Sam Clark, the creative director of beverage at the Fairmont Banff Springs, named this Rundle Bar favourite Lake Days because it is “reminiscent of spending summer days at Banff’s many beautiful lakes, with a tropical touch from acid-adjusted pineapple juice, whilst keeping Albertan ingredients in the frame with the gentle heat of ginger liqueur … and of course, our signature Rundle Bar Gin, made with local botanicals and coloured with butterfly pea flower tea.”
INGREDIENTS
• 1.5 oz gin (preferably Rundle Bar Gin)
• 0.5 oz ginger liqueur, preferably Berry Bros. & Rudd
• 0.75 oz Acid-Adjusted Pineapple Juice (see recipe)
• 0.75 oz 1:1 Chamomile Tea Syrup (see recipe)
• Garnish: Canadian bluegrass
METHOD
Combine all ingredients (except garnish) with ice in a cocktail shaker. Shake for 12 to 15 seconds, then strain into a chilled coupe. Garnish, if you like, with a reed of Canada bluegrass. Serves.1
Acid-Adjusted Pineapple Juice
Acid-adjusted juices bring juice closer to the tartness of lime or lemon, while retaining the flavour of the juice. The Banff Spring’s Sam Clark recommends juicing your own pineapple or using juice that is as fresh as possible, as it will provide the best flavour.
INGREDIENTS
• 20 g citric acid
• 10 g malic acid
• 1L fresh pineapple juice
METHOD
Add the citric and malic acids to the juice. Stir thoroughly until the acids are fully dissolved, then taste and adjust if necessary—it should be bright and acidic, similar to lime or lemon juice. Makes 1 L.
Chamomile Tea Syrup
INGREDIENTS
• 1 cup water
• 2 chamomile tea bags (or 2 Tbsp dried chamomile flowers)
• 1 cup granulated sugar
METHOD
In a small saucepan over medium-high heat, bring the water to a simmer. Remove from heat, add the chamomile tea bags, and steep for 5 minutes. Remove the tea bags, add the sugar and stir until completely dissolved. Let the syrup cool, then transfer it to a bottle or jar. Store in the refrigerator for up to 2 weeks. Makes about 1 cup.
—Recipe courtesy of Rundle Bar, Fairmont Banff Springs
