THE PAN­DAN SOUR

NHÂ. U BAR’S MAXIME DARAIZE BREAKS DOWN THIS TOP-SHELF DRINK.

Air Canada enRoute - - MONTRÉAL -

PAN­DAN SYRUP

“WE WANTED A SOUR COCK­TAIL WITH A SOUTH ASIAN TWIST,” DARAIZE SAYS. SO THEY MADE A SYRUP FROM PAN­DAN, A FRA­GRANT AND VIVIDLY GREEN LEAF. “THE FLAVOUR IS SWEET, VEGETAL AND FLO­RAL, WITH A TOUCH OF VANILLA.”

RUM

“THERE’S A PER­CEP­TION THAT ALL RUMS ARE SWEET, AND WE WANTED TO CHAL­LENGE THAT,” DARAIZE SAYS. “EX­TRA-DRY RUM GIVES IT A CLEAN, CRISP PRO­FILE AND LETS THE GREEN NOTES OF THE PAN­DAN COME THROUGH.”

CRAN­BERRY POW­DER

SPRIN­KLED ON TOP, THE CRAN­BERRY POW­DER PRO­VIDES A TART AROMA AS YOU TAKE YOUR FIRST SIP; IT ALSO LENDS SOME VIS­UAL CON­TRAST TO THE GREEN AND WHITE.

KOMBU

KOMBU (A.K.A. DASIMA OR HAIDAI) IS AN UMAMI-PACKED JA­PANESE SEA VEGETABLE THAT COULD EAS­ILY OVER­WHELM A LESS FLAVOUR­FUL DRINK. “THE KOMBU GAR­NISH DE­LIV­ERS A NICE SALTINESS,” DARAIZE SAYS, “AND IT RE­CALLS EL­E­MENTS FROM OUR FOOD MENU.”

EGG WHITE

FROTHY EGG WHITE SOFT­ENS THE ACID­ITY AND AM­PLI­FIES THE OTHER FLAVOURS.

GLASS­WARE

A SOUR GLASS IS USU­ALLY STEMMED, TO KEEP THE COLD DRINK AWAY FROM YOUR WARM HAND. THIS GLASS, CALLED A DELMONICO OR A MARIE-AN­TOINETTE COUPE, IS THE VES­SEL OF CHOICE FOR ANY SOUR WORTH ITS SALT.

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