| BAR STAR |
FINALLY, WHAT'S IT LIKE AT BAGHEERA? The whole concept is woven together— from the decor to the food and the cocktails. It’s like being suspended in time. Inside it’s modelled after a train interior, and you feel like you’re underground. It’s intelligently designed and beautiful—dimly lit with old chandeliers, a large mural and old portraits, rich dark teals and sienna hues and jewelled ceilings. It seats 66 people comfortably, and the bar runs the length of the room. The food is smaller bites of Indian cuisine—spicy, rich and very flavourful.
Bagheera, 518 Main Street Lory Nixon @loryhnixon
DARK CHOCOLATE CHILI ARMAGNAC MANHATTAN 1½ oz (45 ml) Dark Chocolate- Washed Armagnac * 1 oz (30 ml) Alvear Solera 1927 Pedro Ximénez Sherry 3 to 5 drops chocolate bitters 1 strawberry slice, for garnish (optional) Stir ingredients in a mixing glass over ice. Strain into a coupe and garnish with strawberry slice. * To make Dark Chocolate-Washed Armagnac, melt ½ cup (125 ml) unsalted butter and 1 cup (250 ml) dark chocolate in a saucepan over medium heat. Mix in about ½ tsp (2.5 ml) seeded and chopped Thai (bird’s eye) chili or another red hot pepper or 1 tsp (5 ml) cayenne. Add 450 ml Saint Vivant VSOP Armagnac and stir to blend well. Remove from heat and transfer to a heat-safe container, stirring every so often to make sure the flavour and fat get well integrated. Once mixture is cool, place in freezer to allow solids to harden, then strain through a coffee filter until desired clarity is reached. Will keep in refrigerator for up to 2 to 3 weeks.
ingredient in Dark Chocolate Chili Armagnac Manhattan ALVEAR SOLERA 1927 PEDRO XIMÉNEZ SHERRY Spain $33.99 614834 375 ml
ingredient in Dark Chocolate Chili Armagnac Manhattan SAINT-VIVANT VSOP ARMAGNAC France $76.99 73080 Known for its famous crooked bottle, this Armagnac is native to the Gascony region of France. Orange rind, brown sugar and sandalwood notes give way to a long finish with complexity.
Dark amber with notes of molasses, toffee, caramel, dried fig and espresso on a dense and intensely sweet palate. This sherry commands to be slowly sipped as a digestif.
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