Canadian Cocktails

You can show your true patriot love by brandishing the coveted maple leaf all you want, but there are other ways to demonstrate that national pride. For openers, consider these domestic cocktails, ideal to serve on Canada Day.

The Angry Canadian

Credit Calgarian Steve Johnston for this 2013 creation, a Canuck take on the Old Fashioned, and a beverage that just might come in handy given the frosty relationship Canada has with the U.S. But contrary to the demeanour suggested by the beverage’s moniker, this one goes down rather smoothly with a touch of sweetness.

It’s also a simple drink to make, involving two oz. of Canadian (What else, eh?) rye, then adding a tsp. of maple syrup, two dashes of Angostura bitters, a Maraschino cherry and a few ice cubes. 

The B-52

Banff Springs Hotel bartender Peter Fich named this late 1970s creation after his favourite band, the B-52s, and from the contents alone, it’s clear that this shot-glass concoction got the whole Rocky Mountain joint hopping to the point where it became a globally-known shooter.

To get in tune with the drink, start with a layer of coffee liqueur like Kahlua or Tia Maria, very carefully pour another layer of Bailey’s on top, and cap it off cautiously with some Grand Marnier. To prevent the layers from mixing during the whole process, pour the Bailey’s and Grand Marnier into the shot glass over the back of a spoon.

The Caesar

While the origins of this clam-juice beverage vary, the Caesar with which we’re most familiar was the result of a brainchild by Calgary Inn bartender Walter Chell, who in 1969 spent months on the formula before its introduction. The drink, originally dubbed the Bloody Caesar, has since become Canada’s official drink, although it’s still virtually unknown outside the country.

Making a Caesar starts with rubbing the glass rim with lime, before placing the glass upside down on a thin pile of celery salt. Then add 1.5 oz. of vodka, two dashes of Tobasco sauce, three dashes of salt and pepper, and four dashes of Worcestershire sauce and 5 oz. of clamato juice. Then add ice, and mix and garnish with a short celery stick.

The Donald Sutherland

You’d be hard-pressed to find a cocktail named after a Hollywood-based actor, although the non-alcohol Shirley Temple might immediately spring to mind. But in eastern Canada, film legend Donald Sutherland—best-known for his roles in the original M*A*S*H, Kelly’s Heroes, and the Hunger Games (and recognized by Gen-X types as Kiefer’s dad)—is celebrated with a drink that hearkens his own fondness for Canadian rye whiskey.

Not surprisingly, the base of the concoction is Canadian Club, roughly 2 ¼ oz. of it, mixed with ¾ oz. of Drambuie, complete with an ice cube and garnished with a lemon twist. It’s best imbibed before anyone reminds revelers that the drink is loosely based on the Rusty Nail.

The Maple Leaf

While this entry might suffice as a liquid anthem for the entire country to enjoy, it was actually introduced in 2007 at Toronto’s posh Four Seasons Hotel to inaugurate its new executive chef. 

Creating this Hogtown wonder involves mixing 1 ½ oz. of Canadian rye whiskey with a dash of maple liqueur and a dash of Angostura bitters. The capper, however, is the garnish, created by drizzling maple syrup into a bowl of ice until the stuff morphs into a taffy, which is then skewered with a swizzle stick and dipped into the cocktail.

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