CHEERS!

October 17, 2011

The conversation and the cocktails were flowing at the Stirling Room on Thursday, October 13th for Parcel’s Whisky Tasting event. Special thanks to author Mark Kingwell for his insightful observations on whisky’s role in business culture, and to Laura Panter from the Martini Club International for her magnificent mixes.

The event coincided with the launch of our Whisky Rocks campaign, which hit LCBO stores last week and our Whisky Rocks magazine, which appeared in last weekend’s editions of the Globe and Mail, Toronto Star and National Post.

If you weren’t there and want to try the concoctions we had created specially for the event, here are our recipes:

CROWN ORCHARD:
1 1/2 oz of Crown Royal Whisky
Juice squeezed from a 1/8 sliced lemon
4-5 oz of fresh (cloudy) apple juice

In a rocks glass with ice, add ingredients. Garnish with a slice of red apple.

KENTUCKY SOUR:
1 1/2 oz of Maker’s Mark Bourbon
1 oz lemon juice
1 oz lime juice
2 oz simple syrup

In a cocktail shaker filled with ice, add ingredients. Shake and strain into a rocks glass with ice and garnish with a lime wedge.

RED GINGER:
1 1/2 oz Johnnie Walker Red
Ginger Beer

In a highball glass filled with ice, add the Irish whiskey and top with ginger beer. Garnish with one lemon and one lime wedge.

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