C O C K TAIL HO UR RECIPE BY SPRING MILL DISTILLERY MIXOLOGIST TIM CRAWFORD
TO CELEBRATE THE INAUGURAL RELEASE OF SPRING MILL DISTILLERYâS TRADITIONAL STRAIGHT WHISKY â AVAILABLE AT THE DISTILLERY IN GUELPH AND IN YOUR LOCAL LCBO STORE â MIXOLOGIST TIM CRAWFORD MADE SOMETHING EXTRA SPECIAL FOR THIS FEATURE: HIS SIGNATURE âSMOKED APPLE BOURBON CINNAMON SOURâ. BECAUSE APPLES AND CINN AMON ARENâT JUST FOR THE WINTER HOLIDAYS, AND SMOKED COCKTAILS DESERVE THEIR TIME IN THE SUN ALL YEAR ROUND. SUMMERâS HERE â SO BOTTOMâS UP.
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
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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.