Yonge & Eg’s Dutch snack bar is the place to sip on gin

No­or­den’s cock­tail list fo­cuses on Hol­land’s most tra­di­tional liquor

North York Post - - Food - By Karolyne El­la­cott


When it comes to find­ing No­or­den, look for the triple X sign on the street. At the Yonge Street eatery, which was Quince in its previous life, Jen­nifer Git­tins, Michael van den Winkel and head chef Peter Tomp­kins are dish­ing out con­tem­po­rary Dutch-Indo cui­sine. Inside the pop-up (it’ll re­main open un­til 2018), pa­trons tuck into shar­ing plates and swill gin tip­ples against the back­drop of a graphic Am­s­ter­dam skyline.


In the Nether­lands, Dutch gin is the spirit of choice. Gin in its mod­ern state has its roots in gen­ever, Hol­land’s tra­di­tional ju­niper-flavoured liquor that reaches back to the 17th cen­tury. “Peo­ple think they don’t like gin un­til they try a proper gin,”notes bar man­ager Mac Le­bioda. Known af­fec­tion­ately as the res­i­dent gin whiz, Le­bioda made a name for him­self af­ter win­ning Toronto’s Gi­na­palooza con­test. “It’s all about find­ing what kind of gin re­ally speaks to you.” With a stock of 45 gins, guests can go for a sip­ping gin, sam­ple dif­fer­ent G&Ts (they make a home­made tonic) or reach for one of the house cock­tails in­stead.


No­or­den’s sig­na­ture cre­ation is the An­gry Dutch­man ($14).“We started with the Bols gen­ever ’cause it’s the only true recipe for gin,” says Le­bioda of the Nether­lands’ orig­i­nal spirit. In or­der to bal­ance out the malti­ness of the gen­ever, he paired it with some herbal Green Char­treuse and StGer­main el­der­flower liqueur with a touch of cit­rus to keep it fresh. Chili wa­ter fin­ishes the cock­tail off, re­sult­ing in a drink that ex­em­pli­fies what No­or­den is all about. “The gen­ever is so Dutch, and with the chilies it’s so per­fect be­cause of the In­done­sian in­flu­ence in Hol­land,”says Le­bioda. Plus it’ll warm you up in Jan­uary. No­or­den, 2110 Yonge St., 416-488-2110

Mac Le­bioda pour­ing the An­gry Dutch­man

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