Toronto mixologist Nishan Nepulangoda's Caribou Crossing is on the menu at the new Blowfish on Bay in Toronto's financial district.
2 ounces Skyy Vodka
1/2 ounce Vice Icewine Vodka
1/2 ounce Cointreau liqueur
1 ounce fresh grapefruit juice
3 ounces homemade lime cordial
1/2 ounce grapefruit bitters
1 ounce jalapeno/black-pepper syrup
Prepare a lime cordial in advance using two cups of fresh lime juice, a cup of honey and a kaffir lime leaf. Bring to a boil in a medium sauce pan and let cool for 20 minutes. Next, prepare jalapeno/black-pepper syrup by combining two cups of sugar, two cups of water, 20 crushed black peppercorns and five jalapeno peppers in a pot on the stove. Bring to a boil and let cool. When all the ingredients are ready, fill a nine-ounce champagne coupe with ice to chill the glass. Then, fill a cocktail shaker half-full with ice, add all the liquids and shake vigorously for 15 seconds. Discard the ice from the coupe and strain the cocktail into the glass.