Todayโs feature uses a ground breaking blended Canadian Whisky: Forty Creek Copper Pot.
This whisky is what I would call a New Canadian-style whisky. Former Master Distiller John C. Hall has been instrumental in defining a new era of great whisky in Canada.
While Forty Creek Copper Pot can be drunk on its own or in a highball, I find it particularly surprising in cocktails – it creates a backbone of flavour that really holds up in a stirred down drink.
The Forty Creek Copper Pot is rich with notes of ginger, dried apricot, orange marmalade๐๐ฏ, nutmeg ๐ฅฎ and toffee๐ฎ. Cinzano Rosso creates contrast in the cocktail, providing bitterness from wormwood, red fruit notes ๐๐and a touch of cola notes.
I repeat, put down the rye & coke and give this a try – you wonโt be disappointed.
Ingredients:
60 ml Forty Creek Copper Pot 30 ml Cinzano Rosso 2-3 dashes Angostura Bitters Garnish: Orange Twist
Method:
In a mixing glass add all ingredients with ice. Stir down for 30-45 seconds until diluted and chilled. Strain into a chilled coupe and express orange oils over. Garnish with an orange twist .