Rhubarb is one of the most versatile bar ingredients you can get your hands on — and yet most of it ends up in a crumble. Here’s everything your backyard “pie plant” can do for your cocktail game.
Coconut water has been sitting in your fridge looking sporty and virtuous — and the whole time it was a cocktail ingredient in disguise. Here’s how the pros are using it, and how you can too.
The Canadian Artisan Spirit Competition is judged blind — no labels, no backstory, just liquid in a glass. Here’s what made the cut in 2026, and how to build a shelf worth drinking from.
Mott’s Clamato gets the job done, but Canada’s craft producers have been building better options for years. Here’s every Canadian craft Caesar mix, flavoured vodka, and kit worth knowing — plus a from-scratch recipe.
This pineapple margarita starts as an infused salsa and transforms into two distinct drinks. One zero-proof cocktail, one mezcal, both smoky, savory, and complex.
What’s the difference between triple sec and Cointreau — and does it matter? This post explores how these orange liqueurs compare, when to use each in cocktails, and how to make your own. Plus, we dive into top triple sec cocktails (including a Canadian favourite) and non-alcoholic swaps for every kind of drinker.
© Spirit of the Wench 2026