Drink of Champions

The Olympic Games may be over, but the Mallard Lounge at the Fairmont Chateau Whistler is now home to the Triple Lutz, a après cocktail full of Canadian spirit.
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The Mallard Lounge's Triple Lutz

Last year, the Olympic 2010 cocktail was only a vision for Mallard Lounge Manager John Mackinnon. Now a reality, the festive Triple Lutz pays homage to the Games as a tantalizing cocktail that celebrates Canadian ingredients sourced Coast-to-Coast. First, Victoria Gin produced on Vancouver Island is paired with Crystal Head Vodka from the Atlantic Shores of Newfoundland. Then, a splash of lemon juice and tumble of ripe Coastal-Mountain blackberries find balance in a touch of Executive Chef Vincent Stufano’s Whisky Maple Syrup. The final pas-de-deux? A heaping layer of chilled white foam infused with Ontario ice wine is spooned sumptuously overtop of the concoction, reminiscent of Whistler’s own pristine, white-capped peaks.


1 ounce Victoria Gin

1 ounce Crystal Head Vodka

1/2 ounce lemon juice

3/4 ounce whisky infused with maple syrup

3 muddled blackberries

Icewine foam:

5 1/2 strips bloomed gelatin

4 ounces icewine

2 ounces fresh lemon juice

5 ounces simple syrup

10 ounces hot water


Muddle blackberries in a glass shaker, then add all other ingredients and mix. Add ice and shake. Double-strain into a chilled martini glass.

To make the icewine foam, mix all ingredients in a bowl and chill, then pour into whipped-cream canister. Charge with spark whip. Discard spark whip, add another and shake. The foam should have a consistent density that, undisturbed, should stay stiff for more than 15 minutes. Top the cocktail with it.

Special to The Globe and Mail


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