Cocktail of the Week: The Civic Dingman
It’s time to do away with the Hot Toddies and bring on the summer cocktails, like the Dingman.
Written by Ed Hitchins
Built in 1891, Toronto’s Broadview Hotel has made its impact as an iconic landmark in the city’s east end. The 127-year old building, formally an adult entertainment venue, has gone through a refurbishing and now houses an impressive 58-room hotel, making it a trendy spot to entertain the city’s classiest and elite.
From the boutique and intimate feel in the hallways to the several eclectic special event venues that surround the spot, the Hotel can either be a place to host a wedding, party or just to pal around with for friends.
If you’re close enough to give it a look, take a venture into Cafe+Bar and Civic Restaurant, which was voted among the top 10 restaurants by Toronto Life.
One of the signature drinks at the restaurant is the Dingman. Named after the building’s commissioner back in the 1800s, the Dingman celebrates the history of The Broadview Hotel.
- Tanqueray Gin (1.5 oz)
- Peychaud’s Aperitivo (0.5 oz)
- Grapefruit Juice (0.75 oz)
- Rhubarb Syrup (0.5 oz)
- Egg Whites (1 oz)
- Peychaud’s Bitters for garnish
- Add ingredients to a shaker tin and fill 3/4 full with ice
- Shake vigorously
- Fine strain into the shaker tin
- Dry shake
- Strain into the coupe
- Make four dots with the Peychaud’s Bitters
- Run a cocktail skewer through the dots to make them into hearts