We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Lost Passport
OCTOBER 2020
Ontario rye gets a boost of spice with local sumac and fresh sage, which add an herbal element to the bitter Ontario IPA.
Makes 1 cocktail
1½ oz Lot No. 40 Single Copper Pot Still Canadian Whisky
4 oz Ontario IPA beer
3 to 4 sage leaves
¼ oz Sumac Syrup (see recipe below)
¼ oz freshly squeezed lemon juice
Add 1 sage leaf to a tall glass, such as a collins. Gently muddle. Fill glass with ice. Add rye, syrup and lemon juice. Top with beer. Stir to mix. Garnish with remaining sage leaves.
Makes 1 cocktail
Sumac Syrup
1 cup (250 mL) granulated sugar
1 cup (250 mL) water
1 tsp (5 mL) sumac spice
Stir together sugar, water and sumac in a small pan set over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Gently simmer, allowing flavours to infuse, 8 to 10 minutes. Remove from heat. Let cool completely. Fine-strain. Syrup will keep well, stored in a resealable container in the fridge, for up to 2 weeks.
Makes about 1 cup (250 mL)
What to Serve
750 ml bottle$43.95$43.95
Save $0.00
160 bonus points
