Slick

Embrace the deep aroma of truffle oil then splash by the sea.

Ingredients:

Whisky
Clam juice
White Truffle oil

Measure 2 tablespoons Canadian whisky in a shot glass. Add 1 teaspoon clam juice. Carefully finish with 1-2 drops of truffle oil. Finally, throw’er back.

NEXT WEEK: To welcome spring, I’ll be featuring flowers for the month of April. Don’t forget to check back in for next month's headliner - Pansy Face - an entrancing elixir using absinthe uniquely decorated with a violet.

Some Like it Hot

You'll try to douse the flames with another deceivingly cool swig of this pepper laden libation. For those who like it hot, it's a vicious cycle of pleasure.

Ingredients:

Whisky

Lime

Chili powder

Cayenne powder

Honey

Gingerale

Combine 1/2 teaspoon of honey with 1/8 teaspoon each of chili and cayenne powder into a paste. Add 1 tsp lime juice and mix thoroughly. Pour in 3 tablespoons Canadian whisky and 1/3 cup of gingerale. Pile high with ice and cut a fat slice of lime to garnish.

NEXT WEEK:  For the final recipe in our whiskey adventure - Slick.

Greek Cross

The mustard flower gives this drink it’s name and mildly spicy tang. The flavor is mellowed with an earthy sweetness. Drinking this with a fresh loaf of sourdough is amazing.

Ingredients

Whisky
Brown rice syrup
Spicy brown mustard

Mix ½ teaspoon brown rice syrup with ¼ teaspoon fine ground spicy brown mustard in serving glass until smooth. Measure ¼ cup of Canadian whisky and pour half into serving glass. Stir well making sure to completely dissolve brown rice syrup. Add remaining whiskey and throw in some ice.

NEXT WEEK: Some Like It Hot

Dark Pepper

A taste sensation that combines a bitter syrup with a salty brine (think salt and vinegar potato chips). I want to eat meat when I drink this.

Ingredients:

Whisky
Pepperoncini juice
Molasses
Sparkling water
Pepperoncini (whole)

Start with 3 tablespoons of Canadian whisky in serving glass. Add ½ teaspoon juice from pepperoncini jar and ¼ teaspoon molasses. Stir well. Add 2 tablespoons sparkling water and finally ice. Garnish with a whole pepperoncini.  (Note: be sure to use plain sparkling water with zero sodium content.)

NEXT WEEK: Greek Cross

Easy Medicine

Welcome to the month of savoury whiskey experiences. I recommend using Canadian blended whisky since it is light and versatile. (Crown Royal, Seagram's, Canadian Club, etc.)

Lets get started with a safe warm-up. A smooth sip to prime our palates with the perfect balance of a pungent herb and the softness of honey.
 

Ingredients:

Rosemary
Honey
Whisky

Pluck the needles from a sprig of fresh rosemary and grind to a powdery pulp in a coffee grinder, nut chopper or small food processor (30 seconds to 1 minute). Place 1 teaspoon of ground rosemary into a small glass. Add 1 teaspoon honey and mix until a paste. Add ¼ cup Canadian Whisky and stir well. Fill serving glass with ice. Pour drink gently through fine sieve into ice filled glass. Garnish with a fresh sprig of rosemary.

I mention using a fine sieve enough it seems fair that I should show you what I mean:

NEXT WEEK: Dark Pepper