Clementine’s bartenders work with challenging bitter, botanical and smoky flavours so adeptly, one cocktail calls for a half-ounce of Angostura. With almost a dozen green fairies on offer, this is the place to slip into the louche skin of a bon vivant and sip absinthe in a dark, art nouveau room with fellow tortured artists.
TRY: A BOWL OF CUVÉE CLEMENTINE, WITH ROSÉ AND APEROL, CUCUMBER AND GRAPEFRUIT JUICE, AND CINNAMON. MAKES A GREAT DATE DRINK.
Photo: JESSE WERKMAN