Rakia Bar has only been open since August, but owner Dusan Varga’s east-end ode to one of Europe’s most notorious tipples is already a hit. With seemingly endless types of rakia (a.k.a fruit brandy) on offer, there is something bound to please every palate — even the most delicate. Although traditionally the stuff is consumed with a tiny plate of fruit, cured meats or cheeses, patrons can switch things up and sip on rakia-infused cocktails instead."> Rakia Bar has only been open since August, but owner Dusan Varga’s east-end ode to one of Europe’s most notorious tipples is already a hit. With seemingly endless types of rakia (a.k.a fruit brandy) on offer, there is something bound to please every palate — even the most delicate. Although traditionally the stuff is consumed with a tiny plate of fruit, cured meats or cheeses, patrons can switch things up and sip on rakia-infused cocktails instead." />

Drink This: a fruit brandy cocktail from Rakia Bar


Published:

Rakia Bar has only been open since August, but owner Dusan Varga’s east-end ode to one of Europe’s most notorious tipples is already a hit. With seemingly endless types of rakia (a.k.a fruit brandy) on offer, there is something bound to please every palate — even the most delicate. Although traditionally the stuff is consumed with a tiny plate of fruit, cured meats or cheeses, patrons can switch things up and sip on rakia-infused cocktails instead.

We opted for two beverages crafted by David Gulyas, the resident bartender who bonded with Varga over their mutual love of rakia and good food. The Petőfi ($11) matches plum and juniper rakias with Amaro Averna and house-made spiced cherry syrup.

“I grew up eating sour cherries,” Gulyas says, who originally hails from Hungary. “This is the taste of my childhood combined with my love of Manhattans and Negronis.”

Meanwhile, the Andrić ($11) is a medley of plum brandy, vanilla, egg white and ginger, which keeps it from veering into too-sweet territory. If these don’t stave off the November chill, we don’t know what will.

Rakia Bar, 1402 Queen St. E., 416-953-7862


Other must-try Toronto cockails:

The Drake Hotel’s Deliverance
The Corpse Reviver No. 2 from SpiritHouse

The Bubbly Sue from SPiN Toronto

Edit Module

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

First Look: Akira Back brings some Michelin star power to Toronto

First Look: Akira Back brings some Michelin star power to Toronto

Michelin-star chef Akira Back has set up shop with his eponymous modern Korean eatery inside Bisha hotel.
Posted 18 hours ago
Asian fusion cocktail is the bee's knees at Chinatown's R&D

Asian fusion cocktail is the bee's knees at Chinatown's R&D

The cocktails are just as inspired as the food at R&D in Chinatown.
Posted 4 days ago
First Look: Rob Bragagnolo’s Campo Food Hall opens at King and Spadina

First Look: Rob Bragagnolo’s Campo Food Hall opens at King and Spadina

Toronto has suddenly joined the global food hall trend and Rob Bragagnolo (Carver) is one of the leaders of this revolution with Campo, recently opened at King and Spadina.
Posted 5 days ago
Toronto Neighbourhood Food Fight: Part Two

Toronto Neighbourhood Food Fight: Part Two

We scoured Toronto's best neighbourhood bites and put them head to head with the city's top-ranked foodie hot spots.
Posted 5 days ago
Edit ModuleShow Tags
Edit ModuleEdit Module