Eggnog and more to make the holidays merry
A range of drinks and alcohols, including infusions, can help make holidays merry
A rum-soaked eggnog is the traditional drink during the holidays but why limit yourself to one libation. There’s a whole range of drinks and alcohols that can provide some Christmas spirit during your festive event.
One of the newest and most popular trends is infusions. Long outlawed by the provincial liquor laws, bars and restaurants are now able to create unique offerings with customized spirits.
The Alberta Liquor and Gaming Commission updated the rules in October which allows bartenders to infuse flavouring agents, like spices, fruits, herbs to alcohol, and to age liquors in-house.
The result is a more robust drinks scene in Calgary.
“It gives us the freedom that a true chef would have. Now when people go to bars, we have an opportunity to make drinks that no one else can,” says Nathan Newman. “We can truly showcase our skills.”
Newman, owner of the side-byside Derrick Gin Mill and UNTITLED Champagne Lounge, touts his Newly Fashioned, a take on the classic Old Fashioned but made with their own infused raisin bitter and a rosemary simple syrup.
“It’s very homey. When you try it, I’d hope you’d feel as if you went to your Grandma’s house.”
Newman says it’s key to start with a good bourbon (they use Buffalo Trace). Make a rosemary syrup to act as the sugar, and then add the bitter/infusion. A rye base is infused with raisin and other baking spices, (cinnamon, clove, green cardamom, licorice root, fennel, etc.). You can leave to infuse for an extended time or sous vide the spirit with the spices and you have a Raisin Rye/ bitter. This is garnished with a sprig of toasted rosemary. This is a stirred cocktail, made in a small rocks glass with a large ice cube.
Another big seller, and one you could try at home, is called Coffee and Bubbles, which is a grand mixture of rum, amaro, coffee, cloves and cardamom, foamer and topped with Champagne.
“This cocktail has been on the UNTITLED menu since we’ve opened,” said Newman. “I love both Champagne and good coffee … these two things should not work together, but we were stubborn enough to create something we were excited about.”
UNTITLED makes this drink with dark or amber rum and Averna amaro as it has coffee notes. The cardamom and clove come in as a simple syrup which Newman says is easily made at home. Add in good espresso. The two last ingredients really make the drink what it is, according to Newman. “The foamer in the drink is the most unique part as it acts as an egg white in a cocktail but in fact is vegan ... Last but certainly not least, top with Champagne.” The cocktail is shaken twice: once with ice, the second without. Garnished with 2-3 espresso beans.
GIN
Perennially popular in the U.K., gin has been an acquired taste on this side of the Atlantic. But more adventurous palates are seeking it out, especially since we have a craft distillery in our backyard with Eau Claire Distillery in Turner Valley. With its juniper berry base, gin is the perfect holiday accompaniment and is at the heart of a new drink being mixed at the Fairmont Palliser.
The hotel’s longtime bartender Patrick Appave knows a thing or two about serving the perfect Christmas cocktail. He’s been a barman at the hotel (mainly in the Oak Room) for 37 years and has whipped up everything from martinis to mules. Asked what’s his favourite libation and he laughs. “I don’t drink cocktails; I just make them. I do like red wine.”
Although the Oak Room is closed for renovations, he’s busy concocting drink specials in the Boulevard. He suggests the hotel’s Golden Juniper will be a big hit this holiday season with a flavour reminiscent of pine trees.
GOLDEN JUNIPER
1.5 oz Hendricks Gin .5 oz juniper syrup
.5 tsp fresh ginger purée 3/4 oz fresh lemon juice Top with Club Soda Garnish with sprig of rosemary
Stir over ice. Pour into a Collins glass and top with Club Soda and garnish
Another good gin drink follows on the infused theme above but without all the work. Bombay Sapphire already contains 12 botanical herbs and spice. Us it to try this infused version of a classic.
WINTER MULE
1.5 parts rosemary infused gin (use your favourite whether Eau Claire, Hendricks or Bombay Sapphire)
.5 parts Benedictine
.5 parts lime juice
3 parts Fever tree ginger beer Garnish with a rosemary sprig
Method: In a Collins glass add the rosemary infused Bombay Sapphire, Benedictine, and lime juice. Fill the Collins glass with ice and top with ginger beer. Stir the cocktail gently to mix and garnish before serving.
How to Make: Rosemary infused Bombay Sapphire
In a large Mason jar add 500ml Bombay Sapphire and six fresh rosemary sprigs. Seal the jar and keep somewhere dark and cool for five to six days. When possible agitate and shake the jar once a day for maximum effect. After five to six days, remove the rosemary sprigs and enjoy your infusion!
CHAMPAGNE
Tiny bubbles are not just for New Year’s Eve. This time-honoured celebratory drink is perfect for any occasion, including giftgiving and awaiting the jolly man in red. Champagne, Prosecco and sparkling wines can add a dash of joy to any event and several bars dedicated to them is a testament to their popularity. Generally sipped straight up, you might want to jazz it up with cranberry or blood orange juice for a colourful libation.
Nathan Newman, who opened UNTITLED Champagne Lounge in 2017, suggests a glass of bubbly is the best drink to have before rich Christmas meals.
“Champagne should be drunk before every meal because it will make your mouth salivate and that will open your palate. Your appetite and your taste buds will be opened.”
While many people tend to think Champagne is too expensive to drink regularly, Newman noted his customers are trending toward trying lesser known brands. “The world of Champagne is endless.”
RUM
Eggnog is a staple in most households during the Christmas season. In fact, it’s been in grocery stores since mid-November. But try ramping it up a bit with this twist on a classic. Bacardi has put out a new line of premium rums called Cuatro and Ocho, which add some punch to your rum.
BACARDÍ COQUITO
1.5 parts BACARDÍ Cuatro 0.75 parts Canned Coconut Milk 0.75 parts Canned Cream of Coconut
1.5 parts Canned Condensed Milk
2.5 parts Canned Evaporated Milk
1 parts White Sugar
1 bar spoon Ground Cinnamon 2 dashes Vanilla Extract
Method: Combine all ingredients in a rocks glass and serve on ice
WITH DRINKS TO TRY, NOW SOME BOTTLES TO BUY
Old Fashioneds are a classic Christmas drink, made with whisky, sugars and bitters garnished with a citrus peel. J.P. Wiser has already concocted the drink with its ready-to-serve Old Fashioned Whisky Cocktail crafted with whisky, orange essence and natural flavours of spices (close and cinnamon) and bitters. Tasting notes indicate orange, honeycomb and spice. It’s dead easy to serve: just pour over ice and garnish with a twist of orange. It’s available at many liquor stores. (around $30 at many liquor retailers)
The new Glenlivet Captain’s Reserve gets its flavour from both the glens of Scotland’s Speyside and the vineyards of French Cognac. The whisky is matured in bourbon and sherry casks before being finished in ex-cognac casks for at least six months, creating an intense flavour that combines honey and spicy notes with the signature citrus of Glenlivet. Tastings notes highlight flavours of mandarins in syrup, poached pears and chocolate-covered raisins. Perfect to serve all on its own or in a Manhattan, it’s available at most liquor retailers. (It’s around $75 at many liquor retailers including Co-op Liquor, Liquor Depot, Crowfoot Wine & Spirits and World of Whisky)