Classic cocktails never go out of style, but Whistler’s best mixologists are constantly innovating and challenging themselves with bold new ingredients,
techniques and presentations to delight and surprise. Here
are just a few of their latest and greatest creations conjured
for the winter season.
STORY BY ALEXANDRA GILL
IMAGES BY JOERN ROHDE
Mixin’ It Up
with Whistler’s Top Mixologists
604-932-3433 | bearfootbistro.com
THE INNER CIRCLE
Goat-cheese salad? Sure. Goat-cheese-infused tequila? “No
way!” said Scott Barber, the bar manager at Bearfoot Bistro, when
Bartender Marco Perego first approached him with the avant-garde
mixer. Perego created the funky infusion when a customer asked
him to pair a tasting menu with original cocktails. “The goat-cheese
semifreddo really stumped me,” says Perego, who simply stirred a
spoonful of triple-cream Capriny from Quebec into a cup of Tequila El
Espolòn and strained it through a cheesecloth.
“Even when I first saw it, I wasn’t sure,” Barber says of the frothy
yet surprisingly well-balanced drink shaken with Green Chartreuse,
anise-flavoured honey, lemon juice, house-made bitters and egg white.
The herbal notes in the Chartreuse pair well with the milky tequila’s
earthy tang, while the citrus adds brightness, so it doesn’t taste too,
uh, cheesy. “Now I kind of crave it,” Barber concedes. Oddly enough, it
grew on us too.