Cocktail Night with Hailey Pasemko, Wolf in the Fog Bar Manager
We recently spoke with Hailey Pasemko about managing the bar at Wolf in the Fog, a restaurant making noise in small-town Tofino, BC. Well, as a treat, Pasemko shared these two cocktails recipes with us so that you, too, can enjoy her unique cocktails without having to ship yourself out to Tofino (though we suggest you plan a trip out there anyway). Without further ado, here are the drinks you should try for your next cocktail night.
Bar Manager Hailey Pasemko’s Cedar Sour
- 2 oz Cedar Rye (recipe below)
- 1 oz Lemon Juice
- 3/4 oz Lemon Thyme Syrup (recipe below)
- 1 Egg White
Combine all ingredients in a cocktail shaker. Dry shake without ice and then shake again with ice. Double strain into a chilled rocks glass. Serve neat and garnish with cherries.
- 1.14 L bottle Wiser’s Deluxe Whisky
- 4 inch section of a cedar shim or shingle
Sterilize the cedar shim by scrubbing off any dirt or dust, soaking it in warm salt water for 1 hour, and then soaking it in warm fresh water to remove any saltiness. Chop the wood down and put in a clean glass jar with the Wiser’s. Let stand 5-7 days and then filter out all wood particles from the rye.
Lemon Thyme Syrup
- 1/4 cup fresh lemon thyme (Or alternatively, 1/4 cup regular thyme and the rind of
- half a lemon)
- 4 cups sugar
- 4 cups water
Combine water and sugar in a saucepan. Bring to a boil and remove from heat. Ensure the sugar has completely dissolved. Place the lemon thyme in a container and pour the hot sugar syrup over it. Let cool before refrigerating and leave overnight to infuse. Strain out herbs the next day. Keep refrigerated.
Bar Manager Hailey Pasemko’s White Pine Cove
- 6 mint leaves
- 3/4 oz fresh lime juice
- 2 oz Gin
- 1/2 oz pine syrup (recipe below)
- 1 egg white
Combine mint and lime juice in a cocktail shaker and muddle. Add gin, pine syrup and eggs whites. Dry shake without ice and shake again with ice. Double strain into a chilled cocktail glass. Serve neat and garnish with a candied pine spear.
Candied Pine Spears & Pine Syrup
- 30 x 2 inch tips of pine branches
- 2 cups water
- 3 cups granulated white sugar
Strip the needles off from the center towards the cut end of the branches and set aside. Leave the needles on the tips of the branches.
Combine the water with two cups of the sugar in a saucepan and bring to a boil. Ensure all the sugar is dissolved and reduce heat to low. Add all loose needles and half stripped branches into the saucepan with the sugar syrup and simmer for 20-30 minutes. Fine strain the solids out to separate them from the now pine-flavored syrup.
Take the half stripped branches and allow them to air dry for about 5 minutes. They should be sticky, but not wet. Discard the loose needles. Put the remaining sugar in a mixing bowl and dip the branches in it one at a time. Ensure they are fully coated by the sugar. The branches should have a frosted appearance. Shake off any excess or clumps of sugar from the branches by lightly tapping them. Arrange them on a baking sheet lined with parchment so that they are not touching one another. Put the tray in the oven at the lowest setting possible. The sugar should not melt or bubble but dry out. Most home ovens are too hot at the lowest setting; leaving the oven door open a crack should fix that. Leave the tray in overnight or until completely dry and the needles on the branches are brittle. Store in a moisture free container.
Note from Hailey: Not all pines are created equal. Some are toxic for humans. Avoid Lodgepole Pine, Ponderosa Pine and Monterray Pine. The general rule of thumb is that if it looks like a Christmas tree, avoid it.