Mu­seum Tav­ern’s sparkling win­ter cock­tail

A sparkling cock­tail for easy drink­ing pur­poses

Richmond Hill Post - - CONTENTS - by Karolyne El­la­cott Mu­seum Tav­ern, 208 Bloor St. W., 416-920-0110


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.


“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.”


“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.

Bar man­ager An­drew Fos­ter and the Beauty and the Bog

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