Category: Cocktails

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Glenmorangie Scotch Dinner

Four Scotches from Glenmorangie.
Four paired courses by Cilantro.

We are excited to welcome Doug Ward to Cilantro on Wednesday, November 9th for a scotch dinner. Doug Ward is the Vice President of Charton Hobbs and well-versed on Glenmorangie Scotch with more than 20 years working closely with this prestigious brand. We will start the evening with a Glenmorangie based cocktail crafted by CRMR’s Wine Director Brad Royale followed by a four course dinner prepared by the culinary team at Cilantro. Each of the courses will be paired with a Glenmorangie Single Malt.

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Cilantro - Calgary - Negroni Week

Cilantro gives back through Negroni Week

Negroni Week is June 6 – 12

For the third year in a row, Cilantro is proud to join 39 other Calgary restaurants to participate in Negroni Week. For each Negroni sold during Negroni Week, June 6 to June 12, 2016, Cilantro will be donating $1 to the The Women’s Centre in Calgary. Presented by Imbibe and Campari, Negroni Week is a worldwide celebration of the Negroni with a charitable aspect.

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Cocktails Made For The Patio

Patio season is now upon us! Enjoy our newly revamped cocktail menu with some libations that are the perfect pairing to basking in the sun! Our new list is truly a collaboration of the bar team, management and Canadian Rocky Mountain Resorts’ Wine Director, Brad Royale. Coming together to create cocktails that delight the palate using classic techniques and creative ingredients is signature of our team. Syrups are made in-house so they can be perfectly tweaked to the vision of the cocktail creator.

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Cilantro releases an all Negroni Cocktail List

Cilantro’s new cocktail list featuring all Negronis bites back at you, but in a good way. The list is cheeky, hipster, classic, intricate and witty. With six variations on a classic drink invented in the early 1900’s by a Florentine aristocrat, the list features Negronis that range from a classic Negroni to an unparalled creation featuring candied lemon wheels, sprinkled with Campari dust and grated nutmeg.

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