After Dark – A Winter Cocktail

Nothing quite beats a cold winter afternoon than sipping on a smooth winter cocktail as you watch the snow fall outside whilst in the good company of your favourite adventure buddy. After Dark, created by Regional Manager of Bars and Mixology, Sam Clark; marries elementally-aged Canadian whisky with the classic symphony of cacao, vanilla bean and coffee – the perfect aprés ski pick-me-up for those long winter days dreaming about your stay in Lake Louise.

Become the Bartender and Mix Up ‘After Dark’ at home.

Recipe | Makes 1 Cocktail

Cacao Nib–infused Whisky

  • ½ cup Organic cacao nibs
  • 750 mL Bearface 7 Whisky (or whisky of your choice)

Vanilla Bean Syrup

  • 1 cup granulated white sugar
  • 1 cup water
  • ½ vanilla pod

Cocktail

  • 1 ½ oz. Cacao Nib–infused Whisky (see recipe above)
  • ½ oz. coffee vodka (Sam prefers Park Espresso Vodka made in Banff National Park)
  • 1 ½ oz. cold brew coffee
  • ½ oz. Vanilla Bean Syrup (see recipe above)
  • ½ oz. aquafaba (chickpea cooking liquid) or egg white (omit if serving warm)
  • 3 coffee beans, for garnish

Method

Cacao Nib–infused Whisky

  1. Combine nibs and whisky together. Leave to infuse at room temperature for at least 8 hours. Set aside.

Vanilla Bean Syrup

  1.  Into saucepan, add granulated sugar and water.
  2. Slice vanilla bean lengthwise. Spread open bean pod and use knife to scrape out seeds, then add to saucepan.
  3. Bring mixture to a slow boil and stir for 1 to 2 minutes, until dissolved.
  4. Remove from heat and allow syrup to cool. Pour into bottle or jar. Add vanilla bean pod, if desired.
  5. Once cool, cover and store in fridge for up to 10 days.

Cocktail

  1. Measure all ingredients into pint mixing glass.
  2. Fill with ice and shake well.
  3. Strain into old-fashioned glass and garnish with coffee beans. Enjoy.

Sam’s top tip:
After Dark can be enjoyed cool or warm. Just shake and heat lightly in a saucepan or enjoy in your favorite glass over ice.

 

a brown cocktail sits on a marble table

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