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Jimmy Hawkins by Fabien Maillard, Le LAB, Comptoir à Cocktails, Montreal. Food styling by Ashley Denton/Judy Inc. (www.judyinc.com). Prop styling by Rodney Smith/Judy Inc. Orrefors by Karl Lagerfeld tumbler and coaster, $157 at William Ashley (www.williamashley.com). Metálla martini pick, $7.99 for a set of six at Kitchen Stuff Plus (www.kitchenstuffplus.com). (Rob Fiocca for The Globe and Mail)
Jimmy Hawkins by Fabien Maillard, Le LAB, Comptoir à Cocktails, Montreal. Food styling by Ashley Denton/Judy Inc. (www.judyinc.com). Prop styling by Rodney Smith/Judy Inc. Orrefors by Karl Lagerfeld tumbler and coaster, $157 at William Ashley (www.williamashley.com). Metálla martini pick, $7.99 for a set of six at Kitchen Stuff Plus (www.kitchenstuffplus.com). (Rob Fiocca for The Globe and Mail)

Jimmy Hawkins Add to ...

Fabien Maillard hails from Paris, where he trained as a chef before trading his apron for a lab coat. Founded in 2008, Le LAB, Comptoir à Cocktails is his Montreal temple to cocktail higher learning, a tavern-cum-social-science-salon where employees answer to the title “labtender.” Here he holds regular workshops where, for $95, guests mingle and mix their own cocktails according to the day’s theme. Among recent topics: the Tiki renaissance. That gathering inspired a new menu offering, the Jimmy Hawkins, named after the cabin-boy hero in Robert Louis Stevenson’s Treasure Island. A reimagined mai tai, it replaces pirate-fuel rum with tequila and lets refreshingly au courant cucumber and elderflower syrups stand in for floral-almond orgeat syrup. “You can close your eyes and see the beach and the waves,” Maillard says. After three, you might even see pirates.

Follow on Twitter: @Beppi_Crosariol

Jimmy Hawkins recipe by Fabien Maillard, Le LAB, Comptoir à Cocktails, Montreal

  • Servings: 1

Ingredients

1/2 ounce cucumber syrup*

1/2 ounce elderflower syrup*

3/4 ounce lemon juice

1/2 ounce triple sec or other orange-flavoured liqueur

1 ounce tequila blanco

* Flavoured syrups are sold at select liquor and cocktail supply stores across Canada. To make your own, stir 1 cup sugar and 1 cup water in a saucepan over medium heat until sugar dissolves. Remove from heat and add desired flavourings. Let steep for 30 minutes before straining into a jar. (Syrup will keep, covered, in a refrigerator for up to two weeks).

Method

Combine all ingredients in a cocktail shaker. Fill shaker with ice cubes, cover and shake vigorously. Strain drink from shaker into a lowball or rocks glass. Garnish with thinly sliced cucumber.

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