Cocktail: El Padre | Bartender: Ian Miller

El Padre is a story about Struggle, Growth, Family and Community—it’s a story about all of us. The beginning of my bartending career was not one of the highlights of my life. I had just unexpectedly found out I was going to be a dad, had to quit my pursuit of a football career and simply needed to pay the bills. Fortunately, what started out as hardship blossomed into a passionate career full of fulfillment, and an even more rewarding relationship with my son. El Padre is about the legacy that I wish to leave. I may not make a modern classic or be a social media sensation–but I can pass on what I have learned to help my community be the best they can be. Saskatoon may not be a big player on the cocktail scene yet, but I plan to spread every bit of knowledge I have to help anyone who desires to grow their talent. I also hope to draw attention to the weaknesses our our industry–specifically those of mental health and well being. This story is of triumph, but it wasn’t without it’s dark time. These ideas allows me to lead by example for my son, supporting those around me and showing him that we are much stronger together than apart.

Cocktail: El Padre | Bartender Atlas

2 oz Bacardi Ocho
0.5 oz Amontillado Sherry
0.25 Benedictine
0.5 oz Smoked Pineapple Syrup
0.75 Fresh Lime
6 Mint Leaves

Wet Shake, Double strain, Garnish with Fresh mint!

Smoked Pineapple Syrup: Skin then Chop a fresh pineapple. If you have a smoking gun, add pineapple to a container, fill with smoke then seal for about 45 minutes, Juice the pineapple and add equal parts of sugar to the juice. If you have a larger smoker feel free to use it. The goal is a light smoke. If you have neither, a couple drops of liquid smoke to fresh pineapple juice and you’re on the way!


Ian Miller
I am the Bar Manager at Ayden Kitchen and Bar in Saskatoon. Currently one of the Canadian Finalists for Bacardi Legacy. Feel free to follow my story @ElPadreBacardi.
Ian Miller on Instagram

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