Many of the Canadian Mist recipes that Tim Laird shared with us were not the typical whisky cocktail flavors, rather they were flavors one would think of mixing with the whiter spirits. As a testament to this particular whisky's versatility we were served both a Cosmopolitan and a Margarita shaken with Canadian Mist instead of vodka and tequila. Both were great drinks and surprisingly close to the "properly" made cocktails, with an extra sweetness that punched through the fruit flavors.
The array of flavors we were treated to in the Canadian Mist cocktails included pear, ginger, berry, chocolate and maple (each in separate drinks). The Misty Pear stood out with the mixture of peach and pear nectars that accents the dark fruit of the whisky and the Asian pear garnish makes a stunning display (photograph above). Ginger makes a strong appearance and a nice match in the Ginger Mist, in which the whisky is shaken with ginger preserves for a simple, yet complex drink that pairs nicely with Asian foods, especially sushi. A sharp contrast to those drinks, the Misty Maple Leaf turns Canadian Mist into a super sweet dessert drink straight from the north woods.