It’s Friday before the first long weekend of summer. (Even if it doesn’t feel like summer. Or a long weekend, for that matter.) So this week, we’re presenting something a little higher octane — something to ring in the new season with alacrity.
This evening’s cocktail is presented by Trevor Kallies, president of the Canadian Professional Bartenders Association and head mixologist for The Donnelly Group, which operates bars and restaurants in Vancouver and Toronto. Kallies and the CPBA are working with Fireball Whisky to promote #CanadasBiggestTipJar, a relief fund for your neighbourhood bartenders who are currently out of work. (Fireball donated an initial $45,000 and will match all incoming donations up to a total of $75,000. Click here for more information about how you can help out.)
Kallies’ cocktail is an exhilarating coffee-based drink that also whisky-forward. “This cocktail is a great example of a coffee cocktail for spring & summer,” says Kallies. “The rich, fruity notes from the cold brew balance well with the hot-cinnamon sweetness of Fireball Whisky and the semi-sweet roundness of Buffalo Trace Bourbon. The Tonic adds length, dryness and effervescence. This is a great porch or backyard (social distance) pleaser.”
Coffee, Cinnamon & Quarantine
30ml Fireball Cinnamon Whisky
30ml Buffalo Trace bourbon (or other high-end bourbon or whisk(e)y)
4 dashes of Angostura bitters
60ml Cold Brew (un-diluted)
1 Lemon zest
Build in a medium to large glass or jar. Fill with ice, top with tonic, and give it a gentle stir. Garnish with lemon zest.
Cold brew is readily available from local coffee shops, and even some supermarkets. But if you want to make your own, here’s how Kallies does it: