Each month, we’re going to share our favourite cocktails from bartenders around the world. They say it’s not about what you know, but who you know. Luckily for us, we know quite a few top-of-their-trade bartenders, and they’re ready to show all. The inspiration, their story and importantly for you, the recipe.
2018’s Jameson Mixmaster Champion
Quebec’s André Duncan–Breault introduces his cocktail The Foggy Dew.
Lucky for us and lucky for you.
The name, a tribute to his family and the ingredients is also a tribute to Andre’s childhood and home. The Foggy Dew was born in La Gare'nison, Canada. A micro-brewery at heart (but don’t let that trick you), this treat will have macro appeal all over. While it’s only 2 hours from Quebec City, Andre’s cocktail will bring you from Canada to Ireland, with just one sip.
- 60ml Jameson Black Barrel
- 2 Dashed Green Chartreuse
- 120ml McIntosh Apple Juice
- 15ml Appalaches Birch Syrup
- EffetVertSens Sparkling Balsam Fir Water
- Fill a mixing Glass with ice.
- Add 60ml Jameson, 2 dashes Chartreuse, 120ml apple juice, 15ml birch syrup.
- Stir and strain into iced filled tall glass.
- Top with EffetVertSens sparkiling Balsam Fir Water.
- Garnish with conifer branch (Pine, Spruce or Fir)
Ingredients
- 60ml Jameson Black Barrel
- 2 Dashed Green Chartreuse
- 120ml McIntosh Apple Juice
- 15ml Appalaches Birch Syrup
- EffetVertSens Sparkling Balsam Fir Water
How To Make
- Fill a mixing Glass with ice.
- Add 60ml Jameson, 2 dashes Chartreuse, 120ml apple juice, 15ml birch syrup.
- Stir and strain into iced filled tall glass.
- Top with EffetVertSens sparkiling Balsam Fir Water.
- Garnish with conifer branch (Pine, Spruce or Fir)
When he’s not creating something magical, you may find André somewhere equally magical – Lac Drolet. It’s a tiny village with a sprawling forest and a lake, what more could you ask for? Perhaps The Foggy Dew?
