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Have you ever wondered how certain drinks came to be? Here we explore not only six tasty cocktail ideas, but also the surprising and often fascinating story behind each one. Get ready for an exciting journey filled with tasty ingredients, tantalizing aromas, and exciting stories. 1. The Moscow Mule: a not-so-Russian story Vodka was unfamiliar to most Americans in 1939, so John Martin, owner of Smirnoff at the time, wanted to introduce his spirit to the United States. He contacted his friend Jack Morgan, owner of a Los Angeles pub, who was also in the midst of promoting his new product: ginger beer. They partnered with Sophie Berezinski, a young Russian woman who immigrated to LA and produced copper cups. Together, they created a cocktail that is very well known today featuring vodka and ginger beer served in a copper cup! Despite holding the name “Moscow” (references vodka’s origins) and “mule” (suggesting that it would be as harsh as an animal’s kick), the cocktail originates neither from Russia nor from a Midwest ranch. Instead, it was a marketing plan from three imaginative entrepreneurs with a great idea that is still being enjoyed today. How to prepare a Moscow Mule The Moscow Mule is a very popular summer cocktail for its flavours, refreshing side and simplicity to prepare. 5 oz of Vodka ¼ oz of lime juice 4 oz of ginger beer Bitters, to taste (Angostura or ginger bitters) Put ice cubes and lemon slices in a glass, add the vodka and lime juice, mix using a cocktail spoon and top your glass with the ginger beer. Finally, enjoy the cocktail! We recommend serving it in a Moscow Mule mug. 2. The Margarita: the secrets of the legendary cocktail There are many stories about the invention of the classic Margarita, the most popular one being from Acapulco in 1948. It describes an American named Margaret Sames who went to Mexico for Christmas and got into the habit of serving her guests a refreshing combination of tequila, triple sec and lime juice. It is said to be a Mexican adaptation of the Brandy-based Daisy (Margarita in Spanish). It has since been considered a poolside afternoon cocktail and remains one of the most popular cocktails in North America. A fresh Margarita ready in a few minutes The Margarita is a classic cocktail to make and only requires a few ingredients: 2 oz of tequila 1 oz of fresh lime juice 5 oz of citrus liqueur (triple sec, Cointreau, etc.) For a frozen cocktail, you can mix the ingredients with ice in a shaker or a mixing glass. You can also add an extra touch of flavour and garnish by running a lime around the rim of your glass and dipping it in some salt. To fully enjoy all the flavours that a Margarita has to offer, we recommend serving it in Marie-Antoinette style glass or in an Old Fashioned glass. Shop our cocktail glassware 3. The Negroni: a century of Italy in one glass The Negroni is a worldwide classic when it comes to bitter and refreshing cocktails. It originated in Florence, Italy in the early 20th century. At the time, the aristocracy would meet at Café Casoni for a drink before dinner and Camillo Negroni would drink an Americano: a cocktail made of Campari, red vermouth and soda. Following a trip to London, he told his barman to add gin, a recently discovered spirit, to his classic Americano and to remove the soda to make it a stronger cocktail. This was a success, and the Negroni remains one of the best-known cocktails in the world. The Negroni, a simple cocktail that hits the spot every time The Negroni is made for lovers of bitter and strong yet refreshing cocktails. This cocktail is extremely easy to prepare: 1 oz of gin 1 oz of bitter liqueur (Campari, Amermelade, Aperol) 1 oz of red vermouth Place large ice cubes in a glass and add the rest of the ingredients. Mix using a bar spoon and garnish your glass with an orange or grapefruit wedge. 4. The Mojito: recipe and history of a classic from Cuba According to an early 16th century Caribbean legend, the English privateer and explorer Francis Drake invented the modern Mojito. Legend says that the explorer enjoyed sipping tafia, a cheap industrial rum, with crushed mint leaves between pillages. This mix was named “El Draque” in his honour, but in the 20th century, rum became a higher quality commodity and the Drake evolved. Lime was then added to the original mixture and the mojito became the emblematic cocktail of Cuban culture in 1920, with rum being Cuba’s main export. Mojito preparation secrets The Mojito is the ideal cocktail to enjoy on a patio in the summer. Its sweetness and freshness make it a cocktail that everyone loves. 2 oz of white rum ¾ oz of simple syrup or 2 tsp of sugar Fresh mint leaves, crushed Lime wedges, crushed Soda First, crush your mint leaves and lime wedges in a shaker using a muddler. Follow by adding the ice, rum and simple syrup (or sugar). Shake vigorously, pour in a glass and top it with soda to taste. Finally, for an elevated presentation, garnish your glass with a lime wedge. 