Here comes the sun and, with it, a fresh outlook on things, including some new entertaining ideas. We asked the expert mixologists at three Toronto hot spots – Craft Beer Market, in the heart of the city’s finance district, the Broadview Hotel, holding court in newly hip East-end Riverside, and Constantine, the new kid near the tony Yonge and Bloor block, to share their latest cocktail creations. You can taste them at each of these locales, and then take these recipes and try them out at home. Cheers!

CRAFT Beer Market

The JRK – Julep Radler Kentucky (as seen above)

Old Grand Dad bourbon – 2 oz

Stiegl Radler – 2 oz

Mint Leaf

Simple Syrup

  • Fill a glass with ice
  • Add ingredients to the glass
  • Stir briefly
  • Garnish with fresh mint leaf

Fuzzy Peach Marg on the Rocks 

Siempre Tequila – 1 oz

Triple Sec – .5 oz

Peach Purée

Lime Juice

Salt Rock Rim

  • Rim the glass with salt rocks
  • Add ingredients to a shaker tin
  • Fill the tin 3/4 full with ice
  • Shake briefly
  • Fill glass with ice
  • Strain into the glass 


Constantine Restaurant, designed by Studio Munge, photography, Rick O’Brien.


The brand new dining room from the creators of La Palma, at the brand new hotel, Anndore.


1.5 oz Cachaça

.5 oz Orgeat syrup

.25 oz Passionfruit Syrup

.25 oz Branca Menta liqueur

.75 oz Lemon Lime Juice –

         Add all ingredients to shaker tin

         Shake vigorously

         Double strain over ice in S.O.F. Glass

         Garnish with mint sprig


Isla Desierta

2 oz Lot 40 Whiskey

.5 oz Campari

.75 oz Ginger Syrup

.75 oz Lemon Juice

1 pump Laphroig Mist


         Add ingredients to shaker tin

         Shake vigorously

         Double strain into a chilled Nick & Nora glass

         Mist with Laphroig

         Garnish with grapefruit zest


Broadview Hotel

From the mixologists at the hotel’s new restaurant, Civic, above, a prohibition-era inspired cocktail for a sexy, speakeasy 1920s-inspired space.


1.5 oz Tanqueray Gin

.5 oz Peychaud’s Aperitivo

.75 oz Grapefruit Juice

.5 oz Rhubarb Syrup

1 oz Egg Whites

1 Grapefruit Zest

garnish Peychaud’s Bitters


  • Add ingredients to a shaker tin and fill 3/4 full with ice
  • Shake vigorously
  • Fine strain into the shaker tin

         Dry shake

  • Strain into the coupe
  • Make four dots with the Peychaud’s Bitters
  • Run a cocktail skewer through the dots to make them into hearts


Speaking in Tongues

Order this fresh take at the hotel’s light-filled lobby café+bar, or upstairs at The Rooftop

1 oz Grey Goose Vodka

.5 oz Creme de Violette

.5 oz Aperol

1 oz Pineapple Juice

.5 oz Lime Juice

.5 oz Falernum liqueur

garnish Pineapple Leaf

  • Add ingredients to a shaker tin
  • Fill the tin 3/4 full with ice
  • Shake briefly
  • Fill a rocks glass with ice
  • Strain into the rocks glass
  • Cut the tip of the pineapple leaf and curl the ends to make it look like a snake tongue
The Broadview Hotel’s lobby cafe+bar, a light-filled spot for cocktails and brunch