Toronto Life

Advertisement

Restaurant Guide 2008

Buzz Worthy

The year's kickiest new cocktails. Don't try these at home By Stéphanie Verge

In 2008, you wouldn’t dream of opening a restaurant without first creating a house drink. This is the age of the lounge, after all, where every dining room worth its fleur de sel has a carefully curated drink menu.

Tokyo tea, $16 One’s zippy combo of jasmine tea, sake, Grey Goose, ginger beer and a splash of lemon juice delivers three ounces of tongue-numbing heat. It’s as sneaky as Tokyo Rose.

Champagne punch, $12 Shirley Temple, all grown up: C5’s demure blend of champers, Chambord, Cointreau and Grand Marnier is topped with an elegant skewer of fresh raspberries. More subtle than a tap-dancing child superstar, it packs a wallop nonetheless.

Kheera-Mirchi gimlet, $9 This unorthodox marriage of Bombay Sapphire gin, and cucumber, lime and green chili juices is Amaya’s spicy spin on an old-boy classic. An irresistible refreshment that conjures up images of leisurely summer afternoons and boozy cricket matches.

Apple crisp martini, $12.95 Mixing Stolichnaya with apple Sourz, Kismi, amaretto and lime, Lucien offers up liquid nostalgia. On cool spring nights, it’s as fortifying as its sweet namesake.

Comments

Comment on this story

Neither Stéphanie Verge nor Toronto Life necessarily agree with the comments posted here. Editors will not correct spelling or grammar. Toronto Life reserves the right to edit or delete comments entirely. Read our full policy

Some articles on this site require that you have a Torontolife.com account in order to comment, and this is one of them. If you do not have an account, you can register now.

Username:
Password: (Forgotten your password?)

Comment:

Follow Toronto Life on Twitter, Facebook and via RSS

Advertisement

Advertisement

Advertisement

Contests
Most shared stories today

Advertisement