COCKTAIL HOUR WITH TIM CRAWFORD

COCKTAIL HOUR

RECIPE BY SPRING MILL DISTILLERY MIXOLOGIST TIM CRAWFORD

TO CELEBRATE THE INAUGURAL RELEASE OF SPRING MILL DISTILLERY’S TRADITIONAL STRAIGHT WHISKY – AVAILABLE AT THE DISTILLERY IN GUELPH AND IN YOUR LOCAL LCBO STORE – MIXOLOGIST TIM CRAWFORD MADE SOMETHING EXTRA SPECIAL FOR THIS FEATURE: HIS SIGNATURE ‘SMOKED APPLE BOURBON CINNAMON SOUR’. BECAUSE APPLES AND CINNAMON AREN’T JUST FOR THE WINTER HOLIDAYS, AND SMOKED COCKTAILS DESERVE THEIR TIME IN THE SUN ALL YEAR ROUND. SUMMER’S HERE – SO BOTTOM’S UP.

130

SMOKED APPLE BOURBON CINNAMON SOUR

Method: Made in a shaker tin; strained using a Hawthorne strainer

Glass: Rocks glass

Garnish: Dehydrated lemon wheel; dehydrated apple slices

1.5oz Spring Mill Traditional Straight Whisky 0.5oz Spring Mill Spiced Liqueur 1.5oz apple/cinnamon simple syrup 1oz fresh lemon juice 3-4 dashes peachauds bitters 1 egg white Shaved nutmeg

Method: Mix ingredients into shaker tin. Dry shake for 10-12 seconds. Add three cubes of ice. Shake thoroughly for 15-20 seconds. Strain into rocks glass using a Hawthorne strainer. Shave nutmeg over top of cocktail. Garnish with dehydrated lemon wheel and two dehydrated apple slices. Smoke for thirty seconds using applewood. Cheers.