5. The Pisco Sour: a South American cocktail that divides A traditional and national recipe in Peru and Chile, the Pisco Sour is a cocktail born in the midst of a nationalist feud between the two countries. Chile and Peru each claim to have invented Pisco, and therefore the Pisco Sour. This eau-de-vie produced by the distillation of grapes, like Brandy or Cognac, generally does not undergo any ageing in casks, which leaves it colourless and lacking the woody aromas of its European cousins. Whether Chilean or Peruvian, Pisco remains a high-quality alcohol made from grapes, satisfying brandy lovers in South America. The cocktail was first mentioned in 1928 during the promotion of the Morris Bar in Lima and in the 1934 novel "La Chica de Crillon" by the Chilean Joaquin Edwards Bello. These two nations clearly cannot agree on the origins of the best cocktail south of the equator! A perfectly prepared Pisco Sour The Pisco Sour is a simple cocktail to make, using unique ingredients which may not normally come to mind, like egg. 5 oz of pisco 1 oz of lemon juice 5 oz of simple syrup 1 egg white Angostura bitters To prepare a good Pisco Sour, vigorously shake all the ingredients except the bitters with some ice in a shaker. Strain the mixture into a glass preferably a wide bottom one like the Norlan whiskey glass. Add the bitters and a lemon zest garnish before serving. Find the perfect ingredients for your cocktail 6. The Martini: behind the cocktail that has conquered the world The most common theory on the origin of the Martini comes from the town of Martinez, California. According to historians and locals, the cocktail was invented in the mid-1800s during the gold rush era. A miner, wishing to celebrate his luck in his search for gold, is said to have asked for champagne at a local bar to mark the occasion. The barman, not having any, insisted on creating a cocktail with the ingredients available at the time: gin, vermouth, bitters, maraschino liqueur and lemon. Other theories point instead to the beginnings of the Martini&Rossi brand, a vermouth that is still popular today and presumably helped popularize the cocktail in the 19th century. It has evolved over the years and had its heyday in the 50s and 60s during the Mad Man era, when workers consumed it generously during their business dinners. Fortunately for our health, it is now more common to consume it after a workday or on weekends by the pool. A simple cocktail recipe Usually served very cold, the martini is a cocktail that can be enjoyed on the patio on a hot day. It is quite simple to make and doesn’t require any mixology background. 5 oz of dry gin ¼ oz of dry vermouth (white) Olive brine (for a dirty martini) Ice cubes 2 green olives Preparing a martini simply requires adding all ingredients in a martini glass and mixing with an appropriate spoon. It should be noted that James Bond, the famous British secret agent from Ian Fleming’s novels, is known for enjoying his martinis prepared in a shaker, which cools and dilutes the cocktail quicker. Shaking a cocktail creates small air bubbles in the mixture, which can be useful for milky cocktails like a Pina Colada, frothy cocktails like a Pisco Sour, or fruity cocktails. On the other hand, it is not as ideal for a Martini, where the predominant ingredients are alcohol and bitters. Cocktails, recipes and stories There you have it, 6 classic cocktails and a little bit of their history to inspire you to make them at home. We hope you found these cocktail ideas and their stories as interesting as we did. Syrups, bitters, glasses, bar tools: At Vinum Design, we have all the accessories you could need for your cocktail making, whether you are a professional or novice. Visit one of our wine and spirits accessory shops in Montreal and Quebec City or our online store to make the cocktail kit you've always wanted.

Buyer's Guide How to choose a wine cellar: the complete guide for your bottles and space By the Vinum Design team • Expert advice since 1992 A built-in dual-zone wine cellar (12 °C / 8 °C / 16 °C) integrated into a contemporary kitchen. To choose a wine cellar, start with its intended use: a serving cellar brings your bottles to drinking temperature, while an aging cellar stores them long-term at around 12 degrees. Then, determine the actual capacity, the number of temperature zones, the type of installation, and the type of appliance that suits you—a simple cooler or a true preservation cellar. This guide will help you with each of these decisions and direct you to the Vinum Cellar Collection models adapted to every profile. Your question The short answer Serving or aging? Serving for drinking at the right temperature quickly; aging for storing bottles for several years. What temperature should I aim for? Long-term preservation: stable 12 degrees. Serving: 6 to 10 for whites and