Straight, No Chaser looks to Vancouver’s talented mixologists for stories from behind the stick. We find out how they create, what they love, where their favourite bar is, and what they grew up watching their parents drink.

Who are you

My name is Asya (like the place) Hemsworth. I’ve worked in restaurants for almost 10 years, six of those at the Keefer Bar, where I currently bartend.  

My parents mixed

For better or for worse, I basically grew up in bars. I wouldn’t say my dad liked any specific drink, but more liked drinking. In the summer he would drink gin and tonics, red wine with dinner, beer at his softball league, bloody Marys at the airport. He always said don’t order the steak at a fish house. Drink what’s done well and what suits your environment. 

The creative process

I think most peoples’ creative process is pretty similar. Mine goes: idea, research, trial and error, feedback, more research, more trial and error, even more feedback, on repeat until the drink is finished. One thing I had to learn is to just go with the better idea. It’s hard to swallow your pride, but there’s probably something you didn’t think of. You might be dead set on accomplishing “A” that you totally miss the brilliance of “B.” Also, go to every and any kind of grocery store. Staying curious about possible ingredients is the most fun part of my job.  

Best drink I ever had

I hate to say this, but the best drink I ever had was a cheap beer. I was travelling with my dad and sisters. We were in a small town with 15 hours to kill. This was in the middle of the summer and it was hot. We didn’t really know what to do, so we ended up just wandering. At some point we decided to stop for a drink, but it still took us some time to find a bar. At that point we were all beyond thirsty and tired from travelling, so when we sat down, we immediately ordered three Coronas. The table next to us stopped the server and told them to bring us a local beer instead. They said, “trust us,” and we did. I’ve never had a more satisfying drink in my life.

World’s best bar

I’d have to say Civil Liberties in Toronto. I knew the bar and how respected it was, but I had no idea what it looked like or how it functioned. I expected to walk into this grandiose room, but instead I walked into a humble and down-to-earth bar. I had an old Cuban–type cocktail (shoutout to Sam!) and it blew my mind. For those who don’t know, there is no menu—you describe what you’d like and the bartender creates something. Definitely worth visiting.

Signature creation

A riff on a pornstar martini called the Soryama. It had rum infused with tonka bean, lime peel, and curry leaf, then Cointreau, passion fruit, and lime juice. Shaken and served up with a side of sparkling sake. 

I’d love a cocktail with

Home team: My good friend Virginia Guenette at the Keefer! Virginia is so versatile behind the bar and I’m constantly learning from her. Ask her for a Layback and have a good time!

Away team: Lily Duong, owner and bartender of Friendlies! Good cocktails, good banter, and a lovely neighborhood spot. Lily and her team are amazing and do such a good job of making a local watering hole. The shot sets are delicious but dangerous—be warned.

Try this at home

The Batida*

(one of my favourites)

1 ½ ounces cachaca

½ ounce Licor 43 

¼ ounce lime juice

¼ ounce simple syrup

1 ounce coconut milk

Shaken, served over crushed ice, garnished with freshly-grated nutmeg. 

*This is a very versatile cocktail and can be played around with. I love Licor 43 (a vanilla-ish liqueur), but I’ve seen recipes with pineapple juice, passion fruit, etc. Bump up the lime juice if you want it to be more refreshing. Put your own spin on it!