National Post - Financial Post Magazine



This Cognac-based cherry verbena sour uses fresh verbena from the Royal York’s rooftop garden.

• 1 1/4 oz Amarena cherry-infused

Rémy Martin VSOP Cognac • 1 1/4 oz rooftop lemon verbena

and cherry syrup • 1 oz freshly squeezed lemon juice • dash of plum and cherry bitters • 1 egg white • garnish: skewer of Amarena cherries Method: Combine ingredient­s in shaker and dry shake (no ice) hard for 20 seconds. Add ice to the shaker and shake for a further 20 seconds to chill. Pour into Champagne coupe-style glass and garnish with an amarena cherry kabob.

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