Bar Alo is probably Toronto’s best cocktail destination at present. The bar is warm, inviting and the service is impeccable, as one would expect at Canada’s top restaurant. Robin XX now runs the bar program and its French theme makes for great drinking. The cocktail menu is extensive and comes with proportions to make mixing at home easy. I tend to order the same drinks over and over but I was recently very pleasantly surprised by the Infinite Jest. The weight of the Armagnac is lightened by the vermouth and sherry and what would seem like a heavy drink is anything but. Creme D’Apricot, especially that made by Giffard and Rothman & Winter, contributes so much to the final product. Do not skip this seemingly small but critical ingredient.
Lastly, the recipe calls for Iris Blanco Vermouth, which is not easily available. I used Dolin Bianco and the end product was drier and not as good. I mentioned this to Robin and he let me know Iris is a very different vermouth and contributes much of the liveliness to the cocktail. Angostura can be substituted for Boker’s.
|1 oz||Amontillado Sherry|
|1 oz||Iris Blanco Vermouth|
|1 barspoon||Crème D’Apricot|
|2 dashes||Boker’s Bitters|
- Add ingredients and ice, stir and strain into a coupe.
- Garnish with orange.