A drink made with pantry supplies from Project Gigglewater’s Alfred Siu
Project Gigglewater’s Alfred Siu isn’t letting the pandemic rain on his parade—he’s spending his at-home time sipping on vacation-worthy cocktails. His favourite drink recipe is a super-laid-back concoction. “I didn’t want to brave the outdoors to stock up, so I made this cocktail using ingredients I already had in my kitchen.” It’s just bubbles, jam, lemon and a splash of aperitivo. “A little bit of this, a little bit of that, and you’ve got yourself a tasty little treat!”
What’s in it A splash of cava or sparkling wine 1 tbsp of berry jam or marmalade A splash of fortified wine (sweet vermouth works with jam and Lillet works for marmalade) 1 lemon wedge Glass: Wine or rocks glass
How to make it 1. Add ice to a wine glass 2. Mix one hefty tablespoon of jam with a splash of water and pour it into the glass. Don’t worry if the jam settles at the bottom 3. Cut a small lemon wedge and squeeze the juice into the glass—just enough to brighten up the drink 4. Add a splash of vermouth 5. Top off with cava
A bright and savoury mezcal-based highball from Reuben Virasami of Maple Leaf Tavern
During the pandemic, balance is key for Maple Leaf Tavern’s Reuben Virasami. “Some days, I’m incredibly productive, putting together virtual spirits education seminars. Other days are just spent with family and Netflix.” In between episodes of whatever he’s currently bingeing, Virasami makes simple cocktails for himself and his family, like this mezcal-based highball. “I like fresh and light drinks to fit the season, but I wanted to add a savoury element as well.”
What’s in it 1 ½ oz mezcal (Virasami prefers Mezcal Agua Santa) 1 ¼ oz black cherry juice ¾ oz fresh lemon juice ½ oz rosemary syrup (see below) 3 dashes of green Tabasco sauce 1 ½ oz sparkling water A cocktail onion and a rosemary sprig for garnish Glass: Collins
Rosemary syrup: Add ¼ cup of sugar and ¼ cup of water to a pot. Simmer with a single sprig of rosemary until sugar is dissolved. Remove from heat, keep covered and allow to infuse for two hours. Strain and refrigerate when cool.
How to make it 1. Add everything except the soda into a cocktail shaker filled with ice 2. Shake vigorously for six seconds, then add the sparkling water 3. Fill a tall Collins glass with ice 4. Give the mixture one more stir, then pour it into the glass 5. Garnish with a cocktail onion and a sprig of rosemary
A cucumbery martini from Chris Anderson of the Walrus and Ivory Room
Martinis are Chris Anderson’s calling card, and the classic cocktail is what’s getting the Walrus bartender through these trying times. For this take on a martini, Anderson incorporates some common kitchen staples—olive oil, pepper, salt—and he lets the vodka act as a blank canvas. “The most unique element of vodka is the mouthfeel. My favourite, Prairie Organic, is distilled from corn, which gives it a more viscous texture. I wanted to highlight that.”
What’s in it 2 oz vodka (preferably Prairie Organic) ½ oz dry vermouth (Anderson likes Dolin) 3 slices cucumber 1 ½ oz infused olive oil (see below) Lemon zest Cucumber ribbon for garnish Glass: Martini, Nick and Nora, wine or rocks glass—no need to be picky right now
Infused olive oil: 1. Add 1 ½ oz of olive oil to a small saucepan and put on low heat 2. Add a tablespoon of peppercorns (ground pepper works too) and a pinch of salt 3. Simmer for five minutes 4. Strain through a coffee filter into a Mason jar and let cool
How to make it 1. Muddle the cucumber in a cocktail shaker (a solid drinking glass works just fine) 2. Add the vodka and vermouth 3. Add some ice and stir for about 30 seconds, or until the outside of the vessel is cold to the touch 4. Strain into your glass 5. Add four to five drops of your infused olive oil. The mixture should float right to the top 6. Squeeze and twist your lemon zest over the top of the cocktail 7. Feeling fancy? Add a skewered cucumber ribbon
NEVER MISS A TORONTO LIFE STORY
Sign up for Table Talk, our free newsletter with essential food and drink stories.
Kate Dingwall is a writer, author and photographer covering spirits, business, culture, fashion and travel. By night, she’s a working sommelier. She has worked with Flare, Food & Wine, Wine Enthusiast, Maxim, People, Southern Living, Rolling Stone, Eater, Elle, Toronto Life and the Toronto Star, among other publications. She frequently appears on both CTV and NPR, has co-authored a book on gin, judges Food & Wine’s Tastemakers and has strong opinions on the city’s best martini.