Festif is hand-crafted by David Bly, a Montreal native whose dedication to crafting cocktails spans nearly two decades in New York and LA’s vibrant bar scenes where he developed a deep appreciation for amaro, often experimenting with the bitter digestifs collecting dust on the back bars.
Nostalgic for the bygone era of supper clubs and inspired by the intricate flavor profiles offered by amari, he dreamed of taking his own dinner parties to the next level by creating a house liqueur. Amidst the lockdown, he delved into perfecting his amaro recipes, meticulously experimenting with tinctures of over 100 botanicals to create nuanced flavor and aroma. Inspired by his Canadian roots and a serendipitous encounter with some really delicious Brussels sprouts at a farmer’s market in Montreal, David crafted an award-winning Amaro and a groundbreaking Canadian Fernet, infusing them with the essence of his homeland. His amari have garnered top awards at the San Francisco World Spirits Competition, L.A. Spirits Awards, ACSA, and the Dieline Awards.
He also makes the best dirty martini you’ll ever have and will drop everything to make you one, so drop him a line at @blycleanonly or sips@festifsociety.com.
Apéritif. Digestif. Festif.
When did you first start experimenting with cocktails?
I’ve been bartending for 20 years in New York and LA, and throughout the early years, I’d often find random bottles of amaro and other liqueurs gathering dust on lower shelves behind the bar. I started to experiment with these bottles since no one would mind if they got used, sampling them all and building cocktails for guests. Eventually, I developed a strong palate for them. I started doing more research on amaro and how it’s the ultimate DIY varietal of the spirit world, that as long as it has some core bittering agents involved, you can create your own amaro recipe based on what botanicals you're interested in or have available to you. I came upon a stand at Marché Jean Talon in Montreal that showcased some great Quebec Brussels sprouts, which led me to wonder if this peppery, bitter, citrusy vegetable had ever been used in an amaro before, let alone any spirit category. I began a few test batches at home and documented the process online for other amaro lovers to observe and share in the enthusiasm. Eventually, the recipes clicked, with Festif Amaro being a classic citrusy and floral style of amaro with hints of baking spice that is made from 20 botanicals, and Festif Choux, a Canadian Fernet that is earthy and citrusy and a first of its kind Cavoletti style of amaro that uses Brussels sprouts in the maceration along with 25 other botanicals. And now, with amaro playing a growing role in bar culture, and having launched Festif, I continue to experiment on amaro cocktail recipes, except now I have an unlimited supply of shiny new bottles of my favorite brand of amaro!
What brought you to LA?
I moved to LA in 2014 with my wife Leah who is an actor and comedian. We both had lived in New York for about 10 years and were looking to light a new spark under us. I used to work in the film industry, having written, directed and starred in the feature film Sweet Parents, but have transitioned to being an amaro maker full time.
What about your Canadian roots inspired you to create Festif Amaro?
I’m a living breathing tourism kiosk for Canada, extolling the virtues of my homeland on anyone who will listen or not listen. Since I’ve been living in the US for 20 years, it has made me appreciate the many nuances of Canadian culture and the vast beauty of the nature up north. Being in the bar world for those same 20 years has also allowed me to taste and experiment with spirits from all over the world. And to my dismay all these years, there haven’t been many widely known spirits that represent my homeland beyond the old school classics. So incorporating as many Canadian grown botanicals as well as using a base spirit made from Canadian wheat into my recipes was my way of connecting with my homeland even while I’m living in the US. It’s not a gimmick for me, but a deep desire to honour Canada as well as support homegrown farms and suppliers when possible. And the name is an homage to Montreal culture, where there is this unflappable joie de vivre, no matter how cold it gets or how many traffic cones can be abandoned in the middle of the road. Festif is the sentiment that you are having such a great time with those you’re with that you never want it to end.
Are there any other libations in the works at Festif?
I’m doing R&D on a few new varietals, particularly a red bitter for spritz purposes and a canned amaro cocktail, as well as some unofficial super niche bespoke expressions based on specific meals and restaurants that represent my childhood in Montreal, like an earthy wild cherry amaro to cap off a lunch at Schwartz’s or a warm alpine variation to help digest the late nights at a casse croute. We just moved into our new distillery space, so the R&D is about to get fun.
Where can people buy your award winning Amaro?
Anyone in the US can order bottles of amaro and our fun Festif merch on our website, www.festifsociety.com. And those in SoCal can buy the Amaro and Choux at bottle shops around LA, as well as sample a glass at some of the best bars in LA, all of which are listed on our website with an interactive map. We’re expanding at a great pace, with the next region being Northern California, before moving further eastward across the US.
What is your favourite recipe people should make?
With Festif Choux, the Canadian Fernet makes the best espresso martini I’ve ever had, as the chamomile and green cardamom pair beautifully with the coffee bean. 1.5 oz Festif Choux, 1.5 oz fresh espresso, 1 oz coffee liquor like Kahlua or Mr. Black. Shake like mad to get a rich froth and garnish with an anise pod or espresso beans.
With Festif Amaro, I’m particularly obsessed with making a cocktail I developed called The Way Out that is a riff on a Paper Plane meets a Naked & Famous. It’s equal parts of .75oz of Festif Amaro, mezcal, Aperol, and lime juice, with a small splash of simple syrup if you lean sweeter than citrusy. Shake and pour into a chilled coupe and garnish with a lemon peel. I also make Penicillins all the time, subbing the Amaro in lieu of the blended whiskey as the base. We have a bunch of great recipes posted on our site as well.
What food pairs best with Festif Amaro?
I’m an avid cook and love dinner parties. I gravitate towards rich Mediterranean flavors, so the botanicals used in Festif are designed to align well with pasta like an agnolotti with butternut squash and crispy sage, moussaka, or rosemary roast chicken with heaps of lemon. Fernets are a bit more earthy, so Festif Choux pairs nicely as a digestif after heartier fare like lamb or steak. Also, amaro is great with just plain old potato chips and a bowl of castelvetrano olives!
Can people in Canada order your products?
We’re currently building out our ecomm capabilities for Canada, while also looking for Canadian distribution to hit some amaro hungry markets like Montreal and Toronto. I’ve also seen some bottles of Festif on some secret shelves across Canada that some industrious folks have managed to facilitate, so keep your eyes peeled.
