Mu­seum Tav­ern’s sparkling win­ter cock­tail

A sparkling cock­tail for easy drink­ing pur­poses

Midtown Post - - Contents - by Karolyne El­la­cott

ALL IN THE FAM­ILY

Blink and you’ll miss Mu­seum Tav­ern. Squir­reled up­stairs and across the street from the Royal On­tario Mu­seum sits the suit­ably named brasserie. The charm­ing space has been sa­ti­at­ing mu­seum go­ers and the spillover crowd from Ko­erner Hall ever since sib­lings Chloe, Glen and Kyle Kris­ten­brun opened back in 2012. (Prior to open­ing, they were in­volved in an in­tense food tour in the States.) In ad­di­tion to serv­ing Amer­i­can com­fort food — think up­scale burg­ers, gi­ant sal­ads and the like — the tav­ern is known for its stel­lar cock­tail pro­gram.

THE MAN FOR THE JOB

“I’m from Hal­i­fax,” notes bar man­ager An­drew Foster, “and I moved out here last year for … a blonde.” After pour­ing at bars around town, Foster was spot­ted and sub­se­quently poached by a Tav­ern staff mem­ber, who knew he’d be the per­fect fit be­hind the bar. The cock­tail pro­gram it­self is a col­lab­o­ra­tion be­tween Foster and the rest of the team. “You want to fol­low trends but some­times trends aren’t right for this es­tab­lish­ment,” Foster says. “It lim­its you but also pushes you to keep try­ing new things.”

THE BUBBLES HAVE IT

“We al­ways want a sparkling cock­tail,” Foster says of the Beauty and the Bog, a tip­ple found on the win­ter menu. To craft the pop­u­lar drink, Foster pours Bom­bay Sap­phire gin and Lil­let Blanc into a cock­tail shaker. He adds a grena­dine syrup made from fresh cran­ber­ries and pome­gran­ate juice, some le­mon and half a rose­mary sprig and then shakes it and fine strains it. A pour of sparkling brut tops it all off, mak­ing for an easy sip­per that’s just the right amount of sweet. Mu­seum Tav­ern, 208 Bloor St. W., 416-920-0110

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