Fashion & Shopping

Tequila Time

November 8, 2018

For the first time ever, Vancouver played host to the National Patrón Perfectionists Cocktail Competition on November 6th, 2018, at the Parq Vancouver’s swanky D6 Bar & Lounge. Over the past few months, 120 mixologists from across Canada have been competing in local qualifiers for a chance to put their skills to the test at the competition, which seeks out bartenders who demonstrate a respect for craftsmanship, attention to detail, and unwavering commitment to perfection.

rod redford

Guests were treated to lively demonstrations by four finalists who sought to bring Patrón’s values to life through cocktail creations and presentation. Local talent Rod Redford of Dark Manor Inn was joined by Anne-Marie Bunday-Larose of The Watch That Ends the Night in Halifax, Tom Scully of F&B Walkerville in Windsor and Calgarian Makina Labrecque of Proof Cocktail Bar. After initial presentations, guests were invited to sample each unique cocktail and vote for a people’s choice award while judges mulled over who would be named Canada’s 2018 Perfectionist! In the end, Vancouver’s Rod Redford won over the crowd with his citrus-forward drink, Azuquitar, while Makina Labrecque took home top honours for her magical blue-hued cocktail, Cyanocitta. This marks the second year in a row Makina has won the title.

cyanocitta cocktail makina labrecque

She’ll head to Mexico in January 2019, where finalists from 20 countries will compete in the global finals. Find Makina’s winning cocktail recipe below! —Rachel Johnston


1.25 oz Patrón Silver
0.5 oz Ransom Dry Vermouth
1 oz Szechuan peppercorn and lime oleo saccharum
0.25 oz Blue Curaçao
6 Albertan spruce tips (or rosemary)
1 pinch salt
Garnish with 2 Albertan spruce tips

Combine all ingredients into a shaker tin. Muddle the Albertan spruce tips (or rosemary where spruce tips are not available). Add ice to a shaker tin and shake the cocktail for twenty seconds. Double strain the cocktail into a rocks glass over pebble ice (or crushed ice when pebble is not available). Garnish using bar tongs and serve.


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