Please rotate your device to landscape mode.
wires
The Cut Sleeve
The DW Davis
Jack & The Wolf
Albatross
Mona Lisa
Raymond Massey

The Cut Sleeve

  • 1.5 oz of Alberta Premium® Canadian Rye Whisky
  • 0.25 oz Auchentoshan® 12 Year Old Scotch Whisky
  • 0.75 oz coconut milk
  • 1 oz Korean corn tea
  • 0.5 oz salt syrup

Garnish rocks glass with house-made coconut charcoal, mix all ingredients into a shaker tin, shake, double strain into garnished glass over a single large ice cube.

The DW Davis

  • 1.5oz Alberta Springs® 10 Year Old Rye Whisky
  • 0.5oz Ruby Port
  • 3 dashes Aztec chocolate bitters

All ingredients placed in mixing glass and stirred. Strained into rocks glass over large cube of ice. Garnish: Fresh Orange Peel.

Jack & The Wolf

  • 1.5oz Tangle Ridge® canadian Whisky
  • .25oz Pimm’s No. 1 Cup® Liqueur
  • .25oz Fernet- Branca® Liqueur
  • .25 Sweet Vermouth
  • 2 dash orange bitters
  • 2 dash rose water

Place all ingredients into a shaker with ice. Shake shake shake, double strain in a coup glass, garnish with a burnt orange twist

Albatross

  • 1.5 oz Alberta® Pure vodka
  • 0.5 oz Lillet® Aperitif
  • 0.5 oz Agave/simple syrup
  • 1.5 oz grapefruit juice (ruby)
  • 2 mint leaves
  • 2 dashes Scrappy's Bitters® Cardamom

Shake all ingredients in a cocktail shaker and double strain into a couple glass. Garnish with mint leaf boat.

The trio of cardamom, agave and grapefruit complement one another, while the mint leaf boat references the voyage in a certain poem with the aforementioned albatross in tow.

Mona Lisa

  • 1.5oz Banff Ice vodka®
  • 0.25oz Green Chartreuse® Liqueur
  • 0.75 Ginger/thyme syrup
  • 0.5 Lemon juice

Shake and strain and serve in a chilled coupe.

Raymond Massey

  • 2oz Alberta Premium® Dark Horse Whisky
  • 5oz Ginger Ale
  • 5oz Champagne

Combine Alberta Premium® Dark Horse Whisky, ginger ale and champagne over ice in a tall glass.

light

From the moment you step into Foreign Concept it will be apparent that you are about to experience far more than an exceptional dining experience. You will be transported from the rigors of the everyday life. Fresh, serene, timeless yet modern, “FC” invites you to a unique Pan-Asian culture and community. Our team of award-winning chefs play with flavours from across Asia, using locally-sourced ingredients, and modern cooking techniques. The clean, distinctive and subtle dishes honour colonial Vietnamese cooking with surprising flavours from across the continent.

Taylor Andreas

Alternative Asian Dining can only be complete with an Alternative Asian bar program. Taylor Andreas has crafted each cocktail with the discerning diner in mind creating a cocktail list that is loaded with intriguing flavours. Her passion for experimentation and balance has led her to create a bar menu that is not like any other in Calgary. Watch this rising barkeep as she continues to create surprising libations!

At Last Best, it’s our privilege to be the community liaison for beer and beer culture and we don’t take this role lightly. The beers we make are a direct reflection of the values and personalities of you – our customers our community. We’re driven by a true love and honest appreciation for all craft beer and we believe that when people can see the time and craftsmanship put into micro-brewed beer firsthand, they will love and appreciate it too. We have the privilege of providing world class beers in a city that has been long overlooked.

Ray Burton

"Razor Ray" Burton is an industry veteran who is driven by the thirst for knowledge and competition. Achieving both sommelier and cicerone certifications one can say he is a bit of an educated drinker. However, his favourite drink order is a tray of rye and gingers. Staying sharp on the cocktail front, Ray found himself in GQ Magazine as one of North America’s most imaginative bartenders and has had plenty of podium finishes.

At MARKET, our fresh ingredient philosophy starts in our kitchen, where we bake our own breads daily, cure our own meats, do our own butchering, make our own cheese and grow our own herbs, microgreens and select vegetables. MARKET is the first restaurant in Calgary to use an internal home garden, the Urban Cultivator, where we can grow more than 16 different varieties of heirloom seeds year round. We change our menu regularly so we can cook in harmony with the changing seasons and ensure the freshest and best tasting ingredients possible.

William Powell

William was born and raised in Australia. He worked his way cocktail bartending in some of Australia’s most prestigious bars and restaurants. In the winter of 2017 William decided to travel to Canada to expand his bartending skills and explore this beautiful Country. He found his way over to Award-Winning restaurant MARKET in 2018 and has been making delicious cocktails ever since!

The Nash & Off Cut Bar are located in the heart of Inglewood, serving high-quality food in an ambiance that feels like home. Offering understated elegance paired with approachable dishes, The Nash creates a unique cultural experience by adding a dash of urban grit into its menu. With an ever-changing menu featuring daily creations, Off Cut Bar is also the place to enjoy great cocktails, craft beers and a collection of small-batch bourbons, whiskeys and other spirits.

Vern Ison

Over the years, Vern has been inspired by the direction, goals and micro-culture unique to each establishment he has been worked in. He has learned to slow down and take everything in, from his start in lesser-known, now-defunct bars to learning vegan/vegetarian cocktail applications and applying himself in a high-volume establishment in his current position at The Nash & Off Cut Bar.

Anju had humble beginnings, opening in a quaint house in the west end of downtown Calgary in 2008. Gaining incredible demand and attention, Anju outgrew the small space and transitioned to its current location August of 2014. Award-winning chef and owner Roy Oh puts a modern twist on Korean cuisine. Fittingly, Anju translates to “food you eat with alcohol.” Anju offers sophisticated mouth-watering options designed to be shared with friends and always enjoyed alongside delicious cocktails.

Ryan Kirkpatrick

Seasoned and ambitious, Ryan began his career back of house as a chef. In time, his interests moved towards bartending and customer service. In the last 6 years, Ryan flourished in the Calgary restaurant and club bar scene but recently found his way back to Anju where he began his bartending days. Aside from creating spectacular cocktails, Ryan keeps busy by raising his amazing four children, hiking in the Rockies every Sunday, and reading any book he can get his hands onto.

With two incredible locations, the Pig and Duke offers a stellar selection of locally crafted beers and spirits, delicious snacks and meals, and endless entertainment. Jo and Stephen started the pub five years ago, and they have built an incredible space for watching all sporting events or playing your favourite games, darts, pool, buck hunter, and golden T. So if you’re looking for a place to watch the big game, or let loose with buddies, and indulge in some of the best pork you’ve ever had, the Pig & Duke might just be your perfect spot.

trevor Whitehead

After almost nine years of bartending, Trevor knows a thing or two about making a good cocktail. You can find him at the Pig & Duke crafting simple, yet incredibly unique drinks. Treating everyone like they’re regulars, Trevor spends time getting to know each of his customers. When he’s not slinging drinks at the Pig & Duke, he can be found exploring Alberta’s spectacular mountains. Bartending at one of the cities favourite neighbourhood pubs, Trevor is continually inspired by the liveliness that Calgary has to offer.

Cocktail locator

The Cut Sleeve
The DW DAVIS
Jack & The Wolf
Albatross
Mona Lisa
Raymond Massey

The Cut Sleeve

learn more

The DW DAVIS

learn more

Jack & The Wolf

learn more

Albatross

learn more

Mona Lisa

learn more

Raymond Massey

learn more