‘The Local Nut’ Cocktail
Developed by Guy Stowell of Tocador, Vancouver
∙ 1+1/4 oz. The Spirit of Tea® Vanilla Rooibos Liqueur
∙ 1+1/4 oz. Arbutus Distillery™ Grand Visco Brandy*
∙ 3/4 oz. chestnut & cinnamon syrup
∙ 1 oz. fresh lemon juice
∙ 1 oz. egg white
∙ Homemade chestnut salt for garnish
To make the chestnut & cinnamon syrup, bring to a boil equal parts soft brown sugar (demerara sugar is best) and water with plenty of chopped chestnuts and cinnamon. Reduce and let simmer for 15 minutes, cool, and strain out cinnamon and chestnuts.
To make the chestnut salt, add 2 oz. of quality sea salt and 3 roasted chestnuts in an electric grinder and grind until fine.
Combine the liqueur, brandy, syrup, lemon juice, and egg white in a cocktail shaker. Shake without ice (to froth egg white), then shake with ice and strain through tea strainer over ice. Serve in a tall, thin cocktail glass garnished with chestnut salt. Enjoy!
*If Grand Visco Brandy is unavailable, a Pisco from Chile or Peru may be substituted