MEET THE MIXOLOGIST

Montrealer Gabrielle Panaccio worked for years as a chef in Italy and Asia until a gig in Australia opened her up to the possibilities behind the bar. “Making a cocktail and cooking are pretty much the same thing: Both are about organization and fla

vour balance,” she says. Panaccio’s top tip applies whether you’re behind the bar or in front of the stove: Always measure your ingredients precisely.

“And use freshly squeezed citrus!”