Toasty Winter Toddies
Warming Aprés Treats
The Toasted Caramel at The Cure, Nita Lake Lodge
Remember the taste of toffee apples from your childhood? Then get ready for a grown up version, with no danger of losing a tooth on that hard caramel shell. The Cure’s bar manager Linsey Powell is a passionate baker, and was inspired to recreate a traditional dessert flavour profile in a glass. First, she swirls house-made caramel sauce around the inside of the glass and coats the rim, before dipping the rim in sugar.
“The caramel is freshly made by our pastry chefs; and it’s not overly sweet,” Powell notes. “I like making cocktails that are easy to drink but not loaded with sugar.”
“The idea of a drink instead of dessert … sitting, looking out at a frozen Nita Lake, with the snow all around … It’s just magical.”
Pressed organic apple juice is heated with Grand Marnier Louis- Alexandre, which is less sweet, and has 80 percent Cognac, compared to the 40 percent in the original; and then Giffard’s Caramel-Toffee Liqueur and Crown Royal Canadian Whisky are added “for a bit of a kick.”
The addition of cinnamon, ground ginger and a touch of clove infuse the drink with subtle winter spice.
The final touch is perfect: an apple fan garnish for dipping into the delicious caramel. Mmmm … 604-966-5700 | nitalakelodge.com
The French Remedy at Bearfoot Bistro
An ancient recipe made by the same order of French monks since 1024, Chartreuse blends 130 different herbs and spices to create a floral liqueur that imbues a blast of summer at any time of year.
“It’s the most medicinal liqueur you can find,” Shane Clarke bar manager of Bearfoot Bistro explains. “It’s just the tonic you need if winter is getting you down, or you want a nice treat to start your après ski.”
He goes old school in the preparation of his toddy, making up large batches of the hot base of fresh lemon juice, honey, chamomile tea and cinnamon sticks.
“Like a mulled wine, or a spiced apple cider, it really brings depth to the finished drink if you let it bubble away gently, developing its flavour,” he says.
The cocktail is finished in the glass with a hit of Chartreuse and a twist of orange zest. Half the rim is rubbed with orange and dipped in dried yellow Chartreuse.
“The half rim garnish gives the drinker the option of how intense a Chartreuse hit they want to have. It’s 45 percent alcohol, so it’s a good kick.” 604-932-3433 | bearfootbistro.com
Spiced Cognac at the Mallard Lounge, Fairmont Chateau Whistler
What could be more festive than a ruby red hot toddy infused with the seasonal trinity of cinnamon, cloves and allspice?
“It’s very wintry,” nods the Mallard Room’s senior bartender Ansel Pereira. “We always enjoy a change of season and the chance to create a new cocktail list.”
The beautiful jeweled colour comes from cranberries.
“We make our own flavoured syrups; in this case a spiced cranberry infusion, which forms the base of the toddy.”
Along with the signature berries and those festive spices, the infusion also includes fresh ginger root and chili flakes to give it some fresh spiciness.
The mixture sits for a couple of days before being strained through cheesecloth to create a clean, clear, vibrant liquid. Once the infusion is heated up, a good portion of Remy Martin VSOP and a splash of maraschino liqueur are added. A cinnamon sugar rim and a garnish of cinnamon stick and orange peel complete the glass.
“On a minus 20 degree day, it will be perfect.”
604-938-8000 | fairmont.com/whistler
Hot Buttered Rum at the Dubh Linn Gate Irish Pub
With a history that dates back to early colonial times, Hot Buttered Rum is the perfect choice once the weather turns frosty. A popular choice in England from the moment barrels of the strong dark spirited product made from fermented sugar cane were brought to Britain’s shore by sailors returning from Jamaica, the toddy enriched with a generous knob of butter was a welcome defense against the cold.
Gordon Auld, bar manager at the Dubh Linn Gate Irish Pub, keeps his version classic.
“We’re looking to create a delicious, unctuous, boozy warmer,” he says. He starts by reducing brown muscovado sugar with butter, adding cinnamon, nutmeg and allspice.
“We know it’s ready when it becomes this wonderfully rich, spiced caramel.”
It’s so rich and thick, only a spoonful is needed to form the base of the cocktail.
“We add hot water, dark rum and finish it off with cream; and serve with a sprinkle of grated nutmeg and a cinnamon stick. It’s sweet, boozy – and delicious!”
604-905-4047 | dubhlinngate.com
Islay Inverno at Araxi Restaurant + Bar
Bartender Alex Pitt is bringing a splash of Italian culture to this season’s hot toddy at Araxi, adding bitters to the traditional Scotch for a smoothly spiced winter warmer destined to welcome you with a spirited hug.
Islay refers to the Scottish island that’s home to the Laphroaig distillery – Pitt’s dram of choice for the toddy. One of the richest flavoured Scotches available, Laphroaig packs a hefty punch of peat.
“I really like the smokiness,” says Pitt. “But it can be a shock for people; so I wanted to offer them a gentle way to try Islay malt and smooth it out a little without losing that smoky quality.”
Inverno is Italian for winter. Pitt adds Amaro, the Italian herb- based bitters that work, he says, as a counterbalance to the pungency of the Laphroaig. Into boiling water, he adds a house made winter syrup brewed from Demerara sugar, cinnamon, allspice, cardamom pods and star anise.
“I think anise works so well with whisky,” Pitt smiles. “It really harnesses the quality of the Scotch.”
He adds lemon for acidity and warms up the mixture using a steam iron. Grated nutmeg and a twist of lemon zest provide the perfect finishing touches. As they say in Islay: Slainte Mohr!
604-932-4540 | araxi.com
Pumpkin Chai Warmer at Fifty-Two 80 Eatery + Bar, Four Seasons Resort Whistler
Like many newcomers to Canada, Fifty-Two 80 senior bartender Cameron Coull had never had a cocktail with tea as its base before.
“It brings a real depth of character to a hot toddy,” he says. “There’s a fullness you just can’t get with hot water; and the variety of flavours it allows you to play with is huge.”
Coull’s Pumpkin Chai Warmer was inspired during a visit to artisan tea purveyors, David’s Tea.
“I spotted this pumpkin chai and knew I had to try it. It was amazing. I thought, ‘I have to make a cocktail using this.’”
Coull adds Grand Marnier, Cognac, fresh lemon juice and maple syrup to the brewed chai. A cinnamon sugar caramelized lemon slice and a licorice stick complete the tasty treat. Fifty-Two 80 has several warmers this season, including hot buttered rum and a variation on spiced apple cider.
“We know they are popular,” Coull explains. “There’s always a big demand for warmers, so we make sure to devote a section of our cocktail menu to them.”
604-935-3400 | fourseasons.com/whistler