By now we all know that Toronto is in the throes of Mediterranean fever. Of the ever-expanding list of spots that dot our eatscape, Byblos is definitely the most buzzworthy. The beautifully outfitted space acts as a pristine backdrop for the colourful cuisine of exec chef Stuart Cameron, who also holds down the forts at Weslodge and Patria. Menu musts include the succulent lamb ribs, roasted red beets with labneh and the eye-catching basmati rice — not to mention the cocktails.

Head mixologist Wes Galloway is responsible for the impressive drinks list, which serves as a stellar counterbalance to the fare. “It was a very unique challenge to create a well-balanced and diverse menu that needed to follow a set ideal flavour-wise,” Galloway explains. We fell for his Gulab cocktail ($13).

“It is my take on a traditional non-alcoholic drink,” says Galloway, of the Gulab, “but of course this one is alcoholic.” (The trad gulab sharbet beverage is, essentially, a refreshing lemonade jazzed up with rosewater.) After infusing Smirnoff vodka with dried, edible rose for two to three days, Galloway matches the liquor with his pomegranate reduction, a house cardamom tincture and some fresh lemon. The result is a fresh, summery beverage that showcases the floral notes but possesses enough acidity to steer clear of too-sweet territory.

Topped with crushed ice, the tipple is finished with pomegranate arils and a fresh flower to boot.

Byblos, 11 Duncan St., 647-660-0909