The Pie’s favourite cocktail is a White Russian—cream, coffee liqueur, and vodka—so I decided that on his birthday this year, I would ply him with some variations on the original recipe. The Dirty Russian, which uses chocolate milk instead of cream, was really gross, because we picked up a thin, low-sugar chocolate milk that tasted of chalk. I also found a recipe for a White Canadian, which is vaguely offensive and also very strange; it substitutes goat’s milk for cream. How is a goat particularly Canadian? They could’ve at least suggested moose milk.
But anyway, we got to wondering—what substitution would actually make for a Canadian variant? In a booze-soaked fit of genius, I realized there was a perfectly Canadian drink that could replace the Russian vodka: Sortilège, a maple whisky.
I enjoy a bit of Sortilège straight, but I’ve been trying to find a good mixing use for it, and this one turned out even better than I’d hoped.
We hemmed and hawed about the name for a while, since the “White Canadian” is 1) terrible and 2) already taken. I believe Ali came up with the “Great White North,” and I suggested we shorten it to “White North” to make it clear it’s a variation on a White Russian.
I played with the ratios a bit, given the different base spirit, and I think this is the most pleasing recipe:
2 oz cream (use either full-on 35% cream, or 18% table cream)
1.5 oz Sortilège maple whisky
1 oz coffee liqueur (e.g. Kahlua or Tia Maria)
Put some ice cubes in an old fashioned glass or tumbler, and then pour in the Sortilège and coffee liqueur.
Then, gently and slowly, pour the cream over the mixture. It should float a bit, especially if you’re using the higher-fat cream. If you really want clear layers, try pouring slowly over the back of a spoon.
Most people tend to mix it all together, though.
And that’s it. Very simple, and really tasty. Even people who aren’t whisky drinkers will love it.