Cocktails

Showing 2 posts tagged Cocktails

OPUS Bar’s Fall Cocktails

I can already see my breath. Summer has officially departed. And the crispness that has arrived can only be combated with something that warms you from the inside.

OPUS Bar has revealed its fall offerings. A list of fluids that act as a furnace when consumed.

On one of these early autumn evenings, I was treated to a taste from bartender Martin Corriveau, who shook and stirred a Val Venosta and Castelletto for me.

With one sip of the green Val Venosta I found myself in an orchard of apples. The martini (42 Below Vodka, Apple Brandy, Lime Juice, Basil, Apple Juice) is equally balanced with flavours – the basil and apple complement and caress each other like lovers spooning. I wanted to savour each sip. Tasting the elements individually.

Once this mixture had disappeared, I moved on to the Castelletto, named after the red light district in Venice in the 14th century. The crimson potion (Martini Rosso, Grappa, Smoked Plum Syrup, Acid Phosphate, Absinthe) bites like the inhabitants of its namesake – sweetly, with affection and arousal. I wanted more.

Come into OPUS Bar for one of these new concoctions. Visit on one of the following dates to accompany your cocktail with music.

Friday, October 11, 7 – 10pm – Colin Bullock
Saturday, October 12, 7 – 10pm – Luca Fogale
Friday, October 18, 7 – 10pm – Martin Acosta
Friday, October 25, 7 – 10pm – Greg Neufeld
Saturday, October 2, 7 – 10pm – Ali Milner

~ Sandra O’Connell, OPUS Insider

International Cocktails

There’s more to a cocktail than vodka, gin, rum, and tequila. There are complex tastes and textures, sensations and savourings that accompany a libation. Flavours as intricate and pleasing as a gourmet meal. We compiled a selection of cocktails from around the world that will put hair on chests, curl tongues, and make your skin feel like nails are being dragged down your flesh.

Cocktails from top to bottom, left to right:

Smoke on the Water at Bar Centro, SLS Hotel, Los Angeles
Blackberries, Scotch, Islay mist and flames,

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The Juliet & Romeo at The Violet Hour, Chicago
Gin, mint, cucumber, lime, bitters, and a drop of rose water.

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The Versailles Experience at Eau de Vie, Sydney, Australia
Tanqueray Gin, Absinthe, pear, lemon, apple, mint

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White Negroni at Gin Palace, New York
Perry’s Tot Gin, blanco vermouth, Salers apertif

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Serendipity at Bar Hemingway, Ritz Paris
Calvados pays d’Auge le Compte, mint, sugar, apple juice, champagne.

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~Sandra O’Connell, OPUS Insider