28 Oct Cocktail: Per Diem
This cocktail is inspired by the cold climate fruits of Normandy, and the floral, fragrant nature, and a touch of smoke coming from the Orkney Island’s Highland Park. We love flips during the holidays – take your average egg nogg as a benchmark starting point, and then start to swap ingredients, building on a particular flavour profile, offering a body and richness that’s always appreciated in the rain and snow. Named for the relationship between the whisky industry and frontline soldiers storming the French beach during WWII, the “Per Diem” is a remembrance cocktail, soldier’s rations that give relief, liquid courage, and a temporary state of euphoria before the real battle begins.
1.00 whole egg
1.00 oz Pere Magloire Fine Calvados
1.00 oz Highland Park 10 YO Scotch Whisky
0.50 oz Alvear Fino Sherry
0.75 oz Apple Black Tea Syrup*
0.25 oz Giffard Orgeat Almond Flower Syrup
0.50 oz Lemon Juice
2 dashes Bittered Sling Malagasy Chocolate Bitters
Add all ingredients to a shaker (except the cinnamon). Dry shake without ice to emulsify the whole egg with the ingredients. Add ice, and shake vigorously for 10 seconds. Double strain into a chilled, attractive glass – any style you’d like. Garnish with freshly grated cinnamon.
*Apple Black Tea Syrup :
Using your favourite apple flavoured black tea (Granville Island Tea Co. has a few), add 7 tsp of loose tea, or 7 tea bags, to 1L of boiling water. Allow to steep for 5 minutes. Drain the tea, and add 1kg white sugar, mix until dissolved and allow to cool. Once cool, add to sterilized jars or bottles, with date labels, and store in the fridge for up to 5-7 days.