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

I’m Fraser Crawford, bar manager of Kissa Tanto restaurant in Chinatown. I love sports, cooking, and reading! Most of my spare time is spent with my girlfriend Brittany and our French bulldog Justin. If you see us in Mount Pleasant you’ll make an automatic friend in Justin.

My parents mixed

My parents rarely drank at home growing up. They once accidentally aged a bottle of Merlot that was a gifted to them for 12 years—expertly stored though! My Mom however is a big tea drinker; the process, rules, and guidelines of preparing her tea no doubt linger in my mind when bartending and taking into account every last detail.

The creative process

I love the classics! Books, movies, to classic dishes everyone should know how to make themselves. These days my creative process for cocktails revolves around taking classic ingredients and presenting them in unique ways and unexpected forms. As I’ve aged as a bartender, some of my best ideas have come from helping others achieve a final result in a cocktail they are working on. 

Best drink I ever had

The most memorable drink I’ve ever had was my first real Jungle Bird in Brooklyn at Maison Premiere. It was incredibly delicious and complex. The difference being they had real Black Strap rum (which we didn’t have access to in BC at the time). A lesson I’ll never forget in how certain ingredients are essential to so many components of a cocktail.

World’s best bar

My favorite bar was the original Amor y Amargo in the East Village of New York City. Smaller than most bedrooms and standing room only, it was the most organic bar experience I’ve ever had. The place was packed with 20-ish people, you’d make your way to the bar, get your cocktail, be pushed to the back, then to the bar again by the time you were done your drink and ready for another.

Signature creation

The Nitro Sling. A riff on a classic Singapore Sling: London Dry gin, housemade cherry liqueur, D.O.M. Benedictine, pineapple juice, and lime, but poured on a nitro tap cascading into the glass like a pint of Guinness, settling with a frothy, creamy texture.

I’d love a cocktail with

Liam Hatton, of Published on Main. Liam is the definition of fun and hospitality, whether behind the bar or sitting at it. He isn’t afraid to push the limits of what a cocktail can be or what is in it.

Try this at home

Wa-Hawk-Ah

(From my Hawksworth days)

• 1oz Bowmore 12 Year (or your favourite peated Scotch)
• 1oz Los Siete Misterios Doba-yej Mezcal (Espadin)
• 1oz Punt e mes or Cocchi Dopo Teatro Vermouth Amaro
• 1 dash Angostura bitters
• 1 dash Peychaud’s bitters
• Orange twist for garnish

Stir and strain into a chilled cocktail glass.