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We’re in the midst of a cocktail renaissance that’s been making waves across Canada for the better part of the last decade.
Even the less libatious (see: casual drinkers) will have picked up on the heightened artistry and imagination bartenders from coast to coast are applying to their craft.
How did we arrive at this apex of creativity? It has everything to do with who’s bossing the bar.
We Canadians have always been a resourceful bunch, a trait we’ve applied as much to our cocktail game as we have to surviving a Montreal winter. Government regulations on alcohol? No problem, we’ll work with what we have. And if we can grow it ourselves, we’ll do that too – even in the harshest of climates. The live local movement isn’t just about food, after all – you’ll find just as many delicious local, seasonal ingredients in your highball as you will at your neighbourhood farm-to-table restaurant.
Of course, it doesn’t hurt that the game’s evolved too. While bartending was largely a boys’ club as recently as 10 years ago, women are increasingly making a name for themselves when it comes to imaginative mixology. Gone too are the days when bartending was just a side gig. Bartending today requires an admirable degree of passion combined with inspiring technical skill and execution – a craft to be proud of and one that many work hard at to establish a fulfilling career.
Chantelle Gabino of Toronto’s Parts & Labour is just one Canadian bartender who’s thrived under the country’s bartending scene and will undoubtedly play a large role in its future.
Gabino was recently crowned Canada’s Most Imaginative Bartender and represented us at Bombay Sapphire Gin’s 10th Annual Most Imaginative Bartender Competition at the iconic gin maker’s Laverstoke Mill Distillery in England. The Competition showcases the imaginative artistry of a creative industry that many often don’t get to see.
It’s the longest-standing competition of its kind in North America, and yours truly was posted up at the bar to capture all the action (stay tuned for the video recap).
The history of Laverstoke Mill can be traced as far back as 1086, but it was recently renovated by Bombay Sapphire into a state-of-the-art, world-class sustainable distillery that showcases the natural beauty and heritage of the property. It’s a fitting home for the oldest gin recipe still in production today.
It’s here that Gabino and the best of the best bartenders on the planet competed for the chance to take home one of the world’s most coveted bartending titles.
“The Bombay Sapphire Most Imaginative Bartender Competition pushes the envelope and forces us to take a leap out of our comfort zone,” says Gabino, whose bartending career kicked off eight years ago when she was cracking beers as a part-time server in university. “The world is starting to take notice of the talent Canada has to offer so it helps that brands are hosting competitions to showcase what we’re capable of.”
Being crowned the Most Imaginative Bartender would cap an impressive career to date for Gabino, but it by no means invites complacency. As much as she’s contributed to Canada’s cocktail scene, she’s already taking steps to ensure the industry continues to evolve. Next on her agenda is to encourage bars and restaurants to place more emphasis on sustainable daily operations.
“I hope all bars and restaurants put a little more thought into the amount of waste that can be saved by simply growing your own ingredients and garnishes,” she says. “Horticulture may seem like a laborious concept but a little goes a long way and it’s extremely gratifying.”
Cocktails in Canada have never been in better hands, and with inspiring bartending ambassadors like Gabino doing their part to advance their craft, we’re well on our way to the world stage.
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