Canada's only magazine dedicated to distillers, spirits and cocktail culture.
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.
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.
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