Combining Tastes: The Makings of New Cocktails
As any cocktailer might tell you, resting on one's laurels is an insufficient manner for exciting one's patrons. In other words, keep it fresh, yo! There's lots of talk about Toronto's cocktail renaissance, and while I like to think of myself as a wayward child looking in on all things buzzworthy from an appropriate distance, when it comes to drinks, sometimes you just have to get in on the sippage.
The other night I was invited out to the Combine Eatery, a Danforth neighbourhood restaurant/watering hole owned by sister/brother duo Amy and Albert Chow, to sample some of their 2012 cocktail creations as they fused new flavours and concepts. Two things you need to know: the siblings love their bourbons, and they love their Tito's. (It's an awesome vodka; look it up.) Drinks at the Combine Eatery are a serious if effervescent dogma.
"Most important for us [when concocting new cocktails] is what will complement our menu items, and of course what our guests ask for,” says co-proprietor Amy. That being said, “We love bourbon and vodka, and as for the rest it is strictly based on preference.” So, through mixing and sampling, the first bevvie is finished: Belle. Four Roses bourbon, sweet vermouth, Chambord, and fresh pear and lime juices blend together for a smooth sip with a bit of a bite, garnished with skewered raspberries and served eloquently in a caballito.
The second treasure, Delilah – or as I preferred, Madame Dubois – was born from the use of ginger-infused maple syrup and a desire to give the mimosa a run for its ubiquity. It mixes with Tito's vodka and a splash of soda for a light and balanced palate pleaser. The ginger-infused maple syrup is a strong addition to be sure, so through several variations a perfect balance is eventually struck. Pure delight when served in a champagne flute.
The Ambassador was the final realized cocktail, named appropriately for its diplomatic body. A snifter was employed as the vessel to help the aromas of Earl Grey tea waft around the fill line. Muddled fresh cranberries were decided as the contrasting element – bolstered by a squeeze of lemon – to the Bulliet bourbon. The snifter was rimmed with sugar to help subdue the cranberries’ tartness, and that idea was carried through to the sugared lemon zest garnish. Another hit for the list.
For Amy and Albert, switching up their cocktails is as important as constantly striving to hone and update their menu. “Patrons should always have 'fresh' choices,” says Amy as she sips away after a night of mixing, tasting, mixing some more, tasting some more. “Tasting is always the fun part...lots of tasting!”
The Combine Eatery, 162 Danforth Ave.
