Jacob Sweetapple, mixologist at the Fairmont Pacific Rim Hotel, built this cocktail around cigar-infused whisky.
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1 1/2 ounces cigar-infused Canadian whisky
1/2 ounce sweet vermouth
1/2 ounce freshly pressed orange juice
1/4 ounce sugar syrup
1 tablespoon Bénédictine liqueur
To make it, prepare the whisky by taking a whole 6-inch Cuban cigar and cutting it down the centre to open up the leaf. Steep the cigar in a bottle of whisky (Sweetapple uses Gibson’s Finest Canadian) for 2 1/2 hours. Strain out the leaf before using. Next, prepare the sugar syrup by boiling 4 cups of water in a pot on a stove. Sir in 2 cups of sugar and stir until dissolved. Cool before use. (It will keep in the refrigerator for up to two weeks.)
When ready to make the cocktail, simply pour all the ingredients into a rocks glass and stir. Garnish with an orange peel.