sparkling, 14 to 18 for reds. How many bottles? Count your current collection plus what you want to have in 5 to 10 years. Single-zone or multi-zone? Single-zone if you mostly drink one type of wine or for aging; dual-zone if you serve both whites and reds. Cooler or cellar? A cooler chills a few bottles short-term; a cellar preserves and ages with stable temperature, humidity, and light protection. What budget should I plan for? At Vinum, cellars range from $695 for a compact unit of about 28 bottles up to $3,899.99 for a large 194-bottle cellar; beyond that, we move into custom cellars. Cellar, wine fridge, wine cooler: disentangling terms before buying In Quebec, the term "cellier" (cellar) most often refers to the electrical appliance that chills and preserves wine. The vocabulary varies from region to region, which creates confusion when comparing models. Clarifying these terms helps you avoid buying an appliance that doesn't meet your actual needs. Cellar or wine fridge: what's the difference? In common Quebec usage, "cellier" and "cave à vin" (wine cellar/fridge) often refer to the same electric wine preservation appliance. The nuance lies mainly in the function: an aging cellar maintains a single, constant temperature around 12 degrees to mature fine wines long-term. A serving cellar prepares bottles to their tasting temperature, often with several adjustable zones. Source: Cave à vin de vieillissement - Les six points clés à prendre en compte, QueChoisir.org, 2025. Why a regular refrigerator is not suitable A kitchen refrigerator operates at around 4 degrees Celsius, which is far too cold for storing wine. It also dries out the air, which dries out the cork and allows oxygen to enter. Its vibrations and frequent door opening disrupt the stability that wine requires. A wine cellar maintains a higher temperature, controlled humidity, and a stable environment. The role of the wine cellar air conditioner A wine cellar air conditioner is distinct from a wine cellar unit: it is used to cool an entire room converted into a natural cellar, rather than a cabinet. Vinum Design sells both categories, Cellars and Custom Wine Cellars. For most enthusiasts, a cabinet-style wine cellar unit meets their needs. If you're unsure about terms while shopping, rely on the technical specifications rather than the commercial name. Check the temperature range, the number of zones, and the advertised capacity: these figures determine the actual use of the appliance. Serving or aging: the first question to ask yourself The intended use of your wine cellar determines everything else: temperature, number of zones, cooling technology, and where the cellar will be installed in your home. Ask yourself a simple question: do you want to keep bottles to mature them, or have them ready to drink at the right temperature? The answer guides your entire choice. Serving Cellar Brings your bottles to tasting temperature, often in multiple zones. Ideal if you drink your wine within weeks or months of purchase. Aging Cellar Maintains a stable 12 °C, in darkness and without vibration, to mature your fine wines for several years. Stability is paramount. The serving cellar: drinking at the right temperature A serving cellar brings your bottles to their ideal tasting temperature, ready for your meal. It often features multiple zones to keep whites chilled and reds at room temperature simultaneously. Choose it if you consume your wine within a few weeks to a few months, without aiming for long-term aging. Multi-temperature Cellars are designed precisely for this purpose. The aging cellar: maturing your grand crus An aging cellar maintains a single, stable temperature, around 12 degrees, to allow the wine to evolve slowly over several years. Stability is paramount: a cellaring wine needs 2 to 5 years to express itself, sometimes 10 to 20 years for certain grand crus. These models also focus on humidity, darkness, and the absence of vibrations. This is notably the domain of EuroCave and Transtherm cellars distributed by Vinum. Source: Conservation du vin rouge et blanc, École des vins et spiritueux, 2021. Single-zone or multi-zone: matching temperature to wine The number of temperature zones directly depends on what you drink. A single zone is sufficient for a targeted use. Multiple zones allow you to serve wines requiring different temperatures simultaneously. Understanding ideal temperatures helps you decide. Serving temperatures by wine type Each wine reveals its aromas at a precise temperature. Served too cold, it appears closed; too warm, it becomes heavy and alcoholic. Here are the reference ranges for serving. Ideal serving temperatures, from sparkling to fine reds. Source: Cave à vin de vieillissement - Les six points clés à prendre en compte, QueChoisir.org, 2025. The long-term storage temperature is the same for red, white, and rosé: 12 degrees Celsius. Above 14 degrees, aging accelerates; below 10 