1 Dash Lemon Juice.
1 Dash Angostura Bitters.
1 Glass Canadian Club Whisky. (2 oz Canadian Mist 1885 Special Reserve)
Shake well and strain into cocktail glass.
Even without sugar, there really shouldn’t be anything wrong with this. So little Angostura and lemon. But man, does this construction just seem to point up the weaknesses of this whisky. Just dreadful stuff. Totally constructed and artificial tasting. Bleah.
I’m going back to the non-traditional Alberta Springs, if this is the general state of Canadian Whisky.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.