Classic Canadian Cocktails Seminar

Presented by Shawn Soole, Jay Jones, Danielle Tatarin &

David Wolowidnyk

CLASSIC CANADIAN COCKTAILS

This is not an oxymoron seminar eh!

Shawn is an Aussie expat who has been living in Canada for the past 6 years. He began bartending in Australia 15 years ago, and has never looked back. He is a true bon-vivant, and now the Executive-Barkeep at Clive’s Classic Lounge in the Chateau Victoria. Tales of the Cocktail nominated World’s Best Hotel Bar (2011, 2012), the first Canadian bar ever to be nominated & International Bartender of the Year Nominee.

Shawn Soole & CLASSIC CANADIAN COCKTAILS

Canadian Cocktails had somewhat of a auspicious start

1869 – Whoop up Bug Juice, Fort Hamilton, Lethbridge

“A highly-prized alcohol spiked with ginger, molasses, and red pepper. It was then coloured with black chewing tobacco, watered down, and boiled to make "firewater”.

CANADIAN COCKTAILS

Canadian Cocktails had somewhat of a auspicious start

1869 – Whoop up Bug Juice, Fort Hamilton, Lethbridge

“A highly-prized alcohol spiked with ginger, molasses, and red pepper. It was then coloured with black chewing tobacco, watered down, and boiled to make "firewater”.

Canadian Fizzes, Punches, Cocktail & even swizzles mentioned in various publications since 1895 usually just stating the use of Canadian Whiskey.

CANADIAN COCKTAILS

THE CANADIAN BELLINIMilestone’s Restaurants, 1993 RumPeach LiqueurPeach CrystalsSparkling WineSoda & Sprite Slide that into a slushie machineGarnished with Sangria

CANADIAN COCKTAILS

Danielle Tatarin has a passion for all things cocktail. Currently she runs the Bar program at The Keefer Bar in Vancouver. She makes syrups, tinctures and bitters in house to incorporate into

classic and contemporary mixed drinks. She constantly strives to be at the top of her field and is working to bring together the Bartending community in Canada through her latest endeavour as a founding member and President of the Canadian Professional Bartenders Association.

Danielle Tatarin & THE BLOODY CAESAR

BLOODY CAESAR Not this Caesar

BLOODY CAESAR Not this Caesar

Or this Caesar

BLOODY CAESAR This Caesar

2 oz Vodka 5 oz Mott’s Clamato Juice 2 dash Worchestershire Sauce 2 dash Tabasco

Build over ice in a celery salt rimmed glass. Garnish with a celery stalk, lime wedge, spicy beans, oysters, prawns, whatever you think would work.

CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is

now the Westin Inn Walter Chell, Italian bartender born in Montenegro

BLOODY CAESAR


now the Westin Inn Walter Chell, Italian bartender born in Montenegro Inspired by Spaghetti alle vongole, spaghetti with

tomato sauce and clams which he had tasted in VeniceChell mashed clams to create the nectar to mix with

tomato juice

BLOODY CAESAR


now the Westin Inn Walter Chell, Italian bartender born in Montenegro Inspired by Spaghetti alle vongole, spaghetti with

tomato sauce and clams which he had tasted in VeniceChell mashed clams to create the nectar to mix with

tomato juiceClamato juice was created around this time in

California, USMott’s claims that Canadians drink 350 million Caesars

a year

BLOODY CAESAR

CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now

the Westin Inn Walter Chell, Italian bartender born in Montenegro Inspired by Spaghetti alle vongole, spaghetti with tomato

sauce and clams which he had tasted in VeniceChell mashed clams to create the nectar to mix with tomato

juiceClamato juice was created around this time in California, USMott’s claims that Canadians drink 350 million Caesars a year May 13th is Caesar Day in the city of Calgary. Degreed in

2009 by Mayor Dave Bronconnier

BLOODY CAESAR

ANCESTRAL HISTORY Fernand Petiot Story

The original Bloody Mary or "Red Snapper" as it was originally called was invented by Fernand Petiot in Paris in 1921 at New York Bar later to be known as Harry's New York Bar

BLOODY CAESAR

ANCESTRAL HISTORY Fernand Petiot Story

The original Bloody Mary or "Red Snapper" as it was originally called was invented by Fernand Petiot in Paris in 1921 at New York Bar later to be known as Harry's New York Bar

It is said that the Red Snapper was named after the juice that was used in it. It is speculated that Red Snapper was an early clam tomato juice in Paris. The original Red Snapper was the first gin Caesar.

