The name of my cocktail is Toronto Sunrise, inspired by Toronto, the history of Toronto and the people who live in this city.
History is such a fascinating subject; it tells us stories of the past that helped create the world we live in today.
You might ask me,
how the biggest city in Canada,
far away North from Kentucky
can inspire you to make a drink with Bourbon?
But if you go deeper in both have a lot in common. For instance, both have a long history when they used to change the owners or were captured. Both were rebuilt and refurbished and brought back into operation. That is to say, nowadays, Toronto is the international center of business, finance, arts and culture, and it is recognized as one of the most multicultural and cosmopolitan cities in the world. At the same time, Bourbon is one of the leaders and most awarded spirit. So, we are living in the era of Toronto Sunrise, the era of Bourbon.
Firstly, we start with our superstar today, with bourbon, with rich dried fruits, mint and oranges on the nose and complex, rounded and smooth palate gives our drink fruit and citrus taste, straight and warm satisfying tail.
Secondly, Luxardo Apricot Brandy, with the cinnamon and almond finish brings the body and richness to the Toronto Sunrise.
Moreover, the next part is the symbol of diversity. Toronto’s motto
“Diversity Our Strength”
describes the new city and represents the joining of seven municipalities creating added strength, and the diversity of the city’s 2.8 million residents. So, here we have Miso-Manuka-honey- Bergamot syrup.
Further, fresh lemon juice makes it balanced and responsible for the acidity.
Pineapple juice adds a little sweetness and body to the drink.
In addition, homemade Jasmine infused soda water makes it elegant, fizzy, sparkle and ready to celebrate.
After that, I will add Peychaud’s Bitters to round all those flavours and bring them together.
As a final word, I wish all of you find your own sunrise, that will bring positive changes in your life, especially in this different time (I don’t want to call it difficult).
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Makes 1 cocktail
2 oz Woodford Reserve Bourbon
1 oz Pineapple Juice
½ oz Luxardo Apricot Brandy
1 oz Fresh Lemon Juice
½ oz Miso-Manuka-honey- Bergamot syrup
1 oz Jasmine Infused Soda Water
2 dashes Peychaud’s Bitters
Dehydrated lemon and pineapple leaves.
In a pint/tin measure all ingredients except bitters and soda water. Dry shake. Fill a Collins glass with pebble ice, pour from the shaker over ice, add soda and Peychaud’s Bitters on top. Garnish. Serve with Love.
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In addition, some Bar Tolls that you will need to make this cocktail or if you planning to compete in the near future. (In other words, as an Amazon Associate, I earn from qualifying purchases. However, that does not affect the cost of the items below, it will help me to grow and educate more Bartenders, thanks for your support). My favourite pieces:
You probably already have these, but you may need them, too:
Thank you for being here, stay healthy, drink responsibly.
See you in a little bit.
- Shaker Tin Set
- Fine Mash Strainer
- Cutting Board
- Paring Knife
- 2 oz Woodford Reserve Bourbon
- ½ oz Luxardo Apricot Brandy
- ½ oz Miso-Manuka-honey- Bergamot syrup
- 1 oz Fresh Lemon Juice
- 1 oz Pineapple Juice
- 1 oz Jasmine Infused Soda Water
- 2 dashes Peychaud’s Bitters
- In a pint/tin measure all ingredients except Bitters and soda water. Dry shake. Fill a Collins glass with pebble ice, pour from the shaker over ice, add soda and Peychaud’s Bitters on top. Garnish. Serve with Love.
- Dehydrated lemon and pineapple leaves.
- 340g raw honey, 240 ml hot water, 18 g dry bergamot flowers, 2 Tbsp sweet whitemiso. In a blender, combine all, blend for about 30 seconds on high speed untilsmooth. Transfer Syrup to an airtight container and refrigerate for up to 2weeks.
Jasmine infused soda water
- 20 g dry jasmine flowers, 250 ml hot water. Combine the ingredients, chilled toalmost freezing. Carbonate with SodaStream.