0.75 oz Pendleton Canadian Whiskey
1 oz Tyrconnell Single Malt Irish Whiskey
1 oz Art in the Age Sage
0.5 oz Rothman & Winter Orchard Apricot
o.25 oz apple cider vinegar
2 dashes Bolivar bitters
Shake ingredients well with ice and strain over a large ice cube. Garnish with a cherry.
NOTES: Interesting, but not there. I may have gotten a little ambitious and tried too many things at once. The Sage is misused here, and Orchard Apricot gets shadowed by the stronger flavors. I’m not generally a huge Canadian whiskey fan…for me it’s almost sweet like bourbon-but not sweet enough, and spicy like rye-but not spicy enough. It’s only one guy’s opinion, but I just don’t enjoy the balance of it no matter how many times I try to convince myself otherwise. Tempered with the Irish, however, it turned into a flavor I liked a lot more. The idea of using the straight apple cider vinegar is also something I’d like to explore more. It mixed with the whiskeys in a pretty neat way. Worth revisiting, maybe as shrub. Overall, not a very successful drink, but it gave me a few ideas for trials going forward. And I WILL make something I like with the Sage if it’s the last thing I do.
A little aside about the cherry we used: We went with a pickled sour cherry we got canned from Green Aisle Grocery, which was really good. If you live in the Philly area, I HIGHLY recommend you check out their canned stuff. When the weather is nicer, they generally have a booth at the Headhouse Farmers Market, and they’ll let you try just about anything they’re selling.
I really like how you described Canadian Whisky, let’s say the modern versions of it, there’s still some brands that made small batches that captured the antique essence of this spirit.
Although i was invited to showcase a cocktail with Canadian Club and managed to make a good cocktail out of it, here’s the recipe :
1 1/4 C.C
1/2 Fair Coffee Liquor
2 Bar Spoons Maple And Fig Syrup
3 Drops Scrappy’s Cardamom Bitters
Stir, Pour Over Fresh Ice and spray some orange flower water.
This cocktail was meant to provide a taste of how north Africans drink coffee, but it’s a good base open to interpretation, u can substitute the syrup with Cynar for a more spirited cocktail, i also served it sometimes with an Aperol-Campari-Orange foam on top to cut the sweetness.
Hope this can help and inspire you for some new recipes using canadian whisky
Cheers
Tao
I LOVE those Scrappy’s Cardamom Bitters. That’s actually a really nice idea to go with the CC. I’m going to have to try something like this out, thanks!
Do you make your own fig maple syrup?