Canada's only magazine dedicated to distillers, spirits and cocktail culture.
In the months before the Rosewood Hotel Georgia’s subterranean bar, Prohibition, opened, head bartender Brad Stanton spent countless hours obsessing over every detail, from a state-of-the-art ice-maker to stylish copper bar tools.
One of the things he obsessed over most was the glassware.
• 2 oz (60 mL) pisco, preferably Encanto
• ¾ oz (20 mL) cantaloupe juice
• 2 tsp (10 mL) lemon juice
• 2 tsp (10 mL) orange juice
• 4 to 5 fresh mint leaves
• 1/2 oz (15 mL) maple syrup
Well, thank goodness that’s over. This past year was enough to drive a person to drink. Luckily, the city’s best bartenders know just what we’re craving right now and in the year ahead. Here are the top-five cocktail trends they say we’ll be enjoying in 2017. Cheers!