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Cocktail Bar
Bitters & Bloom
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There’s no specific era or location that Bitters & Bloom pays homage to - it’s a celebration of everything, of the evolution of cocktails and of the space the bar occupies. It’s specifically intended to make the time of day irrelevant, but instead focus on the idea of connecting with the people around you - whether you know them or not - while sipping on cocktails made well.
The former home of the Toronto Temperance Society is now a moody space with velvet curtains, floral details, and a speakeasy vibe with a delicate, stylish twist. It sits above J’s Steak Frites, which is perfect for Jad Sfeir and Tara Tang, who own both venues. But the vibe is decidedly different, and that’s by design. “Everybody likes to go for a cocktail,” Sfeir says. “We wanted a place that’s a little bit different than what we have in the city. We wanted something a little bit more relaxed but, at the same time, a little bit elegant and classy without being too posh.”
Velvety chairs and sofas, by and large, face the bar, so that the cocktails, which can be enjoyed with fresh-baked bites, serve as the focal point. “The scene is at the bar, and the team that we have is really happy to offer you the bar seat first,” Sfeir says. “This way, they can have a good interaction with you and a discussion about whatever you’re drinking.”
Because of the global, wide-open nature of Bitters & Bloom’s inspiration, the cocktail menu is also ephemeral, changing based on tastes and attitudes, though the classics will always remain. And so, too, will the robust champagne menu, which offers a selection of bubbly with a surprisingly affordable price point. And, of course, the care with which each drink is crafted (some involve multiple days of prep) is permanent.
The Shinji is named after the global ambassador for Choya, the Japanese liquor that’s an integral part of the beverage. It’s layered with gin, Benedictine, lemon, honey, egg white and cured yolk (though it can also be made vegan) to create a bitter and complex flavour.
The Talking Tom is one of Bitters & Bloom’s non-alcoholic offerings, crafted with non-alcoholic Amaro, non-alcoholic Aperitif, Demerara Gomme, Verjus and chocolate. The result is a bold, complex flavour that doesn’t cut any corners and mimics a martini or a Manhattan
The Bramble On is a clarified drink made with Irish and Canadian whisky, Montenegro, Cassis, lemon, chamomile and coconut milk. It has a bit of a fruity flavour, but is an easy-sipping beverage with a silky texture.
SILVER FOX HUNT: 20-08-25_Bitters&Blooms2_TasteToronto_JP9A4755_WEB
The Silver Fox Hunt pays homage to the Toronto Temperance Society by using the specs for one of the bar’s classic cocktails. It’s made with light rum, Old Tom gin, Bianco Vermouth and bergamot.
Tang is responsible for the bar snacks, and her twist on a traditional madeleine removes the lemon and some of the sweetness and instead adds in contrasting flavours courtesy of caviar and creme fraiche.
A daily special, the chocolate croissant, comes in a slightly different form - it’s instead made into a sphere and offers a burst of chocolate in the centre, but it’s still just as flaky and buttery as the French pastry should be.
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