Sidecut Bar at Four Sea­sons Re­sort & Res­i­dences Whistler 604-966-5280 | side­

Whistler Traveller Magazine - - TASTE I DINING GUIDE -


This liq­uid tour of Cana­dian cock­tail his­tory wouldn’t be com­plete with­out an ode to the Chi­nese labour­ers who built the Cana­dian Pa­cific Rail­way and were of­ten del­e­gated to the most dan­ger­ous jobs. More than 17,000 Chi­nese work­ers came to Canada from 1881 through 1884. And with­out them, there would be no trans­port of corn, rye and bar­ley — with­out which, Cana­dian whisky would never have been pos­si­ble.

The Left Hook, named af­ter a lo­cal ski run (as is the bar), is mixed with Forty Creek Cana­dian Rye Whisky and maple syrup in­fused with lap­sang sou­chong (a Chi­nese black tea). It’s been a favourite on the Sidecut Bar menu for sev­eral years, cre­ated by a bar­tender who is long gone. Lead Bar­tender Oliver Scott Knight isn’t sure if his pre­de­ces­sor had the Chi­nese rail­way work­ers in mind when he came up with the recipe. But it’s a good yarn, one be­fit­ting such an in­trigu­ing drink.

The mild smok­i­ness of the tea-in­fused maple syrup and smooth heat of the whisky is bal­anced with a few sharply spicy dashes of house-made all­spice pep­per­corn, steeped in Knob Creek bour­bon. Served on a big chunk of ice with two brandy-soaked cher­ries and or­ange zest, it will keep you chug­ging along un­til the next stop.

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