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The Global Talent Behind Our Cocktails
Learn about our cocktail collaborations with some of the world’s best bartenders.
When we say we love cocktails, we mean we really love cocktails–and we’ve been collaborating with some of the world’s greatest to create a few of our most-loved cocktails on our drinks lists for the past few years.
We’re huge fans of their work, and it brings us so much joy to bring their talents and cool flavours to our restaurants for our guests to enjoy, sip after sip. So who exactly are these industry-leading bartenders? Let us introduce you to the co-creators behind some of our top cocktails.
Co-Creator of our Whiskey Sour
Jeffrey is an award-winning bartender and a prolific drinks writer and journalist hailing from the celebrated Clyde Common and Pepe Le Moko at the Ace Hotel in Portland, Oregon. As the author of the world’s first book devoted to cocktail techniques that bars everywhere follow faithfully, Jeffrey knows what it takes to make a classic cocktail really stand out–and how to make it right. Which is exactly what he’s done with our Whiskey Sour by adding orange marmalade to the recipe, giving this cocktail an elevated brightness with just the right amount of sweetness.
Fun fact: Jeffrey shared his expertise as a guest on the Late Night with Seth Meyers. Lucky Seth!
Creator of the Sunset Mai Tai, Co-Creator of the Tokyo Cosmo and Frozen Pink Lemonade
Kelsey is an unapologetic, say-it-like-it-is leader in the sustainable cocktail movement. She’s the founder of the Toronto cocktail delivery service Dolley Trolly Drinks, and cofounder of The Trash Collective, a punk pop-up group whose focus is to inspire an anti-waste ethos in restaurants and bars all over the world. Not only is she a strong advocate for sipping sustainably, Kelsey also recently became the first Canadian to carry the title of International Bartender of the Year at Tales of the Cocktail’s 2020 Spirited Awards (basically, the Oscars of the drinks scene). #Boss.
The drink she made for us is the Sunset Mai Tai, made with an orgeat (a kind of take on a simple syrup) which repurposes the avocado pits from our kitchens. It’s one of those feel-good drinks that genuinely feels so good to drink.
Co-Creator of the Tokyo Cosmo and Frozen Pink Lemonade
As the other half of the Trash Collective, Iain’s creative talents have made their mark around the world, including the opening of prolific and innovative bars like White Lyan and Dandelyan in London, England, and gracing the pages of The New York Times. Practicing anti-waste principles wherever he goes, Iain is considered one of the cocktail community’s most influential bartenders of our era.
For us lucky folks, Iain has worked with Earls’ beverage development team to create some of our buzzworthiest cocktails like the Frozen Pink Lemonade and the Tokyo Cosmo, two drinks that repurpose juiced lemon and lime rinds to brighten up these ultimate fan faves. Cheers to delicious conscious cocktails!
Co-Creator of the Pineapple Ginger Sour, Passion Mule, and Coconut Matcha Sour
To say that Kaitlyn is one of Vancouver’s most in-demand bartenders is an understatement. As the 2017 World Class Bartender of the Year at the Diageo World Class Global Final, Kaitlyn beat out mixologists from all over the world with her innovative and explorative drinks. She’s also the second woman and first Canadian to join the Diageo World Class Hall of Fame. A major force to be reckoned with.
Just a few years later, this talented bar director is as busy as ever, building her cocktail program at her newest venture Capo & The Spritz, and we were lucky to work together with her to launch our summer-ready drinks lineup, including the Pineapple Ginger Sour, the Passion Mule, and the Coconut Matcha Sour. Each one of these crafted cocktails can basically be considered a vacation in a rocks glass. We’ll take several, thanks.
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