Michael Pacovsky and Uriah Conti, restaurant director and mixologist, Fifty Two 80 Bistro & Bar – Four Seasons Resort Whistler
Published: July 7, 2010
Shake the vodka and pear puree over ice then pour into the copper glass. Top with Monavie energy drink. Place the martini shaker lid upside down over the top of the glass and set 1 sugar cube. Pour ¼ oz. Absinthe over the sugar cube and light the sugar cube on fire.
Guests can also “choose their Medal” based on the champagne they choose to extinguish the flame:
Bronze: Col de Salici Prosecco Brut, Veneto IT $28.
Silver: Blue Mountain ‘Gold Label’ Brut N/V, Okanagan Falls BC $30.
Gold: Pol Roger ‘Cuvée de Réserve’ Extra Brut N/V, Épernay FR $32.