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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Okanagan Spirits, World Class Canadian Distillery in BC Wine Country

Okanagan Spirits, World Class Canadian Distillery in BC Wine Country

The Okanagan valley is a magical place. Often compared as the “California” of Canada. The Valley sits between the 49th and 50th parallel, putting it in the same latitude as the European wine regions of Champagne and Rheingau. When the Okanagan comes up in conversation, you will surely hear about the BC vineyards (#bcwine). You will hear about the farming and the fruit growers. The winemakers are larger than life here (like most wine regions)….

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Lost Thym, a mezcal thyme flip

Lost Thym, a mezcal thyme flip

 Some of the best creations happen when you least expect it. One of the joys of bartending is experimenting with different flavors to create something new. After being given a bottle of Bigallet Thym liqueur I became intrigued about what I would mix it with. Thym is an unaged liqueur made by Bigallet France, crafted from slow maceration and distillation of botanicals. In 1872, Felix Bigallet, started the company by creating Bitters, Amer and Quinquina in the Rhône-Alpes. In a stroke of…

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Glen Afraig, A Chartreuse Dream comes to glass.

Glen Afraig, A Chartreuse Dream comes to glass.

“Chartreuse, the only liqueur so good they named a color after it.” This famous quote from Quentin Tarantino‘s Death Proof demonstrates most bartender’s tastes, maybe not entirely mine. Chartreuse is good, don’t misread me, it’s just that so many times this french herbal liqueur is used more for her trendy aspect regardless of her flavor. Adding Chartreuse to any cocktail won’t make it better every time. Cocktails should taste good, it seems obvious, but it…

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9 Questions With Decembeard.co Founder Craig Jones

9 Questions With Decembeard.co Founder Craig Jones

#Decembeard: The Charity and Why It’s Needed Bowel Cancer is the third most common cause of cancer death in the world, affecting both men and women. Every year just over 40,000 people get diagnosed with bowel cancer and more than 16,000 people die of the disease. Craig Jones is a web and applications developer from Birmingham, UK. He is not funded nor does he take any profit from the BeardsForBowels.com project. That means that he juggles…

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Bryant Park, an ode to the Manhattan discoveries

Bryant Park, an ode to the Manhattan discoveries

A place somewhere in Manhattan…   1.5 oz Stolichnaya Sticki Vodka .5 oz Drambuie .25oz tangelo shrub 6­-8 dashes Bittered Sling Denman bitters Top with unfiltered wheat beer, I used Rickards white Shaken, except beer, with lots of ice. Double strain into chilled cocktail glass. Crown with beer and stir. Enjoy neat or on ice. Stolichnaya Sticki is a honey flavoured vodka that I discovered at the Manhattan Cocktail Classic. While partying at the New…

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Rose of Althea, Disaronno Mixing Star

Rose of Althea, Disaronno Mixing Star

1.5oz Disaronno Amaretto 0.4oz Rose Syrup 0.5oz Fresh lemon juice 2 dashes of Mexican vanilla Wild Hibiscus Flowers Combine all the ingredient, except flowers, in a boston shaker and shake with lots of ice. Double strain into glass. Garnish with edible flower. “Rose of Althea” My inspiration for this cocktail started with a jar of wild hibiscus flowers that I randomly found at my local wine shop. After opening the jar, I discovered that the syrup…

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Chimney Stax, savoury cocktails are in.

Chimney Stax, savoury cocktails are in.

Savoury Cocktails have always been part of the scene, the Bloody Mary, Caesar, Dirty and Burnt Martini’s to name some classics. Here is a fun take with a niche product in Chase Smoked Vodka. Think Delicious savoury Last Word Cocktail & Vesper. 1oz Chase Smoked Vodka 1oz Luxardo Maraschino Liqueur 1oz Cocchi Americano Griottine Cherries & Orange Zest Stir, for around 1 minute over good solid ice to chill it down to perfection, garnish with two…

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New Beginnings for Luxardo this summer

New Beginnings for Luxardo this summer

This drink of mine is just a little twist on the classic “Last word” cocktail. Drink: New beginning3/4oz Beefeater Gin3/4oz Luxardo Limoncello3/4oz Luxardo Maraschino Liqueur3/4oz fresh lime juice2 dashes Bitter Truth Creole Bitters Shaker, double strained and garnished with a lime rindTasting notes: very crisp, citrus forward with a the maraschino taste on the finish. Great spring/summer, up lifting cocktail The Challenge The Luxardo Challenge is a competition for bartender’s. This Challenge is 1 part…

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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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