Le Trou cocktail will warm you right up by combining maple syrup, Calvados and cedar infusion.
This recipe is an except from A Field Guide to Canadian Cocktails, by Victoria Walsh and Scott McCallum.
- 2 oz (60 ml) Arctic Rose Vermouth
- 1 oz (30 ml) gin
- 1 tsp (5 ml) Aperol
- handful of ice cubes
- 1 edible dried rose petal, preferably Arctic rose, for garnish
- Pour all ingredients, except ice and garnish, into a mixing glass.
- Add ice and stir until chilled.
- Strain through a julep strainer into a chilled coupe glass.
- Garnish with rose petal.
Arctic Rose Vermouth Reduction
- Place 4 cups (960 ml) white sweet vermouth and 12 edible dried rose buds, preferably Arctic rose, in a large saucepan.
- Set over high heat and bring to a boil. Reduce heat to medium.
- Gently boil until reduced to exactly 2 cups (480 ml) including roses, about 45 minutes. Remove from heat and let cool completely. Fine strain through a funnel lined with several layers of cheesecloth.
- Reduction will keep, sealed and refrigerated, for 1 month. Makes 14 oz (420 ml).