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½ oz Choya 23° plum liqueur
1 ½ oz Bulleit bourbon
4 pieces nori seaweed
4 or 5 drops of sriracha
1 pinch wasabi
1 egg white
1 ½ oz citrus (lemon and lime juice)
3 cilantro leaves
½ oz maple syrup
½ oz simple syrup
Rimmed with powdered miso, lime-infused sugar and seaweed
Topped with tobiko, nori and salmon roe
$14. Ame, 19 Mercer St., 416-599-7246.
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1 oz lime vodka
1 oz candied Buddha’s hand fruit
2 oz spiced pinot grigio foam (with egg white)
Fresh grated nutmeg (to garnish)
$14. Colborne Lane, 45 Colborne St., 416-368-9009.
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1 egg white
1 ¼ oz Canadian Club rye
½ oz tamarind syrup
¾ oz lime juice
$14. Nota Bene, 180 Queen St. W., 416-977-6400.
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1 ½ oz Grey Goose vodka
4 oz cranberry-orange juice
½ oz Frangelico
Cape gooseberry (to garnish)
Topped with a foam of egg white, sugar, pumpkin purée and orange juice
$14. Canoe, 66 Wellington St. W., 54th flr., 416-364-0054.
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1 ½ oz Plymouth gin
½ oz Cointreau
¾ oz lime juice
½ egg white
Lime slice (to garnish)
Dash of orange bitters
Finished with a dash of bitters on foam
$10. Globe Bistro, 124 Danforth Ave., 416-466-2000.
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2 oz strawberry-infused cachaca
1 oz fresh lime juice
1 oz simple syrup
1 egg white
$8. Sidecar, 577 College St., 416-536-7000.
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1 ½ oz saffron-infused brandy
½ oz Islay scotch
1 oz vanilla simple syrup
1 oz lemon juice
¼ tsp fresh-ground cinnamon
1 egg white
Caramelized essence of orange (to taste)
$12. Barchef, 472 Queen St. W., 416-868-4800.