LE TROU

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Makes 1 cock­tail

IN­GRE­DI­ENTS

• • • • •

• 1 oz cedar-in­fused Lot No. 40 Cana­dian rye whisky

1 oz Boulard Cal­va­dos

¼ oz Fer­net-Branca amaro

¼ oz On­tario grade B maple syrup

1 thin slice of Cort­land ap­ple (prefer­ably On­tario-grown)

IN­FU­SION:

Place a hand­ful of cedar wood chips in a large ma­son jar and pour in a 750 ml bot­tle of Lot No. 40 Cana­dian rye. Agi­tate. Let sit 4 hours. Strain, and bot­tle.

METHOD

Com­BInE ryE, CAl­vA­Dos, AmAro AnD mAplE syrup ovEr ICE In A sHAkEr. StIr AnD strAIn Into An ICE-fillED Dou­BlE olD-FAsH­IonED GlAss. GAr­nIsH wItH Ap­plE slICE.

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