These fall cocktails are the toast of the town.
Home to some of the best bars, speakeasies and nightlife in the country, it only makes sense that Montreal is also pouring some of the best cocktails around. And with passionfruit—the flavour of the year—trending, you can expect a refreshingly sweet take on the usual tipples.
As the crisp fall weather rolls in (cue the leaf-peeping and apple picking), we’re also craving something a little stronger and more structured—mocktails included. This round-up of the best fall cocktails across the city is guaranteed have you feeling toasty in no time.
What: Pisco Sour
This spicy take on a pisco sour at Barranco (one of the best booziest brunches in town) is the tastiest blend of Pisco, lime juice, falernum syrup and egg whites in the city—garnished with dehydrated lime, pink peppercorn and botanical bitters.
What: Martini Amour
Dare you not to fall in love with this one. Shake vodka, vanilla liqueur and Cirka Passion (think: passion fruit, a botanical-infused base and sweetness from ethically grown cane sugar, available at the SAQ and the local distillery) in a shaker and double strain. Garnish with zest, a ground cherry and chef's kiss.
What: Anticosti
With cocktails (and mocktails) inspired by the best mixologists in the city, the Anticosti (a frothy dream made with Distillerie du St. Laurent gin) from Time Out Market Montréal is serving up fall in a coupe. Don't miss the drinks specials during the Market After Dark and legendary bar snacks.
What: Buddha’s Back
It’s always Suntory time at Yoko Luna, Canada's largest supper club. Suntory, Cointreau, passion fruit, lime juice and simple syrup go into this extraordinary sipper. Not a whisky fan? The Geisha brings vodka, Cirka Passion, blood orange and (you guessed it) passionfruit together in one delicious glass.
What: Mango Sticky Thai
Pamika’s mango-forward cocktail shakes up spiced rum, mango purée, coconut milk, rhubarb syrup and lemon juice with a mint garnish. Love pineapple? Order the Khaow Negroni: Gin, Lillet, Suze, pineapple syrup and bitter yuzu.
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