Art of the Cock­tail re­veals trends

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

Last weekend, some of cock­tail cul­ture’s Cana­dian and in­ter­na­tional chal­ice bear­ers came to Cow­town dur­ing the city’s first Art of the Cock­tail fes­ti­val, to spread the word of the spirit in all its potable forms.

Be­tween tast­ings and sem­i­nars more than 500 Cal­gar­i­ans came out to learn more about the cock­tail move­ment. Fes­ti­val di­rec­tor Kathy Kay is so pleased with the fes­ti­val’s suc­cess she plans to make it an an­nual event.

“Cal­gary’s cock­tail scene is com­ing alive and grow­ing in in­ten­sity,” said Kay, who lives in Vic­to­ria, where Art of the Cock­tail orig­i­nated and is in its fifth year. “You’ve got some amaz­ing people here who are re­ally se­ri­ous about cre­at­ing craft cock­tails.”

The fes­ti­val was also an op­por­tu­nity for the city’s cock­tail lead­ers to show­case their talent, learn from col­leagues and shine a light on what bar­tenders and ca­sual im­bibers can ex­pect to see com­ing to a rocks glass soon. Here are five emerg­ing and last­ing trends from Art of the Cock­tail Cal­gary. standby of An­gos­tura. Re­veal: they scare me.

“Bit­ters are in­tim­i­dat­ing. I to­tally get that,” agreed Hunt, who added bit­ters to the trio of mar­ti­nis he made for the fes­ti­val’s Three Mar­tini Lunch at the Yel­low Door Bistro. His ad­vice? “Don’t be afraid to ex­per­i­ment.”

Try them in: a Martinez (2 oz gin, ¾ oz sweet ver­mouth, ¼ oz maraschino liqueur, 2 dashes An­gos­tura bit­ters, stir with ice, strain)

Tip: Bit­ters is es­sen­tially liq­uid spices — you can use them in cook­ing, too.

Gavin Young/Cal­gary Herald

Joshua Groom with Un­gava Cana­dian Pre­mium Gin mixes drinks for at­ten­dees at the Art of the Cock­tail at Jack Singer Con­cert Hall.

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