Distinctions

2016GoldWorld Spirits Awards

2016GoldCatavinum World Wine Spirits Competition

2016GoldCraft Competition

Distinctions

2016GoldWorld Spirits Awards

2016GoldCatavinum World Wine Spirits Competition

2016GoldCraft Competition

2016Canada – Best CompoundWorld Drinks Awards

2015Double GoldNew York World Wine & Spirits Competition

2015GoldCoupes des Nations

2015GoldWorld Spirits Award

2016SilverSan Francisco World Spirits Competition

2016SilverInternational Spirits Challenge

2015SilverSelections Mondiales des Spiritueux

2015SilverArtisan Awards -­‐ Spirits

2015SilverNew York International Spirits Competition

2015BronzeFinger Lakes International Wine Competiton

2015BronzeIWSC -­‐ International Wine/Spirits Competition

2015Excellent/Highly recom./ Tried & TrueUltimate Spirits Challenge

2014GoldWorld Spirits Awards

2014SilverUltimate Spirits Challenge

2013GoldSIP Awards

2013GoldWorld Spirits Award

2013SilverSan Francisco Wine and Spirits Competition

2013SilverLos Angeles International Spirits Competition

2013Silver (2)Beverly Hills World Spirits Competition

2013SilverInternational World Spirits Competition

201290 points and 92 pointsClassic Cocktail Challenge

BORÉAL COSMOPOLITAN

The aromatic complexity of the arctic botanicals in this Ungava Gin led me to the aromatic path of mint, seeing as the Labrador tea it is made with shares aromatic compounds from the same family as the latter, just as pink grapefruit, lime and ginger do. We had fun creating an infusion of Labrador Tea marc (tea leaves) and this gin, to create a wonderfully refreshing aromatic base. It is up to you to use this base to create your own cocktails. You can also choose to turn this cocktail into a long drink by pouring it into a tall glass, adding 100 ml of ginger beer (or ginger ale), and 1 tsp. of sugar.

Servings

2 servings

Time

15-20 minutes

Ingredients

3.5 oz (100 ml) Ungava Canadian Premium Gin
1 tbsp Labrador tea leaves
1 tbsp pink grapefruit juice
10 mint leaves
1 lime peel
A piece of fresh ginger root
1 tsp lime juice
White sugar
Martini glass

Preparation

Prepare the night before
1. Steep tea in boiling water (95°C) for 2 minutes.
2. Retrieve tea marc (leaves) and place in a hermetic jar.
3. Add lime peel to tea marc, and pour the gin. Infuse overnight.

Assembling
1. Drop mint leaves into a shaker or thick glass, and mash them with a muddler.
2. Add ice cubes.
3. Strain the infusion through a sieve, keeping only the gin.
4. Pour gin onto ice cubes and splash with grapefruit juice and lime juice, mix with a long spoon.
5. Freeze two Martini glass. Rim glass with peeled ginger root, and dip the rim in a saucer filled with white sugar. Set aside.
6. Remove two pieces of grapefruit peel, fold it in the glass and press to extract the essential oils, and drop it in. Pour in the gin mixture and enjoy!

Servings

2 servings

Time

15-20 minutes