Archives for posts with tag: rum

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This drink is one of my favorites that Christina Kuypers ever came up with. We had it on the menu for the month long Gwai Lo pop up last fall and it is one of those simple to make but complex to taste as long as it’s made properly.

We used 1.5oz El Dorado 12 year rum, .75oz. Cynar and .5oz. Amaro Montenegro. You stir it and then flame an orange cheek (which took me a few hours to remember how to do properly, I have it down now as I was demonstrating at my friend Wendy’s house last week in Ridgeway). Served straight up in a coupe, this is one of the least summer style drinks you will see on a drinks blog this summer. Deal with it.

I am at Tales of the Cocktail right now so come find me. I’ll be with the Sailor Jerry guys for a lot of the week, and otherwise, just look for the coaster.

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There it is! Juan Guzman.
Everyone in the city is talking baseball because, well, we have a team that has the capacity to do really, really well. This drink is a nice way to enjoy summer, that doesn’t involve $11 beers and screaming kids at a stadium.
1.5oz. Brugal Anejo
.5oz. Rothman & Winter Apricot Liqueur
.5oz. Lime Juice
2 dashes (big ones) of Angostura Bitters
Shake the hell out of it on ice and serve it straight up, with a mint sprig as garnish.
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Also, if you are wondering, I have moved again, work-wise. I am now at Bar Isabel 3-4 nights a week. I am really excited to be working there. It seems like a great team and we launch our summer list soon, so keep an eye out.

Photos: Jessica Blaine Smith

Hey!

For this month, one of my cocktails (which is featured on the GwaiLo Pop-Up List) is also on the menu at Origin on King. The drink is called the Paper Crane. It is based on the modern classic, the Paper Plane. Only I subbed in Mekhong, a thai whiskey (though I think it comes from sugar cane, which would make it closer to a rum or cachaca, no?) in place of bourbon.

If you order this drink at Origin three dollars will be donated to the Toronto People With AIDS Foundation. You can find out more about them here.

The drink goes as follows

Equal Parts:
Mekhong
Aperol
Amaro Nonino
Lemon Juice

Shake it and serve it straight up, or on rocks if you like. But be careful about leaving it on ice for too long, amari tend to get more bitter the more they dilute. (I figured that out while making The Velvet Glove, one of Christina Kuypers‘ inventions that you will also find on the Gwailo Pop-Up list). You can make it as strong as you want, but I’m big on a 3/4oz. measure.

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I swear I will be posting more on this thing in the next few weeks. Keep checking it out. Also, when you are done having a drink at Origin, call 416 489 8922 to make a reservation for the Gwai Lo Pop-Up at Sen5es at the SoHo Metropolitan hotel. We’re only there until the 24th.

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