STRONG, IF NOT FREE

A Caesar-free search for the best Canadian cocktail

What’s the ideal Canadian cocktail? Please don’t say “Caesar.” We have to come up with a new answer. I like a well-made Bloody Caesar, too, but I’m bored of seeing them everywhere around Canada Day. Besides, Caesars weren’t even Canadian to begin with, as I pointed out in a 2010 Post story.

Over the next week, I’ll be experimenting with a few ideas for contemporary Canadian cocktails and posting them at gastropost.com. It would be wonderful too see readers join the site and take part as well. In the meantime, for inspiration, I’ve scoured a few old cocktail books for 20th-century drinks that evoke Canadian themes and locales; see three examples below.

HABITANT COCKTAIL

A 1960s cocktail book credited this recipe to Quebec City’s Ch9teau Frontenac. The habitant is no longer made at the hotel (which is now owned by the Fairmont chain), but it’s easy to prepare one at home. Simple and delicious, it sets the dryness of the Cognac and sourness of the lemon against a sweet, wet bisou of maple. ❚ 1½ oz Cognac ❚ ½ oz fresh lemon juice ❚ ½ oz maple syrup ❚ cherry, for garnish

Method Add all ingredients to a cocktail shaker with ice. Shake well and strain into cocktail glass. Add cherry.

TORONTO COCKTAIL

Essentially a rye whisky old fashioned but with the Italian bitter liquor Fernet-Branca in addition to Angostura bitters, the Toronto cocktail is off-putting and challenging to some at first, but quite lovable if you just dive right in and enjoy it for what it is. Interesting. Anyway, the Toronto works best with an Alberta rye (try Alberta Premium). How’s that for bringing the country together? ❚ 2 oz rye whisky ❚ ¼ oz 2:1 simple syrup, or Torani brand cane syrup ❚ ¼ oz Fernet-Branca ❚ 2 dashes Angostura bitters ❚ garnish: piece of lemon peel

Method Add all ingredients to a mixing glass with ice and stir a long time — 90 seconds at least. Strain into a rocks glass with ice and squeeze lemon peel over top before adding to drink.

VANCOUVER COCKTAIL

According to legend, this bittersweet, citrus-tinged and nicely balanced bracer was invented at the Sylvia Hotel in the 1950s. If that’s true, perhaps the city’s sophisticated mixological instincts evolved a long time ago.

❚ 1½ oz gin (and why not Victoria Gin?) ❚ ¾ oz sweet vermouth ❚ ¼ oz Bénédictine liqueur ❚ 2 dashes orange bitters ❚ optional garnish: piece of orange peel

Method Add all ingredients to mixing glass with ice and stir until cold. Strain into chilled cocktail glass. (Optional: Squeeze orange peel over top before adding to drink.)