The Leatherback

a creation of Robin Kaufman, mixologist at Toronto Temperance Society — a members-only speakeasy on College Street. The Leatherback won first place at the Mount Gay Black competition in Toronto, July 2012.

This cocktail is deep and complex in flavor like the rum, yet quite refreshing for summer.

1.5 oz. Mount Gay Black rum
0.5 oz. homemade Pimento Dram (see recipe below)
0.5 oz. Cointreau
0.5 oz. lime juice
1 dash simple syrup
1 dash Angostura bitters
thinly sliced orange wheel
orange essential oils*
cinnamon

Shake, then double strain and serve straight up in a coupe glass. Float the orange wheel in the glass and sprinkle with cinnamon. Pour your orange essential oils into an atomizer and lightly spritz through an open flame (such as a brulée torch), toward the drink. The flaming oils will lightly burn the orange and cinnamon, creating a lovely aroma.

*available at health-food stores

Mount Gay Black Eclipse Pimento Dram

2 cups Mount Gay Black rum
1/2 cup crushed allspice berries
3 cups water
1.5 cups brown sugar

Create an infusion by adding crushed allspice berries to the Mount Gay Black and shaking daily, for 12 days. Strain the infusion through a coffee filter. Then make a syrup with the water and sugar and add the rum infusion. Let your Pimento Dram sit, ideally for 30 days, before creating The Leatherback cocktail.

Thai One On

a creation of Robin Wynne, manager and mixologist at Fynn’s of Temple Bar, on King Street West.

2.5 oz. Hendrick’s gin
1 oz. lime juice
1 oz. simple syrup
2 slivers red chili peppers
1 Tbsp diced cucumber
1 Tbsp fresh cilantro

In a martini shaker, muddle the red chili pepper and diced cucumber with the gin for 10 seconds. Then add the simple syrup and lime juice to the shaker, and fill with ice. Place the cilantro in the shaker on top of the ice and seal the shaker, shaking vigorously for 30 seconds. Pour the cocktail through a fine strainer into the martini glass and enjoy!

The Fresh Martini

a creation of Robin Wynne

2 oz. Grey Goose vodka
1 oz. lemon juice
1 oz. simple syrup
4 mint leaves
1 Tbsp diced cucumber

In a martini shaker, muddle the mint and cucumber with the vodka. Then add the lemon juice and simple syrup and pack the shaker with ice. Seal it, and shake for 30 seconds. Pour the cocktail through a fine strainer into the martini glass.

The Repo-Groni

a creation of Robin Wynne

1 oz. Cabo Wabo Reposado tequila
1 oz. Campari
1 oz. sweet vermouth
2 drops Angostura bitters
orange peel zest

Add the first four ingredients into a mixing glass and stir together with ice for 30 seconds. Strain into a cocktail glass and add the fresh orange peel zest.