I've been eating blood oranges all week. They bring me joy. And I happen to love cloves. Images of them bathing in my signature white beer sauerkraut heavy on ginger to temper that annoying flatulence issue -- cabbage? Meet human digestive system -- spring to mind.
So when Toqué mixologist Gilbert Lemieux -- what's Toqué, you ask? Think one the best restaurants in Canada -- posted a shot of his latest creation on a trio of social networks, I felt the gentle whisper of synchronicity compel. I must know how this is done. I thus begged Gilbert to show me, and by extension you, how to make his exclusive winter and comfort-inspired mix, one he said was concocted in homage of "our grandmothers who would place orange peel and cloves in our closets so our clothes smell fresh."
How to Make Toqué mixologist Gilbert Lemieux's "Cocktail de Janvier":
- Blood Orange Cocktail with Cloves
More Cocktails à la Montréal:
- From the Perfect Strawberry to Apple and Vanilla Grass