1½ ounces mezcal
½ ounce Benedictine
½ ounce Pinot Grigio
½ ounce fresh lime juice
½ ounce simple syrup
2 heavy dashes Bar Keep Apple Bitters
2–3 sprigs of mint (1 sprig reserved for garnish)
Combine all ingredients in a mixing glass, add ice and shake for 12–15 seconds. Strain into a chilled coupe glass and garnish with a mint sprig.
Halifax may be beautiful, but its relative remoteness makes it a pain in the neck if you’re trying to invent envelope-pushing cocktails.
“It’s really hard to get anything different here,” says Jenner Cormier. “Especially when it comes to bitters.”
So Cormier started making his own, and soon his homemade bitters became the backbone of his eclectic drink menu. He first recreated classic Peychaud’s bitters and others soon followed.
He now has dozens of flavors, including mocha, Granny Smith apple, plum and a crazy-tasty pear-and-oak bitter that’s made with a smidge of cigar wrapper.
“I’m big into making sure drinks have unique aromas, and bitters are key for that,” Cormier says, a task sometimes accomplished by spraying them to coat the inside of a glass, or torching them to coax out smoky notes.
“It takes time to make them all, but in the end it’s worth it,” he says. “It makes them truly unique creations.”