A Spiced Maple Whisky Sour at The Boathouse at Taboo

Cole takes us behind the bar for a cocktail made for crisp nights in cottage country.

There are cocktails that happen to work for fall, and then there are cocktails that seem as though they were created specifically for that first cool evening when Muskoka starts to change seasons.

This is most definitely the latter.

Behind the Bar at The Boathouse at Taboo

For our latest Host & Toast, Parallel headed behind the bar at The Boathouse at Taboo, where bartender Cole showed us how to shake up a Spiced Maple Whisky Sour.

And really, he had us at brown sugar cinnamon simple syrup.

The cocktail begins with equal parts Canadian Club whisky and Captain Morgan Spiced Rum, bringing together the warmth of whisky with those familiar notes of vanilla and spice. Cole adds his homemade brown sugar cinnamon simple syrup and fresh lemon juice before finishing the mixture with egg white for the beautiful, silky foam that crowns a classic sour.

The Secret Is in the Shake

The trick? Shake it twice.

First comes a dry shake, without ice, to build that signature frothy texture. Ice is then added and the cocktail gets another vigorous shake before being double strained into a rocks glass over fresh ice.

A cinnamon stick provides the finishing touch.

And because this particular Host & Toast was captured during an unforgettable evening at The Boathouse featuring Chef Mark McEwan and Chef Nick Bergeron, it seems fitting that the cocktail itself feels just a little elevated too.

Warm, tart, spiced and wonderfully smooth, it is cottage-country cocktail hour in a glass.

Spiced Maple Whisky Sour

You’ll need: 1 oz Canadian Club whisky, 1 oz Captain Morgan Spiced Rum, 1 oz homemade brown sugar cinnamon simple syrup, 1 oz fresh lemon juice, egg white, ice and a cinnamon stick for garnish.

To make it:

Add the whisky, rum, simple syrup, lemon juice and egg white to a shaker and dry shake without ice. Add ice and shake again until chilled. Double strain into a rocks glass over four fresh ice cubes and garnish with a cinnamon stick  

Parallel tip: That homemade brown sugar cinnamon simple syrup is absolutely worth making ahead and keeping in the fridge. Something tells us this won’t be the only round.

“Warm, tart, spiced and wonderfully smooth — it’s cottage-country cocktail hour in a glass.”

Warm, tart, spiced and wonderfully smooth, this cocktail from Cole at The Boathouse at Taboo brings all the flavours of cottage-country cocktail hour together in one glass.

Spiced Maple Whisky Sour Recipe

Ingredients

• 1 oz Canadian Club whisky

• 1 oz Captain Morgan Spiced Rum

• 1 oz Brown Sugar Cinnamon Simple Syrup

• 1 oz fresh lemon juice

• Egg white

• Ice

• Cinnamon stick, for garnish

Method

1. Add the whisky, spiced rum, Brown Sugar Cinnamon Simple Syrup, fresh lemon juice and egg white to a cocktail shaker.

2. First, give it a dry shake — without ice — to create that signature silky foam.

3. Add ice and shake again until well chilled.

4. Double strain into a rocks glass over four fresh ice cubes and garnish with a cinnamon stick.

How to Make Brown Sugar Cinnamon Simple Syrup

This is the ingredient that gives Cole’s cocktail its warm, autumn-inspired sweetness — and it’s wonderfully easy to make at home.

Ingredients

• 1 cup brown sugar, lightly packed

• 1 cup water

• 1 tsp ground cinnamon

Method

1. Combine the brown sugar, water and cinnamon in a small pot over medium-high heat.

2. Whisk together and continue stirring until the mixture is hot and the sugar has completely dissolved. There’s no need to bring the syrup to a boil. If it does begin boiling, simply reduce the heat.

3. Remove from the heat and allow to cool completely.

4. Transfer to an airtight container and refrigerate until you’re ready for cocktail hour.

Parallel Tip: Make the syrup ahead and keep it chilled so you’re only a shake away from your next Spiced Maple Whisky Sour.

Cheers to FALL in cottage country. Differently.