Edmonton Cocktail Week

  On March 19th, we kicked off our first annual In Good Spirits cocktail competition in celebration of Edmonton Cocktail Week. Some of the city’s top bartenders went head-to-head for the coveted golden shaker tin, crafting incredible cocktails along the way. Here are the recipes from the evening:

Tea or Coffee - Nicole Lee - Bar Henry/MIMI

Inspired by two of Nicole’s favourite chai beverages—the rich, creamy pistachio notes of Kashmiri chai and the bold kick of espresso in a Dirty Chai—Tea or Coffee pulls together the cozy, comforting flavours that make enduring our long, cold winters just a little more indulgent.

To a shaker tin, add:

• 1oz Stoli Vodka

• ½ oz Jaya Chai Liqueur

• ¼ oz Lustau Brandy De Jerez

• ¾ oz Pistachio Orgeat (recipe below)

• 2 oz Espresso

• Pinch salt

Shake vigorously for about 10 seconds to produce a nice froth. Strain into a snifter and garnish with beetroot powder.

Pistachio Orgeat

• 1 cup Pistachios 

• 1 1/2 cup Hot Water 

• 1 cup Sugar

• 1/4 tsp Orange Blossom Water 

• 2 Cardamom pods (seeds only) 

• 1/4 tsp Xanthan Gum 

Soak pistachios in a bowl with water just to cover, let sit for 5 minutes then drain off water. Add the 1 ½ cups of hot water, pistachios and seeds of 2 cardamom pods to a blender and blend for 1 minute on high. Strain mixture through cheesecloth. To a clean blender, add the pistachio mixture, sugar, orange blossom water and xanthan gum and blend for 1 minute to fully incorporate the gum. Bottle and refrigerate for up to 3 weeks.

About Nicole

Starting her journey in the culinary side of the hospitality industry, Nicole has always had a passion for curating experiences through food and drink. Whether experimenting at home or behind the bar, she spends much of her time creating and innovating. You can find Nicole mixing drinks at both MIMI and Bar Henry.

Snowbird - Tariq Blahey - Woodwork

Tropical escapism in a glass, Snowbird takes you straight to a sunlit beach. The rich, vegetal notes of rhum agricole and Jamaican rum mingle with tangy lime and the sweetness of sun-kissed pineapple. Enjoy the warmth of a sticky vacation, if only for a moment.

To a shaker tin, add:

• ¾ oz Above Average Coriander Liqueur

• ¾ oz Jamaican Pot Still Gold Run 

• ¾ oz Rhum Agricole Royale Ambré

• ½ oz Lime juice 

• ½ oz Pineapple juice 

• ½ oz Cinnamon Demerara Syrup

• 1/4 Vile Pineapple Star Anise Bitters 

• 2 dashes Angostura Bitters

Shake vigorously for 10 seconds and double strain into a Nick and Nora. Optional garnish of a cinnamon stick or a pineapple slice. 

Cinnamon Demerara Syrup

Boil 200g. Once boiling, add 200g of Demerara syrup and dissolve. Once dissolved, add 2 cinnamon sticks and leave overnight. Once cooled, remove the cinnamon sticks and store the syrup in a container in the fridge. Shelf life of about 1 month. 

About Tariq

Tariq’s journey into bartending began over six years ago in the corporate bartending scene. Now behind the bar at Woodwork, he crafts impeccable cocktails with imaginative flavour pairings and razor-sharp presentation.

Symon Buchanan - Hungover At Gateway Lanes - Kommune

Drawing from two of his favourite summertime pastimes—10-pin bowling at Gateway Lanes and a patio latte at Spinelli's—Hungover at Gateway Lanes is Symon’s tribute to the beans that keep him going and to the drink of (arguably) the most famous bowler. This White Russian variant packs a punch and will keep your bones strong!

To a shaker tin, add:

• 1 ½ oz Shiddy's Sipping Vodka

• ¼ oz Jaya Chai Liqueur 

• ¼ oz Bénédictine 

• 1 oz Coffee Infused Esquimalt Rosso Vermouth

• 1 oz Whole Cream

Shake, double strain into a coupe. 

