Bartending isn’t what it used to be. Hence, neither is the cocktail. We caught up with seven seasoned bartenders (who have all been ranked as some of Canada’s finest) from our favourite establishments across Toronto. All of the bartenders faced the same challenge: to create a modern spin on a classic scotch cocktail using the beloved Chivas 12-Year-Old or Chivas 18-Year-Old. We took in the art and creative process of cocktail crafting and sat down with the mixologists for a little insight into their cocktail creation and career choice. We kicked it off with Adam Teolis of Nota Bene, then featured Craig Moffat from Toronto’s Royal York Hotel, followed by Robin Goodfellow from Ursa. Then, we chatted with Mike Birdsey from beloved Ossington hot spot Boehmer; las week we turned our attention to Egon Bonato at dbar at Toronto’s Four Seasons Hotel. Now, we catch up with Stewart Brown from financial district staple Jump.
Elevator Pitch: Describe your job in a nutshell.
My job in a nutshell is to entertain and provide good drinks and food for my guests.
How did you start in this business? What was the inspiration for this career route?
I started at 15 years old as a part-time dishwasher and made my way through the various positions within the industry. I fell into the restaurant trap; once you’re in it, it’s difficult to leave. I came to O&B as a server’s assistant and had the chance to jump on the bar and did so in full force. I love it. I will definitively be in this job for the foreseeable future.
Chivas 18 stands out from the crowd. What differentiates your bartending style from the competition?
I am actually very new to the bartending world. But when I create cocktails, I like to keep things fairly simple and let the ingredients speak for themselves. I try to never use more than three or four ingredients; it’s all about the quality of the products. It’s about using premium products, but also how the flavours mesh together. I learned this through trial and error, but my five years as a cook helped me understand how flavours play together.
What is the best part of what you do on a day-to-day basis? The most challenging part?
The guests. When the guests have an enjoyable experience because of the product you create for them, or ambience or environment, the feedback feels good. Especially at Jump, we have a loyal following at the bar; people come in for lunch and after work drinks all time and it’s nice to see return guests and regulars. With that said, the most challenging part is also the guests. The most important thing is to come in here with good spirits and a positive attitude even on those days when you’re not feeling it. For the most part, though, it’s a really enjoyable job and I love being here.
Your Chivas cocktail, Pumpkin Spice Old Fashioned, is a modern interpretation of the classic Old Fashioned. What was your inspiration behind creating this cocktail?
I like to do things seasonally, and am a huge fan of pumpkin flavours and all the spices that go into pumpkin. Everyone loves it at this time of year. I made homemade pumpkin syrup using cinnamon clove and allspice and all those fall flavours, which pair well with the vanilla and oaky character of Chivas. The cocktail is made with Chivas, pumpkin syrup, crème de cacao, Campari and bitters.
If your cocktail were a person, how would you describe them?
Kind with an edgy side. It’s the unassuming person; it drinks easy enough and won’t knock you on your ass.
What does success look like to you?
Happiness, in whatever it is you’re doing – whether that’s a job, passion or relationship.
What is your most memorable moment on the job?
I was in a cocktail competition on behalf of Jump and received great feedback, and had people come into Jump afterward specifically to see me. It was nice to know that I contributed to the new customers.
Who would you most like to share a Chivas with?
Neil Young, my idol. I would love to sit down and jam on the guitar with him. Otherwise, my significant other… whenever I meet her.
What to you is notable?
Recognition for what I am doing, and doing it well. It’s about recognizing talent in the city in general.
In your opinion, how is Chivas best enjoyed?
Straight up, with a book in hand and the fireplace channel on TV.