Liquor and spice

Until recently, spring was the cruelest season for Jess Toombs. “I used to have a lot of trouble coming up with drinks for springtime,” she says....;

Tokyo memories

It’s rare to find a real hidden gem in the cocktail world. New infusions are tweeted about the moment the herbs hit the liquor, and recipes are on Pinterest...;

Food Spy: New bar Montauk opens on Dundas West

Open as of last night at 765 Dundas St. W. (at Bathurst), in what was previously a convenience store, Montauk is Dundas West’s newest watering hole...;

Abstain in vain

While many (okay, most) bartenders spend a lot of off-hours engaged in heavy “research” at other bars, Adrian Stein plays it more low-key. Mostly,...;

Bold tea, dude

Packed full of twentysomethings downing shots and tallboys to a pumping, DJ-driven soundtrack, the bare-bones environs of Kensington’s Cold Tea Room...;

Screech for the stars

Then again, the fancied-up version of the drink, by Farmhouse Tavern bartender and co-manager Will Larkin, features a rich and flavourful house-made cola...;

Short and sweet

“I’ll tell anyone: I can only make about ten or 12 really good drinks,” says Robin Goodfellow, bar manager at Queen West’s Ursa, pointing to his...;

Heavy history

John MacDonald is a history buff, but he’s no slave to the past. You won’t find him sporting an old-timey vest and handlebar moustache behind the...;

All alone on the western front

Katy McLean likes to try new things. Like, say, managing a bar on Parkdale’s furthest edges, where the city’s westward spread of drinking and dining...;

Amateur’s hour

Jason Fuller, the bar-man at Cabbagetown Italian joint F’Amelia, isn’t one of those mixologists who bores patrons with hours of talk about his clever...;