The Coronations Cannons
- 1 1/4 ozs Toasted Flax Infused Hennessy Cognac
- 3/4 oz Clarified Lemon Juice
- 1/4 oz Esquimalt Kina Rouge
- 1/4 oz Roasted Coronation Grape and Salal Berry Syrup****
- 1 Bar Spoon 40 Knots Pickled Grape Brine
- 1 Dash Angostura Bitters
- 1 Tiny dash Peychaud’s Bitters
- 2 1/2 40 Knots Spindrift Brut
- 2 skewered 40 Knots Pickled Grapes
- 5 tbsps Flax Seeds
- 150g fruit (8:1 ratio grapes to Salal berry)
- 150g sugar
- 100g water
Top with 2 1/2 oz 40 Knots Spindrift Brut
Garnish with 2 (!) skewered 40 Knots Pickled Grapes
Add all of the ingredients to a shaker except the Spindrift brut. Shake and strain into a Collins
glass with Kold-draft ice. Top with bubbles and garnish with a pickled grape skewer.
*Coronation Grape and Salal Berry Syrup:
Roast grapes in the oven at 400 degrees for 15-20 minutes. Grapes should be bursting and
syrupy. De-stem roasted grapes
Add to a metal mixing bowl:
150g fruit (8:1 ratio grapes to Salal berry)
150g sugar
100 g water
Heat syrup over a double boiler until the sugar is completely dissolved and the syrup has a
more translucent appearance. Pop the grapes with a spatula and stir constantly. Strain
**Toasted Flax Seed Cognac
Dry roast flax seeds in a nonstick pan. The flax seeds will pop. Keep moving and tossing the
pan to avoid burning. Toast until all seeds are browned and fragrant.
Infuse into the cognac for around 2 hours. Strain.
Roughly 5 tablespoons seeds to 200 mL cognac
The aroma of the seeds should be present once strained
