DUCK IN THE FOG

“I love working with as many local distillers as possible,” says the Mallard Lounge’s Assistant Manager Ross Watson. “I’m a big believer that we need to support local whenever we can.” When it comes to B.C. craft distilleries, Watson says his preference changes according to his mood. “The great thing about B.C.’s craft distillery scene is that it offers us such a wide spectrum of products with unique botanicals that you just can’t get anywhere else.”

The Mallard Lounge began a collaboration with the Tofino Distillery last year, showcasing a different cocktail using small-batch, craft-made spirits from the small town of Tofino on the west coast of Vancouver Island. However, their Cedar Gin used in the “Duck in the Fog” cocktail proved such a smash hit with guests that the cocktail found a permanent place on the menu. “It’s so popular, we’ve made it one of our ‘Mallard Classics,’ which is a great way to keep on supporting the distillery,” Watson says.

The drink, smoked with applewood chips for an earthy, woody flavour, is a sophisticated sour with a dramatic wow factor. The “Duck in the Fog” is delivered table-side under a smoked cloche; the cover is removed, aromatic smoke ripples out… and other guests immediately rethink their drinking choices with this enviably Instagrammable moment! A house-made juniper syrup with rosemary and a little salt boosts the Tofino Distillery Cedar Gin’s flavour and aromatics, along with herbaceous Green Chartreuse and lime juice. Shaken over ice with egg white, this silky treat’s final garnish is a cute duck sprayed on top with Angostura bitters into the foam and a sprig of fresh rosemary.”