From Fast Flavours, 2012
This cocktail evolved as a homage to my all-time favourite treat, a freshly popped can of chilly root beer. The bar chef's goal is thus to craft a licorice-inspired cocktail by respectfully splashing in a few complementary root flavours. Bitters are prized for their healing properties, brewed and distilled from a powerful combination of nature's flavours and roots.
Yield: Crafts 4 Frosty Mugs
4 ounces (120 mL) of Pernod, pastis, ouzo, anisette, or sambuca
1 teaspoon (5 mL) of vanilla
1 teaspoon (5 mL) of Peychaud’s or your favourite bitters
4 tablespoons (60 mL) of grated frozen ginger
4 cans or bottles of local artisanal root beer
Fill 4 frosty frozen mugs with lots of ice. Divide the Pernod, vanilla, and bitters among the glasses. Top each pile of fragrant ice with a pile of grated ginger. Fill each glass with freshly popped root beer. Stir, sip, savour, and share with a flourish.
© Chef Michael Smith, Fast Flavours, 2012
On Prince Edward Island we are blessed with many artisan food crafters, including one of my favourites, the folks at J.J. Stewart’s (jjstewartsoda.com). They crave authentic flavours as much as I do.
This is how a gin and tonic is crafted at our place; our cool, cool summer sipper. My wife, Chazz, is famous for her refined version of the classic backyard cocktail. How do you improve local artisanal gin distilled passionately with aromatics and botanicals from around the world? With local aromatics and botanicals freshly muddle into this crisp new classic.