The city is a buzz with the opening of the Lucid Cocktail + Kitchen at 571 Queen St. W with Moses McIntee, one of the TOs most beloved mixologist at the helm.
McIntee has a hand-chosen crew ready to mix up his latest creations at the new opened Lucid Cocktail + Kitchen. These combination cocktails are made with liquid nitrogen that freezes the alcohol, allowing for frozen-slushy-like cocktails. The bar is starting off with 30 varieties but promises to bring that number up to 120 in the near future.
New taste sensations on Queen Street West — Photo courtesy of Photo by Philosophy Geek Artisanal cocktails start off at the hefty price of $13 but worth the price since you’re not going to find combinations like this anywhere else in the city. Gin lovers will dig The War of 1812 cocktail that combines Bombay Sapphire gine with bourbon, orange juice and bitters, a splash of Earl Grey infused with Cointreau. Try the tequila-based Mexico without Borders that has the essence of coriander and ginger added saffron-infused Cointreau. McIntee’s past creations include Ame’s Hot and Sour, a bourbon and plum-liqueur creation with nori, sriracha, wasabi, egg white, citrus, cilantro leaves, maple syrup and simple syrup, rimmed with powdered miso, lime-infused sugar and seaweed and topped with tobiko, nori and salmon roe. That’s one complicated cocktail!
The kitchen is going to take a much simpler approach and offer comfort-focussed food such as pizza, pastas, tourtière with house sausage all made with strictly Ontario ingredients created by chef Robert Richardson (formerly of Paese). The menu is still being finalized.
