Natasha Geoffrion-Greenslade bartender and owner of NsurMackay bar, makes the Montreal Fireside, a warm drink with hot cocoa punched up with Chartreuse, Irish cream and Piger Henricus, a parsnip-based gin from Quebec.Christinne Muschi/The Globe and Mail
Fans of Quentin Tarantino's Death Proof will surely recall the iconic Chartreuse scene in which a group of revellers grimace and writhe their way through shots of the potent herbal liqueur.
It's true that Chartreuse is powerful, but it also happens to pair very well with chocolate. That's the basis for N sur Mackay's Montreal Fireside, which sees hot cocoa punched up with Chartreuse, Irish cream and Piger Henricus, a parsnip-based gin from Quebec. "I haven't personally seen gin in a lot of hot cocktails," says owner-operator Natasha Geoffrion-Greenslade. "Rather than doing hot chocolate with your typical Kahlua or Bailey's, this is a bit different." The cocktail gets its warmth (and its name) from a flambé, which creates a mini fire show at the bar.
Cocktail recipe created by Natasha Geoffrion-Greenslade, owner of N sur Mackay at 1244 Rue Mackay, Montreal.
Montreal Fireside
2 1/2 oz hot water
2 scoops of hot chocolate or hot cocoa
1/2 oz Irish cream
1/2 oz Piger Henricus gin
1/2 oz Chartreuse
Method
Stir hot water, hot chocolate and Irish cream together. Pour the gin and Chartreuse into a snifter or cognac glass. Swirl the glass so alcohol is on all sides of glass. Flambé the alcohol: When igniting, aim for the top of the glass while holding it on its side. Continue to turn the glass, allowing mixture to burn and heat up. Once heated, add hot chocolate mixture to the alcohol, then stir and serve. (If you are not comfortable with the flambé, you can always use a microwave or stove to heat all ingredients together.)