For the barrel-aged Manhattan
487 Adelaide St. W.
Open since spring of 2012, Len Fragomeni’s basement cocktail bar is as impressive as you would expect from the head of the Toronto Institute of Bartending (which also operates on the same floor). The extensive cocktail menu has a sizeable section devoted to vintage classics, and the Manhattan, a house specialty, is perfect for the brown-liquor connoisseur, since there are over 80 bourbon and rye whiskies to choose from. Head mixologist Brad Gubbins recommends using a Maker’s Mark for first-time drinkers, with Cinzano Rosso vermouth and two dashes of both orange and Angostura bitters. For something completely unique, the bar occasionally has batches of their barrel-aged Manhattans ($48–$65 for eight ounces), which are matured for upwards of eight weeks, bottled in-house, hand sealed and labelled, then served to groups of two to four people (or one really thirsty person).