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The Mallard Lounge

Fairmont Chateau Whistler

4599 Chateau Blvd., Whistler, B.C.

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There was as much action in the Mallard Lounge at the Fairmont Chateau Whistler the other day as there was on the slopes. A polyglot collection of global Olympians in their patriotic national tracksuits milled about fashionably. Among them were the impeccable Italians and the pastel-garbed Germans, the underdressed Bermudians in their red shorts and the Azerbaijani crew in their unfortunate paisley pants. It was world-class people-watching.

While the elite athletes weren't imbibing, the coaches and officials certainly did their personal best to explore the bar's new offerings.

The entire Fairmont chain has made a considerable investment in its cocktail program over the past couple of years and the results - faster, stronger, better drinks - are impressive.

For the Olympics, the company has created several specialty cocktails offering a nod to the various participating countries, but the Canadian-themed cocktail - the Triple Lutz, a reference to the figure-skating manoeuvre first performed in competition by a Canuck - is the gold-medal winner. Its defining feature - a deep vermillion hue - is achieved by mixing a fresh blackberry-citrus mash with Victoria Gin from Vancouver Island, Crystal Head vodka made in Newfoundland and whisky that has been infused with Quebec maple syrup.

Topping off the libation like the blanket of snow that Olympics organizers are still hoping for is a meringue-like froth made by subjecting icewine to the foaming action of a C0{-2} canister.

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Go, Canada.

The Triple Lutz


1 ounce Victoria Gin

1 ounce Crystal Head Vodka

1/2 ounce lemon juice

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3/4 ounce whisky infused with maple syrup

3 muddled blackberries

Icewine foam:

5 1/2 strips bloomed gelatin

4 ounces icewine

2 ounces fresh lemon juice

5 ounces simple syrup

10 ounces hot water


Muddle blackberries in a glass shaker, then add all other ingredients and mix. Add ice and shake. Double-strain into a chilled martini glass.

To make the icewine foam, mix all ingredients in a bowl and chill, then pour into whipped-cream canister. Charge with spark whip. Discard spark whip, add another and shake. The foam should have a consistent density that, undisturbed, should stay stiff for more than 15 minutes. Top the cocktail with it.

Special to The Globe and Mail

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