The amount of times I hear someone read a cocktail menu and say ‘Eggs? There’s no way I can have a drink with an egg in it”, truly saddens me. In cocktail heavy cities such as San Francisco, New York, Vancouver, and Chicago, this may be an afterthought, but in some cities, putting eggs in cocktails is still a trend that some may view as ‘gross’.
Tag Archives: mixology
[dropcap size=”5″]I[/dropcap]n the hospitality industry, there are men and women achieving great success and using their skills and creativity in so many unique ways. Meet Giancarlo Mancino, master bartender, international bar consultant, and now proud owner of one of the best vermouth brands I’ve ever tasted, Mancino Vermouth. Giancarlo has focused his energy for the past 20 years on helping to improve the quality of hospitality in Europe, and Asia.
Antidote Magazine met up with one of Ottawa’s premiere bartenders, Chloe Vincent, at Fresco’s Guest Room, located at 354 Elgin St, to acquire a recipe. After much persistence, bribes, and flirtations, Ms Vincent finally agreed to give us a sneak peek into one of her signature cocktails,”The Yellow Submarine.”
Luckily for us hell didn’t have to freeze over.
What a perfect time of year to start our cocktail of the week selections, where we here at Antidote happily tryout new and interesting concoctions from some of the finest watering holes in the city for you. As an extra we have included the DIY instructions to add to your already deep knowledge of fine drink making!
As a bartender and someone who is in love with the art of building and mixing cocktails, I can honestly say that after visiting the team at ‘Barchef’. I realize that as much experience as I’ve accumulated, there is still a big mountain of knowledge out there. With drinks such as the Vanilla Hickory Smoked Manhattan, in which it takes about 25 minutes to create and is literally forged through Ice and Fire, you realize that ‘getting a drink’ can be much more than just that.
