INGREDIENTS: 1 whole Honey Crisp apple, core removed* Egg white separated from 1 large egg 1 oz amaretto 1 oz calvados 1 oz lemon juice 2 oz soda water 41-inch ice cubes apple fan (for garnish)
METHOD: Place first five ingredients plus ice into a blender and blend on a low setting, gradually increasing speed until the ice has dissolved. Put soda water into a tall glass, then add the blender contents slowly to mix through the soda—done right, a frothy head that rises above the rim of the glass should form. Garnish with an apple fan.
A complex, pensive cocktail by Sabrine Dhaliwal inspired by the 1932 film Trouble in Paradise. Dhaliwal imagines that this is the drink the character of Mariette Colet would be drinking as she ponders the whirlwind of events that befall her in the movie.
“This is one of my favourite cocktails to make,” says James Lester, co-owner of the Sons of Vancouver Distillery in North Vancouver. His method of shaking the egg white with a single ice cube makes the froth impressively thick and rich.
FRAGRANCE:Peppers. Red bell and chillies. FLAVOUR:Fire. All chillies all the time. FEEL:Hot. Spicy. FINISH:Lingering heat. BEST ENJOYED:Sipped neat or in a Caesar. THE BOTTOM LINE:A fun one to try if you like it hot. Very hot.—Josh Pape, July 2016
Barrel Aged No. 82 Amaretto
FRAGRANCE:Kalamata olives and vanilla. In a good way. FLAVOUR:Marzipan, vanilla, with a touch of stone fruits. FEEL:Velvety, lingering. FINISH:Lingering heat. BEST ENJOYED:Go old school: Godfather would be cool (with Scotch) — add a lemon twist to balance it. THE BOTTOM LINE:Delicious. More complex than the original version. —Josh Pape, October 2016
No. 82 Amaretto
FRAGRANCE:Way more apricot jam than the more traditional apricot pits. FLAVOUR:More dried apricot flavour, raisin, caramelized fruit and honey. FEEL:Sweet and sticky. FINISH:Honey on toast. BEST ENJOYED:On ice or over ice cream. Seriously: Enjoy this. THE BOTTOM LINE:Not your typical amaretto and better for it. Delicious.—Trevor Kallies, October 2017