Published Date

Vancouver, BC - October 1, 2019 - Botanist Bar head bartender Jeff Savage located inside the luxury Fairmont Pacific Rim hotel, has been recognized among the world’s best bartenders, placing in an overall impressive second place at the Diageo World Class Bartender of the Year Finals. The recognition came at the esteemed finale held in Glasgow, Scotland, where fellow Fairmont bartender and Classics.Perfected Tastemaker Bannie Kang (ANTI:DOTE) of Fairmont Singapore took the reins of World Class Bartender of the Year.

Diageo World Class Bartender of the Year is the biggest cocktail competition on the planet that saw over thousands of bartenders from across six continents compete for a place in the finals. Following a fierce five day final competition stretch with six challenges and three locations across the Netherlands and Scotland, 53 of the world’s best bartenders stirred and shook their way through a series of grueling final cocktail challenges before narrowing down to the Top 8 who underwent a final speed round challenge.


Savage, who represented Canada at the finals, took gold in the ‘Singleton Serve’ challenge. A duo part challenge, the first component was to create a cocktail with three ingredients; a Singleton serve, a homemade ingredient, and one readily available. A Tartan Tiki style cocktail, dressed with his family’s tartan, was built on the idea of finding your own tribe, somewhere to belong. The second was to present a pour of Singleton, complemented with two different elements. Savage chose to pair his with a Canadian favourite pastime in mind; accompanied by a fire starter and duck fat marshmallows, judges were encouraged to sit by the fire and toast their marshmallows while enjoying the warmth of each other’s company and the smooth balance of a drab of Singleton whisky.


As a Top 8 finalist, Savage was challenged with a final speed round challenge, tasked with creating six classic cocktails to perfection, and judged on whether they ‘would order it again’. He completed a perfect speed round with six green flags waved by the judges; the only competitor to do so.


Savage joins a collection of elite bartenders at Fairmont Pacific Rim that have previously held the title of World Class Canada Bartender of the Year, including the 2018 reigning champion, Chris Enns of The Lobby Lounge, and in 2014, the hotels’ creative beverage director, Grant Sceney.


“We are extremely proud of Jeff’s accomplishments through his journey to the Diageo World Class Finals,” comments Jason Cisneros, Director of Food and Beverage, Fairmont Pacific Rim. “Jeff is an integral member of our bartending team at Fairmont Pacific Rim who challenge boundaries and innovate in the cocktail space and we are extremely fortunate to have him part of our team and represent Botanist Bar on the international cocktail circuit.”  


Savage leads an award-winning team at Botanist Bar, named one of the world’s best new bars, and home to the country’s most unusual Cocktail Lab, a bartender’s artistic studio that inspires creativity, as well as a space to prepare and experiment with ingredients. Its custom creation features industrial kitchen equipment to integrate a culinary-forward approach to cocktail design and development. The edgy venue inspires creative freedom and precision, granting the attention required to forge an elevated drinking experience.

Published Date

Okanagan College Media Release – September 30, 2019

Judgement of the Okanagan: Wine Talks returns to Penticton for a fifth year

Speaker series brings Spurrier and McIntyre to the valley for state-of-the-industry chat.

Two internationally-known wine experts will share their thoughts on the Okanagan wine industry and uncork a discussion when they pop into Okanagan College’s Penticton campus next month.

Steven Spurrier and Dave McIntyre will keynote the fifth iteration of Wine Talks on Oct. 28 in the Jim Pattison Centre of Excellence at Okanagan College’s Penticton campus. Tickets are $20 on Eventbrite and the event is open to the public.

Spurrier, who may be best known for his involvement in the Paris Wine Tasting of 1976, also known as the Judgement of Paris, brings a breadth of knowledge specific to French wine.

Spurrier became a household name in the world of wine after the Paris Tasting, which he organized, unexpectedly skyrocketed the status of California wine and helped to shine greater attention on North and South American wine regions.

Prior to settling in the U.K., he opened L’Academie du Vin, the first private wine school in France. Spurrier has spent the better part of his life travelling as a wine merchant, sharing knowledge as a writer and speaker and serving as a consultant editor for the magazine Decanter. He and his wife Arabella are the proprietors of Bride Valley Vineyard in Dorset, England.

Dave McIntyre is a freelance wine and food writer as well as wine columnist for The Washington Post. In his section of The Post, one can find a diverse selection of reviews, interviews, and recommendations based on first-hand experience. Not only does McIntyre share his knowledge of wine, introducing novices and experts alike to the lexicon of wine terminology, but he is also a frequent blogger. Dubbed Drink Local Wine, his website serves as a place of learning about “wines from here, wherever ‘here’ happens to be.”

In a recent story with The Post, McIntyre highlights the Okanagan as “the most exciting wine region you’ve never heard of – but you will.” As a wine journalist, he brings to Wine Talks nearly two decades of combining passion for writing and food into edible food for thought.

“Sharing knowledge and inspiring collaboration is at the heart of what we do as a College,” says Okanagan College President Jim Hamilton. “With every iteration of Wine Talks, it’s been heartening for us to witness industry experts and the public come together to spark questions and discussions that may yield new insights for the Okanagan wine industry.”

Wine Talks is presented by Okanagan College and the Okanagan Wine Initiative.

“The industry is growing and constantly evolving,” says event co-host Ian MacDonald, owner of Liquidity Wines and one of the founders of the Okanagan Wine Initiative. “Forecasts for the industry are not solely limited to what goes into the bottle but can be reflective of demographics, economy, and consumer demand.”

MacDonald adds that, “it’s crucial to reflect on where we’ve been, not only what we’ve done right but also what needs work. If we can put a pulse on what’s happening both globally and locally, we can navigate what we can do better in the future.”

