Drinks: The Art of the Cocktail

a photo essay by Kevan Morin

Ampersand 27

“We want to ensure that our guests are experiencing unique balance, flavour profile and taste sensations in their cocktails,” says owner Nathin By. Mixologist Janice Bochon.

Santa Maria

Shake all ingredients over ice and pour into a rocks glass.

Serve with pineapple wedge.

Pampa Brazilian Steakhouse

Pampa not only makes the best caipirinha in town, they make over 12 different variations, from the classic lime to a dessert caipirinha with banana and cinnamon.

Strawberry Caipirinha

Cut the tops off the strawberries and cut into quarters. Place strawberries, lime wheels and sugar into a shaker. Muddle with a pestle so as to release the juices and oils from the strawberries and lime wheels. Add ice, cachaca and a splash of water to the shaker.

Shake vigorously. Pour mixture into glass, garnish, and serve.

Three Boars Eatery

“Cocktails raise the respect of alcohol. They force you to pay attention, it’s not just a let’s-get-drunk-shots-and-highballs mentality.” —Chuck Elves

Gins & Needles

cibo

“Our cocktails are simple and delicious just like our food,” says manager Lisa Vaughn. “There isn’t a single cocktail on our menu that contains more than five ingredients.”

Negroni Bianco

Serve over ice and finish with a large lemon rind.

X1X Nineteen

“Our cocktail menu is classy and refined,” says manager Nicole Hewson. Assistant manager Susan Teskey is in charge of cocktail creations and garnishing. Susan serves the Shiva in a footed cocktail glass with a flower ice cube.

Shiva
Negroni Bianco

Mix over ice and strain into a cocktail glass.