My recipe: The Mash-Up Sour

By C. Mason Stearns

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Scanning the bar at Toronto’s Drake Hotel recently – with its critical mass of cooler-thans – I couldn’t help but reflect on hipster cocktail culture. The set needs a drink of its own, a remix of Abba and Madonna in equal measure. Start with Jack Daniel’s, the patron whiskey of rock ’n’ roll; then give it a college education with eau-de-vie and schnapps. Cognac adds a bit of bling, fresh lemon juice gives it a dash of sarcasm and honey syrup sweetens the remix. Shake it down and you have the Mash-Up Sour, your sidekick to The Grey Album.

• 1 oz Jack Daniel’s Tennessee Whiskey
• 1/2 oz Poire William
• 1/2 oz Berentzen Apfelkorn schnapps
• 1 oz VSOP cognac eau-de-vie
• 1 oz fresh lemon juice
• 1/2 oz honey syrup*
• 2 dashes Angostura Bitters

Shake all ingredients in a cocktail shaker full of ice, and strain into a chilled sour glass. Twist a large piece of lemon peel on top.

*For one cup of syrup, mix 3/4 cup honey with 1/4 cup hot water. Store at room temperature. Keeps two to three weeks.

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Chris Stearns is one of Canada’s foremost mixologists. You can reach him at cstearns@enroutemag.net.

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