This drink alludes to how both bartending and the great outdoors have given direction to Norbury’s life, with ingredients that gesture to the wild woods. Playing off of Bombay Sapphire’s mix of fruit and spice notes, the Cardinal Points combines warm flavors of orange, maple, mushroom and berries in a cocktail that has a silky stirred texture “unlike anything else I’ve made,” says Norbury.
Cardinal Points
Michael Norbury | Victoria, British Columbia
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Ingredients
Serving: 1
- 1 1/2 ounces Bombay Sapphire gin
- 1/2 ounce Martini & Rossi Riserva Speciale Rubino
- 1/2 ounce caramelized Curaçao (see Editor’s Note)
- 1/4 ounce soured maple water (see Editor’s Note)
- 3 dashes Amer Kebek Wild Mushrooms bitters
Garnish: blue spirulina wheel, forest mist tincture (see Editor’s Note)
Directions
- Combine all ingredients in a mixing glass and fill with ice. Stir until chilled.
- Strain into a double-walled coffee mug containing a hand-cut clear ice cube.
- Garnish with a blue spirulina wheel and spray with forest mist tincture.
Editor's Note
Caramelized Curaçao
Vacuum-seal a bottle of dry Curaçao and cook sous vide for 36 hours at 77°C (171°F), topping up with water as needed, around once a day. Allow to cool to room temperature, then transfer to a container. Keeps, refrigerated, indefinitely.
Soured Maple Water
95 milliliters maple water
3 grams citric acid powder
2 grams tartaric acid powder
pinch of sea salt
Combine all ingredients in a resealable container. Keeps, refrigerated, for up to 2 weeks.
Blue Spirulina Wheel
90 milliliters water
10 grams all-purpose flour
1 gram spirulina
1/4 gram salt
1/4 gram sugar
1 cup coconut oil
Combine the first five ingredients in a bowl to make a batter. Heat the coconut oil in a pan over high heat. Measuring out the batter in tablespoons, cook until wheels turn solid, and use tweezers to remove them from the pan. Store on a paper towel in a container in a dry place.
Forest Mist Tincture
3 ounces Bombay Sapphire gin
1 ounce mezcal
5 grams cedar chips
4 grams dried stinging nettle
Combine all ingredients in a container at room temperature and allow the spirits to infuse for 12 hours. Pass the mixture through a coffee filter and fine-strainer to remove solids, then pour into an atomizer. Keeps indefinitely at room temperature.