All posts tagged with: Whiskey

In celebration of this weeks American Thanksgiving, the New York City Macy’s Day Parade, and Black Friday, the Black Forest Manhattan seemed to wrap up all three events into one happy package! It’s reminiscent of a traditional Black Forest chocolate cake, loaded with cherries! This cocktail appears by the directions to be complicated, but it’s really quite simple to make. It’s fun, bold and creative. Give it a try; you’ll love it!

Cherry Syrup:

• ¼ cup sour cherry juice
• ¼ cup granulated sugar
• ¼ cup Kirsch

In a saucepan, boil cherry juice and granulated sugar. Remove from heat and allow to cool. Stir in Kirsch. Pour into sterilized glass jar and chill overnight.

Chocolate Rim:

• 1 tbsp cocoa powder
• 1 tbsp granulated sugar

In a small bowl, mix the cocoa powder and superfine sugar.

Rim the Martini Glass:

Pour some of the cherry syrup into a wide, shallow bowl. Dip the rim of a martini glass into the juice. Pour the chocolate rim mixture onto a plate. Dip the martini glass rim into the cocoa mixture to create a thin chocolate ring.

Make the Cocktail:

• 3 oz Canadian Club 12 Years Classic Aged Whisky
• ¾ oz cherry syrup
• ½ oz Crème de Cacao

Fill a cocktail shaker ¾ full of ice. Add whisky, cherry syrup and crème de cacao. Shake well. Pour into chocolate rimmed martini glass. Garnish with cherry.

This cocktail is as Canadian as a lumberjack wearing a red plaid flannel jacket, eh!

•  1.5 oz Canadian Whiskey
• 1/2 oz Cointreau
• 1 tsp fine sugar
• Dash Bitters

Pour ingredients into a shaker half filled with ice. Shake well. Strain into a glass.

Originating from New Orleans, this is quite possibly the world’s oldest cocktail, and still one of the best. It’s like the Green Faerie visits the Whiskey A-Go-Go. See ya in the Big Easy!

• 2oz Rye Whiskey
• Splash Absinthe
• Dash of Bitters
• Twist of lemon

Fill a small rock with ice. Pour in whiskey, Absinthe and bitters. Squeeze in a twist of lemon.

From November 14-20, 2011, Vancouver’s beer and scotch community will come alive for the 15^th annual Hopscotch Festival. The focal event is the Grand Tasting Hall sold out within the first 90 minutes of tickets going on sale, however, there are still tickets available for many of the other 27 events throughout the week including whisky pairing dinners, master classes and the much anticipated Sunday Morning Brunch.

The Junior Culinary Team of Canada will prepare the two-hour long Sunday Brunch feast. The team has won first place for the Americas over the past two years and will go on to compete in Torino, Italy on December 4, 2011, for the world competition title. Proceeds from the Sunday Brunch will go towards sending the Canadian team to Italy for the competition. There will be eight action stations sampling their culinary creations.

Attendees for this event are in for a special treat. The whiskies to be sampled at the Sunday Brunch event are all from a private cask, some of which are from a production of only 700 bottles. The six single malts include Craigellachie 8 year old sherry cask, Bunnahabhain 9 year old sherry cask, Clynelish 12 year old, Glendullan 12 year old port finish and Tombermory 16 year old.

The Sunday Brunch is hosted by Master Chef and Scotch expert, Marcus VanAlbrecht.

The Hopscotch Festival is Canada’s biggest combined whiskey and premium beer festival attracting over 5,000 attendees each year. The festival also includes premium tequila, vodka, rum, gin and other spirits. Tickets are available from The Hopscotch Festival website.