For my cocktail, I was inspired by the terroir in the Niagara Region where Forty Creek is distilled. The White Peppercorn Infused Maple Syrup and fresh fig pair perfectly with the flavour profile of the spirit while the peach preserve speaks to the stone fruit this region of Ontario is known for producing.
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2oz (60ml) Forty Creek Barrel Select Whisky
0.75oz (22ml) Lemon Juice
0.75oz (22 m) White Peppercorn Infused Maple Syrup*
1 tsp Peach Preserve
1 Fresh Fig
Cut fig in half and add one half to a shaker tin. Add White Peppercorn Infused Maple Syrup and Peach Preserve. Muddle until all ingredients are incorporated. Add lemon juice and Forty Creek. Fill the tin with ice and shake hard until chilled. Strain into a rocks glass filled with fresh ice. Garnish with the other half of the fresh fig and a fresh lemon slice swirl.
*White Peppercorn Infused Maple Syrup: in a small mason jar, add 2oz (60ml) boiling water to 2 oz (60ml) pure maple syrup. Crush 6 white peppercorns gently in a mortar & pestle or with the back of a spoon on a cutting board and add to jar. Let infuse on the counter for at least 12 hrs. Strain into another jar and keep in the fridge for up to 2 weeks.
