Third Pole cocktail at the Four Seasons Whistler

A whisky sour inspired by the Himalayas

Image for Third Pole cocktail at the Four Seasons Whistler

You can't talk about B.C., specifically Whistler, without talking about the impressive mountains, renowned for their beauty and the sports and culture they foster. At the Four Seasons Whistler, with the help of award-winning bartender and Bittered Sling co-founder Lauren Mote, the mountains are honoured with the new Spirits of the Mountains cocktail program, which includes six cocktails, each dedicated to a mountain range.

An updated version of the whisky sour, this Third Pole is a nod to the Himalayas with spices from India and Pakistan.

1.5 oz. Bulleit Bourbon
3/4 oz. Cynar Amaro
3/4 oz. lemon juice
1 oz. chai tea syrup
2 dashes Bittered Sling Kensington Aromatic Bitters
1 slice dehydrated lemon, for garnish

In a shaker filled with ice, add all ingredients except garnish. Shake to combine, then strain into a highball glass.

Garnish with lemon wheel.

Chai tea syrup

10 g chai tea, (tea bags or loose leaf)
300 g white sugar
300 mL hot water

Bring water to a boil, and pour over the chai tea. Allow to steep for 5 minutes, then drain off the leaves. Add the white sugar to the hot tea, and stir until dissolved. Allow to cool, then place into a clean, dated container for storage in the fridge up to 5 days.

Bar hack:

This is a 1:1 syrup with chai tea flavouring. Feel free to use equal measures of this, with 1 oz. of lemon or lime to balance a sour or lemonade.