Midnight Train (for the 2010 Olympics)

By Dylan Garret

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

Ingredients
  • 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

Directions

Shake all ingredients and strain into a chilled cocktail glass, garnish 
with freshly shaved nutmeg.

Published on July 7, 2010

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