Strathcona Spirits – From jam pad to Edmonton’s first distillery

Strathcona Spirits – From jam pad to Edmonton’s first distillery

As far as any historians can tell – Edmonton, Alberta has never had a legal distillery. The space where Strathcona Spirits stands wasn’t ever meant to be a distillery, either. When owner Adam Smith secured it, he wasn’t a distiller. In fact, he had no idea that he would be involved in such a groundbreaking effort. The Baby Seal Club “We’ve had the space for well over 10 years”, relates Smith. “The original purpose for…

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Erick Castro Talks About What’s Working vs. What’s Not

Erick Castro Talks About What’s Working vs. What’s Not

Bartender Erick Castro runs the award-winning and innovative Polite Provisions, in San Diego. The documentary series he shares with his wife; Bartender At Large is increasingly being seen and screened across North America. He’s known for his time working for global brands and bars in big markets on both coasts. Notable on his bar resume are the critical hits, Rickhouse in SF and Boilermaker NYC. Given that he spends a lot of his time interviewing bartenders to gain…

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Bartender Health; Doing The Wrong Thing The Right Way

Bartender Health; Doing The Wrong Thing The Right Way

The summer of 2016 is seeing a rise in popularity for a bartender trend that once seemed implausible, health and fitness. Jim Meehan recently issued a rousing call to bartenders to live less as flash in the pan rock-stars. He wanted more career artisans in a technically challenging profession. I consider Meehan’s talk for pourdrink.org titled Serving Ourselves And Each Other required viewing for everyone in the hospitality industry. And he’s not the only one pushing for…

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Gordon Glanz, Odd Society Spirits

Gordon Glanz, Odd Society Spirits

It’s a bright, hot April day in Vancouver and I’m speaking to Gordon Glanz, the owner of Odd Society Spirits about his 3-year-old distillery. Glanz is originally from Edmonton, Alberta, and that’s where he developed his interest in distilled spirits.  “For some unknown reason we used to distill our water at home”, he says with a chuckle. “I’d use my moms water distiller to make spirits from wine that I made. It was pretty awful,…

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Spritz: Italy’s Most Iconic Aperitivo | The Mai-Tai Spritz

Spritz: Italy’s Most Iconic Aperitivo | The Mai-Tai Spritz

Looks like spring has finally arrived in rainy Vancouver, and bars are finishing working on their new seasonal menus. To make things easier, Spritz: Italy’s Most Iconic Aperitivo Cocktail, Talia Baiocchi and Leslie Pariseau‘s latest book, has just been released and will surely inspire bartenders with a few light and refreshing options. There’s no question the Aperol Spritz has become a modern classic. Baiocchi, author of the James Beard-nominated Sherry, and Punch founder and editor-in-chief. Pariseau,…

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Trick Dog declassifies their secret 7th menu

Trick Dog declassifies their secret 7th menu

Just a day after their 3rd anniversary Trick Dog (3010 20th Street, San Francisco) has launched their 7th menu. Each menu release from this award-winning bar team comes with more hype than the last and the latest highly anticipated menu is filled with secrets. Burn after reading. They completely change everything about the menu from concept to design of the actual print-work and a 100% overhaul of every cocktail they serve. Many great bars go with the…

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Author Richard Godwin, in 8 Questions

Author Richard Godwin, in 8 Questions

Richard Godwin is a journalist for the London Evening Standard, a home bartender and the author of The Spirits: A Guide to Modern Cocktailing, a cocktail book for making proper cocktailians out of anyone. At least anyone who can legally drink (we hear a cocktail book for children is in the works). He kindly took the time to answer a few of our questions: You’ve written about a great many topics for the Evening Standard,…

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Dranks at PABU, San Francisco [PHOTOS]

Dranks at PABU, San Francisco [PHOTOS]

PABU is Chef Ken Tominaga‘s Japanese izakaya and sushi bar sourcing fish both locally and from afar, including Japan’s Tsujiki market. At the helm of Pabu’s cocktail program is Lead Bartender Nick Jones, and Head Bar Man of Mina Group Carlo Splendorini. With their combined experience and creativity the cocktail program is reflective of Japanese traditions and flavors highlighting unique spirits with an emphasis on creativity and presentation. “The philosophy of PABU’S cocktail program is true to Japanese culture,…

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New Gwei-Lo, pineapple three ways!

New Gwei-Lo, pineapple three ways!

“When life gives you lemons, sell them and buy a pineapple. How to better your life 101.” – Davin Turney The New Gwei-Lo cocktail incorporates pineapple in three fascinating ways. First, there’s a dehydrated pineapple and espelette chili rock salt rim. Then, as you sip you engage the bright pineapple shrub, which is an ancient arabic technique for preserving fruit as a drinking vinegar rather than allowing it to ferment into alcohol. Finally, there are…

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Jay Jones, Canadian Bar Legend Takes Cocktails To Center Ice.

Jay Jones, Canadian Bar Legend Takes Cocktails To Center Ice.

“I love Negroni’s“, relates Vancouver Canucks President Trevor Linden. The 20 season star NHL hockey player and new President of the Vancouver Canucks qualifies it, “When I host a party at my place, I like to batch up Negroni’s by the pitcher for my guests. They’re so good!” This comes as a larger revelation when the pieces start to fit together. The Canucks were recently acquired by the Aquilini family. The Aquilini family’s multi billion…

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