Father’s Day Cocktail Recipes

There are many reasons to make a cocktail on Father’s Day. Maybe you’re cooking the father in your life a steak dinner and need a last bit of panache to make it really special. Maybe you need a delicious thing of liquid courage to call  him and say, Happy Father’s Day. Or maybe you’re yourself a father and want to celebrate your parental responsibilities. Whatever the reason, one thing is clear: the cocktail should not take more than a couple of minutes and a few ingredients to whip up fresh as needed. Whether you’re playing catch with your son with a drink in hand or whether you’re imagining the impact of never having played catch with your dad, Novella’s Torontonian bartender connects got you covered.

Figures’s Mixologist James Bailey’s ‘Dad and Jokey’

Ingredients:

1.5oz Monkey Shoulder Scotch

.75oz Lemon Juice

.75oz Rosemary Syrup

1oz Orange Juice

Ginger Beer to top

Garnish: Lemon or lime wheel, fresh rosemary

Pour all liquid ingredients into a Collins glass, filled with ice. Stir and garnish with a fresh rosemary sprig and lemon or lime wheel. Serve immediately.

Parts and Labour’s Chantelle Gabino-inspired Simple — No Muddling of Sugar Cubes – Classic Old Fashioned

Old Fashioned made with Bulleit Whiskey

Ingredients:

2oz rye, bourbon, or peated scotch, if you’re feeling a bit adventurous

1/2 oz of simple syrup

Dashes of aromatic bitters — Bittered Sling’s Kensington Bitter, if you can get it, and Angostura, if you can’t.

One large cube of good, cold ice.

Before starting the drink itself, make sure you have good ice. Keep the ice away from frozen meats and vegetables, because the ice will otherwise take on their odors, which may very well ruin the cocktail. Keep in mind, simple is best but simple takes good quality ingredients to truly shine. Now, let’s make that drink. Make sure the receptacle — an Old Fashioned glass, if possible — is cold. Combine simple syrup and dashes of bitters in the glass. Add one large cube of ice — or enough ice to fill the glass – and stir to mix. Add whiskey and stir until the liquid levels with the ice cube. Before serving, add a small splash of oil from an orange zest and, if you’re so inclined, throw in the zest. (Less is more here as many people find the pith of the orange to be entirely distasteful.)

A Visit to the new Yorkville restaurant, Figures!

There are two sides to my personality that, for a long time, I figured would stay separate, never the ‘twain shall meet. There is the side that’s always on the lookout for a new restaurant that offers an interesting twist or a perspective on something I’ve already had before, thereby making it refreshingly different; a menu that incorporates multiple tastes, layers, and textures into a complex and delicious whole.

And then there’s the other side of me — a massive sci-fi and comic book geek, developed from very early on when I was growing up. Over time those interests have somewhat subsided. But I have found that I have become quite sentimental about that earlier period of my life, those memories that may seem insignificant to others yet played a large role in making me the person I am today. And remembering such memories or icons with a certain fondness perhaps acts as a reminder not too take oneself too seriously as one ages, and to retain a more positive and care-free attitude. It is that sentiment that clearly comes across when you enter the new Yorkville restaurant Figures, at 137 Avenue Road. The owners Nader and Patrick Marzouk have created an environment that brings a sense of laid-back and vibrant fun to the neighbourhood, — which, frankly, they note that Yorkville is in some need of — while also retaining the refined dining that the neighbourhood residents have surely come to expect. It is the interesting marriage of these sensibilities that will most likely make Figures stand out.

The concept of Figures is simple yet seems exciting and fresh. The idea behind the name points to the importance of remembering the figures in our lives that make us who we are. At Figures, they are most clearly various pop-cultural ones.