BLOODY CAESAR

ANCESTRAL HISTORY Clam Tomato Cocktail

Mention of a non alcoholic “Caesar” mentioned in Burke’s Complete Cocktail and Tastybites, 1936 by Barney Burke

BLOODY CAESAR

ANCESTRAL HISTORY Clam Tomato Cocktail Further mentions of this non alcoholic version appear in The Standard Bartender’s Guide, 1965 by Patrick Gavin Duffy with revisions by James A. Beard

BLOODY CAESAR

MODERN RECIPE 2 oz Chorizo washed Vodka 4 oz Tomato Juice 1 oz Clam Juice 1 whole Garlic Roasted Tomato 2 dashes Tabasco 2 dashes Worcestershire Sauce 1/2 barspoon grated horseradish Celery Salt & Chili Mix (rim) Prepare a Collins glass with a Celery Salt and Chili rim. In a mixing glass muddle Garlic Roasted Tomato with Horseradish. Strain the liquid from the muddled tomato and horseradish into another

mixing glass and discard the fruit. To the roasted tomato juice add all remaining ingredients. Roll mixture

between two mixing glasses to blend. Pour the ingredients over ice into the rimmed Collins glass. Garnish with house pickled vegetables & chorizo on a skewer.

This is a culinary take on the Caesar utilizing the flavours of the, chorizo, roasted tomato and horseradish to bring the drink added complexity and savory elements. It takes time to produce all of the ingredients before hand but once you have some stock it is a delicious fresh drink that is one of my favorite "hair of the dog". Experiment with the Caesar recipe to come up with your favorite variation.

BLOODY CAESAR

David Wolowidnyk & HOTEL GEORGIA COCKTAIL

Two+ decades of service experience and a long list of accolades, David currently presides over the bar at West Restaurant in Vancouver. Praised for his chemist-like

precision, inventive twists & intriguing libations, David believes that the guest deserves the best possible experience that we can deliver, covering all senses from the first moment to the last.

HOTEL GEORGIA COCKTAIL

Hotel Georgia, Vancouver circa 1930

Hotel Georgia, Vancouver circa 2012

HOTEL GEORGIA COCKTAIL 2 parts gin1 part orgeat1/2 part lemon juice10 drops Orange Flower Water1 egg white (or whole egg if preferred)

In a cocktail glass (no garnish specified)

Shake well before adding ice. This gives a nice "top". Then add ice to chill, and serve in a cocktail glass.

Ted Saucier was from Montreal, and was the publicist at the Waldorf-Astoria for about 40 years. He was a socialite, rubbed shoulders with anyone who was famous.



He was a technical advisor for the movie ‘Weekend at the Waldorf’, hung out with the rat-pack, bankers and politicians.




Spent a lot of time at Club Supersex as a teenager considering that the original ‘Bottoms Up’ that was published was a combination of soft-core porn and cocktail recipes.




Spent a lot of time at Club Supersex as a teenager considering that the original ‘Bottoms Up’ that was published was a combination of soft-core porn and cocktail recipes.

Saucier was very close with the Boomer family, who, along with the DuPonts were partial owners of the Waldorf-Astoria.


First Published in ‘Bottoms Up’ 1951


First Published in ‘Bottoms Up’ 1951Saucier travelled extensively through the mid-late

40’s to do a lot of ‘R&D’ for the book and the hotel.




There are recipes from throughout Canada, not just Vancouver. Regina, Saskatoon, Quebec City & Montreal are all mentioned and recipes showcased in the book




There are recipes from throughout Canada, not just Vancouver. Regina, Saskatoon, Quebec City & Montreal are all mentioned and recipes showcased in the book

Saucier is probably one of the most influential historical Canadian figures in cocktails.


First Published in ‘Bottoms Up’ 1951Saucier travelled extensively through the mid-late 40’s

to do a lot of ‘R&D’ for the book and the hotel. There are recipes from throughout Canada, not just

Vancouver. Regina, Saskatoon, Quebec City & Montreal are all mentioned and recipes showcased in the book

Saucier is probably one of the most influential historical Canadian figures in cocktails.

In addition to the dry shake method being an important part of the Hotel Georgia and the book, you also find one of the very first entries of a straight up Vodka Martini in print. Also, Murray Stenson used this book to source the (now) famous ‘Last Word’.”


Rejuvenated & reborn upon the opening of Hawksworth Restaurant at the Rosewood Hotel Georgia, 2011. Updated recipe authored by Brad Stanton, which also became the hotel standard when the hotel reopened shortly after Hawksworth in the summer of 2011.



Named the ‘Cocktail of the Year’ for Canada in EnRoute magazine’s restaurant issue of February 2012.



