The flowing bowl

When it comes to cocktails, bigger is better and way more social

Rule of 8 Punch Bowl at Toronto’s Dasha. Photo courtesy of Dasha

My early memories of punch are from college parties—party drinks cobbled together from curious arrays of cheap spirits mixed with saccharine juices and sodas and ladled from whatever vessel was large enough to quench the crowd. A mixing bowl in the best of times, a plastic trash can in the worst.

Nevertheless, we’d gather around, clink glasses and share stories over the ever-flowing bowl.

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Sipping Whistler

Wild Blue is just the latest establishment to offer exceptional cocktails at the mountain resort

The new Wild Blue Restaurant + Bar serves Pacific Northwest fare and globally inspired cocktails. Photo courtesy of Wild Blue

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. 

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