I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
Holiday cocktails for celebrating, to get up and go, and for feeling better about having done so the next day.
The first in our recipe series of five unique holiday cocktails from three of Canada’s best bartenders at Leña, BarChef and Hawksworth.
Leña bartender Paul Brans‘ recipe balances cherry and orange flavours with acidity and herbs for a truly festive (and seriously good-looking) cocktail.
Paul Brans’ FLOR DE MINA
- 1oz quality gin
- 1tbsp Disaronno Amaretto liqueur
- 1tbsp Cherry Heering liqueur
- 1tbsp Amaro Averna liqueur
- 2 drops orange bitters
- 1 splash Parés Baltà Cava Brut
- Orange zest
- 1small sprig rosemary, torched
- 2 Amarena cherries
Combine gin, amaretto, Heering and Amara liqueurs and bitters in a shaker filled with ice.
Shake and pour into a coupe champagne class.
Top with the Cava Brut.
Garnish with orange zest, a sprig of torched rosemary and a skewer with two Amarena cherries.