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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
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