A Cozy Winter Cocktail Recipe Courtesy of the Black Sheep Bar
What do James Bond, Ron Burgundy and Captain Morgan have in common? Probably not much. Except that, given the opportunity, they’d all thoroughly enjoy a well-crafted cocktail (of their preference) in the cozy setting of Black Sheep Bar.
Part speakeasy, part lodge bar, part laid-back-lounge, the Black Sheep Bar is a full-time hidden gem in the Valley’s après scene. If you’re nearby, come visit us for a chilled, shaken or stirred cocktail halfway up the Access Road. Simply take a left at the shuffleboard table and you’ve found it.
If you’re not nearby, you can bring a little bit of Sugarbush to your own home with one of our favorite winter cocktails crafted by bartender Liam Malmquist.
The Whole Egg
Crack 1 whole egg into shaker tin. Add 1-ounce Canadian Whiskey, 1-ounce Cynar, .75-ounces Cointreau, .5-ounce Cinnamon Clove Simple Syrup (see recipe below).
Shake all ingredients together in tin aggressively. Add a good amount of ice to the tin and shake again.
Double strain into frozen glass of choice. Use a medicine dropper to top drink with aromatic bitters.
Cinnamon Clove Simple Syrup
Combine equal parts hot water and sugar into a small saucepot. Stir till sugar is completely dissolved. Depending on the amount of simple you’re making, you’ll add cinnamon sticks and clove to the simple sugar.
Bring up to just before a boil then turn heat to low and let simmer for 15 minutes. Strain twice to remove clove and cinnamon. Let cool down for 15-20 minutes before storing or using.