Chris Enns prepared this cocktail for the World Class Canada 2018 national finals. “This drink came from the Wanderlust challenge where we came up with a cocktail inspired by both home and an away location,” he recalls. A twist on the Sazerac cocktail, the Home Team is inspired by the feeling of “home” he found at Tales of the Cocktail in New Orleans, as well the home-team support among the World Class bartenders. Here it is served in a Scottish quaich cup; however, a chilled Old Fashioned or Sazerac-style glass would be fine.
• 1 sprig rosemary
• 1 oz Hennessey VSOP Cognac
• 1 oz Lagavulin 16 Year Old single malt
• 2 tsp sage syrup (see note)
• 2 dashes Peychauds bitters
• 2 dashes Angostura bitters
• 2 dashes orange bitters
Brush the inside of a chilled short glass with the rosemary. Place all the remaining ingredients in a mixing glass with ice; stir to your desired dilution and strain into the glass. Serves 1.
Note: To make the sage syrup, bring 1 cup water to a boil and add a few sage leaves; steep for about 15 minutes then strain. Add 1 cup sugar and bring to a simmer, stirring constantly. Remove from heat and chill. Will keep, covered and chilled, for about a week. Makes about 1 cup.
—by Christopher Enns