Ever Gin Can-Hattan

Similar to a classic Manhattan, but with a Boréal forest vibe.

• 45mL Laneway Ever Gin

• 20 mL Red Vermouth (our favourite is Cocci Americano)

• 5mL Cherry Brandy or Maraschino Liqueur

• 4-5 Candied Tangerines

• 4-5 drops Creole bitters (optional)

Stir all ingredients in mixing glass with ice, then strain into lowball glass over a large ice cube.

Garnish with preserved cherry or a cedar sprig.

(Note: be sure to use the correct variety of Northern White Cedar – Thuja occidentalis –  as some types of cedar can be toxic. If unsure… just use a cherry!)

Prep Time: 30 minutes
Difficulty: 1/5

Sugar Tangerine Syrup

A crowd-pleasing sweet and tangy syrup with creamy vanilla notes.

• 500g thinly sliced sugar tangerines (the smaller the better)

• 200g sugar

• 250mL water

• 1 tsp vanilla

Add sugar and water to a saucepan and bring to a boil, then stir in vanilla.

Add oranges and simmer 15-20 mins, until peels being to look transparent but flesh is not mushy.

Remove oranges and add them to a clean glass jar.

Simmer remaining syrup for another 15 minutes, until it is reduced by about half.

Pour syrup over slices in the jar, and top with a large spoon of granulated sugar, mixed with 2 tsp citric acid. Allow to dissolve into the syrup and mix gently.

Store in an airtight glass jar in the fridge. We have kept this for up to a month, but shelf life may vary.

Makes enough for about 30 cocktails. Makes about 350mL – enough for about 10 cocktails.