With a name like Market, you can bet the menu will be big on local, seasonal fare. What the Calgary establishment can’t produce in-house (homemade cheeses, for example) or source locally, it brings in from around Alberta or, if necessary, “imports” from Saskatchewan. The imperative extends to the beverage program, which includes bar-made fizzy sodas. So how do they localize a whisky-and-vermouth classic named after the bustling New York borough? Swap out the maraschino cherry in favour of fresh summer strawberries. Mixologist Rebecca Davis muddles the fruit for a cloudy crimson-amber appearance and steers clear of added sugar. “It’s spirit-forward, but the hint of strawberry brings out the sweetness of the vermouth,” she says. In place of Angostura bitters from Trinidad, she adds a dash of orange bitters from Victoria Spirits on Vancouver Island. Restaurants in Alberta are not permitted to make their own alcohol-based bitters, Davis adds with a sigh.
Summer Manhattan by Rebecca Davis, Market, Calgary
3 to 4 strawberries
2 ounces Canadian whisky
3/4 ounce red vermouth
Dash of orange bitters
Muddle strawberries in a cocktail shaker. Add remaining ingredients and ice cubes to shaker, cover and shake. Strain drink from shaker into a short tumbler or rocks glass filled with ice. Garnish with thin slices of strawberry.