The Moustik

This week, we're taking the amateur a bit further into cocktail complexity, but not too far, because at Québécøl, we always remember that the more time you spend making your cocktail, the less time you spend drinking it. And that, for a distiller, isn't the best for business. Jokes aside, this week we're offering you a superb discovery cocktail, and when we think of discovery, we think of phenomena like mosquitoes appearing after a snowstorm. Someone should tell Mother Nature not to punish us on two fronts at once. So this week, we're combining our memorable CØYØT with our Blueberry-Fir Liqueur with a hint of our Coffee and Chili Liqueur... As they say, prepare your palate! A rich and enveloping cocktail where the depth of coffee meets the warm notes of CØYØT, the sweetness of maple, and the wild freshness of blueberry. A drink that evokes an evening in the heart of the boreal forest.

Ingredients

• 2 oz espresso or cold brew coffee

• 1.5 oz CØYØT

• 0.75 oz Coffee-Chili Liqueur

• 0.5 oz Blueberry-Fir Liqueur

• 0.5 to 0.75 oz maple syrup, to taste

• A pinch of fleur de sel

• 35% whipping cream

• A few fresh blueberries for garnish

Preparation

In a shaker, pour the CØYØT, Coffee-Chili Liqueur, maple syrup, Blueberry-Fir Liqueur, and a light pinch of fleur de sel. For a milder and more indulgent version, add an extra dash of maple syrup. Add ice, then shake vigorously for 15 to 20 seconds, until the mixture is well chilled and slightly foamy. Strain over fresh ice in an old-fashioned glass. In a second container, mix 1/2 cup whipping cream with 2 oz blueberry syrup. Whisk with a frother until a light, airy foam is obtained, still fluid enough to be poured. Gently place this cold blueberry foam on top of the cocktail. Finish with three fresh blueberries and a fine pinch of fleur de sel.