DAVID WOLOWIDNYK A Certified Specialist of Spirits and a founder of the Canadian Professional Bartenders Association, David is accredited nationally and globally, holding titles such as “World’s Most Imaginative Bartender” (Bombay Sapphire), “Canada’s Best Mixologist” (Grey Goose) and “Bartender of the Year” ( Vancouver Magazine ). David is an influential veteran in Canada’s cocktail culture.
ingredient in Peach Tart
CROWN ROYAL PEACH CANADIAN WHISKY Canada $29.99 193238 Classic Crown Royal is infused with the juicy flavour of fresh Georgia peaches. Look for fuzzy peach candy, creamy vanilla and warm spice notes.
PEACH TART lemon wedge, for rimming glass crumbled ginger cookie, for rimming glass 1 egg white 2 oz (60 ml) Crown Royal Peach Whisky ½ oz (15 ml) Rich Demerara Syrup * ¾ oz (22 ml) lemon juice Moisten outer rim of a chilled cocktail coupe glass with a lemon wedge and rim glass with crumbled ginger cookie. In a cocktail shaker, combine egg white, whisky, Rich Demerara Syrup and lemon juice. Shake without ice to emulsify ingredients. Fill cocktail shaker with ice and shake
COASTAL COLLINS
2 coins fresh ginger (about 1-in/ 2.5 cm each), peeled and sliced 1½ oz (45 ml) Shelter Point Single Malt Whisky ½ oz (15 ml) Sea Salt Honey Syrup *
ingredient in Coastal Collins
¾ oz (22 ml) lemon juice 2 oz (60 ml) soda water 1 lemon peel, for garnish
SHELTER POINT SINGLE MALT WHISKY BC $77.99 283499 This Canadian whisky is produced on Vancouver Island using traditional methods, pot distillation and glacier-fed aquifer water. Caramel, barley and baking spice flavours are up front with nuanced sea spray and smoke aromas.
In a cocktail shaker, muddle fresh ginger, then combine whisky, Sea Salt Honey Syrup and lemon juice. Add cubed ice, shake gently then strain into a collins glass. Top with soda water before filling the glass with cubed ice. Garnish with a lemon peel expressed over surface of the cocktail. * To make Sea Salt Honey Syrup, in a small bowl, combine ⅓ cup (80 ml) boiled water, ⅔ cup (160 ml) honey and ½ tsp (2.5 ml) sea salt. Stir to mix then transfer to a sealed container and store in refrigerator for up to 2 weeks. Makes 1 cup (250 ml).
vigorously, then fine strain into prepared cocktail coupe glass.
* To make Rich Demerara Syrup, in a small saucepan, combine 1 cup (250 ml) demerara sugar with ½ cup (125 ml) water. Simmer and stir to dissolve. Do not boil. Transfer to a clean, sealed bottle and store in refrigerator for up to 4 weeks. Makes 6 oz (180 ml).
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