Jacob Wharton-Shukster

When, where and why did you decide to start bartending?

Started bartending a little bit in 2008; a little bit more when Origin opened, though I was on the floor as a waiter there.

What is your favourite cocktail?

Corpse Reviver #2 – delicious, boozy, balanced.

Shaken or Stirred?

Shaken first; stirred to follow.

If you could work with any other bartender in the world for one night who would it be?

Kazuo Uyeda. Although I’m not huge into the Japanese bar scene, I love the focus on the craft in an almost mystical fashion.

If you could visit any bar in the world where would it be?
Employees Only. Can’t believe I’ve never been. Will set that straight as soon as possible.

Where are you working now and what is your cocktail style for that bar?

I’m at Restaurant Chantecler, a small dining bar in the heart of Parkdale. We have a big wine focus, but like to take good care of the cocktail side – we focus on classics and good techniques. Cold drink in a cold glass.


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