We asked Greg White, better known as “the Liquor Wizard”, and formerly the bartender at Hogtown smoke to concoct a cocktail using Saddleback Maple Bacon Whisky. Greg created this awesome drink, perfect for brunch or any time of day for that matter. Stop by Hogtown for one, or mix your own with Greg's recipe.
The Full Continental 1 ½ oz Saddleback • ½ oz Kahlua • ½ oz • Marmalade syrup* • 1oz Mill St. Cobblestone Stout • ¼ oz Lemon juice • 1 oz egg white
Combine all ingredient in a shaker and dry shake vigourously. Add ice and shake again. Double strain over fresh ice into a rocks glass. *Marmalade syrup – dilute I tablespoon of orange marmalade with a teaspoon of warm water. www.saddlebackwhisky.com
SB: What Greg’s favourite item on the Hogtown Menu.
Hogtown: Definitely the “Animal style burger”.
SB: How did you get the name “liquor wizard”
Hogtown: Greg’s not just a boring old bar manager, he’s a wizard with cocktails.
SB: When did Greg start working at Hogtown?
Hogtown: On day one of the Colborne location opening.
Award Winning Southern-style barbecue dripping with flavour rules at this new 55 Colborne St. location just north of the famous St. Lawrence Market. The evolution of the Hogtown Family tradition continues from its first location at the Beach and its wildly popular barbecue-on-wheels predecessor. The team has grown with, Pit Master Scott "Hogfather" Fraser, his new partners Glen Tymchuk, Grant Nisbet and Executive Chef Sean Simons. The Hogtown team take enthusiastic customers to a next level ride through the expansive wonders of smoking, grilling and saucing with stops along the way at pulled pork, brisket and baby back ribs meaty enough to shame a caveman. Everything is cooked a long time here, but your patience pays off in spades. Guests dig in with both hands, their collection of spent napkins growing in direct relation to their enjoyment of the meal. Come try what everyone is talking about