Forest Collins
Bearface Triple-oaked Canadian whisky, cedar and piney rosemary unite in this cocktail, echoing the grandeur of the forest in a harmonious balance of flavours.Ingredients
Serves 1
1½ oz (45 ml) Bearface 7-Year-Old Triple Oak Canadian Whisky
1½ oz (45 ml) Rosemary and Cedar Tea*
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup**
2 oz (60 ml) soda water
1 sprig fresh rosemary or spruce tip, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Rosemary and Cedar Tea, lemon juice and Simple Syrup. Stir to chill, then strain into a Collins glass over cubed ice. Top with soda and garnish with a rosemary sprig or spruce tip.
- * To make Rosemary and Cedar Tea, use a sharp knife to whittle 10 to 15 thin strips, 3- to 4-in (7.5 to 10 cm) long, from a food-safe cedar plank. In 2 cups (500 ml) boiling water, steep cedar strips and 2 tbsp (30 ml) fresh rosemary leaves for 5 minutes. Fine strain into a bottle to cool for later use. Rosemary may be substituted with pine needle tea, available at specialty tea stores or online (please refrain from foraging for pine needles, as some species may be toxic).
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.