Congratulations to Fraser Crawford of One MICHELIN Star Kissa Tanto, the 2024 MICHELIN Guide Vancouver Exceptional Cocktails Award Winner!
Under the direction of Bar Manager Fraser Crawford, Kissa Tanto's stylish bar transports guests away from the real world for a few hours. He delivers a breathtaking experience with unique, compelling cocktails rooted in the classics, but embodying the restaurant's blending of Japanese and Italian aesthetics, all in a way that feels familiar and friendly.
Learn more about Fraser’s journey in the industry and his favorite drinks below. Cheers!
How were you introduced to the world of cocktails?
I spent a decade working in kitchens and falling in love with the restaurant industry. If this was going to be my career I needed to move to the front of house. I spent a few years bussing tables, running food, serving in a gastropub before a Bar Manager (now a close friend) running a small cocktail bar in Kelowna gave me a chance to enter that world. There were months of hand holding, uncomfortable moments and many (probably hilarious) failures before the trajectory for my next ten years of loving cocktails was set.
How have your cocktail tastes changed over the years?
I’ve probably come full circle, started loving the classics and went on a journey to see what was possible… and now I’m back to the classics. I want to be able to taste every ingredient listed in a cocktail and understand the positive impact it is having on that drink. A cocktail either needs to be sexy or fun. If it can’t check one of those boxes, I’m out.
What are you drinking these days?
I am a huge advocate of drinking to the establishment. In other words: What makes sense to drink in that place and time? What is that bar known for, what do they excel at, and what are they excited about? That’s probably what I’ll enjoy the most. I haven’t had the chance yet, but I’ve always thought a cocktail list capturing moments we all look forward to would be fun; the airport martini, the after-work negroni, the (occasional) shower beer, etc…But to answer the actual question: cocktails that showcase a beautiful, high-quality vermouth I’ll always try right now. Also, a cheat code for great cocktails at home: buy good vermouth!
What’s the biggest misconception about mixology or cocktails in general?
That when you go out to have a cocktail, the cocktail is the most important part. You can get a good cocktail almost anywhere now; you can get a great cocktail at dozens of establishments in Vancouver; the standard has been set. Tending the bar, being a great host, being a provider of information and a guide so that guest feels welcome, comfortable, safe and excited is the baseline. Without that, even a great cocktail means nothing.
What’s your ideal meal and pairing?
A long adventurous tasting menu that pushes the boundaries of where I thought my taste was. While I’m a fan of most beverages in the right setting, if that meal could have pairings of exclusively white wines from start to finish, that would be so awesome!
Favorite non-alcoholic drink?
Daily, coffee. Rarely but so nostalgic, Coca-Cola, specifically in a can. Also, shout out to the non-alcoholic beer industry; they’ve done some amazing work and growth in the past five years.
What advice would you give to someone who wants to be in a position like yours?
We all have different skill sets, but a few things we can all remember and practice are: People are the most important thing. Treat them right, be easy to work with, be easy to work for. Let your work ethic do the talking. Finish the job, do it the right way – no shortcuts, strive for perfection, and learn from any shortcomings. With every project, task, cocktail, interaction we have a chance to do it better than the last time; it's what being a professional is all about, and we are professionals in this industry.
Hero image: Hakan Burcuoglu / Fraser Crawford
Thumb image: Hakan Burcuoglu / Fraser Crawford
