The owners of Cloakroom Bar have put a starkly elegant spin on the neo-hippie, no-waste movement. This buzzy new speakeasy in Old Montreal features a Norwegian design esthetic, with a sleek stainless steel bar and modular seating. The cocktails, categorized by fruit and leaving no pits unprocessed, incorporate juices fermented into cordials using pulp as a starter culture and leaves steeped into tinctures.
TRY: THE CÉLINE DIJON, A TOMATO CORDIAL-BASED MIX OF SHERRY, ROSÉ VERMOUTH AND TINCTURES OF LAVENDER AND MUSTARD SEED.
Photo: BEN TURCOTTE
