604-932-4442 | ilcaminetto.ca
A classic Negroni — simple, balanced and bitter — is a perfect apéritif
to arouse the appetite. When mixed with slightly richer ingredients and
served neat, as Bar Manager Peter Johanson does with this smooth,
chocolaty version, it also makes an excellent digestif for bringing the
evening to a sweet close.
Johanson, who has created an entire “vault” of seasonally changing
Negronis for this modern Italian restaurant with a swish lounge, uses
equal parts coffee-infused Campari, Mount Gay Eclipse Rum and
Punt e Mes for his mahogany-hued After Hours.
“If you try to make it too complicated, you’re going to ruin what is
essentially an amazing cocktail,” he explains. While garnishes are too
often treated as superfluous decoration, a dehydrated orange wheel
becomes an integral component, adding a bright finish that continues
to bloom the longer you leave it.
“It’s one of those cocktails I’m super proud of,” he says, grinning
modestly. “Kind of relatable, but totally different.”
Mallard Lounge at Fairmont Chateau Whistler
604-938-8000 | fairmont.com
Sumptuous yet casual, the Mallard Lounge has always been an
inviting spot to sink into an armchair next to the roaring fireplace (or
live band) with a dram of house-infused whisky.
Recently, however, a new management team has elevated the cocktail
program to the next level. You can see the difference in crystal-clear
Glacier Margaritas mixed with citric acid in place of lime juice and
smell the ambition wafting from herbaceous absinthe spritzed over
silky Sazeracs washed with duck fat. You can even reach out and
touch wispy puffs of smoke emanating from Fire and Spice, a full-bodied sour made with barrel-aged Hennessy.
But the drink that is sure to capture imaginations — and become
an Instagram sensation — is 1977, a contemporary take on the
classic New York Sour. Inspired by the New York City blackout, the
opaque bourbon base is infused with activated charcoal. The ruby
top layer is tart, sweet-vermouth foam. Plush and boozy, the two-part
deconstruction “plays with your mind,” says Beverage Manager Max
Lambert, who hails from the legendary Oak Long Bar in Boston’s
Fairmont Copley Plaza. We hope he sticks around.