Eating & Drinking

Canada’s Bar Stars Go to France: Jeff Savage, Pour Master Finalist

The renaissance of cocktail culture rests on two important pillars: the growing appreciation of high-quality spirits like Grey Goose Vodka, and the elevated skills, creativity and passion of bartenders.

For the past seven years, the annual Grey Goose Pour Masters competition has offered education, inspiration and fierce competition for Canada’s bar stars. The 2015 finalists, from a pool of 43 of Canada’s top bartenders, competed at Le Logis, the home of Grey Goose in Gensac-la-Pallue, France, to become Pour Masters champion.

Their challenge was to create an original cocktail with Grey Goose Vodka using up to five ingredients found on the Le Logis property and in the local area. Jeff Savage, of Proof Cocktail Bar in Calgary, was a finalist. Below is his recipe for Family Garden Fizz.

Place of work

Proof Cocktail Bar, Calgary, AB


“I love finding ways to use unique flavours and textures in combination with tried-and-true cocktails”


“I am inspired by the great chefs in my life —from my mother to all my dear friends in the industry. They have taught me to respect the ingredients and make them shine”

What works in cocktails?

“I’ve made drinks with weird elements like kimchi, olive oil, seaweed, togarashi, quail eggs, etc. Working with interesting flavours is our job: sometimes it works, and sometimes we fall on our faces”


Family Garden Fizz

2 parts Grey Goose Le Citron Flavoured Vodka
1 1/2 parts Savage Garden Syrup*
1 part lemon juice
1 egg white
Club soda
Sprigs of sage

Combine vodka, syrup, lemon juice and egg white in a shaker tin. Dry shake to emulsify, then add ice and shake to dilute. Double strain into a chilled Collins glass. Rinse the shaker tin with 1/2 oz of soda, and pour the remainder into the Collins glass. Garnish with fresh sage. Savage Garden Syrup: Blend 170 g sage with 1/2 pineapple and 500ml water. Let rest 24 hours. Combine with 500ml honey and a large pinch of salt over heat.

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