Globe Wine & Spirits
 

September 22, 2019

 
 
What's new in wine and spirits
 
Liqueurs have come a long way since the days of chocolate martinis
  Liqueurs have come a long way since the days of chocolate martinis
 

Christine Sismondo

When you glance up from your drink at Toronto’s Civil Liberties, a cocktail-forward bar in Toronto’s Bloorcourt neighbourhood, it’s hard not to notice something’s different.

 
Instead of the usual single malts, bourbons and tequila that most often occupy prime real estate on bar shelves, the most prominent eye-level shelf is dominated by a row of elegant bottles of high-end liqueurs, exuding violet, rose and bright orange hues. After more than a decade of being ignored, ridiculed and shunned, liqueurs are staging a serious comeback.

 
As bars were remade into more serious spaces, starting about a decade ago – ones devoted to the promotion of bitter, strong and tough drinks – liqueurs faded into obscurity, generally replaced with house-made syrups and tinctures. Now, though, thanks to a quality revolution and a surge in the number of niche importers, cocktail bartenders are eagerly anticipating shipments of artisanal crème de banane, snapping up local craft amaretto and unflinchingly shelling out cash for bergamot and violet liqueurs made by obscure Italian producers such as Antica Distilleria Quaglia.

 
 
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Entrepreneurs across the Prairies turn home-grown apples into first-rate ciders
Entrepreneurs across the Prairies turn home-grown apples into first-rate ciders
 

Dan Clapson

 
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Restaurant reviews and news
 
In the world of food design, eating is art
  In the world of food design, eating is art
 

Anya Georgijevic

During dinner parties, Marije Vogelzang often has trouble explaining what she does, even though it has a lot to do with the act of eating together. “People think that I make pretty food or that I make cookbooks,” she says. In fact, Vogelzang is an eating designer, an emerging vocation that combines conceptual spaces and meals to spark moments that make us reconsider everything from food sustainability to social rituals.

 
As unconventional as it sounds, eating design is a growing field and Vogelzang is considered to be a pioneer of the discipline. The experiences she creates are sometimes unusual and often awkward, as was the case with her Seeds installation, developed in collaboration with Caesarstone for the Interior Design Show in Toronto last January.

 
 
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The Tennessee-inspired Comery Block offers fun times, but very mediocre food
  The Tennessee-inspired Comery Block offers fun times, but very mediocre food
 

Dan Clapson

 
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What to eat now
 
What are the essential ingredients for cooking Korean dishes?
  What are the essential ingredients for cooking Korean dishes?
 

Lucy Waverman

 
Food columnist
 
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Use up the last of the season’s zucchini with this twist on falafel
  Use up the last of the season’s zucchini with this twist on falafel
 

Tara O'Brady

 
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Style Advisor Magazine
 
Read the September 2019 issue of Style Advisor, exclusively for subscribers
 
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Politics Briefing Newsletter
 
Start getting ready for the fall election with deputy politics editor Chris Hannay's Politics Briefing newsletter. For subscribers.
 
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