A few years ago, my now husband began shaking up cocktails for me and my family as we quarantined together in Augusta. It was late Spring, the world had flipped on it's head, and we found both creativity and comfort in the recipes we'd enjoy out on the back patio.
One of our favorite creations, The Canoe Club, was borrowed from an Italian restaurant in our neighborhood back home, Forza Storico. It boasted smoky notes of mezcal, zippy jalapeno, and a touch of sweetness gifted by the blackberry liqueur.
Pictured: a girls night out at La Crema in Rosemary Beach, Fl. No Canoe Clubs here, so let's pretend!
The drink was masculine, it was feminine, mysterious yet inviting, perfect for a sunny day, enjoyable for a summer night, it was yin and yang in a glass.
This cocktail recipe had it's full circle moment when it became our signature drink at our backyard wedding that year, served on the very patio we first enjoyed it on.
It has been several years since then, and the sticky but beloved Canoe Club recipe card still gets pulled every time we entertain.
Here's how to shake yours.
What you need:
1.5 oz. Ilegal Mezcal Añejo
1/4 oz. Crème de Mûre
0.5 oz. Ginger Jalapeño Syrup
0.5 oz. Lime juice
Peychaud’s Aromatic Cocktail Bitters
How to make it:
Measure and add the mezcal, crème de mûre, syrup, and lime juice to a cocktail shaker. Shake, pour over ice, and add a dash of bitters to taste.
Cheers,
Meg
Pictured: Jake, husband and cocktail shaker extraordinaire.