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
www.craftbeermarket.ca/toronto
Constantine Restaurant, designed by Studio Munge, photography, Rick O’Brien.
Constantine
The brand new dining room from the creators of La Palma, at the brand new hotel, Anndore.
Tropicália
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.
Dingman
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
