Basically a Penicillin by the use of Normandy, the Antidote at REIGN in Toronto’s Fairmont Royal York swaps in complementary autumnal flavors. “The Antidote is one in every of our bartenders’ takes on the traditional Penicillin, however up to date to make use of a few of his favourite components—Calvados and farmhouse cider—creating one thing a bit extra approachable and consistent with a French aperitif-style drink,” says James Grant, director of beverage for the lodge. The cocktail, created by Chris Jeffreys, will get a kick from a recent honey-ginger syrup.
1 oz. Calvados
3/4 oz. honey-ginger syrup
3/4 oz. recent lemon juice
2 dashes cinnamon bitters
1 1/2 oz. farmhouse-style cider
Instruments: shaker, strainer
Glass: rocks
Garnish: peated whisky spritz, freshly grated nutmeg
Honey-Ginger SyrupIn a blender, mix 100 grams of honey with 50 grams of sizzling water and 10 grams of chopped recent ginger. Mix nicely, then pressure and bottle to be used inside 2 weeks.
Add the components, besides the cider, to an ice-filled shaker. Shake, then add the cider to the shaker, and pressure the drink into a calming rocks glass over recent ice. Garnish with a spritz of peated whisky and freshly grated nutmeg.
Chris Jeffreys, REIGN, Toronto
