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.
