Skip to main content

The Caribou Crossing

Moe Doiron / The Globe and Mail

Toronto mixologist Nishan Nepulangoda's Caribou Crossing is on the menu at the new Blowfish on Bay in Toronto's financial district.


2 ounces Skyy Vodka

1/2 ounce Vice Icewine Vodka

1/2 ounce Cointreau liqueur

1 ounce fresh grapefruit juice

3 ounces homemade lime cordial

1/2 ounce grapefruit bitters

1 ounce jalapeno/black-pepper syrup


Prepare a lime cordial in advance using two cups of fresh lime juice, a cup of honey and a kaffir lime leaf. Bring to a boil in a medium sauce pan and let cool for 20 minutes. Next, prepare jalapeno/black-pepper syrup by combining two cups of sugar, two cups of water, 20 crushed black peppercorns and five jalapeno peppers in a pot on the stove. Bring to a boil and let cool. When all the ingredients are ready, fill a nine-ounce champagne coupe with ice to chill the glass. Then, fill a cocktail shaker half-full with ice, add all the liquids and shake vigorously for 15 seconds. Discard the ice from the coupe and strain the cocktail into the glass.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at