Celebrate International Women’s Day on March 8 by buying or drinking a woman-made spirit, such as these global brands that have women master blenders, distillers and more.
Down in Tullahoma, Tennessee, master distiller Nicole Austin is shaking up the nearly 150-year-old George Dickel whiskey brand. One state north in Kentucky, although legendary Michter’s master distiller Pamela Heilmann retired in 2019, she passed the torch to master of maturation Andrea Wilson. At Woodford Reserve, Elizabeth McCall is the assistant master distiller, at Old Forester Jackie Zykan is master taster and Eboni Major is the master blender at Bulleit.
He brought a taste of the Okanagan to Mexico, with his cocktail, It Takes a Valley.
A local bartender has put Kelowna on the map after taking home the silver at an international cocktail competition in Mexico.
After winning his regional Patron Perfectionists competition in Vancouver last year, followed up by the Canadian nationals in Toronto, Patron flew Kelowna’s Jared Schmidt down to Jalisco, Mexico on January 17 for the international finals, to compete against 20 other bartenders from around the world.
While not everyone digs AM drinks, a Caesar or a Mimosa does spark joy for many Vancouver brunch-goers
Sometimes, what separates brunch from breakfast is the addition of some adult beverages. While not everyone digs AM drinks, a Caesar or a Mimosa does spark joy for many Vancouver brunch-goers.
Happy hour, on the other hand, is a construct in its infancy in B.C., where the practice of offering and promoting discounted drinks during off-peak hours has only been allowed by the powers that be since mid-2014. Restaurants have largely embraced the trend, using it as a way to add on service hours ahead of dinner, or bridge the gap to offset lulls.
INGREDIENTS: 2 oz blanco tequila (or mezcal) ¾ oz grenadine* ¾ oz fresh lime juice 3 dashes Angostura bitters 1 dash lime bitters Splash of soda Lime wheel, for garnish
Shake all the ingredients except soda with ice. Strain over fresh ice in a Collins glass. Top with soda and garnish with a lime wheel. Serves 1.
*La Mezcaleria’s grenadine: Place 1 cup pomegranate juice (fresh is best, but bottled 100-per-cent pomegranate juice will also work) in a small saucepan. Cook over medium-low heat for approximately 5 minutes. To preserve the bright, fresh flavour, do not boil or reduce the juice. Remove from the heat and add 1 cup sugar and a couple of dashes of orange flower water. Stir until sugar is dissolved. This will keep, refrigerated, in a clean glass jar for up to a week.