HAPPY HOUR
King Tut Martini
November 20, 2009
Linda Barnard
TORONTO STAR
History tells us King Tut was likely a beer drinker, just like the rest of ancient Egypt. After all, the Cosmo was more than 3,000 years off.
Things must have been a little dull in bars along the Nile.
With Tut's treasures back in town for a stay at the Art Gallery of Ontario through next April with The Golden King and the Great Pharaohs exhibition, the Fairmont Royal York hotel has invented a regal cocktail to mark the occasion.
Hotel bartender Mike Astins took on the assignment to create a Tut-tini. And just like an episode of Iron Chef, the hotel said the drink had to include one ingredient: Goldschläger.
"It's a little difficult, like a bad child," Astins says of the schnapps.
With its flashy looks, thanks to flecks of real 24-karat gold and a massive hot cinnamon-flavour wallop, Goldschläger's overpowering taste makes it a tough spirit to work with.
But Astins was up to the challenge, balanced it well by taking the edge off the cinnamon with vodka and adding some smoothness with Butter Ripple Schnapps. A splash of cranberry gives the drink a burnished gilt colour, heightened by the swirling flakes of gold and a gold-dusted white chocolate stick garnish.
The King Tut Martini is being offered free to guests who book a package at the hotel during the AGO exhibit, or you can enjoy one in the Epic Lounge or Library Bar.
Or whip one up at home. Butter Ripple liqueur is available at the LCBO for $19.45 for a 750-millilitre bottle and Goldschläger is $16.95 for 375 millilitres or $28.25 for 750 millilitres.
The festive look of this drink also makes it a good addition to your bar for holiday entertaining; a drink that's fit for a king. Or his mummy.
King Tut Martini
Fresh ice
1 oz vodka (the recipe calls for Grey Goose)
1/2 oz Goldschläger
1 oz butter ripple liqueur
Splash of cranberry juice
Add ice to a cocktail shaker. Add other ingredients except cranberry juice. Gently shake and strain into a chilled martini glass. Top with cranberry juice. Makes 1 drink.
Star-tested by Linda Barnard
lbarnard@thestar.ca
Toronto Star