The 100th annual Grey Cup takes place this Sunday (go Stampeders!) and if you’re looking to drink something more refined than a pint of beer, I’ve got just the cocktail for you. I was fortunate to receive a bottle of Gibson’s Finest 100th Grey Cup Limited Edition Canadian whiskey in the mail along with some recipes.
So for the past couple months I have been trying it in various drinks including a whiskey sour and a fizzy number called the Gibson’s Blueberry Pancake — the whiskey’s hint of maple lends itself to cocktails with citrus and other fuit. But ultimately I think the drink to mix up on Grey Cup Sunday — just the right combo of patriotism and whiskey — is the Gibson’s Maple Lemonade.
True, lemonade and raspberries aren’t exactly seasonal come November, but they’ll lighten the mood should your team (the Argos) be losing. And the maple syrup and whiskey add just the right amount of sweetness and warmth on a cold fall night.
Gibson’s Maple Lemonade
- 1 oz Gibson’s Finest 100th Grey Cup Limited Edition Canadian whiskey
- 2-3 oz lemonade, to taste (I made my own using 1 part lemon juice, 1 part simple syrup and 1 part water. Yum.)
- 1 tbsp fresh raspberries (I used strawberries)
- 1 tsp maple syrup (as in 100 percent pure maple; not Aunt Jemima)
Muddle the berries and maple syrup at the bottom of a shaker, then add the whiskey and lemonade and shake. Pour contents into an ice filled rocks glass and garnish with a lemon wedge.
— Recipe courtesy Ginson’s Finest Canadian Whiskey