This cocktail is inspired by a technique I learned from my good friend Steve Benson, and also inspired by my love of tequila. I’ve wanted to create a tequila cocktail that even non-tequila sippers could handle and I was able to put something together that would enhance the flavours in one of my favourite spirit brands, Tromba.
The amount of times I hear someone read a cocktail menu and say ‘Eggs? There’s no way I can have a drink with an egg in it”, truly saddens me. In cocktail heavy cities such as San Francisco, New York, Vancouver, and Chicago, this may be an afterthought, but in some cities, putting eggs in cocktails is still a trend that some may view as ‘gross’.
I do declare, I am in love with whisk(e)y and I am officially shouting it from the mountaintop. From the moment Don Draper took a sip of his Old fashioned, we have become obsessed with whisk(e)y-based cocktails. After Mr. Draper inspired a new generation of brown liquor lovers, the Japanese swooped in and bought up whisky distilleries from Scotland all the way down to the whiskey distilleries in Kentucky.
The cocktail and spirits industry is exploding, and Dushan Zaric was there in the beginning of the new rennaissance. As an owner of Employees Only and the 86 Company, Dushan has been a pioneer when it comes to revolutionizing cocktails, and how we make them. He has inspired countless bartenders and restaurant professionals all over the world, and when you talk to the guy, he is legitimately one of the most humble and kindest individuals you will ever meet.
Isaac Viner knows a thing or two about cocktails. As a seasoned veteran of Toronto’s craft cocktail scene, Isaac moved back to his hometown of Ottawa and became the Executive Bar Manager at Fresco’s guest room. Each week you can find Isaac at Fresco’s guestroom slinging his barrel aged Negroni’s and all kinds of other creative drinks to keep you tipsy and talking.
You feel your skin sizzle as the heat rays from the beating sun turn your skin into a crisp brown. A bead of sweat trickles down your brow and as others follow suit, your mouth begins to feel dry while your throat quenches for something icy cold to drink. This sensation is a constant reminder that we have officially entered summer time!