals and bottled it, sealing it with the gilded letters DOM: Deo Optimo Maximo, or “To God Most Good, Most Great.” Who could hear such an improbable yarn and stand unmoved?

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