Bubbles and Whiskey

Hello friends,

Today we wanted to go straight to calling the drink of the week "Le Tarif," but since it's been postponed by a month, we put our extraordinary imagination into overdrive to bring you our cocktail called "Bulles et Whisky" (Bubbles and Whiskey).

You might say – well, that's really original... we know. We don't know where all this inspiration comes from. Our muse is undoubtedly the beautiful Quebec forest and the pride of being one of the only ones in the province that starts from its own raw material to "craft" you amazing spirits.

Also, we'll be at the "Bulles et Whisky" event in Quebec City this week... but that has nothing to do with our inspiration.

Since we don't have whiskey at the Distillery, we do offer you an alternative, which is to use our CØYØT. Because we know, CØYØT is not a whiskey... nor a bourbon... but it could very well remind you of one. But better, of course.

So, to make your recipe of the week, you'll need:

-2 oz of our legendary CØYØT

-1/2 oz fresh lemon juice

-3/4 oz maple syrup

-3 squirts of Angostura Bitters

-Champagne (or sparkling wine)

-Ice cubes

You start by putting the ice cubes in a "highball" type glass. You'll add your CØYØT, lemon juice, maple syrup, and bitters. You'll take your long bar spoon and stir it a bit, after which you'll top it off with your champagne (or sparkling wine).

Then you open your mouth and close your eyes, take a sip, and wonder what kind of story I'll invent for you when the tariffs story comes back.