Top Signature Cocktails dishes in Toronto

The bar's strongest suit — expect gochugaru heat, soju bases, and fermented notes woven into well-balanced builds that feel novel without being gimmicky

House originals built around Latin American spirits — rum, pisco, mezcal — with house-made syrups and fresh citrus that lift them above standard bar fare

The bar program is a genuine strength — margaritas, espresso martinis, and seasonal specials are well-made and generously poured

The bar program is Moxies' strongest suit — seasonal rotations with fresh ingredients and skillful execution, well above chain-restaurant norms

The house originals are the reason to come — expect seasonal ingredients, house-made components, and balanced builds that distinguish this from a standard bar list

The bar program leans into cardamom, turmeric, and rose — a genuine point of differentiation from the city's other Indian spots

The bar program punches above the kitchen — classic builds executed cleanly, with a few house originals worth exploring before dinner

The bar program is the main event — expect Asian-forward spirits, house-made syrups, and Southeast Asian aromatics in well-balanced builds

The drinks program is built around Indian botanicals and spices — cardamom, tamarind, chilli — in formats that feel purpose-built for the food

A purpose-built program of riffs on classics — the bar staff are among the more skilled hotel bar teams in the city

Japanese-inflected cocktails with sake, yuzu, and Japanese whisky bases — the bar program is genuinely strong and arguably the best reason to visit

The rotating house cocktails are the reason to come — built around whatever spirit or ingredient the bar is focused on that month, executed with precision

The bar program rotates around seasonal Canadian produce — expect house-infused spirits, fresh citrus, and herb-forward builds that photograph as well as they drink

The cocktail program is the room's real backbone — inventive builds with French-leaning spirit choices and quality ingredients

The bar program integrates Korean ingredients — gochujang, soju, yuzu — into well-constructed drinks that reward ordering off the cocktail menu over beer

Japanese whisky and Asian-botanical-forward builds that reflect more craft than the lounge setting might suggest

The bar program is Moxies' genuine differentiator — house cocktails are properly mixed and arrive looking as good as they taste

The bar program rotates with the season — house-made syrups and local spirits, best ordered on the bartender's recommendation rather than off the printed card

The bar program is a genuine draw — Mediterranean-inflected drinks with citrus, herbs, and well-sourced spirits

The bar program punches above its weight — seasonally adjusted, properly balanced, and among the better hotel cocktail lists in the city

The cocktail program is a genuine strength — well-balanced and worth ordering over a beer

House cocktails designed to complement spiced food — the bar integration is one of Befikre's differentiators from a standard curry house

Inventive drinks built around Middle Eastern aromatics — pomegranate, rose water, and saffron feature prominently, well-balanced rather than gimmicky

A rotating menu of molecular and botanically-driven cocktails built around house-made bitters, infused spirits, dry ice, and edible garnishes — the card changes quarterly and rewards repeat visitors

The bar program is genuinely good for a chain — fresh-juice-forward, well-balanced, and the most reliable reason to return

The house cocktail list punches above chain-restaurant expectations — bartenders are trained, the spirits are quality, and the pours are honest

The bar program rotates seasonally — cocktails are a genuine strength of the chain, well above typical casual-dining execution