HOLIDAY SPIRITS
Try these cocktail recipes this festive season
Whether you’re sipping a little something while lounging by the fire with loved ones, mixing and mingling at a New Year’s Eve bash or simply looking to try a new cocktail at home this season, cosy winter days are the perfect opportunities to play up your mixologist skills.
From creamy concoctions to iconic creations, here are a few recipes to inspire your seasonal sipping. Cheers!
IMPERIAL 1869
■ .5 oz (15 ml) agave syrup*
■ 2 dashes grapefruit bitters
■ 1 dash orange flower water
■ 3.5 oz (100 ml) Moet & Chandon Brut Imperial Champagne
1. Pour all the ingredients into a coupette ( bonus points if it happens to be the Moet Imperial Coupette 150th anniversary iteration) and top with Champagne.
2. Garnish with a sprig of baby’s breath flowers and serve with a smile. If you are unable to find an edible baby’s breath flower, clip it to the glass so no contact is made with the cocktail.
Note: To make the agave syrup, combine one part agave nectar with one part water.
CAPTAIN MORGAN CIDER
■ 1.18 oz (35 ml) Captain Morgan Original Spiced Rum
■ 6 oz (177 ml) apple cider
■ 1 cinnamon stick
■ Hot water (amount varies depending on size of mug)
■ Butter for garnish
1. Shake spiced rum, apple cider and a cinnamon stick together and pour into a mug. Top with hot water. Garnish with a dab of butter.
BACARDI COQUITO
■ 1.5 oz (45 ml) Bacardi Cuatro
■ 0.75 oz (22 ml) canned coconut milk
■ 0.75 oz (22 ml) canned cream of coconut
■ 1.5 oz (45 ml) canned condensed milk
■ 2.5 oz (75 ml) canned evaporated milk
■ 1/4 tsp (1 ml) white sugar
■ 1/2 tsp (2. 5 ml or 1 bar spoon) ground cinnamon
■ 2 dashes vanilla extract
1. Combine all ingredients in a rocks glass and serve on ice.
QUINCESSENTIAL DAIQUIRI
Created by T.J. Mcwilliam of Como Taperia
■ 1 oz (30 ml) Bacardi Cuatro Rum
■ 0.5 oz (15 ml) Wray & Nephew Rum
■ 0.5 oz (15 ml) Oloroso Sherry
■ 0.5 oz (15 ml) quince puree
■ 0.75 oz (22 ml) lime juice
■ 0.25 oz (7.39 ml) Giffard Cinnamon Syrup
1. Combine all ingredients in a cocktail shaker and shake hard to combine.
2. Strain through a fine strainer into a cold coupe or cocktail glass. For garnish, add fresh grated nutmeg over the top.
CINNAMON SNAP
Created by Jules Bistro
■ 1 oz (30 ml) cinnamon chai tea syrup
■ 2 oz (60 ml) brandy
■ .5 oz (15 ml) freshly squeezed lemon juice
■ 1 oz (30 ml) apple juice
1. Add all ingredients into a cocktail shaker, add ice, shake and serve.
Cinnamon Snap
GREY GOOSE SEASONS CELEBRATIONS
■ 1.5 oz (45 ml) Grey Goose La Poire Flavoured Vodka
■ 4 oz (115 ml) fresh apple juice
■ 1/4 tsp (1 ml) maple syrup
■ 1 lemon wedge
■ Lemon and apples slices
■ Rosemary sprig and cinnamon for garnish
1. Add vodka, apple juice and maple syrup ingredients to a rocks glass. Drop in a few equalsized lemon and apple slices, then add some sprigs of rosemary and cinnamon sticks as garnish.
BY THE HEARTH
Created by Barnaby Malong of Minami Restaurant
■ 1.5 oz (45 ml) kraken
■ 0.5 oz (15 ml) Teeda Japanese Rum
■ 2 oz (60 ml) heavy cream
■ 2 oz (60 ml) spiced honey syrup
■ 1 whole egg
■ 1 egg white
■ 3 pinches nutmeg
1. Shake all ingredients on ice. Strain and discard ice. Shake again without ice vigorously.
2. Fine strain into a rocks glass. Sprinkle some pink sea salt and another pinch of nutmeg on top. Garnish with Manjari Chocolate and mint.
CREME DE VIE
Created by Wyeth Maiers of Cibo
■ 1.5 oz (45 ml) Lemon Hart spiced rum
■ 1 oz (30 ml) heavy cream
■ 0.75 oz (22 ml) holiday syrup (vanilla, cinnamon, nutmeg, anise and clove)
■ One whole egg
■ Bruleed ladyfinger for garnish
1. For the syrup, add two dashes of the spices cinnamon, nutmeg and anise, and 1/2 a dash of clove as well as 1 oz (30 ml) of vanilla to 2 cups (500 ml) of simple syrup.
2. In a cocktail shaker, combine the rum, cream, syrup, and egg. Dry shake without ice.
3. Fill the shaker with ice, then shake vigorously for about 30 seconds to ensure the egg is well mixed. Strain into an old-fashioned or cocktail glass without ice.
4. Add a dash of grated nutmeg or cinnamon as a garnish, along with an optional bruleed ladyfinger.
JAGERMEISTER HOLIDAY PIE
■ 1 oz (30 ml) bourbon
■ 1 oz (30 ml) Jagermeister
■ .5 oz (15 ml) Amaretto
■ 3/4 tsp (4 ml or 1 heaping bar spoon) pumpkin pie mix
■ .5 oz (15 ml) heavy cream
1. Shake and strain everything but the cream into a coupe glass. Add fresh whipped cream, garnish with a star anise and serve.
RUSTY SKATE
■ 1.5 oz (45 ml) Wayne Gretzky No.99 Red Cask Whisky
■ 0.75 oz (22 ml) Drambuie
■ 2 drops of liquid smoke
■ 2 whisky-infused cherries and an orange slice for garnish
1. Fill a rocks glass with ice. Add all ingredients to the rocks glass, stir until chilled — and enjoy!