Do you want to take your cocktail game to the next level? Well look no further than this summer sipper.
When I’m in Toronto for business, there is a place in Yorkville that I like to frequent called Bar Reyna. They have a 7 ‘till 7 happy hour; a number of drinks and snacks for $7 each until 7pm. Of the food items, my favourite thing on the menu is under the pintxos, pronounced pinchos, section and is a grilled bread topped with halloumi cheese, leeks, peas, and a ramp almond pistou. It’s heaven.
When it comes to cocktails, there is really only one drink you should order – the southside society. It’s clean, crisp, and herbaceous. It’s one of those cocktails that has so many layers it keeps your mind racing, trying to figure out what it’s made of, but before you know it, it’s gone!
I’m really not sure what the exact measurements are, so I guessed. Basic mixology ratios call for 2:1:1, 2 parts alcohol, 1 part sweet, 1 part sour. Sometimes it’s 2:3/4:3/4, but let’s not go there just now. Since the St. Germain is arguably sweet and alcohol, perhaps it would be best to go 1 ½ gin, 1 St Germain, 1 lime? I don’t know, it’s all preference – try it all on! Have some fun.
This cocktail calls for 2 kinds of bitters that the majority of people don’t have on hand, and one that is actually quite hard to find. Celery bitters can be found at a number of places in Ottawa, the cheapest I’ve seen it is at La Bottega for $14. Alternatively Amazon carries it. Kensington bitters, named after the Keinsignton Market area in Toronto, is a little more difficult to find. I got mine from cocktail cartel here in Ottawa. Though you could get away without the kensignton bitters, they come highly recommended; it feels like something is missing outwith them.
1 1/2 - 2 oz gin
1 oz St. Germain
2-3 drops celery bitters
2 drops Kensington bitters
2-3 small sprigs parsley
4-5 mint leaves
1 oz lime
Rinse a coupe glass with water and pop in the freezer. Rip up the mint and parsley leaves, ass to a shaker. Measure in the rest of the ingredients, top with ice, cap the shaker and shake vigorously for 15 seconds. Strain into a chilled coupe – use a very fine mesh strainer, so all the bits of herbs get caught. Serve with a mint or parsley leaf.