Producer · 6 products

Sortilège

Quebec

Sortilège is a Canadian maple whisky liqueur produced in Quebec, made by blending Canadian whisky with pure Quebec maple syrup a distinctly Canadian product that occupies a unique category position combining Canada's two most internationally recognised agricultural products. The name means 'enchantment' or 'sorcery' in French; the liquid itself balances the grain-spirit warmth of Canadian whisky with the caramelised sweetness and vanilla notes of real maple syrup rather than artificial flavouring.

Canadian maple whisky liqueur exists at the intersection of cocktail ingredient, digestif, and spirits curiosity. For programmes wanting to represent Canadian spirits culture beyond standard blended Canadian whisky, Sortilège provides a product that resonates with guests who have visited Canada or encountered maple syrup as a food ingredient, translating that reference point into a spirits context. Served neat over ice as a dessert digestif, or used to sweeten whisky-based cocktails, Sortilège is one of the most culturally specific expressions in the Bouchon spirits range.

Cocktails from this house

19 Sortilège cocktails — hover for the recipe

Dripping in Gold
Build

60ml Peanut Butter Whiskey
60ml Milk
30ml Heavy Cream
2 tbsp Peanut Butter
Method

To get the peanut butter drip, place peanut butter in the microwave for 30 seconds or until drippy. Place the top of the glass into the melted peanut butter until coated. Use a spoon to add small amounts all along the rim, to create drips. Place in fridge until ready to serve. In a blender add whiskey, milk, cream, peanut butter and ice. Blend until smooth. Take 4-5 cookies and crush them into pieces. Add about 4 of those crushed cookies into the milkshake and stir. Pour into glass and top with whipped cream. Use the remaining cookie crumble to sprinkle over whipped cream. Garnish with cookie. Enjoy!

Drunken Nut
East Coast Boulevard
Build

35ml Calvados
20ml Massenez Apricot Liqueur @massenez_au
10ml Wild Turkey 101 Bourbon
20ml Freshly Squeezed Lemon Juice
5ml Blossoms Pineapple Syrup
20ml Aquafaba
Method

Garnish: Apple Disc Muddle raspberries in a shaker with lemon juice till smooth, add the rest of ingredients. Shake with ice, strain to remove all bits and ice. Then shake again and pour into a chilled coupe.

Framboise Calvados Sour
Frosty Cocktail
Golden Boulevardier
Build

52.5ml Glenmorangie Original Whisky
15ml Orange Colombo Aperitif @distilleries_provence
22.5ml Blanco Vermouth
1 dash Peychaud’s Aromatic Bitters
Method

1 Dehydrated Orange Slice for Garnish Fill a mixing glass with ice and add all ingredients except garnish. Stir well. Strain over a few large rocks and famished with Dehydrated Orange.

Grace L'Orange
Honey & Fig Bourbon Cocktail
Kiwi Whisky Sour
Love & Pain
M o n d a y M o r n i n g
Morecorn
Mumas Banana Bread
Naughty Charles
Nectar Of The Titans
Build

60ml High West Double Rye
15ml Dry Pear Mezcal Simple
15ml Giulio Cocchi Di Torino
Method

Stir all ingredients in a mixing glass. We did a quick squeeze of blood orange during the stirring process to give a hint of mild citrus. Pour over a clear block of ice in a cocktail glass and garnish with cooked pear slice.

Old Man & the Gun
Build

45ml Bourbon
60ml Passionfruit pulp
15ml Sugar Syrup
Method

Garnish: Mint In a rocks glass, gently muddle the mint leaves with simple syrup and then add Passionfruit pulp. Pack the glass with finely crushed ice. Pour bourbon over ice, and mount more ice into the top of the glass. Photo credit: @cocktailcollectiveaus

Passionfruit Julep
Build

60ml Whisky
20ml Lemon Juice
15ml Vanilla Syrup
3 dashes Peach Bitters
Method

Skin the peach and muddle well with whisky. Add lemon juice, syrup and Bitters and shake. Add ice and aquafaba and shake it hard and long. Double strain into a chilled cocktail glass and garnish with a white chocolate coated orange wheel.

Peachy Keen
Build

40ml Rye Whiskey
20ml Espadin Mezcal
10ml Massenez Peach Liqueur @distilleriemassenez
30ml Lemon Juice
15ml Sugar Syrup
2 dash Green Strawberry Mah Kwan Ms Betters Bitters
Method

Garnish: Caramelised Peach halve (sugar, butter, lemon juice & pinch of salt and cinnamon) Shake with ice for 20 secs, remove ice, shave for 30-40 secs, double strain into a chilled glass (coupe or on the rocks in a tumbler)

Peachy Sour

Inside the house

Sortilège

Origin

Quebec, Canada