smart | entrepreneurs Cocktail culture finds home in the Exchange
A handsome line up at the bar. By Brenlee Coates
T
here has been a bit of a cocktail movement in the city – not only reviving classic and new mixed drinks, but celebrating the men and women behind them. Event posters have plastered the names and faces of
mixologists known for their creative dash, and they help fill seats for things like RAW:almond’s cocktail bar, the Made With Love mixology competition, or the Table for 1200 afterparty with featured bartenders. But no permanent venue had ever made the bar or its
tenders the nucleus of its being – until now. “I think we’re the first in Winnipeg to put the drinks
first,” says Mike Fox, bar manager of Albert Street Cocktail Company. “It’s always a really great restaurant, and then the bar’s just a small focus of that. “We got to set this place up sort of ideal for a bartender
to work at.” Te long, marble bar is like a stage at Albert Street –
bartenders steal guests’ attention with flame-poured cocktails and elaborate processes. And they have a captive audience: clientele is interested in cocktail culture – and can even leave with their own gear. Albert Street Cocktail Company is one of the first places
in Winnipeg to make high-end special bitters and syrups available for retail, and they sell barware along with them, sending you home cocktail-ready.
Mike Fox muddling. Bartending resume Mike moved to Winnipeg from Brandon five years
ago, after working as a bartender while completing his studies in music. He worked a few gigs in Winnipeg, and then applied
to Peasant Cookery on a whim. He admittedly didn’t have a lot of cocktail bartending
experience, and Kaitlynd Landry was sort of trailblazing the cocktail renaissance there. “She was doing it five, six years ago, (when) people weren’t really doing it here. She taught me a lot.” Peasant Cookery encouraged Mike to come up with his
own cocktails early on, so he hit the books, and the um, bar, and learned to love the creative freedom of mixology as much as music. “I’m still doing music… but cocktails are right up there too. “In my own time, I’m always reading blogs and web-
sites.” As a name and face who’s filled his own special events
– Te Mitchell Block had a full house for a one-night- special bar menu created by Mike – he was a natural fit for heading the bar at Albert Street. Te owner and general manager, Richard Krahn, ap-
proached Mike about four months ago with his concept. After hitting a stalemate at the old Ragpickers building,
Richard looked into the former Mondragon space, which had an eccentric interior, but good bones. Richard and
his business partner stripped the place and brought it to a classy environment with character. Some of the furniture was built by hand, and the
modern fireplace mixed with antique furnishings and cocktail glasses gives it the right amount of elevated retro comfort. “I feel like we got the best place for this in Winnipeg,”
says Mike, of the location. “Te cocktail revival has been going on all over the world in the last 10 years. “If we didn’t do this, it was coming (to Winnipeg)
within a year.” Mike was integral in planning the menu, which has 10
signature cocktails, as well as a fine-tuned wine and beer list. Te cocktails are original – but not outlandish. “You want to be as creative as possible and do something really interesting – but not be pretentious and be accessible to everybody,” explains Mike. Specialty cocktails range from about $9 to $15, and
have inventive ingredients like jerk spice simple syrup and whole eggs – prepared with fresh-squeezed juices and herbs. Opening its doors in late April, the bar serves from 11
a.m. to 2 a.m. six days a week, closing Sundays. Light lunch fare is available as well as a pared-down snack menu in the evenings. Check out Albert Street Cocktail Company at 91 Albert St. in the Exchange.
Expanding their repertoire in West Broadway
Continued from page 1 Shedding its retro diner look, and ditch-
ing some old functions, the Park now has a chic lounge to greet you in its holding area, before entering the completely made-over stage and theatre. Without a kitchen func- tion, the Park makes deals with neighbour- ing restaurants to provide limited menus to the space. Setting the stage for success
Above all, it’s a great place to catch a
show. Many local musicians count the Park as a favourite. “Bands are one of the most important parts of our business,” says Cas- selman. “We have sound equipment that’s the best.
“We try to make the backstage, the stage,
and the room as comfortable as possible for them.” Te same goes for patrons. “I’m always
gauging the audience. ‘How can we make this a little more friendly? How can we make everyone a little more comfortable?’ “Tere’s still lots that can be fine-tuned,”
says Casselman. In 100 years, there’s been a lot of tweak-
ing to the space. “It’s just always been a slow transition to what it is now,” explains Casselman. “Going from vaudeville, to black and white (cinema), to colour, to then second-run movies… to sitting empty
for a few years (before we got it),” he says. Casselman doubles as the CEO and
head talent buyer at the Park, but with programming over 300 days a year, they’re open to hosting events from weddings, private parties, socials and craft sales, to many music styles and performances. “It’s really about it being your space,” says Casselman. “Diversity’s always been our agenda. “We’re going to make you feel comfort-
able and welcome, because we’re thankful that you’re here.” Visit
www.myparktheatre.com for up- coming events and ticket information.
Park Theatre still sports a retro marquee.
204-221-2626 |
www.asaptraining.ca |
infoasap@asaptraining.ca 950-167 Lombard Avenue
“Dedicated to our students and committed to their success!” June 2015
www.smartbizwpg.com Smart Biz 11
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20