Best of Toronto
The Best Cocktails in Toronto
The best cocktails in Toronto are a far cry from the blind pouring and dashing of Toronto's club scene. Rather, they recognize the cocktail as an artisanal craft and, without exception, have mastered the layering of flavours that makes for a drink that one must sip at a glacial pace.
I've said it before, and will say it again: the city's renaissance of classic cocktail culture is trickling down from leather-and-glass gentlemen's clubs and from Toronto's up-and-coming neighbourhoods onto the menus of most restaurants worth their salt. It's refreshing to know that even on such a varied list, any of these establishments will gladly and gamely scroll through centuries-old recipes to create a storied drink for you, tweaked for the modern palate.
No longer is alcohol buried under mountains of pre-made mix, juices or soda — rather, the full flavor profiles of the liquors themselves are highlighted. The resulting drinks are meant to be savoured, not chugged, and you might surprise yourself (as I often have) by learning that you love the taste of aged bourbon or smoked whisky when its given the space to breathe in a glass.
This year's choices are a mix of old favorites, such as Barchef and the Harbord Room, hidden gems like Kensington's Cold Tea and Goodnight, and newer entries like Yours Truly. They all bear this cocktail-lover's stamp of approval.
See also:
The Best New Bars in Toronto 2011
The Best Hotel Bars in Toronto
The best martinis in Toronto
The best cheap drinks in Toronto
BarChef
Aside from the black-curtained windows, the light-absorbing black decor, and going cross-eyed within minutes from the incense fumes alone, the stars of the show are the epic mixologists behind the counter, helmed by Frankie Solarik, and the complex finished products that expertly command all your senses. Expect your drinks to be set on fire, captured and distilled into foam, or awash in waves of scented smoke. More »
Cocktail Bar
Perhaps the bar that most recognizes the timeless worth of a classic cocktail, Jen Agg's Cocktail Bar remains one of my favorite haunts. The bartenders are unflappable as they exactingly concoct house-made bitters and hard-to-find ingredients like violet liqueur. Almost everything on the menu has been modernized in a subtle manner, and the results are fantastic. Just don't ask for vodka. More »
Sidecar
Sidecar, named for the famous early 20th century European cocktail, serves a damn good one. This Little Italy standby imbibes Torontoians with freshly-prepared, unpretentious drinks like a Dark & Stormy, raspberry-sweetened mojitos and the frothy combo of Sailor Jerry spiced rum, bitters, lemon and egg whites. More »
Harbord Room
Hankering for a touch of class? Look no further than this brick-walled and plush-chaired home to a well-chosen selection of some of the world's finest cocktails. At The Harbord Room, find the Bronx Cocktail, a fast-talking mix of gin, vermouths and orange, or a Stinger -suitable for captains of industry after a long day of deal-brokering. More »
Origin
Renowned chef Claudio Aprile designs the dishes at this King West standout, but Origin's drinks are the brainchild of its bartenders. Enjoy a cocktail in the impeccably designed interior or take in the panoramic corner view that the generous patio affords. And the drinks? Classic cocktails turned modern, and entirely innovative concoctions reflecting seasonal fruits and trends, using their own in-house syrups and top-shelf liquors. More »
Yours Truly
Yours Truly has garnered piles of press for their innovative food and the drinks, as you'd expect, follow form by cleverly complementing their classics menu with a list of deviations. Try a Gin Collins surprisingly elevated by thyme, or a maple-coated rye and ginger concoction that's sugar, spice, and everything nice. More »
Parts & Labour
Parts & Labour is a rollicking two-level monolith where Parkdale dames and gents start their eve up top with finely balanced cocktails such as the Peacemaker, a hair-on-your-chest mix of Rittenhouse Bonded Rye Whisky, Amaro Montenegro, cherry heering and bitters, then head downstairs for music and beats as the night devolves. More »
Cold Tea
Cold Tea is a bar where other bartenders end their night; high praise indeed for this hole-in-the-wall down a Kensington back alley serving an all-original line-up of cocktails with Asian flair, like a touch of sake in a gin and ginger mix. The ever-changing menu is built around bartender Sarah Parniak's love of exotic flavors. More »
Discussion
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there is a great cocktail scene developing in toronto, and while im not faulting the ones listed, i will say there are others that stand out more than some listed.
