Archive for May, 2011


YouTube Preview Image

For an experience like in the video above, get yourself a membership to the Toronto Temperance Society. I had the pleasure of checking them out a couple of months ago and their cocktail list is the shit. Exclusive tastings, ultra-professional staff and the kind of atmosphere that allows for a decent conversation don’t hurt either.

Some people gripe about the price but it’s cheaper than a gym membership and you’ll probably use it more.

NEWS

Ontario’s finally becoming a little less staid as the provincial government says it will relax the liquor laws come summertime. Whether this is pandering to voters in the upcoming provincial election or not, I know it will make this year’s festivals so much better. (The Globe And Mail)

In a move designed to gussy up its image a bit, The Beer Store is opening a new concept in Liberty Village called “The Beer Boutique”. While it will feature the same selection as other stores, customers will be able to feel better about buying their beer from a private monopoly. No word on whether the boutique will feature transients returning empties in shopping carts. (PostCity)

A profile of Will Predhomme, the sommelier of Canoe and the fun, fascinating and often tricky world of purveying wine. (Toronto Life)

Even the tea leaf has its own sommeliers now. Andrew Marone and Judy Lin who run t-buds will find the perfect cup for you. (PostCity)

El Gordo, the food court home to Agave & Aguacate, now has a patio. No more standing up while you make a mess of Francisco Alejandri’s tostadas! (Spice City Toronto)

If you think the only good champagne is branded Dom Perignon or Veuve Cliquot, think again. Their blends don’t compare to individual vineyard’s efforts, known as “grower champagne”. (Good Food Revolution)

For those of you excited by that recent Japanese study, let me rain on your parade with a little calorie-counting. Two pints of beer can equal about 45o calories. Two cans of regular soda contain 300 calories. I always felt kind of smug about not drinking soda but I’m going to stop right now (feeling superior that is; I’m still going to drink beer). (National Post)

FOOD

If you couldn’t get enough of his amazing sandwiches, Caplanksky’s is about to increase the ways to enjoy them with two delivery bikes and a food truck! Sure beats a hotdog… (Taste T.O.)

Supermarkets that are open all twenty-four hours of the day can be awfully convenient but get some shopping done at one of the many farmer’s markets operating in Toronto. (The Globe And Mail)

Nick auf Der Mauer, owner of Porchetta (one of my favorite places to eat in the city), shares his recipe for rapini with garlic and chili. I’ll still go to his shop for the sandwiches. (The Toronto Star)

YouTube Preview Image

I recently met Philip Duff at the G’Vine Connoisseur’s Program 2011 Preliminary at Swirl Wine Bar. (I competed too; more on that in a future post.) A bartender and consultant who travels around the world, he was in town to promote that program and G’Vine’s gins. He gave a lecture on the spirit and the history of distillation that was funny, interesting and not at all boring. The video above, which rips into bartenders who walk into other bars and make life hell for their colleagues, shows more of that wit.

COCKTAILS

Forget the sweet stuff. The latest trend is is herbal and vegetal. The red pepper puree is my new favorite mixer. (Details)

Cinco de Mayo may be over and done with but summer’s just starting and this is going to be a good year for tequila! Brush up on your history whilst drinking a Margarita Tenacatita. (Salon)

Caribana (I’m still not used to the new name) is coming up and while I’m not the biggest fan, I’ll be using the festival as an excuse to cook up some tamarind syrup. The fruit is tart but still a bit sweet. Mixed up as El Tamarindo, you won’t find a more refreshing highball. (12 Bottle Bar)

The blog above also has an outstanding post on infusing simple syrups. Even if you don’t have a herbal garden, you owe it your cocktails and your guests. (12 Bottle Bar)

If you have pomegranate juice, you can make your own grenadine syrup. (CHOW)

How to make Falernum #9. No Zombie is complete without it! (Post Prohibition)

One of most refreshing juices I can think of comes from the hibiscus flower. Too bad Agave & Aguacate stopped serving it. (Muy Bueno Cookbook)

Is it bad that the first thing I want to do with this recipe for switzel, a spicy non-alcoholic drink is add some dark rum to it? (The New York Times)

So you’ve just gotten used to Angostura bitters? Learn about the next essential bitters you need to have in your home bar: orange. (Serious Eats-Drinks)

Everything you ever wanted to know about amaros. My current favorites are Nonino (933796, 700 mL, $42.95) and Montenegro (601484, 750 mL, $24.15). (Post Prohibition)

View full article »

I haven’t posted a collection of links in awhile because my recent move up to Dupont from Little Italy left me with a number of home renovation projects to complete in time for my upcoming 30th birthday.

I quickly found myself sitting on a good 200 or so stories, articles and recipes. While some of them are out-of-date, the rest are quite worthy of being brought to attention and the only question concerns the best way to do this.

I think I’m going to put out two collection of links for now, which will be posted every Monday. Inside Ontario will focus on what’s happening in our province while Outside Ontario will collect the best of what’s happening in the rest of the world.

Each of these will be further divided by theme. Cocktails will collect recipes and offer how-to guides on making syrups and mixers. News will talk about bars, the industry, the laws governing it and any interesting science concerning our consumption of booze that turns up.

Food is the biggest change for this blog and represents a growing interest of mine. I simply can’t talk about what I drink any longer without at least occasionally delving into what I eat. The two are inseparable as far as I’m concerned and I want to share quick-and-easy recipes, a companion to the DIY aspect of the blog’s cocktail coverage.

I’m really excited to ramp up my coverage all of the interesting things going on in the world of food and drink and I look forward to keeping up with the challenge of posting regularly.

With Cinco de Mayo happening this weekend, it’s only appropriate that Tequila and More, the first trade show centered around the spirit, it’s  smokier cousin mezcal and Latin American food and culture, should roll into town the day after.

Although both spirits have made significant inroads into bartending culture, a certain reserve still remains when it comes to widespread acceptance amongst the drinking public. Long viewed as a shooter, their presence at any gathering will inevitably provoke a number of cautionary tales centered around an instance where the story-teller over-indulged.

I would argue that the main reason for this has to be the widespread availability of the shitty stuff, known as mixto tequila, which is only required to be produced with only 51% agave sugars, the other 49% being cane sugar and additives such as caramel coloring, oak extract, glycerin and sugar-based syrups.

Drink poorly-made booze and you will get a hangover.

Tequilas and mezcals made from “100% agave” are a good starting point and hopefully, this second outing of Tequila and More will help shift the public perception of the spirits image as a hangover-waiting-to-happen to a worthy companion to whisky, gin and rum in the liquor cabinet.

I spoke to Allan Fryman, one of the organizers, about the show, tequila and its bad reputation.

View full article »

Failed loading C:\Program Files (x86)\Zend\ZendOptimizer-3.3.0\lib\ZendExtensionManager.dll