Après Apple Cider
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 1
1½ oz (45 ml) Maker’s Mark Bourbon
3 to 4 oz (90 to 120 ml) Spiced Apple Cider*
fresh cranberries and orange peel, for garnish
Instructions
- To serve cold, combine bourbon and Spiced Apple Cider in a cocktail shaker with ice. Shake vigorously then fine strain into an old-fashioned glass.
- To serve hot, combine bourbon and Spiced Apple Cider in a heatproof mug or glass and microwave for 1 minute on high. Garnish both with fresh cranberries and orange peel.
- * For the Spiced Apple Cider, in a saucepan, combine 25 oz (750 ml) apple juice, 8 oz (250 ml) cranberry juice, 1½ oz (45 ml) maple syrup, 1 cinnamon stick, 2 star anise pods, peel from 1 orange (pith removed) and peel from 1 lemon (pith removed). Bring to a boil then cover and simmer for 10 minutes. Allow to cool then strain into a sealed container and refrigerate for up to 2 weeks. Makes 1L (4 cups)
Featuring
Canadian Brother
Created by actors Ian Somerhalder and Paul Wesley, this recipe features Brother's Bond Straight Bourbon, a new whiskey and the first for the duo.Ingredients
Serves 1
1½ oz (45ml) Brother's Bond Bourbon
½ oz (15ml) maple syrup
½ oz (15ml) lemon juice
5 blueberries and 1 orange wheel
Instructions
- Add whiskey, maple syrup and lemon juice to a cocktail shaker. Muddle fruit with ingredients. Add ice and shake for 15 seconds. Strain into lowball glass over fresh ice. Garnish with a fresh orange twist and blueberries.
Featuring
Honey Bear
The Honey Bear cocktail features the Bearface 7-Year-Old Triple Oak Canadian Whisky. This whisky starts out in used American oak, ex-bourbon casks adding notes of honey, crème brûlée and vanilla, before moving to ex-red wine French oak casks that impart flavours of dried fruit and then finally to air-dried, virgin, toasted Hungarian oak casks that bring a unique spice character and subtle smoky quality. Each of these different casks plays a role in the spirit's complexity.Ingredients
Serves 1
2 oz (60 ml) Bearface Whisky
¾ oz (22 ml) Carolans Irish Mist
2 dashes Angostura Bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Irish Mist and bitters. Stir to chill and dilute. Strain into a chilled cocktail coupe. Garnish with a lemon peel expressed over surface of the cocktail.
Featuring
Peach Tea Punch
Ingredients
Serves 16 (3L)
8 peach tea bags
50 oz (1.5 L) boiled water
16 sprigs fresh mint (plus more for garnish)
25 oz (750 ml) Forty Creek Barrel Select Canadian Whisky
12½ oz (375 ml) fresh lemon juice
12½ oz (375 ml) Simple Syrup*
Instructions
- Steep 8 peach tea bags with mint leaves (stems removed) in 50 oz (1.5 L) boiled water for 5 minutes. Remove tea bags and let tea cool. In a large pitcher, combine whisky (if using), prepared peach-mint tea, lemon juice and Simple Syrup. Stir to combine and top with ice cubes. To serve, pour 6 oz (180 ml)** prepared cocktail over cubed ice in a collins glass and garnish with mint and lemon wheels.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** If starting with a non-alcoholic mix, measure 41/2 oz (135 ml) into a glass, add 11/2 oz (45 ml) of whisky then fill glass with ice.
Featuring
Genmaicha Tea Punch
Ingredients
Serves Serves 1
1½ oz (45 ml) The Sexton Irish Whiskey*
2 oz (60 ml) Genmaicha Green Tea**
1 oz (30 ml) pineapple juice
¼ oz (7 ml) lemon juice
¼ oz (7 ml) Simple Syrup
dried pineapple, for garnish***
Instructions
- In a mixing glass with cubed ice, combine whiskey, cooled tea, pineapple juice, lemon juice and Simple Syrup. Stir to chill, then strain into a teacup. Garnish with dried pineapple.
- * If you can’t find The Sexton Irish Whiskey, substitute 1 oz (30 ml) Bushmills Black Bush Irish Whiskey and 1 tsp (5 ml) González Byass Nutty Solera Oloroso Sherry.
- ** Steep 2 tsp (10 ml) loose leaf Genmaicha in 1 cup (250 ml) boiling water for 30 seconds, then strain out tea and let tea cool to room temperature. (Over-steeping will result in bitter tea.)
- ***To make dehydrated pineapple, slice fruit evenly, approximately ⅛-in (0.25 cm) thick. Place slices in a dehydrator at 135 F (57 C) for 8 hours, or place on a parchment-lined baking sheet and bake at lowest oven temperature (convection if possible) until completely dry, about 4 to 5 hours. Without convection, rotate sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Featuring
To the Beet
Ingredients
Serves Serves 1
1 large egg white or 2 dashes Ms. Better’s Bitters Miraculous Foamer
1½ oz (45 ml) White Owl Whisky
1 oz (30 ml) Beet Marmalade*, plus extra for garnish
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Odd Society Bittersweet Vermouth**
drops of cassis, for garnish (optional)
Instructions
- In a steel cocktail shaker, dry shake (without ice) egg white or foamer until foamy. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fine strain into a coupe glass and garnish with Beet Marmalade and cassis, if using.
