This fragrant rum-based libation from John Bunner, Operations Manager at Alo, Aloette, and Alobar in Toronto, is garnished with a bundle of herbs tied together with lemon peel—inspired by a bouquet garni used for flavouring stocks and stews. Leisure Noise Cocktail…
Inspired by a Negroni Sbagliato, this bright and floral High & Dry cocktail from Kaitlyn Stewart, Manager at Royal Dinette in Vancouver (and 2017 Diageo World Class Bartender of the Year), is the perfect crowd-pleasing aperitif High & Dry…
Named after the hot, dry winds that blow through the sherry-producing regions of Spain, Breanne Belitski's, (Head Bartender at Little Oak Bar in Halifax), simple sherry-based Levante cocktail tastes like an elegant updated martini. Levante Cocktail INGREDIENTS: 11⁄2 oz London Dry…
Pantry staples are elevated to new heights in this fuss-free and fruity rye-based drink from cocktail-master Evelyn Chick, Bar Manager at Pretty Ugly Toronto Harvest Wish Cocktail INGREDIENTS: 11⁄2 oz Amontillado sherry 1oz Lot40 100% Canadian rye 1⁄2 oz…
It's the perfect martini for summer quaffing thanks to the bright and bracing flavour courtesy of tart, citrusy grapefruit bitters and zest. INGREDIENTS 3 parts Elit Vodka 1⁄4 part dry vermouth 3 dashes grapefruit bitters grapefruit zest METHOD Stir in…
INGREDIENTS 2 parts Tequila Herradura® 1 part fresh-squeezed lime juice 3⁄4 part agave nectar 1 lime wedge (garnish) METHOD Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, then strain over…
For this Rhubarb Gin Shrub, I use Newfoundland Distillery Seaweed Gin, made at a new distillery in Clarke’s Beach using juniper, Newfoundland savory—prized for its distinct avour—and dulse. The Third Place tonic syrup is made here in St. John’s. The…
If you are an informed consumer, with taste, you more than likely prefer the flavour of fresh, ripe, locally farmed tomatoes to that of their pulpy brethren, intensively reared, laced with chemicals, pulverized and preserved in a can. You’d probably…
