Mixology Defined: The Art of Making New, Innovative Cocktails

What IS mixology?

What does a mixologist do?

What is the difference between a mixologist and a bartender?

Basically, mixology is the art of making new, innovative cocktails, and mixologists are the chemists behind these creations.

When researching the difference between a mixologist and a bartender, it seemed to me like the answer was vague. The best definition of the difference that I could find was that a bartender was considered “old-school”; the guy who asked about your day while he poured you a beer, and maybe mixed you a cocktail or two. Mixologists seemed to be more anti-social; they did the creative work, while servers actually deliver them to the clientele.

Calgary is FULL of amazing restaurants, pubs, and speakeasies where it’s easy to find a ton of eclectic and unique cocktails, but finding the answers to the above questions was harder than my Grade 12 Chemistry exam, so I went to some of my favourite local joints to hit up my favourite “mixologists” to put these questions to them… and, of course, to try their fun concoctions.

Charlie’s Watch Repair (speakeasy hidden inside Salt & Brick Restaurant)

211 - 10 Ave. SW

If you’re dining at one my favourites, Salt & Brick, you may want to take a look at your watch. It might be time to “book a watch repair with Charlie” while you’re there (wink, wink).

Matt Eagle is the Managing Partner and head Mixologist with Charlie’s; however, he is not the only talented mixologist here. In interviewing Matt and Oakley (another amazing mixologist), I put the question of the difference between a mixologist and a bartender to them and, in the end, the definition contrived was: “a mixologist is a purveyor of good times”. I love this, and I can guarantee that you’ll have a good time at Charlie’s.

Besides being able to craft up whatever cocktail you may desire by providing your likes and dislikes, Charlie’s has a bag of tarot cards for your review and in which you may choose from, with each one featuring one of their signature cocktails. Basically, you can feel free to “choose your own destiny”.

I was told that their most popular cocktail on the “tarot card menu” is the Brown Butter Fat Washed Old Fashioned”. It’s served with a homemade shortbread cookie and in- house prepared bourbon and marmalade-infused cherry. When asked what the weirdest ingredient that they’ve put into a cocktail was, I was told “fois gras fat”. However, if you think THAT was weird, Oakley made me a cocktail known as a “Voyageur” with a “Buzz Button”. A Voyageur is a wonderful and unique cocktail made with Confluence Vinland Aquavit, Campari, Dry Vermouth, Starling Rose Apertivo, Quinquina Rouge, and Absinthe. You can taste the distinct flavour of caraway seeds when you sip it. As unique and original as the Voyageur is, the blow-away component is the addition of the “Buzz Button”. I had never heard of a Buzz Button before.

A Buzz Button is a Szechuan flower from the Asteraceae family which, historically, has been used to cure toothaches. The Buzz Button bud is added as a garnish to the Voyageur. To properly partake in the chemistry of the Buzz Button, you take a few sips of your Voyageur, followed by eating the flower bud whole, and then continue on with your cocktail. The Buzz Button will give your mouth a tingling, numbing sensation, often referred to feeling like “tv static”, and it will change the flavour make-up of the cocktail in your mouth. Very interesting concept, indeed!

 

The Artist Lounge

1840 - 20th Ave. NW

The Artist Lounge offers a very unique way to enjoy your cocktail. Situated within an art gallery, you are free to walk around and appreciate the art (or shop) while you sip on your cocktail creation. Like the pieces on the wall, your liquid concoction is also a piece of art.

In speaking with the liquid artist, Kent, he preferred to think of himself as more of a bartender than a mixologist. With 20 years of local experience, Kent advised that the weirdest ingredient he has used in a cocktail is in their Frida, which consists of basil-infused tequila blanco, lime, Scrappy's Fire Tincture, and Amaro Montenegro. Not sounding too unusual, right? Get ready for it….the salt rim on the glass is cricket salt (and he grinds the crickets himself).

Another unique cocktail at The Artist Lounge is the Oh-Mami, which contains Shiitake and Kombu Dash Bourbon, Oleo Saccharin, and fennel bitters. It has a woodsy and earthy mushroom aroma, and it will make you utter “Oh-Mami” after the first sip.

One of my personal favourites is the Bruin (with Bombay Gin, in-house apricot syrup, grenadine, lemon, and an in-house candied apricot). Insider tip: Artist Kent has a signature drink that you can ask for that you won’t find on the cocktail menu: his Empress Gin Sour. What makes this Empress Gin Sour stand out? Instead of an egg white, Kent makes his foam top with aquafaba, which means “bean water” in Latin, and which is the starchy liquid that chickpeas are stored in. This makes Kent’s Empress Gin Sour an option for vegans. I thought the aquafaba foam was absolutely delicious, and it tasted even better than the egg white alternative.

The Artist Lounge also offers up “Low Cocktails” (with 0.25 oz of alcohol) and Zero Proof Cocktails, such as a No York Sour, “a Pisco” Sober, a No-groni, and more. I enjoyed a “No- Mosa” while I wandered the art gallery, and the sparkling de-alcoholized Chardonnay was as satisfying as the real thing.

And if you have the nibbles, The Artist Lounge also serves up beautifully created tapas that will pair wonderfully with your cocktails. My personal favourite? Their Halloumi, which is grilled and served with the housemade tomato jam (outstanding!) and basil. It’s a must with every visit!

 

Bar Chouette

#130, 227 - 11 Avenue SW

Located in The District at Beltline, Bar Chouette stands out with the unique modern flair that they add to not only their cuisine, but their cocktails as well. Bartender Cullen, who prefers to think of himself as a bartender, as opposed to a mixologist, is shaking up, and serving up, some of Bar Chouette’s best liquid gold, including his signature favourite, You Had Me At Yuzu, which consists of sake, Pisco, millet blanc, peach and lycée. It was definitely my favourite of the evening (and went down a little too quickly!).

The most original cocktail at Bar Chouette, in my opinion, is the Japanese Vesper (haku vodka, Bombay sunset gin, Lillet blanc, and umeboshi). This cocktail, topped with a pickled pearl onion and chive oil, has a fermented plum rim. When you taste the rim prior to having a sip of the Vesper, it dulls the taste of this cocktail momentarily, and then the smooth subtly sweet flavours of this Japanese vodka come through for a beautiful finish. It is what I would say, an elegant Japanese Martini.

 

I would also strongly recommend the Violet Haze (creme de violet, St.-Germain, and gin). This not-too-sweet cocktail with its egg white foam went down just as beautifully as its appearance. I can attest that all of the cocktails that we tried at Bar Chouette were absolute winners, and there is definitely a cocktail pairing for each of the absolutely incredible dishes that Owner/Chef Duncan Ly has on the menu.

 

Here are some great cocktail and menu pairings for Bar Chouette you need to try out:

The Stonefruit Negroni: paired with the Burrata, Le 1608 Cheese Soufflé, or the Squid Ink Spaghetti

The Japanese Vesper: paired with the Cured Scallops (the umami flavours of the buttermilk in this dish are going to pair phenomenally with that fermented plum and Japanese vodka)

You Had Me at Yuzu: paired with the Coriander Crusted Tuna (the papaya slaw and coconut nam Jim are going to blend in your mouth with this sweet sake cocktail)

The French term “Chouette” translates to “cool", and Bar Chouette is Tres Chouette!

Whether you define yourself as a “mixologist” or a “bartender” in YYC, the end result is the same; both of these chemists serve up some unique, innovative, and delicious cocktails that have inspired me to pursue this chemistry experiment.

Jennifer Benstead