About Symon

A lifelong Edmontonian, Symon spent his early years in the depths of Liquor Depot, crushed an English degree at MacEwan, and, after a fair share of misadventures, made his way from the dishpit to the bar at Biera—and he’s never looking back. Now, you can find him at Kommune, shopping at Wee Book Inn, or relaxing at home with his two cats.

Don't Tell Your Mother (I'm at the Garneau Pub) - Lucia Rodriguez-Cavanagh - Little Wolf

A balance of bold bitterness, delicate smokiness, and a subtle citrus kick, this cocktail is inspired by the modern classic The Meat Hook by Vancouver’s Shaun Layton. First brought to Lucia’s attention by Three Boars expats who always asked for it by name, The Meat Hook is an oral tradition passed down through bartenders and patrons—now adapted with Solamano Mezcal, Punt e Mes, and Yellow Chartreuse to reflect all she’s learned from those who inspired her.

To a mixing glass, add: 

• 1 oz Solamano Mezcal

• ¼ oz Cynar

• ¼ oz Punte e Mes

• 1 barspoon Lemon Juice 

• 1 barspoon Yellow Chartreuse 

• 1 Laphroaig 10 Spritz

Stir, strain into a coupe, and enjoy. 

About Lucia 

Lucia’s hospitality journey began with espresso machines and waiting tables across Edmonton before landing behind the bar at Little Wolf. Raised by a South American father and an Irish mother, their love for Fernet and whiskey shaped her adventurous palate. Now behind the bar, Lucia’s passion for people and their stories, sparked by bus rides with her father, drives her to create memorable experiences for every guest.

A Rocky Night on Whyte - Griffin Schell

Born from a request for a Rye and Coke in one of the city's best cocktail bars, this drink features a homemade "cola" syrup, Mountain Pass Whisky, Esquimalt Sweet Rosso Vermouth, and Amaro Montenegro for a drink that’s classic yet redefined and that captures Edmonton’s unapologetic spirit.

To a mixing glass, add:

• 2oz Mountain Pass

• ½ oz Esquimalt Rosso vermouth

• ½ oz Amaro Montenegro

• ¼ oz "Cola" Syrup

Stir and strain into a rocks glass over a large ice cube.

About Griffin

Griffin’s journey into the service industry began after a stint stripping transmission, where the pain never quite matched the pay. After two years of serving, he was ready for the challenge of bartending. Outside of work, Griffin enjoys late nights at friends’ houses, playing board games, drinking, and goofing off, though nothing compares to the peaceful solitude of time spent at home with his cat.

Prairie Pour - Jacob Loake - Nowhere Wine Bar

This drink blends local favourites: Rogue Wave’s bright Rwandan Espresso, a raspberry chocolate sauce made from Delavoye’s Tanzania chocolate, and Anohka’s award-winning Tempest Gin. A balanced, refreshing bevy that highlights the best of the city’s flavours.

To a shaker tin, add:

• 2 oz Anohka Tempest Gin

• 1 oz of Rogue Wave Coffee 

• ¼ oz Rich Simple

• ¼ oz Delavoye Raspberry Chocolate Sauce (recipe below)

Shake and strain into a coupe.

Delavoye Raspberry Chocolate Sauce

• 60g of Delavoye Tanizia dark chocolate

• 60g 2% Milk

Melt chocolate with milk in a small pot while stirring until they're a sauce.

About Jacob

After a career as a photographer, Jacobs's interest shifted to the world of beverages, first as a barista and now as a bartender and avid wine enthusiast. Much of what Jacob knows today has been shaped by hands-on experimentation with friends, often trying out new ingredients together at a pal’s place. These days, you’ll find him slinging cocktails and wine at Nowhere Wine Bar.

Thank you to our partners: Edmonton Cocktail Week, Rogue Wave Coffee, Campio, Fifth and Vermouth, Anohka, Above Average Drinks, Drink Solmano, The Fort Distillery