One-two milk punch

Good For­tune, Yonge ’n’ Eg’s new cock­tail bar

Midtown Post - - Food - By Karolyne El­la­cott

WHAT’S OLD IS NEW AGAIN

As the say­ing goes, ap­pear­ances can be rather de­ceiv­ing. Peer­ing at the glass bot­tle filled with a trans­par­ent liq­uid, one would never guess that milk is a ma­jor in­gre­di­ent. But craft cock­tail bar Good For­tune has us fooled. Clar­i­fied punch is a su­per old­timey way of craft­ing cock­tails, with the best-known recipe reach­ing back to 1711. Also known as English milk punch (not to be mis­taken for New Or­leans’s brandy milk punch) it’s mak­ing a come­back thanks to its silky smooth con­sis­tency and low-al­co­hol con­tent.

POUR­ING CREATIV­ITY

At the Yonge ’n’ Eg bar, man­ager Jake Dolgy has put his own spin on this his­tor­i­cal tip­ple. Found in the base­ment of La Car­nita, Good For­tune has a trop­i­cal vibe thanks to plenty of green­ery and Mil­len­nial pink walls. De­spite a back­ground in film, Dolgy was spend­ing more time in bars than cre­at­ing films. Now, there’s more im­me­di­acy when it comes to au­di­ence en­gage­ment and creativ­ity. His new cock­tail menu has been given a fun wrestling theme — how else do you craft a menu, right?

KEEP IT JUICY

The Hell in a Cell punch ($16) be­gins with Te­quila Tromba’s blanco, up­side­down­ing the idea that shar­ing bev­er­ages need be rum-driven. Mul­ti­ple bot­tles of the spirit are paired with blood or­ange oo­long tea and syrup. Pineap­ple and lemon juices and house-made Meyer lemon sher­bet join the mix be­fore it’s added to whole milk. The citrus cur­dles the milk and the liq­uid is fil­tered off, re­sult­ing in a crys­tal clear con­coc­tion that’s su­per-easy sip­ping. “It’s some­thing ev­ery­body loves,” Dolgy says. “It’s just a big juicy punch!” Good For­tune, 130 Eglin­ton Ave. E., 647-351-2130

Good For­tune’s Jake Dolgy and the Hell in a Cell punch with a child­hood toy

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