Whisky | BCLIQUOR

MYSTIC COWBOY

Ingredients

Serves 1

2 oz (60 ml) Bulleit Frontier bourbon

1 oz (30 ml) lemon juice

1 oz (30 ml) Honey Syrup

½ oz (15 ml) egg white

5 sage leaves (save 1 for garnish)

Angostura bitters, for garnish

Instructions

In shaker tin with ice, combine ingredients and shake vigorously. Double strain over ice into glass and top with Angostura bitters and a single sage leaf.
To make HONEY SYRUP: 1:1 ratio honey dissolved in boiling water. Allow to cool

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TENNESSEE HIGHBALL

Ingredients

Serves 1

1 egg white

2 oz (60 ml) Jim Beam Black Label bourbon

1 oz (30 ml) fresh lemon juice

1 tbsp (15 ml) simple syrup (equal part sugar and water)

2 dashes Angostura Orange bitters

long orange twist, for garnish

Instructions

Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (share without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer over ice in a Collins glass. Top with ginger beer. Garnish with a long orange twist.

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SAZERAC SOUR

Ingredients

Serves 1

1½ oz (45 ml) Buffalo Trace Kentucky bourbon

¾ oz (22 ml) Sazerac Syrup, recipe follows

¾ oz (22 ml) lemon juice

Okanagan Spirits Taboo Absinthe, in a spray bottle

dried lemon wheel, for garnish

Instructions

Shake first 3 ingredients with ice and strain over fresh ice in a highball glass. Garnish with dried lemon wheel facing up – spray wheel and top of drink lightly with absinthe.
To make Sazerac Syrup: In a saucepan over low heat blend 1 bottle of Peychaud’s bitters with equal part sugar until sugar dissolves. Store in glass bottle, keep refrigerated.

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BUCK STOP

Ingredients

Serves 1

1½ oz (45 ml) cinnamon-infused Jim Beam

1 oz (30 ml) lemon juice

1 oz (30 ml) cranberry-orange simple syrup

1 egg white

2 dashes orange bitters

cinnamon and sugar, to dust top

cinnamon sticks and cranberries, for garnish

Instructions

Place 2 cinnamon sticks into Jim Beam bottle. Let infuse overnight.
Combine all ingredients in a mixing glass (except cinnamon and sugar) and shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a coupe glass. Dust top with cinnamon- sugar mixture and, using a kitchen torch, carefully brûlée top of drink. Garnish with cinnamon sticks and cranberries, if desired.
To make SIMPLE SYRUP: In a saucepan over low heat, mix together equal parts sugar to water to cranberry juice and add zest of 1 orange. Remove zest and allow mixture to cool before using.

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KOHANA (LITTLE FLOWER)

Ingredients

Serves 1

1 oz (30 ml) Bulleit rye

1 oz (30 ml) Takara Plum wine

¼ oz (7 ml) Ardbeg 10-year-old Scotch

½ oz (15 ml) lemon juice

½ oz (15 ml) hibiscus syrup

1 egg white

2 dashes Bittered Sling Plum and Root Beer bitters

hibiscus flower, for garnish

Instructions

Combine all ingredients in a shaker. Shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a rocks glass over ice. Garnish with a hibiscus flower.
To make HIBISCUS SYRUP: In a saucepan over low heat, mix 2 cups (500 ml) sugar to 2 cups (500 ml) water and bring to a boil. Add 1 cup (250 ml) of dried hibiscus flowers. Allow to steep for 20 minutes. Strain out flowers and allow mixture to cool before using.

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ORCHARD FIRE

Ingredients

Serves 1

1 oz (30 ml) Los Siete Misterios Doba-Yej Mezcal

1½ oz (45 ml) Fireball

3 oz (45 ml) William’s Sir Perry Pear Cider

¼ oz (7 ml) grenadine syrup

Instructions

Fill a tall glass with crushed ice. Pour the mescal and Fireball over crushed ice and top it off with pear cider. Add more crushed ice to completely fill the glass. Drizzle grenadine over the crushed ice to finish.

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MAPLE STREET FLOAT

Ingredients

Serves 1

1 oz (30 ml) Makers Mark Bourbon

1½ oz (45 ml) Sortilege Maple Liqueur

3 oz (90 ml) chilled soda water

1 scoop vanilla ice cream

Instructions

Stir bourbon and liqueur with ice in a shaker glass and strain into a Collins glass. Pour enough chilled soda into glass leaving 2-in (3 cm) space at the top. Garnish with a large scoop of vanilla ice cream.

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SAGE NORTH

Ingredients

Serves 1

¾ oz (22 ml) Crown Royal Northern Harvest Rye

1 oz (30 ml) Sage Honey (make ahead, recipe follows)

½ oz (15 ml) freshly squeezed lemon juice, strained

2 oz (60 ml) freshly squeezed ruby grapefruit juice, strained

2 oz (60 ml) Chamdeville Brut

1 large sage sprig, for garnish

SAGE HONEY:

2 large sage sprigs

½ cup (125 ml) boiling water

⅔ cup (150 ml) unpasteurized honey

Instructions

Combine rye, Sage Honey, lemon and grapefruit juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of sage and lower into glass to garnish.
To make SAGE HONEY: In saucepan, add sage to boiling water, cover and simmer for 15 minutes. Remove sage and measure ⅓ cup (75 ml) of Sage Water. Set aside.
Gently heat honey to thin it out and make it esier to work with. Combine Sage Water with warm honey and stir to dissolve. Store refrigerated, up to 1 month. Makes 1 cup (250 ml).

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BOURBON CHAI LATTES

Ingredients

Serves 4 to 6

2 cups (500 ml) water

3 black tea bags

3 tbsp (45 ml) honey or agave syrup

4 green cardamom pods

4 whole allspice

4 black peppercorns

4 cloves

2 star anise

1 broken cinnamon stick

1-in (1.25 cm) piece fresh ginger root, peeled and shaved

1 vanilla bean, split, seeds scraped out

½ cup (125 ml) bourbon

2 cups (500 ml) unflavoured almond milk, preferably organic

1 x 14 oz (398 ml) can full fat coconut milk

freshly grated nutmeg, for garnish

Instructions

In a saucepan, combine water with tea bags, honey or agave, spices, ginger root and vanilla bean seeds. Bring to a simmer. Cover and continue to simmer for 5 minutes for flavours to blend. Strain liquid into a warmed teapot or jug for pouring. Add bourbon. Set aside.
In a saucepan, warm almond milk and coconut milk until it begins to steam and bubble around edges. Remove from heat. Transfer to a blender. Whirl until foamy.
Pour equal amounts of chai tea into four large, warmed glass mugs. Add equal amounts steamed milk. Spoon excess foam on top and garnish with freshly grated nutmeg.

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