Named the ‘Cocktail of the Year’ for Canada in EnRoute magazine’s restaurant issue of February 2012.

On March 8th , 2012 they sold our 5000th Hotel Georgia cocktail at Hawskworth in less than 10 months of being open.


MODERN RECIPE1 ¾ Victoria Gin 3/4 Lemon Juice1/2 Orgeat7 drops Orange Flower Water1 egg white

Dry shake then wet shake anddouble strain into a chilled coupe.

Garnish with grated nutmeg


Jay has been in BC’s hospitality industry since 1996 – running Bars and beverage programs at Top Table Restaurant Group, Nu, Salt Tasting Room, Donnelly Group, Voya, Pourhouse and Shangri-La hotel in Vancouver. Certified in Wine, Spirits,

Beer & Sabrage; Barjonesing provides beverage program design, training, education and social media services. Jay is Event Partner for Tales of the Cocktail on Tour, Vancouver and contributing Cocktail Culture writer for Montecristo Magazine and Urban Diner.

Jay Jones & VANCOUVER COCKTAIL

VANCOUVER COCKTAIL CULTURE OF THE 1950’s

Legislation passed to allow liquor, beer, and wine to be sold with food in restaurants in 1952

VANCOUVER COCKTAIL


"The Cave" (1937-1981) was the 1st nightclub to hold a "dining-lounge liquor license" – 1954

VANCOUVER COCKTAIL


The Sylvia Hotel (1912 to present) opened the city's 1st "legally licensed" Cocktail Bar in 1954

VANCOUVER COCKTAIL


Legislation passed to allow liquor, beer, and wine to be sold with food in restaurants in 1952

"The Cave" (1937-1981) was the 1st nightclub to hold a "dining-lounge liquor license" – 1954

The Sylvia Hotel (1912 to present) opened the city's 1st "legally licensed" Cocktail Bar in 1954

VANCOUVER COCKTAIL

GIN LIKE FLYNN, TALL TALES

Errol Flynn visited Vancouver in October 1959, enjoying the Vancouver Cocktail at the Sylvia Hotel

VANCOUVER COCKTAIL



A Vancouver Cocktail was the last drink Errol Flynn consumed before his death

VANCOUVER COCKTAIL



A Vancouver Cocktail was the last drink Errol Flynn consumed before his death

Errol Flynn drank 2 Vancouver Cocktails before jumping to his death from the roof of the Sylvia Hotel

VANCOUVER COCKTAIL

JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955

VANCOUVER COCKTAIL

JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955Former worker at Bowmore Distillery, currently a

Prison Minister

VANCOUVER COCKTAIL


Prison MinisterFrequented the Sylvia Hotel as of 1955 - drinking

the Vancouver Cocktail regularly.

VANCOUVER COCKTAIL


Prison MinisterFrequented the Sylvia Hotel as of 1955 - drinking

the Vancouver Cocktail regularly.Vancouver Bartender, Steve Da Cruz began

sharing the recipe, having learned it from Josiah Bates verbal recollection in 2006.

VANCOUVER COCKTAIL


Prison MinisterFrequented the Sylvia Hotel as of 1955 - drinking the

Vancouver Cocktail regularly.Vancouver Bartender, Steve Da Cruz began sharing

the recipe, having learned it from Josiah Bates verbal recollection in 2006.

Steve Da Cruz opened Corner Suite Bistro Deluxe in 2009 - featuring the Bates recipe and this accompanying quote:

VANCOUVER COCKTAIL

"Joe Bates dresses like one of The Dirty Dozen and drinks B&B like he owns stock in the company. He's

kind of like Sean Connery and John Wayne rolled into one tough son of a bitch. His ostrich-skinned boots

and ten-gallon hat are as recognizable as Gassy Jack and I've seen many women a third of his age hanging

on his every word - not to mention his arm. I had already been good friends with him and one day he

asked me if I had ever heard of a "Vancouver Cocktail." I said "No," so he wrote the recipe on the bar napkin for me and claimed that he used to drink

them at the Sylvia Hotel when he first arrived in Vancouver in 1955."

VANCOUVER COCKTAIL

JOSIAH BATES RECIPE2 oz "Good" Gin½ oz. Sweet Vermoutha splash of Benedictinea good dash of orange bitters

Chill, stir, strain and serve straight up.

