SANDY DE ALMEIDA

Drake ho­tel, toronto

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I like a stirred, booze-for­ward cock­tail. The name of this one is a play on le trou nor­mand, the tra­di­tion of tak­ing a small drink of Cal­va­dos be­tween cour­ses of a long meal in or­der to bore a hole (trou) in the tummy. When I was re­search­ing Cal­va­dos, I found out it’s the reg­i­men­tal drink of the Royal Cana­dian Hus­sars. They drank it when pass­ing through Nor­mandy af­ter D-Day. With the maple syrup, Cal­va­dos and cedar in­fu­sion, this cock­tail is ba­si­cally fall (or a sauna) in a glass. When I make this cock­tail with Amer­i­can rye, I’ll dou­ble the Fer­net and maple syrup. But the Cana­dian rye is softer and sweeter.

SANDY DE ALMEIDA IN HER MOD­EST BAR AT HOME IN TORONTO

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