Whisky Thyme
Ingredients
Serves 1
1½ oz (45 ml) Maker’s Mark Bourbon
1 oz (30 ml) lemon juice
¾ oz (22 ml) simple syrup*
2 dashes Angostura bitters
5 sprigs thyme (save 2 for garnish)
3 oz (90 ml) soda water
lemon wheel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine bourbon, lemon juice, simple syrup, bitters and 3 sprigs thyme. Shake vigorously and fine strain into a Collins glass. Add soda, then add cubed ice to fill glass. Garnish with 2 sprigs thyme and a lemon wheel.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Reginald
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Canadian Rye Whisky
¾ oz (22 ml) Taylor Fladgate Fine White Port
½ oz (15 ml) Alvear Medium Dry Sherry
1 tsp (5 ml) demerara syrup*
2 dashes orange bitters
lemon twist, for garnish
Instructions
- Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled small coupe or stemmed cocktail glass and garnish with a lemon twist.
- * 1:1 ratio of demerara (brown) sugar dissolved in boiling water. Allow to cool before using.
Featuring
BAKED APPLE
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Bourbon
2 oz (60 ml) apple juice
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Spiced Maple Syrup*
dried apple or star anise, for garnish
Instructions
- In a cocktail shaker with ice, combine bourbon, apple juice, lemon juice and Spiced Maple Syrup. Shake, then strain into a rocks glass over cubed ice. Garnish with dried apple or star anise.
- *Combine 3.4 oz (100 ml) maple syrup and ¼ tsp (2.5 ml) baking spice in a glass jar and microwave until hot, 30 to 60 seconds. Steep and let cool for 5 minutes, then fine strain to remove spices. Unused syrup may be stored indefinitely in refrigerator.
Featuring
CRANBERRY WHISKY SMASH
Ingredients
Serves
1½ oz (45 ml) Bearface Canadian Whisky
1½ oz (45 ml) Cranberry Cinnamon Shrub *
2 oz (60 ml) soda water
3 to 5 cranberries, fresh or frozen, for garnish
*In a saucepan, combine cinnamon sticks and water. Bring to a boil. Boil until liquid is reduced by half; remove cinnamon sticks and measure water; should yield 1 cup (250 ml). Add remaining ingredients to cinnamon water in saucepan. Stir to combine, cover and bring to a low boil over medium-high heat for about 10 minutes, stirring occasionally, until some cranberries split open. Remove from heat, uncover and allow to cool completely. Pour into an airtight, non-reactive container and refrigerate overnight.
Instructions
- In a rocks glass, stir together whisky and shrub. Add cubed ice, top with soda water and garnish with cranberries.
Drink Pairings
RICKHOUSE TAMBER
Ingredients
Serves
1½ oz (45 ml) Buffalo Trace Bourbon
½ oz (15 ml) Taylor Fladgate
10-Year-Old Tawny Port
2 tsp (10 ml) Licor 43 Liqueur
2 dashes coffee bitters (or substitute 2 coffee beans)
orange twist, for garnish
grated tonka bean*, for garnish (optional)
* An aromatic seed, grown mostly in Central and northern South America, with vanilla, almond and cinnamon flavours. Available online or at specialty grocery stores.
Instructions
- If using coffee beans, gently crush beans with a muddler, then combine all ingredients in a mixing glass, add ice and stir for 7 to 10 seconds. Finestrain into a tumbler glass over fresh ice. Garnish with an orange twist and grated tonka bean, if using.
Featuring
WHISKEY CHAI
Ingredients
Serves 4
2 cinnamon sticks, broken into smallish pieces
15 whole black peppercorns
12 whole cloves
seeds from 6 cardamom pods
¾ tsp (4 ml) ground ginger
1 pinch freshly grated nutmeg
3 cups (750 ml) whole milk
3 tbsp (45 ml) dark brown sugar
½ tbsp (22 ml) loose black tea, or 3 teabags
ƒ cup (75 ml) Irish whiskey
Instructions
- Combine all spices in a spice grinder or mortar and pestle. Grind mixture to a fine powder.
- In a medium saucepan, combine spices, milk, sugar and tea. Bring to a low boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 5 minutes. Strain into a pitcher, discarding solids. Rinse out saucepan and pour chai back in. Stir in whiskey. Slowly warm over low to medium heat until just steaming. Divide between 4 mugs, top with a grating of nutmeg and serve immediately.
Featuring
Rob Roy (Scotch Manhattan)
Ingredients
Serves 1
The Manhattan is classically made with rye whisky, but any whisky will work.
2 oz (60 ml) Famous Grouse Scotch
1 oz (30 ml) Cinzano Rosso Sweet Vermouth
2 dashes Angostura Bitters
cherry, for garnish
Instructions
- In a mixing glass with cubed ice, combine ingredients. Stir for about 30 seconds to chill and dilute. Strain neat into a chilled martini glass or coupe, and garnish with a cherry.
Featuring
Johnny Mcintosh
Ingredients
Serves 1
1½ oz (45 ml) Jack Daniel's - Gentleman Jack Rare Tennessee (alternatively, try using Forty Creek Copper Pot Reserve for a slightly richer and spicier profile)
¼ oz (7 ml) lemon juice
¼ oz (7 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using)
2 dashes Angostura Bitters
3 oz (90 ml) sparkling apple juice fresh apple slices, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whisky, lemon juice, simple syrup and bitters. Shake gently and strain into a Collins glass over fresh ice cubes. Top with sparkling apple juice and garnish with fresh apple slices.
Featuring
Maple-Allspice Whisky Sour
Ingredients
Serves 1
1 medium egg white
1½ oz (45 ml) JP Wiser’s Deluxe Whisky*
¾ oz (22 ml) fresh lemon juice, strained
½ oz (15 ml) maple syrup, or to taste
1 pinch ground allspice, plus more for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake without ice to emulsify, then add ice cubes, shake vigorously and fine strain into a coupe glass. Sprinkle ground allspice over surface to garnish.
Featuring
Peach Cobbler
Ingredients
Serves 1
6 slices fresh or thawed frozen peach (save 1 for garnish)
1½ oz (45 ml) Crown Royal Northern Harvest Rye (for a slightly more assertive spice character, try using Lot No. 40 Rye Whisky Single Copper Pot Still)
½ oz (15 ml) orgeat syrup (made from almonds, this syrup is available online or at specialty grocery stores)
¾ oz (22 ml) fresh lemon juice
fresh thyme or lemon verbena, for garnish
Instructions
- In a cocktail shaker, muddle peach slices. Add whisky, orgeat, lemon juice and ice cubes. Shake vigorously and fine strain into a rocks glass over crushed ice. Garnish with thyme or lemon verbena and a slice of peach.