Last week I shared an Elder Scottish Rose cocktail that was sweet and feminine. It was very pretty, with torn rose petals and sugared grapes. This week, I’ve taken things in the opposite direction, with a Maker’s and Canton on the Rocks. As the name implies, its made with Maker’s Mark Bourbon and Domaine de Canton, a ginger liqueur from France. Imagine a bourbon and ginger ale, but more potent. Its adorned with a curled lemon rind, which I will also teach you how to make. Keeping the garnish simple creates a classic look that’s modern at the same time.
Both the look and taste of this drink are quite strong. I considered that strength while I was practicing my mixology. The bourbon and ginger together are quite smooth, but not everyone loves alcohol on the rocks. So with a tweak, the same two ingredients, Maker’s and Canton, can get some tonic and a squeeze of lemon, transforming them into a taller and more refreshing beverage.
Maker’s and Canton on the Rocks
Ingredients
Maker’s Mark Bourbon
Domain de Canton Ginger Liqueur
Ice
Shot glass
Shaker
Lowball glass
Lemon garnish
Directions
Step 1: Fill the shaker with ice. Pour 1.5 shots of Maker’s Mark into the shaker. Add 1.5 shots of Canton.
Step 2: Put the lid on the shaker, and shake the ice and ingredients. Strain it into the lowball glass filled with ice. Add the lemon garnish.
Maker’s and Canton with Tonic
Ingredients
Maker’s Mark Bourbon
Domain de Canton Ginger Liqueur
Tonic Water
Ice
Shot glass
Highball glass
Lemon garnish
Directions
Step 1: Fill the highball glass with ice. Pour 1.5 shots of Maker’s Mark into the shaker. Add 1.5 shots of Canton. Fill the glass the rest of the way with the tonic water.
Step 3: Add the lemon garnish.
Make the Lemon Garnish
Materials:
Lemon
Cutting board
Sharp knife
Toothpick
Step 1: Slice the ends off the lemon.
Step 2: Cut the lemon rind lengthwise, and remove the flesh, leaving the rind intact.
Step 3: Curl the ring tightly into a coil. Secure it with a toothpick.
Step 4: Leave the coiled rind as-is, until you are ready to serve the drink. Cut a thin slice off the end of the rind. Grasp the ends and gently pull them apart, into a twist. Set it in the glass, floating on the ice. It will lightly infuse the drink with its essential oils.
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