Recently, too, I went to that Mexican place "Millagro" and on the menu, I shit you not, they had sangria listed (at $8-$9 per glass) with "2oz" next to it, implying that they would give you two whole ounces of shitty wine in your fruit juice. And people PAY for that! It's criminal.
I'm not a drink-to-get-drunk type of fella, but I love a good drink. In Toronto, however, it seems impossible to get one outside of these cocktail bars mentioned above (but, of course, you pay the price of an entree for a single glass). Where's the value, guys?
you must know that bars pay more for booze than joe regular on the street yes? because they do, by about 5-7%
also said booze, if premium, at COST can be up to $4 an oz in some cases (think good scotch or cognac) so for 2.5-3 oz, $17 for a cocktail is priced accordingly so to pay the staff who make your drink, keep the lights on, and the door open.
if you're talking about nightclubs and premium hotel bars that charge insane amounts of money for alcohol with soda/tonic/juices, then yes i'll agree, a hotel at wellington and bathurst charges $56 for a shot of maccallan 18, where as the cost is only 9.60, thus you're correct. However your point is invalid for other places..
What I'm trying to understand is (and word, probably the wrong thread/post), why does, say, a semi-decent bourbon cost so much more for so much less in Toronto compared with other countries? Is it JUST the LCBO's taxes on bars/restos, OR, and this is what I suspect: are we just used to getting less for more money?
I honestly think it's a cultural thing. That "2oz sangria" at Millagro—I wonder if that would fly in any other city?
The accepted rule in Toronto seems to be: "The LCBO charges more here, we pay more tax, so shut up and drink your carefully-measured 1.15 oz beverage and stop trying to ruin the lives of independent businesses." But I don't buy it (or, actually, I do, and it's delicious—see above establishments).
Furthermore, Ontario has set prices of alcohol at a minimum and until recently did not even allow "happy hour" pricing.
In this case we cannot blame the pricing on opportunistic business people operating the bars but rather on paternalistic old fashioned government.
Maybe related: Anyone hear that story on the CBC a couple weeks ago where it was revealed that what we know as "butter" is a lower-fat variant and we've only now allowed for high-fat butter (like in France) to be produced?
It's a "don't know what you're missing 'til you travel" thing and man, Ontario's food and drink laws sure seem antiquated.
Obviously we should organize in the name of better business for you and better quality for the consumer. Better food and drink laws today!
Another great spot, believe it or not, Jacobs & Co. on Brant St. They make a mean Manhattan. Great little lounge under the restaurant - fireplace, live pianist, etc.
as for milagro, a 2oz sangria would mean there is 2oz of boose in the beverage, and most places serve liquor in their recipe.. like brandy, rum, port, and other fruit liquors to add depth of flavour.. they usually use cheaper wine as to keep costs in line for the price of the beverage. Perhaps as what's in a milagros sangria/sangrita, as they have an amazing list and well worth the price..
as i mentioned to you earlier, the lcbo, as a purveyor of alcohol, charges an "extended price" to licensees.
also something to consider. Most alcohol costs across the board in general have gone up 15-30% due to the rising demand of the new middle income brackets emerging in the far east and asia. while the lcbo is the largest purchaser of alcohol, there are companies buying up complete allotments of spirits for consumption abroad. This drives up price and demand here in north america... the same sentiment felt when you go to the grocery store now and have to pull out a few more bills...
I asked the server at Milagro and they said 2oz of wine, but they were probably mistaken. Your story sounds more plausible.
Le sigh... I need a drink!
also:
if you want a mean cocktail, try to hit up sandy de almeida at reposado or churchill and ask for a FULL METAL JACKET
If the Ontario govt would permit wholesale pricing to the hospitality industry , locals and tourists would be a lot happier too
Dullard Mcguinty might even net more tax $ that he can burn
1 bottle of Don Julio (@89.95) or 100 the cost is the same- hence the thimbles ..
be renowned, due to its quality contents.