Scot Curry, the assistant bar manager at Araxi in Whistler, is obsessed with using Canadian products and produce whenever possible when creating cocktails. While there are no fresh fruits above the 45th parallel in February, Curry still wanted to stay true to his Canadian heritage when he crafted his take on a Whisky Sour. His "Midnight Train," currently on the menu for the Games, includes juices sourced from stone fruit, a sweetening shot of Sortilege Maple Liqueur made from a blend of maple syrup and Canadian Rye Whisky and, of course, Canadian Club.
Dark, and a touch frothy in the glass, this concoction has been a hit with Olympic fans.
-Kelly J. Hayes
- 1 oz Sortilege Maple Liqueur, from Q
- .5 oz Canadian Club
- .75 oz Giffard Pear Liqueur 1 oz Unfiltered
- Apple Juice
- 1 oz Fresh Lemon Juice
- 1 Egg White
Shake all ingredients and strain into a chilled cocktail glass, garnish with freshly shaved nutmeg.