Following the keynotes by Spurrier and McIntyre, there will be a question and answer period facilitated by John Skinner, proprietor of Painted Rock Estate Winery and another founding member of the Okanagan Wine Initiative.

“I’m looking forward to a lively Q and A, given the well-travelled expertise our two speakers bring to the table,” says Skinner. “I think this format offers a wonderful candid opportunity for open, honest and, hopefully, creative discussion. It’s going to be a great opportunity to talk about what we’re doing well in the Okanagan, what we can learn from other regions, while situating that discussion within the very unique challenges and opportunities of the Okanagan.”

“I think it’s a discussion that should interest those of us who make wine and those who simply love to drink and love supporting the local industry and hear where we’re going.”

Published Date

October 1, 2019

Help preserve and protect Georgian Bay

$0.15 from each can of Georgian Bay Cranberry Gin Smash™, Georgian Bay Gin Smash™, and Georgian Bay Vodka Smash™ sold at the LCBO until October 12th will go towards preserving and protecting Georgian Bay through the efforts of the Georgian Bay Land Trust.

Strawberry Smashed Soda™ is now on shelves in New Brunswick at the ANBL

Strawberry Smashed Soda™ is a low-calorie, flavourfully complex, craft-cocktail made with our award-winning gin.  It's the perfect pairing for brunch, watching the game, relaxing on the patio or dockside.

We're working with our provincial liquor board partners to make Strawberry Smashed Soda available coast-to-coast.  Follow us on Instagram to stay up-to-date.


You can now order your favourite takeout and add a Georgian Bay Gin Smash™ or Georgian Bay Vodka Smash™ to your order!

In the Foodora app, search for the 'LCBO' menu.  Select 'Coolers' and scroll to find your favourite Smash.  

Click here to get started

10oz Georgian Bay Gin Smash™
2oz  Aperol®

Fill a stemless wineglass with ice. Pour Gin Smash over ice and add Aperol®. Stir gently and add a fresh or dried slice of citrus.

6oz Georgian Bay Gin Smash™
3oz white or rosé wine

Our twist on a wine spritzer. 
Pour all ingredients into a wine glass with ice. Garnish with a lime.


Have a killer cocktail recipe that includes a Smash? We want to hear about it!  Tag us (@georgianbayspiritco) on social media and we'll try it at HQ. Our favourite ones will be added to our website and shared on Instagram.


We're bringing a taste of the Bay to your community!  Find us at these events this month:

Venus Fest
September  20-22, 2019 – Toronto, ON

Coquitlam Beer Festival
September 28, 2019 - Coquitlam, BC

Lady Beer Fest
September 28, 2019 – Toronto, ON

Published Date

For National Vodka Day, October 4th, 2019, Below are 4 CîROC cocktails for your consideration.

National Vodka Day… Cocktails for The Millennial Drinker 

CîROC is the fastest growing Ultra Premium Vodka in the world.

CîROC is the #1 selling flavored spirit brand among all spirit brands.

CîROC Apple and CîROC Peach (both below) are the #1 selling flavored Vodkas for Millennial drinkers.

CîROC has launched 15 different variants since 2003

CîROC has been referenced in 264 Songs.  Genres include, hip hop, reggae, latin, pop and more. (artists include, Beyonce, Migel, Jason Derulo, Kayne West and Drake)


About CîROC:

Made with vodka distilled five times, the CÎROC portfolio has a smooth, clean taste and bright luscious flavor variants lending to creative cocktail creation. Drink Responsibly. 



Enjoy Ciroc Lola using CÎROC Ultra-Premium Vodka, pomegranate juice, elderflower liqueur and a splash of champagne.


1.5 oz. CÎROC Vodka

1.5 oz. Pomegranate Juice

0.25 oz. Elderflower Liqueur

1 splash of Champagne


Combine CÎROC Vodka, Pomegranate Juice and Elderflower Liqueur in a shaker with ice.

Shake well and strain into a chilled coupe glass.

Top with a splash of Champagne.

Garnish with Orchid flower.



Try our On the Beach cocktail recipe combining CÎROC Peach & Cranberry Juice. Stir and enjoy your vodka cocktail!


1.5 oz. CÎROC Peach

3 oz. Cranberry Juice

1 oz. Orange Juice


Combine ingredients in a Highball glass filled with ice.


Garnish with lime wedge.



Try our delicious Appletini recipe using CÎROC Apple, fresh lemon juice and simple syrup. Shake and enjoy!


1.5 oz. CÎROC Apple

0.75 oz. Fresh Lemon Juice

0.75 oz. Simple Syrup


Combine ingredients in a shaker with ice.

Shake well and strain into a chilled coupe glass.

Garnish with apple slices.



Try our Cîroc Crisp recipe combining CÎROC Apple, Strawberries & Ginger Beer. Shake and enjoy your vodka cocktail!


1.5 oz. CÎROC Apple

4 Strawberries

1 splash(es) of Ginger Beer


Muddle strawberries in a shaker.

Add CÎROC™ Apple to the shaker and shake well.

Top with splash(es) of Ginger Beer.

Garnish with a sprig of rosemary and a strawberry slice.

Published Date

September 27, 2019

The latest beer from the Guinness Open Gate Brewery in Baltimore – Guinness Over The Moon Milk Stout – is officially here.


The beer is a full-bodied stout, full of flavor with hints of roasted malt, milk chocolate and rich coffee. At an ABV of 5.3%, it has a warming bitterness that is offset with the cream-like sweetness from the milk sugars of the lactose used in brewing.


Guinness Over The Moon Milk Stout can be found on shelves now in select areas including the Baltimore, Boston, Washington D.C. and Philadelphia metro areas (as well as in the brewery’s taproom) as a permanent addition to the Guinness family. Beginning in November, the stout will also be available nationally for a limited time.


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