degrees, it slows down. Consistency matters more than the exact degree. Source: EuroCave, expert advice, consulted in 2026. The single-zone cellar: for targeted use A single-zone cellar maintains a single temperature throughout the entire space. It is the ideal choice for aging (12 degrees everywhere) or for an enthusiast who mainly drinks one type of wine. Simpler and often more affordable, it avoids paying for unnecessary features. See the single-temperature cellars available at Vinum. Double and triple zones: serving whites and reds together A dual-zone cellar offers two compartments with distinct temperatures: a cool zone at the top for whites, champagnes, and rosés, and a more tempered zone at the bottom for reds. A triple-zone adds an extra compartment, for example, a storage section combined with two serving sections. This is the solution for those who entertain and serve several types of wine on the same evening. Explore the multi-temperature cellars. What capacity to choose: counting your bottles correctly Capacity is the most frequently misjudged criterion when buying. The advertised figures assume ideal conditions rarely met in practice. A good calculation method helps you avoid buying a new cellar in two years. Advertised capacity versus actual capacity The displayed capacity corresponds to standard 750 ml Bordeaux bottles, tightly packed, without presentation shelves. As soon as you keep wooden shelves, wider Burgundy bottles, or magnums, the actual capacity drops. Factor in a 20 to 30 percent reduction compared to the manufacturer's figure. Rule of thumb: subtract 20 to 30% from the advertised capacity to estimate what you will actually store, including wooden shelves and various bottle formats. Projecting your collection over 5 to 10 years A quality wine cellar has a lifespan of 10 to 15 years. Therefore, don't base your purchase on your current collection, but on what you will have in 5 or 10 years. An enthusiast who owns 30 bottles today and buys regularly would benefit from aiming for a model of 50 bottles or more, an easy jump to make in the 31 to 60 bottle cellars or the 61 to 160 bottle models. Source: Comment choisir son cellier à vin, Les bacchuseries de Marie-France. The impact of bottle formats Not all formats can be stored in the same way. Burgundy and Champagne bottles, being wider, take up more space than Bordeaux bottles. If you collect these formats or magnums, check the spacing of the shelves and further reduce your estimate of usable capacity. At Vinum, the capacity of wine cellars ranges from compact 24-bottle units to large 194-bottle cellars; beyond that, our custom cellar division takes over. The decisive factor is not only what you own, but the number of bottles you will age in five, ten years, or more. Built-in, under-counter, or freestanding: installation changes everything The type of installation depends on your space and the desired integration into the kitchen. This choice also dictates the ventilation method, as not all models can be housed in a closed cabinet. Anticipate ventilation from the outset. Built-in and under-counter cellars A built-in cellar integrates into a cabinet or under a countertop for a sleek look. It exhausts heat from the front, allowing it to function in a closed space. These models almost always rely on a more powerful compressor. Check the available height, width, and depth before purchasing, and browse the built-in cellars designed for this type of installation. Freestanding cellar A freestanding model can be placed wherever you like, but it requires clearance around the appliance for air circulation. It often becomes a decorative object in a kitchen or living room. This is the most flexible option if you are not planning a renovation. Always check the product description for "built-in or freestanding" as some models allow for both installations. Ventilation and clearances: the mistake to avoid Placing a freestanding wine cellar in a closed cabinet blocks heat evacuation and causes the appliance to overheat. Always respect the clearances recommended by the manufacturer. For a built-in integration, explicitly choose a model designed for it, with frontal ventilation. Warning: never place a glass-door wine cellar facing a window exposed to direct sunlight. UV rays cause rapid and irreversible oxidation of the wine, and radiation makes the appliance operate abnormally, increasing electricity consumption. Cooler or cellar: two appliances, two uses Many buyers confuse a wine cooler with a true wine cellar. Both keep wine cool, but they are not in the same category. Understanding the difference prevents you from buying a temporary appliance when you need a serious preservation tool—or vice versa. Cooler Chills a few bottles short-term. Compact and affordable, but limited cooling, poorly regulated humidity: a temporary appliance, not for preservation. Cellar Compressor, stable temperature, regulated humidity, UV