The Knight We Met

From David Bain, Bridgette Bar

2017 Jul/Aug

With the help of some bittersweet grapefruit, lemon and red tea simple syrup, the bold flavour profiles of whiskey and rum balance each other in this pleasant sipper.


  • 1 oz. Buffalo Trace
  • 1 oz. good quality dark rum
  • 3/4 oz. fresh grapefruit juice
  • 1/4 oz. fresh lemon juice
  • 1/2 oz. “Hopped” Rooibos Tea Simple Syrup (recipe follows)
  • 2 dashes lime bitters
  • Place all ingredients in a shaker, fill with ice and shake well. Strain into a chilled coupe and serve. Optional garnish: grapefruit peel
  • “Hopped” Rooibos Tea Simple Syrup:
  • 6 c. purified water
  • 5 T. rooibos tea leaves
  • 2 T. cascade hops (pellets can be purchased at most home beer stores in Calgary)
  • 4 c. white sugar


Place all but the sugar in a pot and bring to a boil. Let the liquid reduce by 1/3, then strain the solids and add the sugar. Heat until the sugar has dissolved. Store in the fridge to use as desired.

Makes one cocktail.