In anticipation of the inaugural Sips of the West happening at The Lobby Lounge at Fairmont Pacific Rim on Sunday, April 28, each bar represented for the evening has shared a signature cocktail recipe for you to enjoy in the comfort of your home.
This Whiskey Florist was crafted by the bar team at Wolf in the Fog, a restaurant based in Tofino inspired by the oceans, forests and shoreline of our beautiful backyard.
WHISKEY FLORIST
Ingredients:
- 2 ounce Rabbit Hole Bourbon
- 8 mint leaves
- 1 ounce chilled peach tea (Celestial Seasonings recommended)
- 250ml fresh Nootka rose petals
- 750ml granulated white sugar
- 750ml water
Instructions:
To make the Nootka rose syrup:
- In a small pan, heat the granulated white sugar and the water together until the sugar dissolves.
- Once the sugar dissolves, take the syrup off the heat and allow to chill.
- Steep the fresh Nootka rose petals in the chilled syrup overnight in the fridge.
- Pass through a fine strainer to remove the petals. The syrup can be stored in the fridge for up to two weeks.
To assemble the Whiskey Florist:
- In a Julep cup, combine the Rabbit Hole Bourbon and mint leaves. Gently muddle the mint leaves to release their oils.
- Add the chilled peach ice tea and 1/2 ounce of the Nootka rose syrup to the Julep cup.
- Fill the cup halfway with crushed ice and stir until frost forms on the outside of the glass.
- Top with a mound of crushed ice and garnish with a mint sprig and a dried rose bud. Enjoy!
Make sure to save the date for the inaugural Sips of the West happening at The Lobby Lounge at Fairmont Pacific Rim on Sunday, April 28 from 4:30 pm to 8:30pm!