TURNING THE TIDE

When is an Old Fashioned bang up to date? When Sidecut Bartender Rory Baker puts his molecular mixology spin on it to create Turning the Tide, a modern variation on the classic Old Fashioned cocktail. Infusing Cognac and bourbon with black pepper, cinnamon syrup and orange bitters, and using a little molecular magic to create edible cocktail “pods,” this is a fun trend guaranteed to give you a real wow moment at the bar. Just pop the pod in your mouth, bite down and prepare to be amazed! “This was my first attempt at molecular mixology,” Baker says. “It was much more of a fine science than I thought, but I got some help from our amazing chefs here at Sidecut who’d used spherification techniques with salad dressings and so on before. They gave me lots of advice and helped me keep out of trouble. But with lots of trial and error, now I’ve got it down to a fine art.” A fan of drinking Old Fashioneds year-round (“It’s such a simple cocktail with a great history.”), Baker is excited to have guests try his modern take. “I think it’ll be a new experience for a lot of people,” he enthuses. “It might take people by surprise, but they’ll enjoy it!” SIDECUT MODERN STEAK + BAR AT THE FOUR SEASONS RESORT AND RESIDENCES WHISTLER 604-966-5280 | sidecutwhistler.com