Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
l’ile d’orlean
Wendy McGuinness, the bar manager at Chambar in Vancouver, created this luxurious maple-based drink. Midtown’s Chambar is prized for its bar, its beers and its Belgian-like frits. The Bliss maple syrup, available in Tahitian Vanilla and Bourbon flavours, is available at the Dirty Apron Cook Shop.
Ingredients
1 sprig fresh thyme
1 1/2 oz Canadian whiskey
1/2 oz Sortilege maple whiskey
1/2 oz Maschio Grappa
2 1/2 oz freshly squeezed grapefruit juice
10 ml Bliss maple syrup
1 dash egg white
Method/Steps
In a Boston glass muddle the piece of fresh thyme to release all of the flavour. Add the remaining ingredients to the Boston glass and dry shake (shake vigorously with no ice added). The egg white will create a velvety texture. Add ice to the shaker and shake well to chill the cocktail. Fine strain into a martini glass.