Led by powerhouse Frankie Solarik, the team at this Queen West spot approaches mixology with unbridled creativity. A signature sipper, the Vanilla & Hickory Smoked Manhattan boasts the flavours of cherry, vanilla and black licorice paired with the aroma of burning wood.

Free yourself from the shackles of a menu at this Bloorcourt speakeasy, where patrons order based on mood, preferences, or simply what their neighbour is having. The Fernet-laced Toronto cocktail is a bitter take on the classic.

A cocktail that's been on offer since this snug Dundas West bar opened, the Hoof Manhattan has its fair share of fans. Expertly balanced, the drink is made with Alberta Springs 10 year Canadian Rye Whiskey, Carpano Antica vermouth, house bitters, and a sour cherry garnish.

Embrace a little joie de vivre at this College Street bar, where cocktails repeatedly rank among the city's best. With Talisker Skye whisky, Bulleit Rye, Amers Fleur de Bière bitters, fig leaf, raspberry eau-de-vie, dry vermouth and Maraschino, the No Smoke till Brooklyn, is as quaffable as it is cute.

Served ice cold, the Manhattan at this bar and bottle shop in Bloordale is a bracing, boozy version of the classic. With rye blend, sweet vermouth, Pedro Ximénez sherry and bitters, there's sweetness and herbal notes in every sip.

Like a Manhattan on a beach vacation, this Dundas West bar's riff — named the Body Double — blends tequila, pineapple rum, sage vermouth and demerara into the boozy equivalent of a tropical getaway. Fruity and woodsy, with sweet and spicy notes, this sipper is the next best thing to donning something skimpy and feeling the sand under your toes.

The only classic thing about this West Queen West bar's barrel-aged riff on a Manhattan is the inclusion of whiskey and vermouth blend in the recipe. Beyond that, the team adds bourbon, Scotch, bitters and salted maple to create a cocktail with bright aromatics and the unmistakable aroma of burnt caramel.

So popular it's available on tap, this Leslieville restaurant's Manhattan is a faithful take on the classic. With J.P. Wiser's Double Still Rye, Italian vermouth, cherry brandy and cinnamon bitters, it's also a civilized way to ease into a menu of upscale tavern fare.

Home to an impressive number of dark spirits (500 and counting), the Grand Bar at this Financial District denizen stirs up Bay Street Manhattans for those with expensive tastes. With Michter's Small Batch Bourbon, Barolo Chinato, Tawny Port, Pierre Ferrand Dry Curaçao, bitters, sarsaparilla and tonka bean, it's complex, woody, and worth every penny.