Best Cocktails

Baijiu

Although this bar wins anyone over with its original cocktails — such as the sweetly pleasing Baijiu Barbie or the rose-infused sake in a Chanel No. 6 — what keeps me coming back is knowing I can trust the bartenders. Name a spirit and one or more flavour notes, and you’ll always be satisfied by what their skilled mixologists prepare for you. Or, savour one of the Notorious B.I.G. Cocktails that are served in a cute teapot and designed for sharing. — Matthew Stepanic

Downtown | 10359 104 St NW, Edmonton | baijiuyeg.com

Fu’s Repair Shop

With 19 unique drinks (including two types of wine) on its “We Fix You” cocktail menu, Fu’s adds the variety of a cocktail-only bar to its flavourful food menu.

I went with the Salted Plum Sbagliato, which has sweet vermouth, lacto- fermented plums and Campari, all topped with Prosecco.The bitterness of the fermented plums and Campari outweigh the sweet vermouth, but not by much — it activates your taste buds but doesn’t overwhelm or linger, making it a great pre-meal drink.

I’ve got my eye on the Whisky Yuzu Passion (bourbon, sake, passionfruit and lemon juice) for next time. But if you want something tamer, jump to the beer menu, which also has watermelon or coconut- flavoured carbonated Bali Water with vodka and real fruit. — Cory Schachtel

Downtown | 9902 109 St NW, Edmonton | fusrepairshop.ca

Clementine

With its non-descript entrance and classic speakeasy interior, Clementine feels like a semi-secretive club that’s almost too cool for the average person, but relaxed enough for even a first timer to feel comfortable in.

That’s because of the decor, and because it’s staffed by people who sincerely enjoy serving — when you’re deep in discussion over drinks, they know to leave you alone, but when you ask about the crazy-delicious concoctions, they’re all answers. We went with a stirred Martini, “expertly made extra dry,” according to my Martini-loving drink mate, and a shaken Aperol Spritz, which struck the right balance between bitter and sweet to make it a refreshing aperitif. — Cory Schachtel.