Bar Mordecai’s Daybreak in Trelawny Cocktail

Bar Mordecai in Toronto uses a blend of Canadian and Caribbean ingredients for this bright cocktail.

This dazzling cocktail has subtle Caribbean nuances, courtesy of co-owner Christina Veira’s Jamaican background.

Bar Mordecai's Daybreak in Trelawny


Cacao Syrup

  • 1 pkg Jamaican Tea Chocolate 3 balls & 1 cinnamon stick
  • 30 g mauby bark
  • 30 g sarsaparilla bark
  • 1 kg demerara sugar
  • 1 kg water


  • 2 oz Pike Creek Double Barreled Canadian Whisky
  • 1 oz blood orange
  • 0.75 oz Cafe Maderas cold brew
  • 0.5 oz Cacao syrup
  • 0.25 oz honey syrup 3:1
  • 0.25 oz Evangelista Punch Abruzzo


  • 1 blood orange wheel


Cacao Syrup

  • Combine all elements of syrup. Bring just to a boil and reduce heat to a simmer. Simmer for 15 minutes.


  • Combine ingredients in a cocktail shaker. Shake vigorously over cold draft or similar ice for 10 seconds.
  • Strain into crushed-iced filled tulip glass (or snifter)
  • Garnish with blood orange wheels.


If syrup isn’t accessible, use 0.75 oz of honey syrup and add 4-5 dashes of your favourite coffee/cacao bitters.
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