Canadian Premium cocktail


Earlier this month we heard whisky expert Jim Murray on the radio talking about the best whiskies in the world today, a surprising number of which are made outside of Scotland. He mentioned in passing that we in Canada have one of the top whiskies in the world that we can buy in plastic bottles, very affordably, and it isn’t available anywhere else because we simply don’t market it! He was referring to Alberta Premium rye whisky. I hadn’t bought a bottle in awhile (I was enjoying their Dark Horse rye instead) but in honour of this recognition I did so, and it is super smooth in this tasty end of fall cocktail. It’s a 100% rye, which is a rarity among Canadian whisky these days, even though they are pretty much all referred to as ryes informally.

1 1/2 oz rye whisky (Alberta Premium preferred)
2 oz cranberry juice
1/2 oz freshly squeezed lime juice, fine strained
Generous dash cranberry bitters

Mixology Monday: Griotte Shim


Cocktails have a specific language and nomenclature – there are flips, sours, fizzes, collinses, and many more. But oddly, up until recently, there was no common name for the fairly large group of low- alcohol cocktails – those made with 1/2 ounce or less of a strong spirit (40% alcohol by volume). Dinah of the blog has righted this wrong by coming up with THE perfect name for low alcohol cocktails: she calls them “shims”, because they “keep you level”! She is hosting this month’s Mixology Monday and chose this topic, not entirely coincidentally, because shims are the subject of her new book, which I plan to add to my cocktail book collection very soon. For MXMO I decided to look no further than the contents of my fridge to come up with a refreshing and tasty shim of my own.

Griotte Shim

2 oz chilled sour cherry juice (jus de griottes) – should be readily available in Middle Eastern grocery stores
1 oz chilled dry vermouth

Pour juice and vermouth into a champagne flute and top with chilled sparkling water.

Here is the round-up of all the MXMO shims! blog

Mixology Monday


Dutch Redhead


My late mom, who passed away on this date in 2002, was a Dutch war bride with what she called “fire engine red” hair. She lived in Canada far longer than she lived in the Netherlands, but retained a distinctive accent and a way of mangling words that we affectionately called “Dinglish.” What was normal and good about my upbringing was due to her. I miss her lots.

1 1/2 oz young Genever gin
2 oz sour cherry juice
1/2 oz Cointreau
Generous dash of lemon bitters