On a Monday of all days, I finally got to check off one of the key points on my SSJ Fall Planner 2023. I headed out with my friend Nathalie [@custommixologist on insta and @auburnlane contributor] for Cocktails in the Woods. We brought nibbles, large ice cubes, empty glasses, and pre-mixed cocktails to share on a blanket slung over a fallen tree in the depths of Taylor Creek park. Fall colours were on fleek. And we had a truly delightful afternoon of forest bathing and wild sips. Here’s my cocktail prep:

My contribution to the spread was a selection of cheeses and two cocktails made with Bearface Whisky. Bearface’s Elemental Ageing process consists of maturing hand-selected oak casks in repurposed shipping containers left to face the intense climate shifts of the Canadian North, giving the whisky a bold and smooth flavour. I could think of no better companion for our brief foray into the woods.

First, I blended my signature Cider Reduction with Bearface Elementally Aged Triple Oak Whisky to make a simple, delicious Elemental & Cider. This is one cocktail that will take me straight from fall hiking to the fireside on Christmas Eve. The concentrated cider and the smooth whisky made for a perfect pairing. And it was easy to batch and bring along in a mason jar. You’ll find the complete cocktail recipe just below.

Next, I added my go-to Spiced Maple Simple Syrup to the smoky Bearface Wilderness Series #02 Mitlenatch Island Release to make a Wilderness Old Fashioned. I adore an Old Fashioned. And I believe this spiced and smoky iteration is the best I’ve yet to hit upon. Like its sister cider sip, this cocktail was easy to make ahead and to port along into the woods. Guaranteed, I’ll be batching this for my next cinq à sept or holiday party. You’ll find the complete cocktail recipe just below.

To complement my whisky options, Nathalie brought her own deliciously wicked cocktail [think gin, homemade alternative-nut orgeat, fall fruit juice] and some scrumptious zero-waste cookies, which I may be able to share with you in a future post. So, do stay tuned!

All in all, our cocktails were a triumph and our snacks, supreme. Best of all was the conversation. What a wonderful way to spend a day catching up with a good friend in the dappled afternoon light of the woods.

Print Recipe

Elemental and Cider

A smooth bold whisky mixed with my signature cider reduction. Your go-to sip from fall straight through the holidays.

Ingredients

Elemental and Cider

2 oz Whisky [I used Bearface Elementally Aged Triple Oak Canadian Whisky]
1 oz Signature Cider Reduction
Ice for Shaking
Ice for Serving [I used a large block]
Cinnamon Stick

Signature Cider Reduction

6 cups Fresh, local apple cider

Instructions

Elemental and Cider

In a cocktail mixing glass filled with ice, combine the whisky and cider reduction, and stir until well chilled.
Strain the cocktail into a clean glass filled with fresh ice or a large, single cube.
Add a cinnamon stick as garnish and to stir.
Enjoy responsibly!
MAKE AHEAD: Cocktail may be batched and stored, refrigerated, in a sealed container.

Signature Cider Reduction

In a medium pot over medium-high heat, bring 6 cups of cider to a boil.
Once the cider is boiling, lower the heat to medium-low and allow to simmer, uncovered, for approximately 3¼ to 3½ hours, until the cider has reduced to 2 cups.
(If you end up boiling it longer by mistake, oh well, then, you’ll have a syrup!)
Remove from the heat and allow to cool.
Pass cooled cider reduction through a cheesecloth-lined wire-mesh strainer into a clean container.
You may wish to sieve the cider reduction more than once to remove fine particles for your drinks. However, I think the cider reduction looks and tastes its best in drinks when it remains a bit cloudy from the wonderful apple mash.
Add 1 oz to a standard cocktail or 2 oz to a large sparkling water.
Refrigerate in a sealed container for up to two weeks.

Notes

Whisky: Bearface Elementally Aged Triple Oak

Cider: SSJ Signature Cider Reduction

Print Recipe

Wilderness Old Fashioned

A smoky Canadian whisky paired with a spiced maple simple syrup. Easy to make ahead of time and serve at your next big bash.

Servings: 1

Ingredients

Wilderness Old Fashioned

2 oz Whisky [I chose Bearface Wilderness #02 Mitlenatch Island Release for its smooth and smoky notes]
1/4 oz Spiced Maple Simple Syrup
2 dashes Angostura Bitters
1 large Slice of Orange Peel

Spiced Maple Simple Syrup

½ Cup Pure Maple Syrup
½ Cup Water
2 Cinnamon Sticks
6-8 Cardamom Pods
4-6 Allspice Berries
1 Large Orange Peel

Instructions

Wilderness Old Fashioned

In a mixing glass filled with ice, combine the whisky, syrup, and bitters and stir until well chilled.
Strain into a clean glass filled with a large single cube of ice or with a few medium cubes.
Run the orange peel around the rim of the glass before twisting over the cocktail and dropping into the glass.
Enjoy responsibly!
MAKE AHEAD: Cocktail may be batched and stored, refrigerated, in a sealed container.

Spiced Maple Simple Syrup

Place all ingredients in a small saucepan.
Bring to a boil over medium heat.
Reduce heat to a low simmer and allow to simmer, uncovered, for 5 minutes.
Remove from heat and cool completely.
Strain the simple syrup into a clean container, discarding the spices and peel.
Add ¼ oz to a standard cocktail, ½ to 1 oz to a juice or punch, or brush the simple syrup over a loaf cake previously punctured with toothpicks or over a jelly roll cake. Also tastes wonderful as an addition to yogurt and fruit or over pancakes.
Refrigerate in a sealed container for 2 to 3 weeks.
Makes approximately 1 cup.