Whisky | BCLIQUOR

MATCHA BOURBON MARSHMALLOWS

Ingredients

Serves 30 to 40 small square marshmallows

1 cup (250 ml) icing sugar

6 tbsp (90 ml) matcha powder, divided

vegetable oil, to grease tray

¼ cup (60 ml) bourbon

¾ cup (175 ml) water, divided

½ vanilla bean, split in half and seeds scraped out

2 tbsp (30 ml) unflavoured gelatin

1½ cups (375 ml) granulated sugar

1 cup (250 ml) liquid clover honey

Instructions

In a small bowl, sift together icing sugar and 2 tbsp (30 ml) matcha. Set aside.
Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
In bowl of a stand mixer fitted with whisk attachment, whisk together bourbon, ¼ cup (60 ml) water and vanilla seeds. Sprinkle in gelatin and set aside.
In a medium heavy-bottomed saucepan, combine granulated sugar, honey and remaining ½ cup (125 ml) water. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed, slowly add remaining 4 tbsp (60 ml) matcha powder and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, refrigerate overnight allowing it to firm up.
The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) icing sugar matcha mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.

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Drink Pairings

HEADLESS HORSEMAN PUNCH

Ingredients

Serves 16

3 cups (750 ml) Alberta Premium Canadian Rye

2 cups (500 ml) lemon juice

2 cups (500 ml) Earl Grey Tea, Recipe follows

2 cups (500 ml) Rosemary Thyme Syrup, Recipe follows

3 cups (750 ml) water

rosemary sprigs, for garnish

lemon twists, for garnish

Instructions

In a 16-cup (4 L) vessel, add all ingredients. Stir to combine and chill in refrigerator for 3 hours. Transfer punch to a large bowl to serve. Ladle into glasses filled with ice and garnish with rosemary sprigs and lemon twists.
To make EARL GREY TEA: Combine ½ cup (125 ml) of loose leaf Earl Grey (or 8 bags) with 3 cups (750 ml) of room temperature filtered water and steep for 4 hours. Strain and refrigerate for up to 1 week.
To make ROSEMARY THYME SYRUP: In a saucepan, combine 1 cup (250 ml) each sugar and water, 4 sprigs rosemary and 4 sprigs thyme. Gently simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat, let cool; discard rosemary and thyme.

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PEPPERED BRIGADE

Ingredients

Serves 1

2 oz (60 ml) Knob Creek bourbon

½ oz (15 ml) Disaronno Originale Amaretto

½ oz (15 ml) lemon juice

1 pinch cayenne pepper

Instructions

Add all ingredients to a shaker with ice. Shake for 10 seconds, then double strain into a Collins glass. Fill with crushed ice. Garnish with lime hair (finely grated lime zest).

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REKINDLED FRIENDSHIPS

Ingredients

Serves 1

2 oz (60 ml) Woodfood Reserve bourbon

¾ oz (22 ml) Barbieri Aperol Aperitivo

½ oz (15 ml) Gonzalez Byass VORS 30-Year-Old Noé Pedro Ximénez Sherry

2 dashes Bittered Sling Kensington Dry Aromatic bitters

Instructions

Combine all ingredients in a mixing glass, add ice, stir for 15 to 20 seconds. Strain, serve neat in a cocktail coupe. Garnish with an orange twist.

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FALLEN ANGEL

Ingredients

Serves 1

1½ oz (45 ml) The Famous Grouse whisky

¾ oz (22 ml) falernum syrup

1 oz (30 ml) lemon juice

2 dashes Fee Brothers Old Fashion bitters

Instructions

Combine all ingredients in a shaker and add ice. Shake for 10 to 15 seconds. Strain into a cocktail coupe and garnish with a lemon twist.

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SCOTCH EGG

Ingredients

Serves 1

1½ oz (45 ml) The Glenlivet Founder’s Reserve Scotch

1 oz (30 ml) fresh orange juice

¼ oz (7 ml) fresh lemon juice

½ oz (15 ml) Turmeric Syrup

½ oz (15 ml) egg white

Instructions

Add all ingredients to a cocktail shaker, shake without ice first, allowing egg white to emulsify, then add ice and vigorously shake a second time. Fine-strain into a chilled cocktail glass, garnish with grated nutmeg.
For TURMERIC SYRUP: Grate 1 cup (250 ml) of whole, fresh turmeric into a pot. Add to pot, 1 whole nutmeg, ¼ cup (60 ml) cacao nibs, 1 L (4 cups) sugar and 1L (4 cups) water. Bring to a boil, let stand then strain out solids. Should yield enough to make plenty of cocktails. Can store, refrigerated, up to 1 month.

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WHISKY SOUR

This classic cocktail dates back to at least the 1870s, and is among the greatest of the family of so-called “sours,” which are not actually sour, but a balance of sweet, strong and citrus. Can be made with or without the egg white, which adds a luscious texture to the drink as well as an appealing foaminess.

Ingredients

Serves 1

2 oz (60 ml) bourbon

¾ oz (22 ml) lemon juice

½ oz (15 ml) 2:1 simple syrup

1 small egg white (optional)

Instructions

Place all ingredients in a cocktail shaker with ice and shake vigorously. (If you’re using the egg white and you like it extra foamy, shake first without ice to whip up the airiness – this is known as a dry shake – then shake again with ice for chill and dilution.) If you prefer your drink “straight up,” strain into a chilled cocktail glass, or, if preferred, strain over ice into a rock glass.
To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator

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FLORIDA WATER

Ingredients

Serves 1

1 egg white

¼ cup (60ml) Lot No. 40 whisky

2 tbsp (30 ml) lemon juice

4 tsp (20 ml) charred orange and clove syrup

1 tsp (5 ml) unpasteurized apple cider vinegar

ice cubes

pinch espresso powder

Instructions

Place egg white in a cocktail shaker and shake vigorously until foamy. Add remaining ingredients except espresso powder. Shake vigorously and strain into a chilled white wine glass. Top with a pinch of espresso powder and serve immediately.
To make CHARRED AND CLOVE ORANGE SYRUP: Cut oranges in half and barbecue until golden. Muddle grilled oranges in a large container to release the juices. Strain into a 4 cup (1 L) glass container and add 4 cups (1 L) 60/40 sugar water after straining. Stir in 10 cloves, cover and refrigerate for 24 hours. Strain again and refrigerate. Can be stored in the refrigerator up to 1 month.

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FOOLISH PLEASURE

Ingredients

Serves 1

8 to 10 fresh mint leaves

2 tbsp + 2 tsp (40 ml) Buffalo Trace bourbon

2 tsp (10 ml) pernod

2 tbsp (30 ml) lime juice

4 tsp (20 ml) orgeat or almond syrup

ice cubes

plains soda water

Instructions

Gently slap mint leaves between your palms to bruise and release the essential mint oils. Place in large glass. Add bourbon, pernod, lime juice and orgeat. Add ice and fill glass with soda. Stir with a swizzle stick and serve immediately.

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