A quintessential cocktail in the cafes of Venice, this bright orange aperitivo contains a mix of Aperol, rhubarb liqueur, Prosecco and a splash of fresh orange juice. It’s a peppy concoction that will have you ready to hop on your sporty Vespa and explore the city sights.
Noted for its beautiful color, this old-school gin Aviation cocktail is as blue as the sky. Created before Prohibition, this staple is made with Tanquray Gin, Creme de Violette, Maraschino Liqueur and fresh lemon juice.
· Vieux Carre
· Earl Grey Rob Roy
· Brio de Niro
· In barrel for February release: Mr. Manhattan
A Brazilian treat that will throw you for a pleasant surprise, this is a captivating blend of Smirnoff Citrus vodka, muddled limes, fresh blackberries and raspberries, and raw sugar. This punchy beverage won’t last you long, so sit back and savour like you’re on the golden sands of Rio de Janeiro’s beaches.
A autumn sour made with Bulleit Bourbon, Calvados, dry vermouth and Grand Marnier accented with flavours of our in house made yerba mate tea syrup. A traditional South American caffeine-rich infused drink, particularly in Argentina and Uruguay. It is prepared by steeping dried leaves of mate in hot water and is served with a metal straw from a shared hollow calabash gourd. The Gaucho Fino loosely translates to Refined Cowboy and was created by our very own Steve Tano.
The New Yorker’s Manhattan. Stirred. Bulleit Bourbon, Averna Amaro, Dolin's Sweet Vermouth and peach bitters.
Made using 100%, 10 year old, 100 proof WhistlePig Whiskey, this classic twist on the Mint Julep will curl your tail and leave you squealing for more. WhistlePig Rye is exclusive to e11even in Ontario and has received the highest honours for a rye from the Wine Spectator.
Peach Ciroc Vodka, Amaretto, Fresh lime and Ginger beer come together on this twist of the Moscow Mule.
The Last Word dates to Prohibition, as far as anyone can tell, and except for a brief mention in Bottoms Up!--a 1951 cocktail manual by Ted Saucier--the drink languished in obscurity until about four years ago, when Seattle bartender Murray Stenson dusted off the recipe and began serving the drink to customers at Zig Zag Café. This drink embodies the perfect balance you are looking for in a cocktail. Tanqueray Gin, Maraschino Liqueur, Green Chartreuse and fresh lime juice makes this refreshing beverage with a kick.
This beverage was created by Sam Ross of New York city in 2007 and contains equal parts of Bulleit Bourbon, Nonino Amaro, Aperol and Lemon Juice.
Premium Woodford Double Oaked Bourbon, Barolo Chinoto, Campari, Aperol and Chocolate Mole Bitters make for a spicy take on the Boulevardier with a hint of chocolate on the finish. We finish it off with a chocolate covered amarena cherry.