Straight, No Chaser looks to Vancouver’s talented mixologists for stories from behind the stick. We find out how they create, what they love, where their favourite bar is, and what they grew up watching their parents drink.

Who are you

I’m Amar Gill, beverage director of Banda Volpi Hospitality (Osteria Elio Volpe, Osteria Savio Volpe, Pepino’s Spaghetti House, and Caffè La Tana). I was born in Calgary and moved to Singapore, where my family is from, at the age of two. I was introduced to the restaurant industry early on, as my parents and grandparents both owned restaurants, which instilled a deep love for food, beverage, and hospitality in me at a young age. In my spare time, I enjoy boxing and spending quality time with my partner and 10-year-old golden retriever, Pinot.

My parents mixed

My parents were not the most adventurous drinkers, but loved what they loved and stuck with it for years like a routine. They drank oaked chardonnay, Australian shiraz, gin and tonics, and occasionally enjoyed a single malt Scotch whisky on the rocks with a side of club soda. I learned from my parents that the drink itself was not as important as the company you are enjoying it with and the experience.

The creative process

I love using classic cocktails as a guide towards creating a new cocktail. Classics assist tremendously with understanding ingredients, balance of flavours ,and pour measurements. They have stood the test of time for a reason. I love showcasing classics to guests with different spirits, liqueurs, and variations that are new to many.

From there, I create a concept for the new drink, pick a spirit of choice, flavours, seasonal ingredients, and continue to build with liqueurs, bitters, and mixers. One of my favourite stages is deciding the garnish and glassware, which will contribute to the visual component of the cocktail. I enjoy involving my fellow managers in the testing phase to get honest feedback. Over the years, I attempt to nail a drink down within five trials. After five tweaks and adjustments, I’ll usually start over and go back to the drawing board.

Best drink I ever had

Signature Manhattan at Manhattan Bar in Singapore, named one of the world’s best bars. Made with Michter’s Straight Rye Whiskey, Mancino Rosso Vermouth, cherry brandy, and Angostura bitters, all rested and aged in custom oak barrels. A classic just made perfectly.

World’s best bar

Jigger & Pony in Singapore and Trick Dog in San Francisco. Most memorable cocktail experiences with amazing hospitality and service.

Signature creation

The Volpi Sbagliato—a signature Banda Volpi Hospitality cocktail. A twist on a Milano classic from 1972 using our very own private label Banda Volpi Amaro, Campari, Aperol, Prosecco, and organic local rosemary. We collaborated with Arbutus Distillery in Nanaimo to create a beautiful, old-world inspired amaro made from 100 per ent Vancouver Island grown grapes, citrus peels, rosemary, Madagascar vanilla, cardamom, and fresh coffee beans. This was the first distillation project for us, and one that we are very proud to showcase. Bright, citrusy, herbaceous, and complex. A perfect aperitivo cocktail to enjoy at any of our Banda Volpi restaurants.

I’d love a cocktail with

Satoshi Yonemori from The Keefer Bar. Very talented bartender and all around great guy.

Try this at home

Strawberry Negroni Sour

• 3/4 ounce Tanqueray Gin
• 3/4 ounce Cocchi Torino Vermouth di Torino
• 1/2 ounce Martini 1872 Bitter
• 3/4 ounce fresh lemon juice
• 1/2 ounce strawberry puree
• 1/2 ounce simple syrup
• one egg white or one squeeze of Ms. Better Bitters Miraculous Vegan Foamer

Add ingredients to a shaker tin and dry shake with no ice. Add ice and hard shake. Double strain into a frozen coupe. Garnish with a thin slice of strawberry over the foam. This is an easy and delicious cocktail to make at home this summer.