Bartenders rejoice over relaxed rules

Alberta bartenders can expand their craft cocktail menus, thanks to new provincial liquor rules allowing them to infuse spirits with fruit, herbs and spices.

“We’re obviously pretty happy about it,” said Evan Watson, coowner at Bar Clementine on Jasper Avenue and 119 Street. “We get a whole new world to play with.

“This is something we’ve all mythically spoken about for the longest time.”

The rules also give bars and restaurants the chance to create house-aged liquor products, said a Monday news release. Albertans interested in creating personal brews can also take home beer and wine they make at licensed facilities.

The NDP passed legislation in the spring and regulations were approved by cabinet last week.

Other changes include relaxing the rules for seniors lodge residents who want to drink in common areas, and allowing theatre enthusiasts to enjoy a beverage after the final curtain. Customers also can take liquor served at a hotel bar to their rooms, the release said.

“Some regulations were constraining restaurants and bars from being creative and limiting Albertans’ enjoyment,” Finance Minister Joe Ceci said in a statement, calling the move common sense.

Rules previously prevented establishments from adding things like mixes and flavouring agents to liquor until a drink was ordered.

Watson said the restrictions affected mainly small businesses such as Clementine.

“Everyone sort of treaded very carefully,” he said.

The bar celebrated the milestone by barrel-aging a mixture of liquors including chartreuse and gin for four months to create a digestive.

“When you allow a cocktail to sit in a barrel ... it totally changes the nature of it,” he said.