Kayahara

In many ways, the city of Toronto is like New York’s little brother. But when it comes to namesake cocktails, there’s nothing little about The Toronto: it’s all big, bold flavour. The key ingredient here is Fernet Branca, a herbal Italian digestivo that tastes like what Jägermeister wants to be when it grows up. Apparently, [...]

If you followed my advice and made up a batch of falernum for the Zombie, by now you’re probably wondering what else you can mix with it. Here’s your answer!
The Royal Bermuda Yacht Club, like many rum-based drinks, is essentially a riff on the original Daiquiri. The trinity of rum, juice and sugar can produce [...]

Cherry season is approaching again in the Niagara region. A Manhattan served to me recently by a friend with some very good homemade cocktail cherries (Me: “What kind of booze did you preserve them in?” Her: “I don’t remember!”) made me realize that I need to start planning my own batch of cocktail cherries for [...]

With the weather being so unusually warm this spring, I’ve been drinking a lot of rum cocktails lately. Among rum drinks, none are tastier or more complicated than the family known as faux-Polynesian, or “Tiki,” drinks. And among Tiki drinks, none packs a bigger punch than the Zombie.
Originally devised by Don the Beachcomber in the [...]