Whisky | BCLIQUOR

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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