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    11 Colonel By Drive,
    Ottawa, ON K1N 9H4

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    Hours of Operation
    Meal/Experience Day Time
    Monday 11:30 am - 11:00 pm
    Tuesday 11:30 am - 11:00 pm
    Wednesday 11:30 am - 11:00 pm
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    Saturday 1:00 pm - 12:00 am
    Sunday 2:00 pm - 11:00 pm
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Hey everyone,
My name is Andrew Daw and I’m the Bar Manager at The Shore Club Toronto. This is my first entry into our new blog series that will focus on what’s happening behind the bar at the The Shore Club, what’s the story behind the cocktails we are currently serving and what we might be doing in the future. This is my first time doing anything like this so I hope you all enjoy. 
For my first entry I wanted to talk about my favourite drink currently on our menu and possibly my favourite cocktail of all time, The Razor’s Edge. 
If you’ve visited us recently and seen our current Holiday cocktail menu you may have noticed a theme with regards to the names of our cocktails, I am a big WWE fan and the majority of my cocktails have some kind of wrestling theme behind it. This one is no exception. 
Razor Ramon was one of my favourite wrestlers growing up and his finishing move, The Razor’s Edge was, in my opinion, one of the best back in the early to mid ‘90s. This move is also responsible for a scar I have on the back of my head.  I grew up with two much older brothers so I think you can put two and two together on this one. 
This cocktail is comprised of Lot 40 whisky, lime juice, ginger beer, muddled basil, angostura bitters, and our in-house made birds eye chilli + honey syrup. It's garnished with a salt rim and basil crown. This drink is earthy and spicy with a touch of sweetness. I think it’s both a well balanced cocktail and quite visually appealing. You can enjoy this as a sipping cocktail or pound a few back while on the back deck. 
It’s certainly a unique blend of flavours that’s not for everyone, I’ll be the first to admit that. But if you have a bit of an adventurous palate and willing to try something a little different, I promise you won’t be disappointed. 
This cocktail has changed a little over the last year. I originally came up with it a little over a year ago back in my hometown of St. John’s, NFLD. Back there I used muddled basil and jalapeños, however since I’ve moved to Toronto and started with The Shore Club, we as a team have tweaked it just a little. One of our bartenders, Ian , had made a Birds Eye Chilli + Honey syrup for one of his creations “The Spiced Mule” (which is also featured on our cocktail menu and is absolutely delicious) and during our taste tests had suggested we swap the muddled jalapeño for this syrup. We tried it out and the results were incredible. So the change was made and we couldn’t be happier with it. 
Come down to The Shore Club any time and try this amazing cocktail. It goes great with our Short Rib entrée , Beef Tartare, Fried Chicken and many more dishes. 
I hope you enjoyed my first “Notes from the Bar Side” blog entry. 
My time is up, thank you for yours. 
Andrew Daw 
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