Today is National Cocktail Day! Kick back and celebrate with this specially-crafted cocktail recipe, courtesy of the Fairmont Hotel Macdonald. Test your mixologist skills and make it for yourself—or be sure to order it on your next visit to the Confederation Lounge & Patio!
Wildfire, from The Confederation Lounge at Fairmont Hotel Macdonald
This cocktail is inspired by the very sight, smell and nature of Alberta’s outdoors. The pine needle tea brings a distinctive, astringent taste, which compliments the umami flavors of the porcini mushrooms and blackberry coulis.
Ingredients:
1 oz Hennessy VS
0.5 oz Hendricks Gin
1 oz oxidized port
1 oz blackberry & mushroom coulis
2 oz pine needle tea
Garnish: edible flowers
Instructions: Combine all ingredients in a shaker tin and shake with ice. Serve in a Collins glass, which is placed in a wooden bowl surrounded with pine leaves and cones. Carefully add a few nuggets of dry ice in the base. Pour in the bowl some warm forest aromas (lapsang tea, alderwood smoked salt, and pine oil) to activate the dry ice tableside. Garnish with market-available edible flowers.
Can’t get enough of all things cocktail? Learn more about Edmonton’s cocktail revolution—including the resurgence of the famous (or infamous) absinthe—in our March–April culinary issue!
