The Julia Csergo, by Vanessa Vachon
PHOTO DOMINICK GRAVEL, THE PRESS
The Julia Csergo cocktail revisits the old-fashioned, with the personal touch of the Ratafia cocktail creator.
This variation on the old fashioned was named after a great woman of gastronomy who did a lot for the recognition of fine cuisine both locally and internationally.
Ingredients
- 1.25 oz (37.5 ml) Fove white acerum
- 0.5 oz (15 ml) Ô Sirop sea buckthorn syrup (or other brand of your choice) or elderflower syrup *
- 2 drops Dashfire Creole bitters
- 2 drops of Angostura
* A homemade daylily syrup is used by the mixologist. Here is his recipe: blanch 60 g of daylily flowers (10 to 20 flowers depending on their size) in 500 ml of water and filter. Then, make a syrup by adding 300 g of sugar.
Preparation
- 1. Place everything in a mixing glass, add ice and stir the cocktail.
- 2. Pour over a large ice cube into an old-fashioned glass.
Jehane Benoît, by Marie-Louise Roy-Bilodeau
PHOTO DOMINICK GRAVEL, THE PRESS
The Jehane Benoît cocktail created by the cocktail creator of 132 Bar Vintage combines two acerums and beetroot.
This cocktail coating the acerums with a beet shrub was designed in homage to a great name in Quebec gastronomy, among other authors of The encyclopedia of Canadian cuisine.
Ingredients
- 0.75 oz (22.5 ml) Fove Amber Acerum
- 0.75 oz (22.5 ml) Fove white acerum
- 0.75 oz (22.5 ml) extra dry vermouth
- 0.5 oz (15 ml) beet shrub (see recipe)
- 3 dashes (approximately 30 ml) of 10% saline solution
- 3 dashes (about 30 ml) chocolate bitters
Ingredients for beet shrub
- 500 ml beetroot juice
- 500 g white sugar
- 250 ml of apple cider vinegar
Preparing the shrub
- 1. Mix all ingredients in a saucepan over low heat.
- 2. Transfer the mixture into a container and store the shrub in the fridge.
Cocktail preparation
- 3. Pour all ingredients into a mixing glass.
- 4. Add ice and stir.
- 5. Strain the cocktail into a chilled coupette.