Saskatoon mixologist turns local ingredients into global success

Photos courtesy of Jessica Blaine Smith/Bartender Atlas

A local restaurateur is putting the city on the global map after earning international recognition in a prestigious brandy competition.

Jason Strohan, co-owner of St. Tropez Bistro, secured a top-three finish at the Torres Brandy Zero Challenge in Barcelona earlier this month.

His approach is rooted in something simple but powerful: local ingredients with a story.

“This is the raspberry cordial that we make from the raspberries from my mom’s yard,” Strohan told CTV News.

That commitment to sustainability and hyperlocal sourcing helped Strohan stand out among competitors from 11 countries. His concept, Forgotten Fruit, impressed judges not just for its flavour, but for its environmental impact.

“We take that raw product from here in the city and turn it into cordials, syrups for cocktails, chutneys, and desserts for the restaurant,” he said.

Those ingredients also include apples from their yard and friends’ yards, ensuring little waste.

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Strohan’s journey to international recognition began close to home. After working every role in his family’s restaurant business, he eventually took over St. Tropez Bistro alongside his wife. Together, they expanded the operation by opening a cocktail bar, The Parlor, upstairs, where experimentation became part of the culture.

“Now I’m a bartender, occasionally making cocktails. After a while, it was a lot of fun, and I thought I’d enter some competitions,” Strohan said.

That curiosity paid off.

“This is really reducing transportation, CO₂ emissions, and utilizing a great, high-quality local product,” he said.

Sustainability isn’t just a concept; it’s built into the business. During the summer months, roughly 30 per cent of the restaurant’s herbs, lettuce, and produce are grown in a rooftop garden at the back of the bar.

“Consumers are definitely more aware now. They want to support local, they’re more conscious,” co-owner Cher Diller said.

The international spotlight has also brought some surprising questions.

“Do you guys have cocktail bars there? Can you grow fruit?” Strohan said. “We’re not that far north, we have a fantastic growing season.”

For Strohan and Diller, this recognition is just the beginning. With more competitions on the horizon, they’re continuing to push creative boundaries — one cocktail at a time.

“All it takes is one cocktail that can change your life,” Diller said. “And that’s very apparent with what Jay has accomplished,” Diller said.

For now, the duo plans to keep shaking things up and keep Saskatoon firmly on the global culinary stage.