Great Canadian Wilderness Cocktail

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One of the best things about taking a walk through the woods is the aroma coming from the trees. Cedar is among my favourite of the bunch so I wanted to incorporate it into this riff on Irish coffee. I also found cacao to be a wonderful way to complement this flavour for a perfect seasonal sipper.
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Pro-level cooking techniques made simple.

Ingredients for 1

  • **For the Cedar Cocoa Nib Whisky**

  • 250ml (1 cup) Canadian whisky

  • 7g (1 tablespoon) cocoa nibs, crushed

  • 3g (1 heaping tablespoon) cedar leaves

  • **For the Cocktail**

  • 4 fluid ounces hot brewed coffee

  • 1 ½ fluid ounces Cedar Cocoa Nib Whisky (from above)

  • Barspoon of maple syrup

  • Lightly whipped cream

  • Cedar leaf, for garnish


  • Step 1

    Make the Cedar Cocoa Nib Whisky: Attach the Anova Precision Cooker to a vessel of water and set the temperature to 135°F (57°C).

  • Step 2

    Combine the whisky, cocoa nibs, and cedar leaves in a chamber vacuum pouch and seal using the normal vacuum and normal seal in the Anova Precision Chamber Vacuum Sealer. Transfer to the water bath and cook for 2 hours.

  • Step 3

    Strain the mixture through a fine-mesh strainer into a storage container and let cool. Cover and store at room temperature.

    • Finishing Steps

    • Step 0

      Make the cocktail: Combine the coffee, infused whisky, and maple syrup in a heat-tempered glass. Give a quick stir using a bar spoon. Carefully layer on the lightly whipped heavy cream. Garnish with the cedar leaf and serve.

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135 F / 57.2 C Recipe Temp
Recipe Time
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