Sip on This: Summer Cocktail Trends
Check out what Toronto’s busiest bartenders are mixing up this summer!
Bitters: Those looking for an authentic, Mad Men-era cocktail are re-exploring bitters; alcoholic ingredients flavoured with herbal essences and added to cocktails in small quantities to enhance flavour.
Oliver & Bonacini Café Grill, Yonge & Front’s “Ed’s Old Fashioned”: Housemade brown butter bourbon, cut with spiced orange syrup and house-spiced orange bitters, finished with orange zest
Brassaii’s “School’s Out”: Vanilla infused vodka, Fentiman Dendelion soda, House-made root beer bitters, Vanilla Ice cream pearls
Rum: Often called a “mixologist’s best friend” due to the endless varieties, styles and flavours, rum is an incredibly versatile alcohol with a range that pairs well with both sweet and savoury dishes. Adding to the allure, high-quality rum is cheaper than mediocre whiskey. Anticipate rum-based drinks to pop up at restaurants everywhere.
Hudson Kitchen’s “Plants vs Zombies”: Overproof rum, Beefeater Mix, Citrus, Dill, Ginger Beer, and Absinthe
Carbonated Cocktails: Classic cocktails like the mojito and cosmopolitan are being updated for the 21st century with the addition of soda water. A lighter, refreshing take on flat cocktails, carbonation adds an aromatic and intense flavour to drinks.
Oliver & Bonacini Café Grill, Yonge & Front’s “Malibu Melon Mojito”: Malibu rum shaken with fresh lime & crushed watermelon, wrapped with mint & cane sugar, topped with soda water
Tea and coffee-infused Cocktails: Move over Long Island Ice tea and Baileys and make room for unique caffeine and alcohol hybrids like Mill Street Brewery’s Lemon Tea Beer; a remarkable wheat beer infused with a blend of Orange Pekoe and Earl Grey teas. This natural component adds an extra fragrance to cocktails.