- * To make Beet Marmalade, preheat oven to 400 F (200 C). Peel ¾ lb (340 g) beets (about 3 to 4 medium beets) and cut into wedges. Place on a lined baking sheet, drizzle with ½ tbsp (7 ml) organic Canadian canola oil and toss to coat. Roast for 50 mins, until fork-tender. Remove from oven and let cool slightly. In a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add 2 tbsp (30 ml) water, ½ cup (125 ml) brown sugar, ¼ cup (60 ml) maple syrup, ½ tbsp (7 ml) finely chopped ginger, a pinch of sea salt, 1 tbsp (15 ml) lemon juice, ½ a cinnamon stick and 2 whole cloves. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 1 hour, or until thickened. Remove from heat and let cool. Makes about 2/3 cup (150 ml); will keep for up to 1 week in an airtight container in refrigerator.
- ** Can substitute same quantity of Montenegro Amaro if unable to find the vermouth
Drink Pairings
Resourceful Afternoon Punch
Ingredients
Serves Makes 10 x 5 oz (150 ml) cocktails
1½ cups (375 ml) Bearface 7-Year-Old Triple Oak Canadian Whisky
1 sprig foraged or local lavender
7½ oz (225 ml) Lemon-Orange Sherbet*, make ahead
30 oz (890 ml) Earl Grey Tea**
dehydrated lemon and orange wheels, for garnish***
Instructions
- In a bowl, combine whisky with lavender and let sit for 15 minutes. Strain into a jug with a lid. Add Sherbet and tea, cover and refrigerate for 3 to 4 hours. Transfer to a punch bowl, add ice and garnish with lemon and orange wheels.
- *To make Lemon-Orange Sherbet, first make an Oleo-Saccharum. Wash 5 organic lemons and 2 small organic oranges and dry thoroughly. Using a vegetable peeler, peel zest off citrus, avoiding white pith as much as possible. Reserve fruit to juice later. Combine peels with ½ cup (125 ml) granulated sugar in a zip-top bag, remove as much air as possible, then seal. Massage peels and sugar to extract oils from peels. Let sit at room temperature for 10 to 12 hours, occasionally massaging to extract more oils, until most of the sugar has dissolved. You now have Oleo-Saccharum. Juice citrus, then strain juice to remove pulp. Measure out ½ cup (125 ml) juice. Open bag and add juice to dissolve any remaining sugar, then strain to remove peels and transfer to a sealed container. You now have a Sherbet. Makes about 7½ oz (225 ml) and will keep for up to 2 weeks.
- ** To make Earl Grey Tea, consider re-steeping recently used tea bags to give them a second life. In a large jug or bowl, pour 30 oz (890 ml) boiling water over 4 earl grey tea bags and steep for 5 minutes. Remove tea bags and let cool to room temperature.
- *** To make Dehydrated Lemon and Orange Wheels, slice 2 lemons and 2 oranges evenly into wheels, approximately ⅛-in (0.25 cm) thick. Place slices in a dehydrator at 135 F (57 C) for 8 hours, or place on a parchment-lined baking sheet and bake at lowest oven temperature (convection if possible) until completely dry, about 4 to 5 hours. Without convection, rotate sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Drink Pairings
Whisky Flip
Ingredients
Serves 1
1 whole egg
2 oz (60 ml) Aberfeldy 12-Year-Old Single Malt Scotch Whisky
1 oz (30 ml) coconut cream
½ oz (15 ml) coconut milk
½ oz (15 ml) simple syrup
1 tbsp (15 ml) strawberry jam
ground cinnamon, for garnish
Instructions
- In a cocktail shaker over ice, add egg yolk and white and remaining ingredients. Shake until chilled and well combined. Fine strain into a stemmed cocktail glass and garnish with ground cinnamon.
Featuring
Kentucky Comfort Toddy
Ingredients
Serves 1
½ oz (15 ml) orange juice
1 tbsp (15 ml) maple syrup
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) bourbon
Dehydrated Orange Wheel*, for garnish
Instructions
- Combine orange juice and maple syrup in a heatproof glass or mug, then add hot water and stir to dissolve maple syrup. Stir in bourbon and garnish with a Dehydrated Orange Wheel.
- *To make Dehydrated Orange Wheels, preheat the oven to 200 F (93 C). Cut an orange into ¼-in (0.5 cm) slices, place on a parchment-lined baking sheet and dust lightly with sugar, then place in the oven to dry for 2 to 3 hours, turning every 30 minutes. Store in an airtight container for up to 1 week.
Featuring
The Classic Toddy
Ingredients
Serves 1
½ oz (15 ml) lemon juice
1 tbsp (15 ml) honey
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) whisky
cinnamon stick, for garnish
Instructions
- Combine lemon juice and honey in a heatproof glass or mug, then add hot water and stir to dissolve honey. Stir in whisky and garnish with a cinnamon stick.