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Le Trou

Recipe from Sandy De Almeida at Drake Hotel, Toronto

I like a stirred, booze-forward cocktail.

The name of this one is a play on le trou normand, the tradition of taking a small drink of Calvados between courses of a long meal in order to bore a hole (trou) in the tummy. When I was researching Calvados, I found out it’s the regimental drink of the Royal Canadian Hussars. They drank it when passing through Normandy after D-Day. With the maple syrup, Calvados and cedar infusion, this cocktail will warm you right up. When I make this cocktail with American rye, I’ll double the Fernet and maple syrup. But the Canadian rye is softer and sweeter.


Makes 1 cocktail


  • 1 oz cedar-infused Lot No. 40 Canadian rye whisky
  • 1 oz Boulard Calvados
  • . oz Fernet-Branca amaro
  • . oz Ontario grade B maple syrup
  • 1 thin slice of Cortland apple (preferably Ontario-grown)


Place a handful of cedar wood chips in a large mason jar and pour in a 750 ml bottle of Lot No. 40 Canadian rye. Agitate. Let sit 4 hours. Strain, and bottle.




Combine rye, Calvados, amaro and maple syrup over ice in a shaker. Stir and strain into an ice-filled double old-fashioned glass. Garnish with apple slice.

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