Here’s to Kate & Wills – the Honeymoon cocktail

on 18/04/11 at 11:19 am

Booze News

It may be barely 6 a.m. in Toronto on April 29 when you can toast newlyweds Prince William and Kate Middleton. But British-born drinks expert Charlotte Voisey, San Francisco-based mixologist for William Grant & Sons, says in keeping with the Brit wedding spirit, it’s never too early to raise a glass. That’s just how it’s done over ’ome.

Voisey takes her inspiration for today’s sip — the aptly named Honeymoon Cocktail — from one of London’s great bartenders, Harry Craddock. Voisey did some work on the renovation at London’s famed Dorchester Hotel, where Craddock once worked behind the bar. Before that, he was the Savoy Hotel’s legendary barkeep and his Savoy Cocktail Book, published in 1930, is a favourite reference for bartenders all over the world.

That’s where Voisey discovered the Honeymoon Cocktail, which was also a popular drink on the bar menu at Hollywood’s Brown Derby.

“When this royal wedding was coming up, I thought it would be a good story to look at royal wedding cocktails past and present,” says Voisey, who has created five drinks to mark the occasion, including a traditional tea punch enlivened with Scotch.

I like the Honeymoon Cocktail because it calls for Canadian whisky (rye) and also one of my favourite liqueurs, Bénédictine. The honey-based sip has a rich blend of herbal flavours and it adds a spicy layer to this cocktail.

Honeymoon Cocktail

Fresh ice

1 oz (30 mL) Canadian whisky (recipe calls for Gibson’s Finest 12 Year Old)

3/4 oz (20 mL) Bénédictine

1 oz (30 mL) apple juice

1/2 oz (15 mL) fresh lemon juice

2 dashes Angostura bitters

Apple slice or fan

Cinnamon

To a cocktail shaker, add ice, whisky, Bénédictine, apple juice lemon juice and bitters. Shake well. Strain into a coupe or small martini glass. Dust apple fan or slice with cinnamon. Use to garnish drink.

Makes 1 drink.

Star-tested by Linda Barnard

lbarnard@thestar.ca

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