Quebec Sour

By Sarah Apéro /// The New York Sour was first developed in the 1880s by a Chicago bartender, before being popularized in New York. Essentially, it’s a whisky sour with a cloud of red wine on top. I’ve made a Quebec version, replacing the whisky with Acerum and using a Quebec red wine. Did you know that Acerum, a brandy made from maple syrup that pays tribute to the ancestral traditions of our sugar shacks, is in the process of becoming a Protected Geographical Indication (PGI)? There’s Champagne in France, Port in Portugal, Tequila and Mezcal in Mexico, Scotch in Scotland, Pisco in Peru. And finally, there’s Acerum, the spirit from Quebec.