BEER COCK­TAILS MIX IT UP

Sudsy con­coc­tions are be­com­ing a very big deal. Here are some of the best.

NOW Magazine - Beer Guide - - FRONT PAGE -

TROMBSTERDAM

Bar­rel-aged brews are a thing, bar­rel aged cock­tails a thing. Why not marry two trends in one in­ge­niously de­li­cious cre­ation? Robin Wynne’s Trombsterdam, avail­able at Rock Lob­ster’s new Queen West lo­ca­tion (538 Queen West, 416-203-6623), re­sults from ag­ing Am­s­ter­dam Oranje Weisse for a year in Tromba tequila-treated bar­rels, re­sult­ing in spicy caramel and vanilla notes that com­ple­ment the citrusy acid­ity. Stocks are dwin­dling, so get your fix sooner rather than later.

BEACONSFIELDSOUR

After almost a decade as a beloved Park­dale haunt, the Bea­cons­field (1154 Queen West, 416-516-2550) has re­leased its in­au­gu­ral cock­tail list, de­signed by Dave Mit­ton of the Har­bord

Room. The flag­ship Bea­cons­field Sour nods to the bar’s tipples of choice, com­bin­ing in­dus­try favourites Jame­son and Guin­ness into one liq­uid dream. 1½ oz Jame­son Ir­ish Whiskey 1 oz Guin­ness syrup ¾ fresh le­mon 1 egg white

MICHELADA

Ever been to Mex­ico? Or per­haps you’ve vis­ited one of Toronto’s hid­den taco joints? Then you’ve prob­a­bly had a Michelada. The popular con­coc­tion of fresh lime and tomato juices, chili pep­per, salt and other spices topped with beer is as re­fresh­ing as it sounds. It just so hap­pens that Megan Jones at

Reposado (136 Ossington, 416-5326474), Toronto’s tem­ple of Mex­i­can tipples, mixes it muy bien.… 2 oz house-made sangrita (Reposado’s se­cret recipe with a fresh jalapeño and tomato base) Juice of one lime Smoked Mal­don salt for rim­ming Top with Ne­gra Modelo

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