Behind the Stick
Behind the Stick
In Behind the Stick, Ottawa bartenders are tasked with creating a wholly original cocktail using an oddball ingredient. We’ll be highlighting one bartender, their spot and an ingredient per column, at the end of which they’ll challenge another of the city’s drink makers for the next rendition.
A Chilling Labuyo
Camille Hopper-Naud of Supply and Demand and Coupe and Mixer shakes things up with cool melon and Bird's eye peppers for a chilling yet spicy cocktail.
Vivid, Earthy and Spicy
Can Taspinar is challenged to turn purple beets into a cocktail worthy of a seat at the bar.
Like a Blueberry Pancake
Stan Reyes of Datsun makes his Vaccinium with dark whisky and a blueberry nutmeg syrup.
A Sardine-Gin Cocktail?
Andrew McDow, head bartender at Bar Laurel makes a sardine-oil washed Gin Tin Tin.
Chives Make a Savoury Herbaceous Cocktail
Julian Bernard, head bartender at Fauna Food + Bar uses chives to make his Genepy Cricket.
Beyond the Bloody Caesar
Jamie Martyniuk of Citizen, is tasked with tomato sauce to make this cocktail that is Beyond the Bloody Caesar.
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