Canadian whisky meets Italian aperitivo in this rich and creamy cocktail by Jayce Kadyschuk, the head bartender at Clive’s in Victoria, British Columbia. “The higher rye content works really well here," he says.
- 1 ounce Alberta Premium Canadian whisky
- 1 ounce Cynar
- 1/2 ounce Cointreau
- 1/4 ounce clove simple syrup*
- 1 whole egg
- 1 dash The Bitter Truth Jerry Thomas’ Own Decanter bitters
Add all the ingredients to a shaker with ice and shake.
Strain and serve in a coupe.
*Clove simple syrup: Bring cloves [to taste] to simmer in water. Turn off heat, and mix in sugar at 1:1 ratio to water.