drink

Showing 5 posts tagged drink

The Sant’Angelo at OPUS Bar

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It may be winter, but that doesn’t mean chilled treats should be ignored. Inspired by a Roman sweet sold by street vendors, OPUS Bar’s Sant’Angelo is bartender Martin Corriveau’s newest cocktail on the December menu.

A fragrant balance of Amaro Averna, Marsala, Tamarind Syrup, and Grappa trickle through hand-crushed ice to produce a festive and richly coloured beverage. The flavourful drink writes love notes of orange, rose, chocolate, and raisin on the palette as it journeys through the mouth.

That night, I dreamed of the cobbled streets of Rome.

~ Sandra O’Connell, OPUS Insider

Winter cocktail at OPUS Bar

There is temptation in the crisp air this time of year – the anticipation of holiday parties and soirees bubbles slowly to the surface. It’s a period of time when we succumb to luxurious consumption. We welcome hot chocolate, hearty soup, rich fondue, and bold Barolo to warm the coldest corners of our bodies.

Bartender Martin Corriveau has concocted another indulgence to appeal to decadent tastes and desires. The Hot Butter Rum has been molded and manipulated from a traditional cocktail into one with a rich twist unique to OPUS Bar.

The drink is a mixture of Oakheart Bacardi, Goslings Black Seal Rum, a splash of lemon, and a velvety syrup of butter and Tonka Bean ice cream devised by Pastry Chef Matt Wilson. The glass is topped with fresh cream that delightfully threatens to linger on noses, asking to be licked off by your neighbour.

~ Sandra O’Connell, OPUS Insider

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

Creative Wine Bottles

With so many wines lining cellars, shelves, and coolers, our eyes are drawn to those labels that capture attention and cause us to pause in our perusing. Wineries are becoming quite cunningly artistic when it comes to marketing their reds, whites, rosés, and bubbles.

Which are your favourite wine labels?

From left to right, top to bottom:

Lascala (via Lovely Package), Botanica (via Simon Frouws), Matsu (via Lost at E Minor), Elk and Wolf Chardonnay (via Coolist), Jolie-Laide (via Dr Vino), Killibinbin (via Under Consideration), Skulls (via Eat Magazine), Return of the Living Red (via Coolist), Vitis Vinifera (via Trend Hunter

~ Sandra O’Connell, OPUS Insider

The Cohiba Old Fashioned at OPUS Bar

This month of May, the cocktail brains and taste buds of OPUS Bar have created a drink that traps Mad Men’s Don Draper and Roger Sterling into a tumbler. The suited men swim around a colossal cube of ice, soaked with the hard bite of rye, perfumed with the smoky musk of cigars, and sticky with the zest of an orange.

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The Cohiba Old Fashioned, made with Calvados infused with Cohiba cigars, is a refreshing splash of amber which will warm your body as the cool spring air descends on bare skin.

Hold it in your mouth to savour the rich flavours before swallowing. The aftertaste will keep flirting with the back of your throat until it compels you to take another sip.

~ Sandra O’Connell, OPUS Insider