This recipe by Max Borrowman, bar manager at Juniper Kitchen + Bar, was inspired by Canada’s rare foraged botanicals, while the gold flakes evoke memories of B.C.’s 1850s and ’60s gold rushes.
INGREDIENTS:
• 1.5 oz (45 mL) Ungava gin
• 0.5 oz (15 mL) Campari
• 0.5 oz (15 mL) lemon juice
• 0.5 oz (15 mL) egg white
• 0.33 oz (10 mL) simple syrup
• 2 dashes spruce tip tincture (see note)
• 1 oz (30 mL) rhubarb compote (see note)
For garnish:
• 1 sprinkle of edible gold flakes (see note)
• Spritz of spruce tip tincture
• Ground cinnamon
METHOD:
Place all ingredients (except the garnish) in a cocktail shaker and shake without ice. Add ice and shake again. Fine strain into a “Nick and Nora” or other cocktail glass. Garnish with a mist or spray of spruce tip tincture, grated cinnamon and edible gold flakes. Serves 1.
Note: To make the spruce tip tincture, place clean, dry, unsprayed spruce tips in a small mason jar and fill the jar with an over-proof spirit such as vodka. Cover and keep in a cool dark place for a couple of weeks, then strain through cheesecloth. To make rhubarb compote, simmer chopped rhubarb and sugar together until the rhubarb has completely broken down, then purée. Purchase edible gold flakes online at FlourConfections.com or Amazon.ca.
—by Max Borrowman
