Cocktail Thursday – Hop Mojito
Adapted from a recipe developed by Henry of Pelham of St. Catharines, Ontario, this version of the Cuban classic incorporates two Canadian classics instead – Vidal icewine and Canadian whiskey. The icewine actually enhances the original because of its fresh flavours of citrus, peach and apricot. The whisky supports those notes while adding its own oak and floral aromas and flavours.
Hop Mojito
1 oz Vidal Icewine
1/2 oz whiskey
3 mint leaves
5 drops Angostura Bitters
Sparkling wine
In a lowball glass, pour icewine and whiskey. Add mint leaves and bitters. Muddle. Add ice to fill. Top with sparkling wine.