Ace Hotel's bartender just got a world-class honour and you can make his summer cocktail

Ace Hotel's bar manager, Aaron Hatchell is the first gay man to be a Black Coat at Tales of the Cocktail, one of the world's most prestigious bartending events — here's his Strawberry Fields recipe.

The Ace Hotel bar manager Aaron Hatchell
The Ace Hotel bar manager Aaron Hatchell's Strawberry Fields recipe

Every year, four bartenders from around the world are chosen to be Black Coats at the international Tales of the Cocktail event, and this year, Toronto's own Aaron Hatchell, bar manager at Ace Hotel Toronto, received the honour. It's a win for Toronto, but also for the LGBTQ2S+ community — Hatchell is the first gay man to fill this prestigious role.

Tales of the Cocktail started out as an annual walking tour in historic New Orleans, and since then has evolved into one of the most prestigious cocktail festivals in the world. Back this year on July 20–25, the an annual conference sees the international beverage industry come together in New Orleans for a week of seminars, tastings and special events. The Black Coats support the event and other bartenders.

"Being openly gay and part of the LGBTQ2S+ community in this visible leadership role as a Black Coat at Tales of the Cocktail amplifies representation in an industry where queer people are not always highlighted," says Hatchell. "The CAP and Tales’ broader mission of promoting inclusivity, diversity and mentorship across all identities is something that should be celebrated."

Toronto is known for its vibrant Gay Village and boisterous Pride events, but visible representation is something the whole industry needs year-round.

"This role empowers and guides other apprentices, especially those from underrepresented identities, and occupying that space visibly can help normalize queer leadership in hospitality and inspire others who share similar identities," says Hatchell. "Allowing people to have access to mentorship where they can fully be themselves and have someone to look up to who is authentically themselves is something that I am very proud to bring to the conference."

Diversity and mentorship have made Toronto's incredible cocktail scene what it is today. We consistently rank on lists like North America's 50 Best Bars, and the city's best cocktail bars, and the best bars in general are constantly growing in number, upping their game and inspiring others to do the same.

"I can remember first joining the Cocktail apprentice program and being surrounded by so many amazing bartenders, but I didn’t really see myself represented fully," says Hatchell. "Years, and many cocktail seminars later, I am proud to say that I am an openly gay man who is proud of the work that he’s done and hopes to inspire the next round of apprentices in years to come!"

When he's not leading the next cohort of bartenders at international events, Hatchell heads up the bar program at the Ace Hotel Toronto. For summer, he's crafted a menu of spritzes that celebrate local ingredients. Try making the Strawberry Fields cocktail recipe below or visit the Ace Hotel to try his creations. 

Aaron Hatchell's Strawberry Fields cocktail recipe

"This cocktail was created to beat the summer heat and use ingredients that would normally be discarded, upcycling them in a new and creative way. By using the tops of the strawberries, you get that nice fruity flavour as well as a slight herbaceous note. Using a local tea purveyor hones in on locality to create a local and more sustainable summer spritz."

Makes 1

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients

  • 1 ½ oz strawberry tip-infused Campari
  • ¾ oz Heavenly Cream Syrup
  • 2 oz soda
  • 2 oz sparkling wine
  • Edible flowers, to garnish

Strawberry tip-infused Campari

  • ¼ cup strawberry tips
  • 1 bottle Campari

Heavenly Cream Syrup

  • 1 bag Sloane Fine Tea Merchants Heavenly Cream tea

Method

  1. To make the strawberry tip-infused Campari: Add strawberry tips (what you would normally not consume or throw out when you cut up strawberries) to 1 bottle Campari. Let sit for 2 days. Strain.
  2. To make the Heavenly Cream Syrup: Steep 1 bag of Sloane Fine Tea Merchants Heavenly Cream tea in 500 ml hot tea water for 10 mins. Remove bags and add equal parts sugar.
  3. To build your cocktail: Add all ingredients to a wine glass, stir gently and add ice. Garnish with edible flowers.
Loading