All Mixed Up: Toronto Temperance Society’s Robin Kaufman makes us a fresh springtime cocktail
The cheekily named Toronto Temperance Society is a members-only affair, although those members are, mercifully, allowed to bring guests around to the second-story speakeasy on College Street. Here, Robin Kaufman, one of the bartenders, shows us how to make “La Hoja” ($14), a fresh springtime sipper of his own devising.
INGREDIENTS
1.5 oz. Tromba Tequila
0.5 oz. Green Chartreuse
0.75 oz. agave syrup solution (50:50 ratio of raw agave syrup to water)
0.75 oz. fresh-squeezed lime juice
5 basil leaves
1 half-inch cucumber wheel, diced
1 pinch salt
DIRECTIONS
1. Muddle cucumber, basil and agave in a boston shaker
2. Add lime, Tequila, Chartreuse and salt
3. Add ice and shake vigorously
4. Double strain into a coupe glass
5. Garnish with basil leaf.
Toronto Temperance Society, 577A College St. (above Sidecar Restaurant), torontotemperancesociety.com
(Music: Kevin MacLeod)
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The cheekily named Toronto Temperance Society is a members-only affair, although those members are, mercifully, allowed to bring guests around to the second-story speakeasy on College Street. Here, Robin Kaufman, one of the bartenders, shows us how to make “La Hoja" ($14), a fresh springtime sipper of his own devising.
INGREDIENTS
1.5 oz. Tromba Tequila
0.5 oz. Green Chartreuse
0.75 oz. agave syrup solution (50:50 ratio of raw agave syrup to water)
0.75 oz. fresh-squeezed lime juice
5 basil leaves
1 half-inch cucumber wheel, diced
1 pinch salt
DIRECTIONS
1. Muddle cucumber, basil and agave in a boston shaker
2. Add lime, Tequila, Chartreuse and salt
3. Add ice and shake vigorously
4. Double strain into a coupe glass
5. Garnish with basil leaf.
Toronto Temperance Society, 577A College St. (above Sidecar Restaurant), torontotemperancesociety.com
(Music: Kevin MacLeod)){kind=link}