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