Drink of the Week: Whiskey Sour

Tourism BC hosted a dinner at Model Milk last month for Calgary-area travel writers, the idea being to inspire us to visit our beautiful neighbour to the west. It worked. After an amazing meal spent chatting with the folks who represent different parts of the province, we had visions of ourselves chilling in Lotusland, cavorting on Vancouver Island or wine touring in the Okanagan. To seal the deal, there were cocktails by bartender Stephen Phipps.

I especially liked the whiskey sour. I am partial to sours, as I wrote in a previous blog; now, I like them with whiskey. I am not what you’d call a whiskey drinker, so this surprises me, but maybe it had something to do with the Forty Creek rye whiskey used in the drink. Or the red wine and black pepper syrup (Phipps is keeping that recipe under his hat). Or that hint of sweet maple syrup on the finish. Yum. I’ll be back for another.

Smooth, yummy and delightful whiskey sour. Thanks Model Milk!

Whiskey Sour

  • 2 oz Forty Creek Rye Whiskey
  • 1 oz red wine and black pepper syrup
  • 1 oz fresh lemon juice
  • 1 egg white
  • Touch of Quebec maple syrup
 Add all ingredients to a mixing glass and dry shake. Add ice and shake vigorously then double strain into a chilled glass. Garnish with a wink and a smile.
— Courtesy, Stephen Phipps, Model Milk
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