Toronto Restaurants Ultimate Cocktail Guide – Festive Winter Whisky Cocktails with Dave Mitton

Tragically Flip by Dave Mitton

🕒 3.5 min read

When searching for the city’s best drinks, there’s no better place to start than Corby Global Brand Ambassador, International Canadian Spirits, Dave Mitton.

If you don’t him already, here’s a quick rundown: Dave was a talented bartender from the get go, waaay back (+20 years ago), knows the industry inside and out (cool fact: he was co-owner of the illustrious The Harbord Room, RIP) is a champion of the city and country at large, and the ultimate Canuck: polite, compassionate, sincere, handsome, and lover all things Canadian, including tuxedos and whiskies. 

He shared two of his stellar cold weather tipples – Tragically Flip to get us through winter, and Little Red Rooster, crafted especially for toasting the holiday season, though suitable whether the tinsel’s up or not.

Tragically Flip (photo above)

Glassware: Coupe

1.5 oz Pike Creek (45ml)
1 oz Cream Sherry (30ml)
1 oz dark ale (30ml)
0.5 oz cinnamon syrup (15ml)
1 whole egg

Garnish: grated cinnamon

Method: Dry shake the egg alone in a cocktail shaker until it emulsifies for about 7 to 8 seconds, then combine the rest of the ingredients and dry shake for about 5 to 6 seconds. Then add ice and shake hard until well blended and chilled for about 5 to 6 seconds. Fine strain into chilled glass and garnish with freshly grated cinnamon on top.

Little Red Rooster by Dave Mitton

Little Red Rooster 

Glassware: Flute

1.5 oz. Pike Creek (45ml)
0.5 oz. Oloroso Sherry (15ml)
0.5 oz. cranberry syrup (15ml)
0.5 oz. fresh lemon (15ml)
2 oz. Champagne (60ml)

Garnish: lemon zest

Method: Combine all ingredients in a cocktail shaker (with exception of Champagne), add ice and shake until well-blended for about 5 to 6 seconds and fine strain into chilled glass. Top up with Champagne and  squeeze a lemon zest across the drink to release the oils, give it a twist and place it in the drink.

Cranberry Syrup
1 litre water
1 litre sugar
2 cups red currants

Combine water, sugar, and cranberries in a saucepan over medium heat. Bring to a simmer, stirring until the currants dissolve. Continue simmering for 10 to 15 minutes, remove from the heat and let cool. Strain it through a sieve to remove the cranberries. Transfer into a bottle and refrigerate for up to three weeks.

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Be sure to follow Dave on Instagram for delightful drink recipes and effervescent posts, accompanied by plenty of buffalo check and triple denim fits. And stay tuned - more of his outstanding cocktails to follow.

Are you a bartender working in a restaurant/bar in the Toronto/GTA? Think you have what it takes to get your cocktail in the Ultimate Guide? Submit your name for consideration. 

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