- Cameron Bogue
- Earls Passion Blast Caiprinha
Cameron Bogue’s fresh approach
Behind the Bar at Celebrity chef Daniel Boulud’s Hotspots in Vancouver and Manhattan, Cameron Bogue got his kicks turning exotic ingredients like pistachio milk, yuzu juice and puréed butternut squash into unexpected yet utterly delicious cocktails. The expert mixologist’s new feat is reviving the cocktail list at Earls Restaurants to match the innovative approach that defines the menu items and wine list.
Bogue would actually use the word refresh.
Two months into his stint as beverage director for the inventive chain, he is concentrating his efforts on improving the cocktail menu for Earls King Street, its soon-to-open flagship location in downtown Toronto. “My goal is make drinks that are fresh, delicious and adhere to the classic recipe,” Bogue said. “This is a chance to take a step back and get rid of, say, the ready-made sour mixes and use fresh lemons or limes and simple syrup instead.”
By teaching bartenders how to make their mixes from scratch, Bogue said he’s taking his cue from the kitchen and using 100 percent fresh ingredients and working seasonally.
He’s also putting the emphasis on classic cocktails. Margaritas. Mojitos. Bellinis. Caesars. Fine-tuned and served with polish.
“My biggest challenge right now is seeing where the cocktail scene is… Cocktails might be intimidating for some,” he explains. “I love to gain a person’s confidence by presenting them with an exceptional version of their favourite drink. Then, say, ‘next time why don’t you try one of ours.’”
Earls Passion Blast Caipirinha
Makes one drink
1/2 Lime, cut in wedges
1 oz passion fruit purée
1 1/4 oz simple syrup (equal parts sugar and water dissolved over heat)
1/4 oz Lime juice
1 oz sagatiba pura Cachaca Brazilian rum ($29.70, 074914)
- in a shaker glass, add lime wedges, passion fruit purée, simple syrup, lime juice and sagatiba Cachaca and muddle.
- pack the shaker glass with ice.
- Top with a stainless steel mixing tin.
- shake vigorously to mix ingredients.
- pour into double rocks glass.