A cocktail is the perfect way to cap off any adventure in Banff National Park. Sit back, reminisce about the memories made and start planning for more to come. Luckily, Banff has a lively cocktail culture to explore, whether you're in the mood for a tried-and-true classic or something new.
Inside the Mount Royal Hotel on Banff Avenue, you'll find Brazen: a restaurant inspired by the mavericks who made Banff what it is today. Brazen's menu features bold dishes, inventive twists and regional flavours — an approach that extends behind the bar, too.
“Brazen is our most adventurous restaurant,” says Darren Fabian, director of bars and beverage for Brazen and the rest of the Banff Jasper Collection. “It's where we take the most risks.”
Discover the story behind two of Brazen's most popular cocktails below. Then try one (or both) for yourself during your next Banff adventure.
Hang around any Canadian mountain-town bar long enough and you'll likely hear someone order a round of “shafts” — a caffeinated pick-me-up shot embraced by the ski crowd. Recipes vary, but most shafts consist of vodka, coffee liqueur, Irish cream and espresso (or cold-brew coffee).
Brazen's version — the Brazen Shaft — blends the fun of the classic après shot with the sophistication of an espresso martini. The result is a cocktail that hits the spot after a day on the slopes or an elevated meal.
“A beverage like the Brazen Shaft is great for when you first get off the hill and you need that little hit of caffeine but you're not quite hungry yet,” Fabian says of the restaurant's featured winter cocktail. “Or it's a great dessert in a glass at the end of the meal.”
The Brazen Shaft is a decadent juxtaposition of hot and cold, beginning with Peyto Blend espresso from Banff Roasting Company. The locally roasted espresso is the backbone of the cocktail, and Fabian says working with a local supplier means they can have more say in the flavour profile versus relying on a larger supplier.
“Whenever possible we try to use a local supplier,” says Fabian. “We've got our local spirits providers and local breweries we work with pretty exclusively. We try to have a local connection in whatever we’re doing.”
The rich espresso is poured into a coupe glass, where it's layered with the warm hazelnut flavours of Frangelico and the sweet almond notes of amaretto. But it doesn't stop there. Cream, maple syrup and ice are combined in a cocktail shaker to form silky cold foam that’s strained over top and garnished with espresso beans.
“It's like tiramisu,” Fabian says, explaining the layered effect. “First you get that hot, bitter flavour and then you get that cream that's nice and cool, so it affects all parts of your palate.”
The name Bill Peyto conjures plenty of stories in Banff, though perhaps his most famous tale involves a wildcat, a whisky and the Mount Royal Hotel.
As the story goes, Peyto — one of Banff's first wardens, known for his icy stare, penchant for a pipe and colourful exploits — trapped a live lynx for Banff's now-defunct zoo. Pleased with the job well-done, the warden decided to bring the leashed creature for a celebratory beverage at the bar inside the Alberta Hotel (located where the Mount Royal Hotel now stands).
When he arrived, however, Peyto was greeted by the unwelcome sight of a bustling barroom. So, naturally, he set the lynx loose. Chaos ensued, patrons fled and “Wild” Bill Peyto was left to enjoy his drink in peace and quiet.
“That's the spirit we like to keep in everything we do at Brazen,” Fabian says.
The Smokin' Warden cocktail pays homage to Peyto's enduring legacy. It's a flagship offering on the Brazen menu, thanks to its year-round appeal, dynamic flavour profile and a touch of theatrics.
The smoky, woodsy concoction is Brazen's take on an Old Fashioned, combining Rupert's Exceptional Whisky from the award-winning Eau Claire Distillery with brown sugar simple syrup, fresh-pressed apple juice and a hit of orange zest.
It's all shaken then strained into a rocks glass over a large ice cube. But the finishing touch comes from an infusion of real cedar smoke.
“Are you really making a cocktail if you're not lighting something on fire?” Fabian says while placing the block of cedar atop the glass, then torching it to imbue the flavour.
The Smokin' Warden is a perfect way to begin an evening, Fabian notes. He recommends pairing it with Brazen's cognac-flamed ginger beef, too.
Visit Brazen in the Mount Royal Hotel, treat yourself to a Banff-inspired libation and stay for a locally sourced meal. Cheers!
About the author: Meaghan Baxter is a writer and photographer based in Calgary, Alberta. Her career began in print journalism before transitioning to tourism marketing, where she shared Alberta's stories with the world. She now runs her own writing and photography business full-time. When she isn't working, you can find Meaghan exploring with her husband, young daughter and puppy. Follow her on Instagram at @meaghan.baxter.photo or connect with her at meaghanbaxterphotography.com.
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