It's Christmas!

This week is Christmas and Christ has come!

Ok I see you're all looking at me nodding your heads and making the "no" sign as if this statement could escalate in any way so we'll leave it there (for now).

The Distillery team was super happy to meet you all during the last few weeks in all corners of Quebec. Whether at the German Market in Quebec or at the Montreal Christmas Market, passing through Sherbrooke, Bécancour, Thetford, Drummond...and so on. You loved us so much that between you, me, the wooden box and the donkey in the manger (he's looking at us, bizz), there's not much left in our cellars.

This week, as for all the others, we offer you a small cocktail, but a cocktail that will be easy to make and that will help you unstick your mouth on these beautiful mornings when the Québecøl was flowing freely.

So this week we are offering you Coffee- CØYØT and to get there you will need coffee, CØYØT and a little milk foam or cream.

Ingredients:

-1 oz and 1/2 of CØYØT

-3 oz of espresso (we recommend the coffee from our allies, Nektar or Geogene )

-Milk or cream foam

-Fine powdered maple sugar mixed with cinnamon

Start by preparing your milk or cream foam with a milk or cream frother (we're good at stating the obvious). Then you prepare 3 ounces of espresso. You place your CØYØT in the bottom of your beautiful transparent cup on a foot and you top it off with your 3 ounces of coffee. You top that with your milk or cream foam and you sprinkle with your mixture of cinnamon and maple sugar.

Then you are ready for tasting!