The inspiration behind my cocktail, “Harvest Roots,” is deeply tied to my personal journey and the community that shaped me. Growing up in Richmond Hill, I learned the power of connection, tradition, and shared experiences­ values that continue to drive my work as a Community Changemaker.

One of my most cherished memories is visiting the Kortright Centre For Conservation on school trips. These outings taught me patience and transformation as I learned the process of turning sap into Maple Syrup. This experience connected me to my local environment and fostered a lasting sense of community pride.

As Thanksgiving approaches, I’m reminded of the joy of gathering with loved ones and sharing meals rooted in tradition. My cocktail draws on these familiar fall flavors (maple syrup, squash, cranberries, and warm spices) evoking the comfort of a Thanksgiving table. Each ingredient is sourced from local businesses that, like the Kortright Centre, are vital to my community.

“Harvest Roots” is crafted to highlight the qualities of Deanston’s Virgin Oak Whisky. The whisky’s lemon zest, honeyed malt, and toffee notes are complemented by the sweetness of maple syrup and roasted squash, while the tart cranberry juice and ginger liqueur add balance and brightness.

“Harvest Roots” is more than just a cocktail; it’s a celebration of the people and places that have supported me on my journey. By showcasing local ingredients and the talents of our community’s bartenders, I aim to give back and uplift those who have inspired me. This drink is a tribute to the connections that sustain us, the flavors that comfort us, and the community that shapes us.

• 60 mL Deanston Virgin Oak Whisky
• 30 mL Harvest Cordial *
• 15 mL Pure Fresh Cranberry Juice
• 15 mL Domaine de Canton Ginger Liqueur
• 1 Full Dasher Ms.Better Bitters Miraculous Foamer

Garnish: Garnish with a sprig of thyme pinned to the side of the glass using a small laundry pin.

Method: Combine all the ingredients above into a cocktail shaker. Dry shake the cocktail first to emulsify the foamer. Add ice (preferably Kold Draft) and shake the cocktail for 10 seconds. Double strain into a chilled coupe cocktail glass. Garnish with a sprig of thyme pinned to the side of the glass using a small laundry pin.

*Harvest Cordial Recipe :

Ingredients:

• Roasted Acorn Squash: 200g (Half of 1 medium acorn squash, seeds removed)
• Maple Syrup: 150g
• Water: 250g
• Cinnamon Stick: 1 stick
• Nutmeg: 1/4 tsp (freshly grated, if possible)
• All Spice: 2 whole Seeds
• lemon Peel: 1 strip (to add a hint of citrus brightness)

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and place it cut side down on a baking sheet. Roast for 25-30 minutes until tender and caramelized. Let it cool slightly.
2. Prepare the Cordial Base: Scoop out the roasted squash flesh and measure 200g of it. Place it in a saucepan along with 250g water, the cinnamon stick, nutmeg, clove, and lemon peel.
3. Simmer: Bring the mixture to a gentle simmer over medium heat. Stir occasionally and cook for 10-15 minutes, allowing the flavors to infuse.
4. Strain: Remove from heat and strain the mixture through a fine mesh sieve or cheesecloth, pressing to extract all the liquid.
5. Sweeten with Maple Syrup: Add 150g of maple syrup to the strained liquid and stir until fully combined.
6. Cool and Store: Let the cordial cool completely, then transfer it to a clean bottle or jar. Store in the refrigerator for up to 2 weeks.

Bonus Tip

• Use the leftover solids from the syrup to create a compound butter or blend with cottage cheese to create a protein-packed Autumn spread for your next breakfast. To go even further, use the compound butter and fat wash your favorite Spirit for an autumn infused Spirit. (I considered this for my cocktail but did not want to stray too far from the unique characteristics of Deanston’s Virgen Oak Whisky)