Barfly: Dalhousie

I’ve been wary of fads ever since I proclaimed Todd Bridges “the next big thing” back in 1983. I figure when it comes to cocktails, you’re never going to be disappointed when you order a classic from a good bartender. But such a policy can lead to a serious case of fuddy-duddyism. So, in honour of this month’s Tales of the Cocktail festival—the imbiber’s version of the World Series, Super Bowl, and Stanley Cup rolled into one—I’m breaking with tradition and ordering a new creation from a good bartender: George’s Jon Smolensky. His spicy cocktail—the official drink of the festival—draws on this country’s greatest alcoholic achievement: rye.

2 oz. rye (infused with six to eight dried plums for a few days, optional)
1/2 oz. Domaine de Canton Ginger Liqueur
1/3 oz. Zwack Unicum 
2 dashes Boker’s Bitters
(available at, optional)

Chill down a coupe glass and rub a lemon peel around the rim. Stir all ingredients until heavy and properly diluted. Strain into the glass. Garnish with a slice of plum.

Click here to watch a video demonstrating how to mix this cocktail.