Polar Vortex Rye Whisky Cocktail
A Canadian rye whisky cocktail inspired by Winnipeg’s frigid winters. The Polar Vortex blends apple honey shrub and lemon bitters, finished with an aromatic balsam fir mist for a crisp, woodsy winter drink.
Ingredients
- 1½ oz Canadian 100% rye whisky
- 2 oz Apple Honey Shrub see note #1
- 2 dashes Bittered Sling Lem-Marrakech bitters
Apple Honey Shrub
- ½ cup plus 1 tbsp honey
- ¾ cup freshly pressed apple juice
- 3½ oz cane vinegar (sukang maasim)
To Garnish
- evergreen “wreath”
- balsam fir spray see note
Instructions
Apple-Honey Shrub
- Add honey, apple juice and cane vinegar (sukang maasim) 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. Makes 2 cups.
Cocktail
- 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 misting of balsam spray.
Notes
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.