Very few images of the interior currently exist either on the main website or on their social media accounts — perhaps a calculated marketing ploy to create an air of mystery surrounding the establishment. This certainly worked for me, for when I entered the restaurant, knowing next-to-nothing as to what to expect, I was immediately overwhelmed by the creativity and intricate details of the décor. The front of the restaurant is made to look like a small comic book or a collectible shop. On various shelves sit original concept art sketches of Star Wars characters and golden and silver age comic books amongst other rare and nerdy oddities — certainly appealing to that older collector with some money to burn, as everything in this area is for sale (during my visit, I was told an original sketch of Darth Vader had sold for five thousand dollars a couple of days prior). A hostess greets you in this area, pushes a button — a Captain America Shield —, revealing the wall behind her to be a hidden, Batcave-like entrance to the main dining and bar areas, which are also quite impressive. Entering the dining area, you are met by paintings of Star Wars and DC Comic characters, a large Pac Man maze on the ceiling that also acts as mood lighting, and a large mural of various pop-cultural icons meant to evoke the stories and personalities of the owners and chef. Basically, imagine if someone hired a big pop-culture nerd to create the ultimate high-end VIP dining experience, and you will likely get something close to this. I don’t think it is a stretch of my imagination to think this will quickly become a popular destination for people wanting to check out the space. They will likely not be disappointed by that, nor from the food and drinks offered.

Currently, Figures has a two-page cocktail list, some of the names and concepts of which have a delightfully silly sense of humour to them. To start, I went for The Rarely on Target ($20). Visually speaking, this is going to be a slam-dunk crowd-pleaser. This cocktail is made with Bacardi Gran Reserva Maestro De Ron and Dillon’s Absinthe. Combined, this creates an initial spicy taste, similar to a Negroni, but slightly sweeter and with a smooth, clean finish, which makes it not too boozy and quite easy to drink. A very nice way to start the meal. Egg whites give the Rarely on Target a frothy head, which the bartenders take advantage of by stenciling an image of a stormtrooper on top with various spices. As far as I’m concerned, this drink is the perfect representation of the meticulous presentation, refined tastes, and the don’t-take-yourself-so-seriously sense of humour that Figures will hopefully be known for. A definite recommendation.

The dishes offered create a blend of casual sensibilities that nevertheless can be appreciated with by an experienced palette. There can be some slight drawbacks to that, but otherwise the menu, which is made with seasonal ingredients and is set to change on a near-weekly basis, offers dishes that from my experience are still rich in flavour. The first dish I tried was one that I was told had become a favourite over their initial first weeks of business: the Lump Crab ($24), a medium grilled crab cake sitting atop a small crab salad. The crab cake is very nice, as it has a delightfully crispy exterior, but the interior is still juicy and melts in your mouth. As much as I thoroughly enjoyed this dish, a slight criticism would be that there is not much that distinguishes the crab cake from the crab salad. Some more variation between these two components would have been appreciated but, as it stands, it is still a small dish that packs a wallop of hardiness from the crab, and will surely appease those looking some good no-nonsense seafood.

The second dish I went for was an absolute winner. The Lamb Shank ($28) did not disappoint. In keeping with the blend of casual sensibilities with rich tastes, this dish is the restaurant’s own version of a shepherd’s pie — with lamb, gravy, peas, and corn sitting atop a warm bed of mashed potatoes, which has a perfect soft and milky texture. I was told that the lamb had been braised for upwards of five hours, making it incredibly flavourful and tender as well. This is a great balance of different tastes and is incredibly filling given the relatively small portion size. Given everything I tried during this visit, future rotating menu options will likely be promising as well.

Along with the food menu, there are also plans to change the cocktail options on a seasonal basis, some of which are currently being experimented with right now focusing on some ideas inspired by literary figures, according to bar manager and mixologist James Bailey. As such, there are plenty of reasons to be enticed to check out Figures, and given it’s unique atmosphere and unpretentious fine dining options, it will hopefully spark much curiosity in the coming weeks, putting the establishment on a path for prolonged success.

Continue following our arts & culture coverage on FacebookTwitter, and Instagram.