Wedgewood Hotel Vancouver, an oasis on Hornby street

Wedgewood Hotel Vancouver, an oasis on Hornby street

The “Hotel Bar” in Canada took a bit of a beating in the 90’s and early 00’s. By all accounts, it fell into obscurity and lost its way. After thoughts to a high thread count and a hearty meal. Now, Vancouver is at the forefront of the resurgence of the “Hotel Bar” in Canada. The Wedgewood Hotel Vancouver is true to form and has set themselves on the world stage of service and hospitality. When…

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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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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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13th St. Flip, a modern take on this egg classic

13th St. Flip, a modern take on this egg classic

1 Part Brugal Anjeo rum 3/4 Part Luxardo Prugna Juice of half a lemon 3/4 Part honey syrup 1:1 3 Dashes Bittercube Cherry Bark Bitters 1 whole organic egg Dry shake all the ingredients. Add ice and shake again. Double strain into cocktail glass. Garnish with a few dried rose petals. My inspiration for this flip cocktail was simple. I wanted to create a smooth, rich cocktail so I decided to recreate a classic flip….

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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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Flip D’hiver, the winter flip and the history behind it.

Flip D’hiver, the winter flip and the history behind it.

45ml House Chinese 5 Spice Appleton VX 15ml Amaro Averna 1 Whole Egg 10ml Pear Nectar 10ml Maple Syrup Dust of nutmeg Add ingredients to shaker tin, shake hard and strain into beautiful coupe.   Meaning ‘winter flip’ in French. This drink is a culmination of a drink concept I make every winter….  I think I got it right!  Always changing slightly, and improving upon the classic Flip recipe. Velvety texture of egg and the…

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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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“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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Pomegranate Corpse Reviver #2, Islay Botanicals meet Pomegranate

The Corpse Reviver #2 is delicious on its own. Classically made with London Dry Gin, Cointreau, Lillet and Lemon Juice. In Modern Cocktail Flair, we up the gin game and swap the Cointreau for a dry Curaçao, the London dry for the bold BOTANIST. The Pomegranate is a little seasonal ingredient and an ode to the Indian roots of the botanical in traditional gins. .75 oz Botanist Gin .75 oz Pierre Ferrand Dry Curaçao .75 oz…

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