Woodwork's The Paisley cocktail

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For some people, a simple cocktail will suffice for winding down at the end of the day; but for cocktail enthusiasts, the fun is in creating the various elements that go into the cocktail. James Grant, bar manager of Edmonton's Woodwork, is proud of the restaurant's innovative in-house syrup and use of various bitters in its drinks, like the pineapple chai syrup used in this drink.

2 oz. Johnnie Walker Black Label whisky
3/4 oz. Oloroso Sherry
3/4 oz. pineapple chai syrup
1/2 oz. lemon juice
1 egg white
1 strip lemon zest
fresh nutmeg, to garnish
cinnamon, to garnish

Combine whisky, sherry, syrup, lemon juice and egg white in an ice-filled cocktail shaker. Shake and strain into a chilled teacup. Twist the lemon zest over the cocktail to release the oils, then discard. Grate nutmeg and cinnamon to garnish.

Pineapple chai syrup

1 L pineapple juice
1 L plus 1 tbsp sugar, divided
1 tbsp sugar
1 tbsp gum Arabic
4 tbsp masala chai tea

In a pot, combine pineapple juice and 1 litre sugar over medium heat. Stir to combine. While still hot, whisk in combined gum arabic and remaining 1 tablespoon sugar. Add chai tea. Transfer to a container and refrigerate. When cool, strain through fine mesh and return to the fridge. Will keep for approximately a month.