and anti-vibration protection. The tool for preserving, aging, and protecting a collection. The wine cooler: the temporary appliance A wine cooler is used to chill a few bottles and quickly bring them to serving temperature. Compact and affordable, it is suitable for drinking wine within days or weeks of purchase. Its cooling power is limited, it poorly regulates humidity, and it struggles in a hot or unstable room. It is not an appliance designed to age bottles or to protect a valuable collection long-term. The cellar: the preservation tool A wine cellar relies on a compressor cooling system, like a refrigerator, but adjusted to the needs of wine. It maintains a stable temperature even when the room heats up, regulates humidity, protects from light, and dampens vibrations. This is the appliance to choose when you want to seriously preserve, age fine wines, or manage more than a few dozen bottles. The EuroCave and Transtherm cellars distributed by Vinum take this logic to the extreme with double-glazed doors filled with argon: true thermal doors that insulate the cellar from external temperature variations, while allowing you to admire the bottles. Cooler or cellar: the verdict The following table summarizes the differences to guide your choice based on how you experience wine. Criterion Cooler Cellar Main use Chill and serve short-term Preserve and age Cooling power Limited, sensitive to ambient heat High, stable temperature Temperature control Approximate, few or no zones Precise, single or multi-zone Humidity Little to no regulation Regulated between 50% and 80% Wine protection Basic Anti-UV and anti-vibration glazing Capacity Small, a few bottles From compact to large cabinets Usage horizon Short-term, temporary solution Long-term, 10 to 15 year appliance If you're simply looking to keep a few bottles cool for the next few weeks, a cooler might suffice. As soon as you want to preserve, age, or protect a valuable collection, you need a wine cellar. At Vinum, the entire range is designed for serious preservation, from compact countertop units to large aging cabinets. Criteria often forgotten (and that truly matter) Temperature and capacity monopolize attention, but other details make the difference between good and poor preservation. These overlooked criteria deserve checking before purchase. They protect your wine over time. UV protection Light, especially UV rays, degrades wine and causes the dreaded "light-struck" flavor, particularly in white and sparkling wines. A solid door offers the total darkness ideal for aging. If you want to see your collection, demand UV-treated glass: the best filters a large portion of the radiation. EuroCave and Transtherm wine cellars go further with double-paned glass filled with argon, which combines light protection and thermal insulation. Source: Which door to choose for an electric wine cellar, Cave à part, 2025. Humidity and the cork stopper Sufficient humidity prevents the cork from drying out, which avoids premature oxidation. Aim for humidity maintained between 50% and 80%. Aging cellars integrate a humidity regulation system, a real asset for long-term storage. Source: How to maintain good humidity in your wine cellar?, EuroCave, consulted in 2026. Shelves, security, and finishes Sliding wooden shelves facilitate access and protect bottles. A lock protects a valuable collection, an asset for households with children. In terms of finish, stainless steel and glass suit a contemporary kitchen, while wood suits a more classic ambiance. Vinum is sensitive to this aesthetic coherence between the appliance and your interior, a care that is also found in wine cellar accessories (shelves, charcoal filters, etc.). A simple fluorescent light emitting UV rays can be enough to alter a wine in a few weeks through most untreated glass. Light protection is therefore not a cosmetic detail, but a true preservation criterion. Budget: how much to expect based on your real needs The price of a wine cellar depends on its capacity, technology, and finishes. At Vinum, the complete range of wine cellars extends from $695 to $12,500, to which is added the custom cellar division for large-scale projects. Setting a price range from the start helps you avoid paying for superfluous features or undersizing your purchase. Here are the orders of magnitude by usage category. Compact service · 28–50 bottlesTo properly store a few dozen bottles and serve at the right temperature.from $695 Mid-range · 50–110 bottlesOften dual zone, for the enthusiast who entertains and builds a true collection.