February 28, 2013

proof whisky, another favourite five, Vol. 122



Last year at this time, for our 75th Thursty Thursday newsletter, we posted your favourite Top Five proof whisky recipes
from 2010-11. Today, we are featuring your favourite five from 2012. If you did not download a copy of our proof recipe book - here's your chance. Enjoy!


the maple leaf ¼ cup cranberries • ½ oz lemon juice • ½ oz maple syrup • 2 oz proof whisky • lots of ice

To a cocktail shaker, add ¼ cup cranberries, ½ oz lemon juice and ½ oz maple syrup. Muddle all ingredients with a spoon or muddler. Fill the shaker with ice and 2 oz proof whisky. Shake and strain into a rocks glass filled with ice. Garnish with lemon twist. (TIP: Since it is not cranberry season, we used frozen. Make sure to let the berries thaw before using, reserving a few of the frozen ones for garnish and/or for chilling your drink.)



the victoria 4 mint leaves  • ½ oz maple syrup • 1 1/2 oz proof whisky • lemon wedge

Place mint and maple syrup in a glass and muddle. Fill glass with crushed ice and add proof whisky. Give it a squeeze of lemon and garnish with mint leaf.


 

the tiny blue 6 mint leaves • ¼ cup blueberries • 4 oz sweet & sour mix* • 1 ½ oz proof whisky • soda water

In a cocktail shaker, muddle mint leaves, blueberries and sweet & sour mix. Add ice and proof whisky. Shake and pour into an ice-filled glass. Top with soda water and garnish with mint leaves and fresh blueberries.

 

*sweet & sour mix 1 1/2 cup water • 1 1/2 cup sugar • 1 cup fresh lemon juice • 1 cup fresh lime juice

Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup. Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)

 


the old bay 1 ½ oz proof whisky • 4 oz Mott’s clamato juice • ½ tsp seafood sauce • 1 dash Tabasco • 1 dash Worcester • Old Bay Seasoning • lemon wedges

Coat the rim of a glass with lemon juice and then rim it with Old Bay Seasoning. Add ice to glass. Top with proof whisky, clamato juice, seafood sauce, Tabasco and Worcester. Stir and garnish with a cooked shrimp.

 


the peppered apricot This peppery autumnal drink offers a perfect balance of sweet and zippy. It works beautifully as both an aperitif to your thanksgiving meal, and as a delicious afternoon sipper on your backyard stoop. We find that it is best enjoyed with peppery-aged cheeses, smoky nuts, caramelized onions and lamb dishes.

single size 1 ½ oz proof whisky • 1/8 fresh lemon • ½ oz vanilla syrup* • 4 oz Ceres apricot juice (available at most major grocery chains) • crushed peppercorns • LOTS of ice

In a rocks glass filled with ice, add 1 ½ oz. proof whisky, the juice of 1/8 fresh lemon, ½ oz. vanilla syrup and 4 oz. apricot juice. Garnish with a lime wedge.

 

pitcher or thermos-size 12 oz proof whisky • the juice of 1 lemon • 4 oz vanilla syrup* • 32 oz or 1L of Ceres apricot juice (available at most major grocery chains) Crushed peppercorns (to taste) • LOTS of ice

Combine all ingredients in a pitcher, add 1-2 cups of ice, and stir well.


Weekend Forecast
Saturday: Variable cloudiness and a high of -3 degrees
Sunday: Cloudy periods and a high of -3 degrees



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