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Recipe Detail Page
Don’t Rush
OCTOBER 2020
Canadian whisky has just the right complexity for this spiced reimagining of the classic Gold Rush cocktail. The lemonade is delicious on its own as an alcohol-free sipper.
Makes 1 cocktail
1½ oz Canadian whisky, such as J.P. Wiser’s Deluxe Whisky
4 to 6 oz Cardamom Lemonade (see recipe below)
½ oz Allspice Syrup (see recipe below)
Long strip lemon peel, for garnish
1 star anise, for garnish
Add whisky, lemonade and syrup to an ice-filled rocks glass. Stir to mix. Garnish by floating lemon peel topped with star anise on cocktail.
Makes 1 cocktail
Cardamom Lemonade
1 cup (250 mL) granulated sugar
1 cup (250 mL) boiling water
1 cup (250 mL) freshly squeezed lemon juice
½ cup (125 mL) cardamom pods
3 cups (750 mL) cold water
Add sugar to a heatproof pitcher or bowl. Carefully pour in boiling water. Stir until sugar dissolves. Stir in lemon juice and set aside. Set a small saucepan over medium heat. Add cardamom pods and heat, carefully shaking pan occasionally and being careful not to burn cardamom, until cardamom is very fragrant or begins to make a popping noise, 3 to 5 minutes. Stir into lemon juice mixture. Refrigerate for 24 hours, allowing flavours to infuse. Fine-strain into a large pitcher and top with cold water.
Makes 5½ cups (1.375 L)
Allspice Syrup
1 cup (250 mL) granulated sugar
1 cup (250 mL) water
½ star anise
2-inch (5 cm) cinnamon stick
3 pinches freshly ground nutmeg
2 whole cloves
3 black peppercorns
3 allspice berries
Add sugar, water and spices to a small saucepan over medium heat and bring to a simmer. Remove from heat and let cool. Fine-strain. Syrup will keep well, refrigerated in a sealed container, for up to 2 weeks.
Makes about 1½ cups (375 mL)
