Basically a Penicillin by means of Normandy, the Antidote at REIGN in Toronto’s Fairmont Royal York swaps in complementary autumnal flavors. “The Antidote is considered one of our bartenders’ takes on the basic Penicillin, however up to date to make use of a few of his favourite components—Calvados and farmhouse cider—creating one thing a bit of extra approachable and consistent with a French aperitif-style drink,” says James Grant, director of beverage for the resort. The cocktail, created by Chris Jeffreys, will get a kick from a contemporary honey-ginger syrup.

1 oz. Calvados
3/4 oz. honey-ginger syrup
3/4 oz. contemporary lemon juice
2 dashes cinnamon bitters
1 1/2 oz. farmhouse-style cider

Instruments: shaker, strainer
Glass: rocks
Garnish: peated whisky spritz, freshly grated nutmeg
Honey-Ginger SyrupIn a blender, mix 100 grams of honey with 50 grams of scorching water and 10 grams of chopped contemporary ginger. Mix nicely, then pressure and bottle to be used inside 2 weeks.

Add the components, besides the cider, to an ice-filled shaker. Shake, then add the cider to the shaker, and pressure the drink into a calming rocks glass over contemporary ice. Garnish with a spritz of peated whisky and freshly grated nutmeg.

Chris Jeffreys, REIGN, Toronto