In Toronto, a dimly lit venue accompanied by candlelight is the home to culinary experiences beyond the imagination. It’s Frankie Solarik’s lab for culinary concoctions known as cocktails, but not of the familiar sort. BarChef, unlike many of the concepts we’ve visited on “Across the Bar” thus far, is not set at a bar, but rather more of a chef’s table. His team is not made up of bartenders, so to speak, but of chefs.

In this episode, Solarik shares with us three uniquely innovative cocktails and the inspiration and preparation behind them.