VANCOUVER COCKTAIL

BELIEVABLE CONCLUSIONSThe recipe was created between 1954 and

1955 at the Sylvia Hotel, Vancouver BCSteve Da Cruz is responsible for

reintroducing the recipe, circa 2006, thanks to Josiah Bates

VANCOUVER COCKTAIL

MODERN RECIPE1 ½ oz Victoria Gin ¾ oz Punt e Mes¼ oz Benedictine2 dashes Regan’s Orange Bitters

Stir until chilled, strain, served up, zest

VANCOUVER COCKTAIL

2 oz Caribou Crossing Canadian Whisky¼ oz Fernet Branca ¼ oz Gomme Syrup Dash Angostura Bitters

Stir, strain up with a flamedorange zest

Shawn Soole & TORONTO COCKTAIL

First published as the Fernet Cocktail in 1922.

TORONTO COCKTAIL

First published as the Fernet Cocktail in 1922.Robert Vermeire “Cocktails – How to Mix Them”

TORONTO COCKTAIL

First published as the Fernet Cocktail in 1922.Robert Vermeire “Cocktails – How to Mix

Them”

“This cocktail is much appreciated by the Canadians of Toronto”

TORONTO COCKTAIL

ROBERT VERMEIRE Born in Belgian around 1891 to hospitality

parents

TORONTO COCKTAIL


parents Studied in Hamburg at a prestigious hotel school

TORONTO COCKTAIL


parents Studied in Hamburg at a prestigious hotel schoolManned the bar at the exclusive Savoy Hotel in

Cairo in the early 1910’s

TORONTO COCKTAIL



Cairo in the early 1910’s Short stint at Royal Automobile Club before WW1

TORONTO COCKTAIL



Cairo in the early 1910’s Short stint at Royal Automobile Club before WW1Returned to London in 1918 to helm the bar at

the Criterion in Piccadilly Circus

TORONTO COCKTAIL



Cairo in the early 1910’s Short stint at Royal Automobile Club before WW1Returned to London in 1918 to helm the bar at

the Criterion in Piccadilly CircusEmbassy Club on St James St. in the early 1920’s

TORONTO COCKTAIL

ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel schoolManned the bar at the exclusive Savoy Hotel in Cairo in

the early 1910’s Short stint at Royal Automobile Club before WW1Returned to London in 1918 to helm the bar at the

Criterion in Piccadilly CircusEmbassy Club on St James St. in the early 1920’s Finished his long career with his own bar, Robert’s Bar

in his hometown. Stars, royalty and London’s elite made the trip including Charlie Chaplin.

TORONTO COCKTAIL

Published as its proper name in 1948’s “The Fine Art of Mixing Drinks” by David Embury

TORONTO COCKTAIL

Published as its proper name in 1948’s “The Fine Art of Mixing Drinks” by David Embury

TORONTO COCKTAIL

First cocktail book for the “at home” bartender published

TORONTO COCKTAIL


David Embury was a senior tax partner at Manhattan Law Firm, Curtis, Mallet-Prevost, Colt & Mosle.

TORONTO COCKTAIL



“Never been engaged in any of the manifold branches of the liquor business“

TORONTO COCKTAIL




“Entirely as a consumer and as a shaker-upper of drinks for the delectation of my guests“

TORONTO COCKTAIL




“Entirely as a consumer and as a shaker-upper of drinks for the delectation of my guests"

"On the other hand, I have always possessed an insatiable curiosity about the whys and wherefores of many things and particularly of food and drinks."

TORONTO COCKTAIL

SPECULATIVE HISTORY Although Vermeire gives us “appreciation”,

there isn’t a definitive answer to if it was created in Canada.

TORONTO COCKTAIL



There is a 26 year gap between Vermeire and Embury, which gives it plenty of time to spread from Europe to NYC.

TORONTO COCKTAIL




During the 1910’s to 1930’s, a huge influx of Italian’s to Toronto and then south to NYC.

TORONTO COCKTAIL

SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there

isn’t a definitive answer to if it was created in Canada.



Fernet Branca was actually being made in NYC from the early 1930’s and distributed by L.Gandolfi & Co.

TORONTO COCKTAIL

SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there

isn’t a definitive answer to if it was created in Canada.



Fernet Branca was actually being made in NYC from the early 1930’s and distributed by L.Gandolfi & Co.

It’s name is Toronto so it’s ours and that’s that.

TORONTO COCKTAIL

Solomon SiegelRyan MalcolmCyle Serra Jamie Boudreau Jon Smolensky Brad StantonSteve Da Cruz Robyn Gray Rhett Williams Victoria Spirits – www.victoriaspirits.com Caribou Crossing Canadian Whisky PHOTOS BY MELODY FURY - @gourmetfury

THANK YOU’S

http://www.victoriaspirits.com/

Education

Classic Canadian Cocktails Seminar