The New Bar Guy In Town – Christopher Cho

The new bar menu at Charcut is stacked with whimsical drinks that will win you over.  This one is The Cobbler and it is a perfect summer drink.

The new bar menu at Charcut is stacked with whimsical drinks that will win you over. This one is The Cobbler and it is a perfect summer drink.

One of Calgary’s greatest assets is our rapidly expanding food scene.  If we keep going at this rate, we will soon be known for much more than the the Stampede, the ’88 Olympics and our proximity to the Rocky Mountains.  With independent restaurants and incredible chefs popping up to satisfy the palate of hungry foodies all over Calgary, it seems a natural progression to see some serious mixologists popping up in Calgary as well.  Christopher Cho is one of those.

Charcut Roast House recently added Cho to their already dynamic team to give their bar menu a makeover. A serious mixologist who likes to be called “The Bar Guy”, Cho is one of Canada’s most sought after hospitality professionals.  He has worked with Top Chef Canada alumni Trevor Bird and Dale MacKay and now Calgary can boast that he is one of us!

The new bar menu  at Charcut is stacked with whimsical drinks that are a play on classic cocktails.  The ingredients are well-thought out using syrups and juices made and preserved in-house in keeping with Charcuts overall theme.  I sampled a few of the drinks and enjoyed all of them.  My personal favorite on the new menu was When Figs Fly but I went home with some of Cho’s Basil Syrup and the recipe for his Basil Caipirinha which I will be making this summer when it is hot and sunny in New York.

If you are as intrigued as I am by Calgary’s newest and hippest mixologist, I hope you will come back tomorrow.  I have something I am very excited to post!

Basil Caipirinha
 
Prep time
Total time
 
Author:
Recipe type: Cocktail
Serves: 1
Ingredients
  • 1.5 oz Cacacha
  • 1 oz Basil Syrup
  • ½ oz Lime Juice
  • 3 Lime Wedges
  • 4 Fresh Basil Leaves
Instructions
  1. In a glass shaker add the Cacacha, Basil Syrup, Lime Juice, Limes and Basil Leaves. Muddle all the ingredients together, add ice and shake vigorously. Pour mixture into an old fashion glass. Garnish with limes or fresh basil.

CHARCUT Roast House is located at 899 Centre Street SW in downtown Calgary, Alberta and is open daily including late-nights to 1 a.m. Wednesday to Saturday with a full menu available.  Call 403.984.2180 or visit www.charcut.com or www.OpenTable.com for information or reservations. Follow on Twitter @charcut or on Facebook.

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