RoundUp
Big Sippers
Buh-bye, cavity-inducing appletinis. New cocktails are all about the savoury
Named for the restaurant’s taskmaster, Chef Cory’s Aphrodisiac Cocktail ($12) is made with vodka, Chambord, lemonade, grenadine, mint, basil and an oddly compelling sugar, salt and pepper rim. Harbord Room.
Eschew 007’s same old, same old for the Ultimate Martini ($12). Olives stuffed with blue cheese and skewered with a sprig of rosemary sharpen three ounces of gin, plus a splash of vermouth and rosemary syrup. Ki.
The Red Snapper ($15) takes the caesar up a notch. A mix of vodka, gin (infused with pepper, horseradish, garlic and jalapeño), Clamato and a hint of lime, it’s garnished with pickled veg. Nota Bene.
The gimlet-esque Tendulka ($12) is a mix of gin, fresh lemon, simple syrup, and muddled basil, mint and coriander leaves, shaken and strained. Table 17.
The Cilantro Red Chili Martini ($11) features vodka, fresh lime juice and a float of crushed spices that tartly warms. Bread Bar.
Photography by John Cullen
Related:
• Best Wines Under $10: The LCBO’s wallet-friendly bottles
• The Professionals: Where (and what) the city’s mixers and shakers drink off-duty
• Midnight Express: Top hangover-prevention fare offered into the wee hours
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