How did you first get into the drinks industry, and when did bartending become more than just a job? Like a lot of people, I started in hospitality to pay for school, while studying film at York University. My family was also in the industry, so it always felt familiar. When I moved back to Vancouver, I was bartending and figuring things out, and it just stuck. The turning point was working at Boulevard. That’s where I was introduced to competition bartending and the broader drinks world. It showed me how creative the industry could be and allowed me to combine performance with drink making in a more intentional way. What drew you to cocktail competitions like World Class, and why do you think you were successful on your first attempt? At first, it was curiosity. I saw the regional finals at Boulevard and thought, What is this? It felt intimidating but exciting. Once I entered, I got hooked. [Competition] became a way to push myself creatively, meet people and see where I stacked up. What really worked in my favour was being unapologetically myself. I didn’t try to fit a mould or overthink it. I kept my style: how I dress, how I talk to guests, how I build drinks. I think going in a bit naive actually helped too, as I wasn’t overthinking the pressure. That authenticity ended up working in my favour. Three Cheers is built around three versions of each cocktail. Why was that important to you, and how did you choose which cocktails made it into the book? It’s a mix of classics people know and drinks I come back to often. I wanted it to feel familiar but still offer something new. The goal wasn’t to reinvent everything, but to give people a strong foundation and show how small changes can shift a drink.
“I love drinks that are approachable and repeatable and that don’t rely on a ton of niche ingredients. If something can travel and still hold up, that’s a win.”
What excites you most about where cocktails are headed right now? A return to simplicity. We went through a phase of really over-the-top, complicated drinks, and now people are craving balance again. Cocktails don’t need 20 ingredients or complex techniques to be good. There’s something really exciting about well-made, thoughtful drinks that are simple and approachable.
In terms of choosing cocktails, inclusivity was key. Each cocktail has a classic, a riff and a zero-proof version, all treated equally. The non-alcoholic option isn’t an afterthought. It sits alongside everything else so everyone feels included. You put a big emphasis on non-alcoholic cocktails. Why does that matter? Because it reflects real life. My partner doesn’t drink, my mom doesn’t drink and my sister doesn’t drink. I was also a sober bartender for years. This isn’t a trend. It’s something the industry is finally paying attention to. At the end of the day, it’s about flavour and experience, not just alcohol content. Out of all the cocktails you’ve made, is there one that defines your approach to drinks? I have a drink called the High and Dry. It’s kind of a Negroni meets Spritz situation. It’s equal parts, it’s super simple and you can make it pretty much anywhere. That’s important to me. I love drinks that are approachable and repeatable and that don’t rely on a ton of niche ingredients. If something can travel and still hold up, that’s a win.
What do you hope people take away after using Three Cheers?
Confidence, more than anything. I want people to feel like they understand what they’re making and why it works. Once you see how a classic, a riff and a zero-proof version all connect, it starts to click. You realize you can make adjustments based on what you have or what you like, and that’s when bartending becomes fun.
Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips, Author Kaitlyn Stewart
Follow Kaitlyn @likeablecocktails
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