Recipe by Nathan Murray, bar manager at aKin in Toronto: “I prefer Canadian whisky over bourbon. Then I add an acidulated green tea blended with toasted brown rice in place of classic citrus. The result: a flavour profile that is sure to surprise even the most seasoned Paper Plane drinker.”
INGREDIENTS:
0.75 ounces Bearface Wilderness No. 3 Whisky
0.75 oz Aperol
0.75 oz Amaro Nonino
0.76 oz acidulated green tea (see note)
METHOD:
Add all ingredients to a shaker with ice. Shake, strain into coupe glass. Serves 1.
Note: To make acidulated green tea, brew a cup of tea, let it cool, then add a few drops of lemon juice or 1 tsp of vinegar, or to your taste.
