Quebec Cocktail

Pro tips

• Use superfine sugar on the rim to dissolve evenly and adhere cleanly to the lemon wedge coating.
• Stir with ice rather than shake to keep the drink silky and properly diluted without excess aeration.
• Measure the Amer Picon and maraschino precisely—both are potent; undershooting dulls the complexity, overshooting masks the whisky.
• Chill your glass and stir the drink long enough (15–20 seconds) so condensation forms on the outside.

Substitutions

• Amer Picon → Torani Amer (official alternative; identical style)
• Canadian whisky → Rye whisky (spicier, bolder result)
• Maraschino liqueur → Dry curaçao (less sweet, more citrus-forward)
• Superfine sugar → Regular granulated sugar (coarser rim, less elegant finish)

Equipment

mixing glass or cocktail pitcher · bar spoon or long spoon · jigger for measuring · cocktail strainer

Can I substitute Amer Picon if I can't find it?

Yes. Torani Amer is listed as an alternative in the recipe. Fernet-Branca or Angostura bitters can work in a pinch, though they will shift the flavor profile slightly.

What type of Canadian whisky works best?

Any quality Canadian whisky works well. Standard blended Canadian whisky is traditional; rye-forward varieties will add more spice to the drink.

Do I need to chill the glass?

Chilling the glass first helps keep the drink cold longer and maintains the sugar rim. Chill for at least 10 minutes or frost with ice before building.

Should this cocktail be stirred or shaken?

Stir this cocktail with ice for 15–20 seconds to chill and dilute slightly without aerating. Strain into your prepared glass.

Is this cocktail sweet or dry?

It is predominantly dry, with subtle sweetness from the maraschino liqueur and the sugared rim. The bitterness of Amer Picon balances the whole drink.