Wednesday, October 3, 2018

fort york

45 mL Rye Whiskey (1 1/2 oz Old Overholt)
15 mL Fernet Branca (1/2 oz)
30 mL Lime Juice (3/4 oz)
20 mL Orgeat (3/4 oz)
Mint Leaves (8 leaf)

Shake with ice, strain into a cocktail coupe, and garnish with a mint sprig.

Two Wednesdays ago, alerted me of a drink posted on their feed from Reece Sims of the WhiskeyMuse called the Fort York. The recipe was her cross between a Toronto and a Southside that she crafted at the Diamond in Vancouver earlier this year, and she paid tribute to a neighborhood on the south side of Toronto called Fort York. The name and the inclusion of the Fernet Branca reminded me of the Old York Flip crafted by then Toronto bartender Taylor Corrigan.
The Fort York met the nose with mint, menthol, and lime aromas. Next, a creamy caramel and lime sip transitioned into rye notes along with bitter menthol smoothed out by earthy orgeat on the swallow.

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