Yes, Canadian whiskey counts as whiskey. It’s a blended whiskey made with lots of lovely rye. Unlike many of the U.S. straight rye whiskeys, Canadian whiskey is aged for at least three years which smooths out the hardness. Like most things Canadian, it’s polite.

American Prohibition provided great economic stimulus for neighboring Canadian provinces which repealed their own Prohibition laws in order to meet vigorous demand from the States. Bootleggers and rum runners smuggled Canadian spirits into the U.S. by the metric shitload.

Not much is written about The New Yorker. Too bad because it’s a great drink. I suspect it has more to do with one of its ingredients—grenadine— than lack of interest. Grenadine is more closely associated with Shirley Temples and girly drinks than classic cocktails. Fresh grenadine is the key¹.

The New Yorker

1 1/2 oz. Canadian Whiskey
1 oz. Lemon juice
1/2 oz. hot-process Grenadine

Pour all the ingredients into an old fashioned glass and stir. Add ice and garnish with a lemon peel.

That’s it. Quick, easy and surprisingly refreshing. For a tasty variation, take two to three half-inch chunks of rhubarb and muddle it with the grenadine until pulpy. Add the lemon juice and whiskey then strain into an ice filled old fashioned glass.

Next time you’re in Tacoma, Wash. stop by 1022 South, a craft bar with drinks that rival any big name bar. They have a Hilltop New Yorker on the menu sans grenadine with a red wine float. It’s served up in a chilled martini glass and there’s a couple other things going on in the drink which I haven’t been able to replicate at home. That’s fine, I’d rather have one there.

Posted at 4:45pm and tagged with: refreshing whiskey drink, grenadine, Albert, whiskey, recipe,.