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Smoke, Meat & Whisky Cocktail Recipes at The Carbon Bar

April 29, 2015
Smoke, Meat & Whisky Cocktail Recipes

Toronto’s famous The Carbon Bar is renowned for its delicious BBQ, inspired cocktails and an overall unique menu. Their recent Smoke, Meat & Whisky event showcased their creativity on the grill and behind the bar. In case you couldn’t make it to this mouth-watering meal, here are two of my favourite Smoke, Meat & Whisky takes on classic cocktails that you can make at home.

You will need to engage your inner bartender for these bad boys…All ingredients are available at the LCBO and your favourite grocery store. 

Or better yet, head to The Carbon Bar where they will make it for you.

The Roosevelt Way

2 oz. Wisers 18 Year Canadian Rye Whiskey
1⁄2 oz Simple Syrup
3 dashes of Peychaud bitters

Herbsaint rinse

Lemon twist garnish

This cocktail is built like a Sazarac, stired over ice and strained into a rock glass. The name comes from the street name the original Sazarac Bar is located on in The Waldorf Astoria Hotel in New Orleans. 

Smoked Pecan Old Fashioned

2 oz. White Oak Smoked Pike Creek Canadian Rye Whiskey
1⁄2 oz. Sortilege
1⁄2 oz. Simple Syrup

3 Dashes of Angostura bitters

Smoked peacan rim 

Combine all ingredients, add ice and strain into your favourite tumbler. Serve over ice.

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