Canadian restaurants and bars are setting the benchmark for Zero Waste Month, a new global initiative aimed at reducing food waste. The program has been launched by Flor de Caña, a carbon-neutral and sustainably produced premium rum. It invites eco-conscious bars, restaurants, and consumers from around the world to join forces to reduce food waste throughout […]
An amendment to the Liquor Licence Act (LLA) has reduced the minimum price of spirits sold with food takeout and delivery orders in Ontario by 33 per cent.
By Samantha Biljan Bars have been offering cocktails on tap for the past decade, as well as pre-batching and freezing larger quantities. But now companies and enterprising restaurateurs alike are taking the concept even further, streamlining the process by having their cocktails bottled and canned in single-serve ready-to-drink (RTD) formats. The reason for all this? […]
Wine pairings tend to get the most attention in hospitality, but what about Scotch? Members of CF Winnipeg were treated to a convincing seminar on the neglected pairing, tasting four rounds of whiskey, each one representative of a method, process and region that make it special. Gary Dawyduk, a product ambassador for the Grant Park […]
By Rob Berry and Diana Roberts At the many tasting events we attended over the past year, it was evident that today’s consumers are increasingly well-versed on spirits and cocktails, and definitely know what they want. Based on our observations and conversations, consumers are looking for many qualities in their next adult beverage, from premium […]
By Gavin MacMillan Leave a comment At times, it can be challenging when you’re working with government-run spirit and liqueur distribution to get specialized spirits and liqueurs. Working with a limited number of ingredients means a limited number of flavours, and ultimately the number of cocktails. Genever, Absinthe, Elderflower Liqueur, Maraschino Liqueur, Crème de Violette, […]
By Rob Berry June 12, 2015 Leave a comment Classic cocktails are back with a twist. Bartenders are using flavoured bitters, flavoured syrups, seasonal and exotic fruits and vegetables to infuse these classic drinks. Making signature cocktails with in-house infused spirits, fresh fruits, fresh juices, herbs and whatever is seasonal are some of today’s hottest […]
Martinis are the most popular type of specialty adult beverage on Canadian menus, according to MenuMonitor data. The classic martini is strong and simple, made only from gin and dry vermouth. However, operators are developing specialty martinis, some of which swap out the classic ingredients with other spirits, while others add innovative flavours. For example, […]
By Michelle Hunt and Laura Panter September 3, 2014 The world of beverage alcohol is exciting, invigorating and ever-evolving. The influences that shape it span across the globe, from major markets to small cities, from renowned chefs and mixologists to simple street food. While the abundance of inspiration is exhilarating, it can also be mind-boggling. […]
By Adrian Caravello May 8, 2014 What an amazing time to be crazy about grains! Not only have grains taken centre stage on restaurant menus with the influx of ancient grains and the numerous gluten-free options available, there is also a big boom of flavourful grain-based beverages in the beer and spirits sector. The great […]
