Palmer Cocktail

Palmer Cocktail

Palmer Cocktail.

1 Dash Lemon Juice.
1 Dash Angostura Bitters.
1 Glass Canadian Club Whisky. (2 oz Canadian Mist 1885 Special Reserve)

Shake well and strain into cocktail glass.

Even without sugar, there really shouldn’t be anything wrong with this. So little Angostura and lemon. But man, does this construction just seem to point up the weaknesses of this whisky. Just dreadful stuff. Totally constructed and artificial tasting. Bleah.

I’m going back to the non-traditional Alberta Springs, if this is the general state of Canadian Whisky.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

3 thoughts on “Palmer Cocktail

  1. And the cocktail reviewer in the pissy mood continues. :) But seriously, it’s that bad? I quite like the normal Canadian Mist, in terms of a normal non-premium Canadian Whisky. That sucks to hear.

  2. The advantage (or disadvantage) to the blog format, is I, in no way, have to pretend to be impartial or fair. Just present my opinion.


    My experience with Canadian Whisky is not particularly broad. I’ve only tried 40 Creek, Alberta Premium, and this Canadian Mist Bottling. I can say without compunction that this is the worst of the three, tasting more like vaguely whisky flavored vodka than what I consider a proper grain spirit.

  3. Pingback: Underhill-Lounge » Russell House Cocktail

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