Cocktail Hour

Rum, citrus and tropical fruit combine to weave a warm-weather thread through these three cocktails from Yorkdale’s swish Kasa Moto.

Possibly Yorkville’s best kept secret, Kasa Moto has been quietly slinging some of the city’s prettiest cocktails for the past four years. The contemporary Japanese restaurant offers refined dining on the ground floor, while the second level boasts a sprawling patio that’s somehow managed to fly under the radar.

To appeal to both crowds, Jae Santos and Damian McIntyre draw inspiration from Japanese ingredients and their own backgrounds when designing cocktails.

Originally from the Caribbean, McIntyre’s bartending style revolves around all things tropical. “Bananas are our largest agricultural export,” says McIntyre. “I grew up on bananas so I make a banana and guava Mai Tai.”

While McIntyre reflects on his roots, Santos gets inspiration from his family. “My grandmother has a cantaloupe-lemonade she’s made for our family since we were kids and it’s a very simple recipe but it’s so delicious. I put that on our menu with a little bit of tweaking here and there, adding some different ingredients to elevate it,” he says.

But the two aren’t the only ones crafting Kasa Moto’s cocktails – the whole bar team is involved in the creative process. During brainstorming sessions, everyone gets to add their input, drawing inspiration from each of their own unique backgrounds and experiences to invent something special.

Jungle City

COCKTAIL INGREDIENTS

◆ 2 oz Flor de Caña 12-year-old rum

◆ 1/2 oz Amaro Montenegro

◆ 1/2 oz Dolin Rouge vermouth

◆ 1 bar spoon DOM Benedictine

◆ 2 dashes Peychaud’s bitters

◆ Garnish with a strip of expressed orange peel

Add all ingredients to a mixing glass filled with ice. Stir to dilute and chill. Strain the drink into a chilled coupe glass. “Express” the orange peel on top of the drink, releasing the natural oils from the skin into the drink and garnish with the peel.

Scenic Route

COCKTAIL INGREDIENTS

◆ 2 oz Flor de Caña 12-year-old rum

◆ ¼ oz green Chartreuse

◆ 2 oz guava juice

◆ ¼ oz lemon juice

◆ 1/2 oz pineapple juice

◆ 3/4 oz peach cinnamon syrup

◆ 2 pineapple fronds and grated cinnamon to garnish

CINNAMON SYRUP INGREDIENTS

◆ 2 peaches

◆ 1 cinnamon stick

◆ 1/2 L of granulated sugar

◆ 1 L of water

For the Peach Cinnamon Syrup: Combine the sugar and water in a medium pot and stir over medium heat until the sugar has dissolved. Roughly chop and add the peaches. Torch the cinnamon stick until lightly burnt, then add it to the mixture. Stir until peaches become soft, then let the syrup simmer for at least 20 minutes. Strain the syrup into a container and let cool.

For the Scenic Route: Add all ingredients to a cocktail shaker filled with ice. Shake to dilute and chill. Strain into a collins glass over crushed or pebbled ice. Garnish with 2 pineapple fronds and a dash of grated cinnamon.

Island Affair

COCKTAIL INGREDIENTS

◆ 2 oz Flor de Caña 7-year-old rum

◆ 1/2 oz Luxardo cherry

◆ ¼ oz Frangelico

◆ 1 1/2 oz banana purée

◆ 1/2 oz lemon juice

◆ 1/2 oz simple syrup

◆ Banana chip, edible flowers and a brandy-soaked cherry to garnish

BANANA PURÉE INGREDIENTS

◆ 2 ripe bananas

◆ 1 1/2 cups water

◆ Banana liqueur

SIMPLE SYRUP INGREDIENTS

◆ 1 cup sugar

◆ 1 cup water

For the banana purée: Add bananas and water to a blender. Starting on low, blend the bananas, working up through the speeds until everything is fully integrated. For every 20 oz of banana purée, add 5 to 7 oz (depending on your preferred sweetness) of banana liqueur. Mix until liqueur is integrated.

For the simple syrup: Combine sugar and water in a pot set over medium heat. Stir until sugar is dissolved in the water. Cool syrup.

For the Island Affair: Add all ingredients into a cocktail shaker over ice. Shake to dilute and chill. Strain the drink into a rocks glass filled with ice. Add garnishes.