$1,600–$2,100 High-end & custom · 160+ bottlesLarge aging cabinets, premium built-in models, and custom cellars.up to $12,500 The starting point: compact service (28 to 50 bottles) For a compact service cellar of 28 to 50 bottles, expect to pay from $695. This is a good entry point for properly storing a few dozen bottles and serving them at the right temperature, without aiming for long-term aging. The Vinum 28-bottle cellar perfectly illustrates this category: silent compressor, anti-UV glass door, excellent value for money. To compare compact options, see the collection of compact cellars. The mid-range: dual zone and larger capacity (50 to 110 bottles) A compressor cellar, often dual zone, of 50 to 110 bottles generally costs between $1,600 and $2,100. This category suits the enthusiast who entertains, serves several types of wine, and begins to build a true collection. The cellars of 61 to 160 bottles cover this need, in single or multi-temperature depending on your use. High-end and custom (160 bottles and more) Beyond 160 bottles, we enter into large aging cabinets and high-end built-in models, up to $12,500 for the largest capacities in the catalog. For projects that go beyond a cabinet, Vinum Design has a custom wine cellar division that has carried out projects for references such as Maison Boulud and the Ritz Carlton. This is the territory of the demanding collector. Rather than aiming for the lowest price, calculate the cost per bottle stored over the lifespan of the appliance (10 to 15 years). A slightly more expensive cellar that is better sized and adapted to your space often costs less than an initial purchase that needs to be replaced. Frequently asked questions about choosing a wine cellar What is the difference between a cellar and a wine cellar? In Quebec, both terms often refer to the same electric wine preservation appliance. The real distinction is based on function. An aging cellar or wine cellar maintains a single, stable temperature around 12 degrees to allow wine to mature over several years. A service cellar or wine cellar brings bottles to their tasting temperature, often with several adjustable zones. The word wine cellar can also refer to a dedicated room, cooled by a cellar air conditioner. What temperature should I set my wine cellar to? For long-term storage, set a stable temperature of 12 degrees, valid for red, white, and rosé. For service, adjust according to the wine: 6 to 8 degrees for sparkling wines, 8 to 12 for whites and rosés, 14 to 18 for reds. On a multi-zone cellar, you can combine these settings. Temperature stability matters more than the exact degree, as sudden variations are detrimental to the wine. How many bottles should my first wine cellar hold? Don't size your wine cellar based on your current collection, but on the one you'll have in 5 to 10 years. For an enthusiast who buys regularly, a 40 to 50 bottle model offers a good margin for growth without overpaying, a format well represented in cellars from 31 to 60 bottles. Is a glass door bad for wine? Not necessarily. For service and storage of less than five years, a glass door is very suitable, as light only affects wine in the long term. For aging a complete collection for several years, opt for a solid door or UV-treated glass, and avoid exposing the appliance to direct sunlight. Note: the glass doors of Transtherm and EuroCave cellars are double-glazed with an argon layer between the two panes, making them true thermal doors. They insulate much better against external temperature variations than single glazing, a real asset for long-term storage. You can also place age-worthy wines at the back and bottles to be drunk quickly at the front. Does Vinum also sell wine cellars in Ontario? Vinum Design primarily serves Quebec and delivers according to product categories. The premium glassware, accessories, and service products are widely available across Canada. To find out the precise availability of a wine cellar in your region, contact Vinum's advisory service directly, who will guide you to the solution adapted to your situation. The right wine cellar is the one that matches your way of enjoying wine Choosing a wine cellar is not just about comparing prices or capacities. A bad choice results in wasted bottles or an appliance that needs to be replaced too quickly. A well-thought-out decision protects your wine for over a decade. Start with your actual use, then review the criteria: zones, capacity, installation, type of appliance, and light protection. In 2026, the offering has never been so wide, from compact countertops to custom cellars. Enthusiasts who take the time to properly size their purchase are those who, in ten years, will open intact bottles at their peak. Those who buy in haste often end up with an appliance poorly suited to their collection or space. With the criteria in this guide, you have enough to decide with confidence, without jargon or pressure. If any doubt remains about the model suited to your collection and your interior, expertise is as important as the catalog. Want guidance on choosing the wine cellar that suits you? The Vinum Design team has been advising wine enthusiasts since 1992, with the most comprehensive range in Canada and a custom cellar division. Explore cellars Contact advisory service