Dandelion and White Peach Antilles, an archipelago of inspiration

Dandelion and White Peach Antilles, an archipelago of inspiration

Inspiration for art comes from everywhere. The craft of the cocktail has hit the main stream again and bar tenders are considered artists in many ways. If this site does not make it clear, cocktails and bartending are a large part of my artistic expression. A good amount of me is creatively put into 2 minute taste experiences for people and I love it. This cocktail, inspired by my two favourite subjects, history and seasonal flavour. The…

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Travelling Bartender: B1 Cocktail Club, Montreal, QC

Travelling Bartender: B1 Cocktail Club, Montreal, QC

Spending any length of time in Montreal is a must for bartender’s and hospitality professionals alike. The finest of eateries, innovative drinks, the darkest of alleys and the notorious after hours culture.  You need not go far for a great cocktail and enviable “french Canadian” service. I say all this as a french Canadian, with a love for Francophone and Anglophone culture collisions. Montreal is a people watching bartender’s dream… B1 Cocktail Club is just…

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Morlacco Martinez, A Spanish Italian American walks into a bar.

Morlacco Martinez, A Spanish Italian American walks into a bar.

What is happening in cocktails and all things liquid “culture” is more than a revival of the classics, it is a full-blown UPRISING in the world of “drinks”. As someone who writes and researches for the Food, Beverage and Hospitality Industries, it has never been more exciting. When we look back on this time in another 100 years, we will see more than a few obvious “influencers” in the way of people, products and drinks. Swizzle,…

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Grapefruit Blossom, a combination of the season and the Savoy

Grapefruit Blossom, a combination of the season and the Savoy

One of the great delights we have with running a website like this is the connection you feel to the season’s and the weather. As the sun melts the winter blues away, inspiration from fresh citrus and bright flavours starts to take over. Today was about fresh grapefruit juice. Most of our grapefruits and citrus comes from Florida or Mexico here in Canada. Balancing the sweet and tart flavours of a grapefruit is not difficult….

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The Franciscan, Amaretto Sour di Saronno?

The Franciscan, Amaretto Sour di Saronno?

The Amaretto Sour is a modern classic with a bad reputation. This “new classic” is “new” because it gained popularity in the 1960’s US market. This was during the surge of mixers like sour mix. The sloppy green Amaretto Sour concoction was born. You are not likely to find “sour mix” in cocktail bars anymore and we like that. Here is to hoping that you know better than to accept “sour mix” instead of either…

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Ramos Gin Fizz, Ungava Gin changes the classic

Ramos Gin Fizz, Ungava Gin changes the classic

When you attempt to take on a cocktail like the New Orléans Fizz aka Ramos Gin Fizz, it is important that you understand its history. When you think about New Orléans, you likely think of Mardi Gras, Jazz and the warmth of Louis Armstrong’s trumpet. If you are a cocktail geek like all the writers on this site, you may think of the Daiquiri, Vieux Carre, Hurricane and, Ramos Fizz. Jerry Thomas was first to put the…

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Corpse Reviver #2 (Passionfruit), and a quick lesson in balance.

Corpse Reviver #2 (Passionfruit), and a quick lesson in balance.

If you speak to any bartender worth a salt, she/he will inevitably mention “balance” in some way. It is what they will be looking to do for you. Create a great balanced experience for you and for your palate. Balance of flavour, sweet, sour, mood, weather, spirit choice, all about balance… When you start bar-tending, “balance” is just about the tastes sweet and sour. Fine tuning the delicate “too sweet or too tart” complaint really….

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Shanghai Blueberry Clover Club Cocktail, a Bittered Sling take on the classic

Shanghai Blueberry Clover Club Cocktail, a Bittered Sling take on the classic

A common misnomer in the cocktail world is that Prohibition created them. Many people believe that the “cocktail movement” started along the lines of the end of the Noble Experiment.   After dedicating ourselves to the history of drinks on this blog and in our teaching, we have come to know that this simply is not the case. So many cocktails were created long before prohibition, many before the dawn of the 20th century even. Case…

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Bloody Bronx Cocktail #2, settled for your viewing pleasure

Bloody Bronx Cocktail #2, settled for your viewing pleasure

In 1934, the Bronx Cocktail was ranked #3 on the list of the ten most famous cocktails of the day. Right behind the Martini and the Manhattan. As a Canadian, it was surprising to find out that all five boroughs are well represented in cocktail format. The invention of the Bronx Cocktail is steeped in controversy, as are so many like it. Joseph S. Sormani is the first to claim it. “The Bronx Cocktail, strange to…

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“Hoots Mon Cocktail” testing from The Savoy Cocktail Book

“Hoots Mon Cocktail” testing from The Savoy Cocktail Book

Reading “cocktail manuals” from the past is bound to send you down a “worm-hole” of information. No cocktail book has served us better for such an endeavour as “The Savoy Cocktail Book”. This original created and maintained at the Savoy Hotel in London is simply one of the most iconic books in the “industry”. A thorough review to follow, although we would assume that most who cross theses posts would have it already. If not…

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