One of many advantages to virtual concerts is the privilege of enjoying your favourite libation in the comfort of your own home. And our next concert, Il Seicento, highlights the ambitious, experimental energy of the music scene in 17th-century Italy.
With those two points in mind, Tafelmusik collaborated with Alana Nogueda—part owner and Beverage Director of The Shameful Tiki Room Toronto—to design a cocktail created especially for Il Seicento. Just like our concert, this drink is ambitious and energetic, and is the perfect pairing to our musical program.
“This cocktail may seem simple to the eye, but its full of sweet trills and turns—just like a good baroque jam! To emulate the richness and opulence of the Seicento period, I included a red wine float to add some decadence to the finish of this drink. The cinnamon and pear syrup represents the cozy warmth of the parlour room, and the lush spread of a banquet. The lemon provides the citric notes which balance the cocktail out, and give it a refreshing taste. Lastly, the Canadian whisky represents the Tafelmusik baroque orchestra, and their legendary status as musical and cultural staples within the diverse and wonderfully artistic city of Toronto. Hope you enjoy this classical beverage with a twist!” —Alana Nogueda
Please find recipes for an alcoholic and non-alcoholic version, below.
“The Problem Child (L’Infante archibizzara)”
Combine all ingredients except for the wine in your cocktail shaker, and shake thoroughly with ice. Strain into an ice filled rocks glass. To achieve red wine float, carefully pour your red wine over the back of a spoon over top of the cocktail. Garnish with pear fan. Enjoy!
Combine all ingredients except for the ginger beer in your cocktail shaker and shake thoroughly with ice. Strain into an ice filled rocks glass. Top cocktail with ginger beer to your taste. Garnish with pear fan. Enjoy!
Cut the top quarter off of the pear and discard. Bake pears at 350° F for about 30-35 minutes on a lined baking sheet. Sprinkle pears with cinnamon if you would like some extra cinnamon flavour in your syrup.
Combine equal parts white sugar (1 cup) and water (1 cup), the baked pear, and 2 cinnamon sticks in a pot and bring to a boil. Reduce temperature, and let simmer for 10-15 min. Allow syrup to cool in refrigerator before you make your cocktail.
Alana Nogueda is the part owner and Beverage Director of The Shameful Tiki Room Toronto; owner of Port Light (a new space coming soon to Bloor Street West, Toronto); and the chef of pop up kitchen Legal Tenders.
Shameful Tiki Room has been in Toronto for over five years, and is an extension of Shameful Tiki Vancouver, now in its eighth year of operation. In September, Nogueda and her colleagues took over a space on Bloor Street, to open up a second location in Toronto, with a twist to their originals as a “nautical tropical” style bar. During the lockdown, Nogueda pivoted in November to Legal Tenders: a Las Vegas-inspired chicken joint, which offers food and cocktails for take out or delivery.