There are a few loves that Canadians tend to make known to the world: Tim Hortons coffee, road-tripping, cottages and rye whisky. This cocktail was inspired by renowned bartender Lauren Mote’s trip to Winnipeg in the midst of a polar vortex a few years ago. The poor weather did nothing to dampen the spirits of locals, leading her to craft a cocktail in tribute to Canadian endurance. Rye whisky, of course, is the star.
Canadian Rye Whisky Cocktail
- 1½ oz Canadian 100% rye whisky
- 2 oz Apple Honey Shrub see note #1
- 2 dashes lemon bitters like Bittered Sling Lem-Marrakech
- evergreen “wreath”
- balsam fir spray see note #2
- Wrap highball glass with an evergreen sprig, affixing it to glass with kitchen twine or a rubber band, to create a mini “wreath.” Spray inside of glass with balsam spray; fill with ice.
- Fill shaker with ice; add whisky, shrub and bitters. Using some force, shake hard for 5 seconds.
- Using small fine-mesh sieve, double strain into prepared glass.
- Finish with additional mist of balsam spray.
- To make 2 cups apple-honey shrub, add ½ cup plus 1 tbsp honey, ¾ cup freshly pressed apple juice and 3½ oz cane vinegar to blender. Blend on medium until honey is dissolved. Strain into a sanitized bottle with a mesh sieve and store in the fridge for up to 10 days.
- To make 3¼ oz or a generous ⅓ cup balsam fir spray, add 2 oz filtered water, 1¼ oz vodka and 2 drops pure balsam fir essential oil to a small atomizer. Replace lid and shake. Spray can be stored in the fridge for up to 6 months.