Toronto Life - The Goods

A compendium of the latest store openings, hottest parties and runway shows and all the buzzy fashion gossip. Sign up for the Style newsletter for weekly updates

Weddings

Comments

Four unique champagne cocktails perfect for wedding toasts

Serving custom-designed drinks is the latest wedding craze, but that doesn’t mean you have to go without a champagne toast. Below, four of Toronto’s most creative bartenders riff on the classic sparkling cocktail


THE SPARKLING BOUQUET

THE SPARKLING BOUQUET
Brad Gubbins, bartender at SpiritHouse

This elegant emulsion blends 1 oz Lillet Rosé with ¾ oz gin, a spoonful of simple syrup and 2 dashes of rhubarb bitters. Gubbins tops up the flute with chilled champagne and a grapefruit twist.


JEWEL OF PANJÉMO

JEWEL OF PANJÉMO
Jan Ollner, bartender at Reposado

Ollner’s cocktail is bombastic yet balanced. He blends ¾ oz reposado tequila, ¾ oz Lustau Moscatel Emilin sherry, ½ oz Amaro Montenegro and 3 oz cava, then adds a brandied sour cherry for an extra boozy kick.


MAPLE LEAF FOREVER

MAPLE LEAF FOREVER
Moses McIntee, beverage director at 
L-Eat Catering

Champagne gets a patriotic makeover from Moses McIntee, who mixes ½ oz rye, ½ oz maple syrup and ½ oz lemon juice with 3 dashes of maple bitters, then finishes the drink with champagne and a maple leaf.


FLOR DE PASIÓN

FLOR DE PASIÓN
Christina Kuypers, bartender at GwaiLo

Kuypers’ concoction is fruity, frothy and fun: 3 oz cava combined with ¾ oz ginger-honey syrup, ¾ oz passion fruit purée, 3 dashes of Bittered Sling Grapefruit and Hops extract and a curl of ruby grapefruit zest.

(Images: Reena Newman. Jewel of Panjémo by Carlo Mendoza)

 

Advertisement

Advertisement

Advertisement