In the mood for a holiday cocktail, or three? We got you.
All that shopping, decking the halls, and eating out is probably making you thirsty. You’re in luck. Here’s where to go quench your thirst or, if the mood strikes, how to make some pretty tasty cocktails at home.
Ancora – ‘Eggnog Peruano’
A Peruvian take on a classic Christmastime cocktail, Ancora’s Eggnog Peruano is a sweet, creamy libation featuring eggnog, Pisco and Algarrobina syrup. Made from the black carob tree indigenous to Peru, Algarrobina is a sweet syrup similar in texture to molasses that gives this cocktail a sweet, caramel-like flavour.
Combine all ingredients together with hand blender until liquid reaches a frothy consistency. Serve in a coup glass with a sprinkle of grated cinnamon on top.
‘Christmas South of the Border’ — Take your taste buds on a trip south of the border this holiday season with a festive tipple inspired by the tropics. Boulevard’s ‘Christmas South of the Border’ cocktail blends tequila, lime and agave with pomegranate juice, Bénédictine and is garnished with a rim of crushed candy cane for a very merry take on a classic margarita.
‘Vincenza Meila’ — Pucker up! Boulevard’s ‘Vinceza Meila’ is a tart and frothy festive cocktail finished with a dusting of cinnamon sugar. The spirited sipper includes lime, rye, Fernet Branca and egg white along with Manzana Verde, an intensely flavourful apple liqueur made with concentrated apple juice.
‘Cookies and Cream’ — A sweet treat that would make Santa very merry, ‘Cookies and Cream’ is the perfect after dinner drink (or dessert) to enjoy this holiday season. As the name suggests, this creamy cocktail has a sweet, nutty taste and features a delectable mélange of butter-washed rum, almond milk, coconut cream and amaretto,
Cafe Medina – ‘Pomme de Moluccas’
Warming notes of apple and spice make this daytime cocktail from Cafe Medina the perfect finish to a hearty brunch. Bar Manager Marc Slingsby-Jones’ mixes aged Calvados, honey, fresh apple juice and a house-made spiced rum infused with nutmeg, cinnamon, cloves and vanilla bean for this wintertime tipple. And in the spirit of giving over the holiday season, the ‘Pomme de Moliccas’ cocktail is part of Medina’s ‘Generous Pour’ program, which means $1 from each cocktail sold is donated directly to Vancouver youth through the CLICK Foundation.
Juke Fried Chicken – ‘Winter Wondaland’
Ideal for the holiday party season, ‘Winter Wondaland’ is a spirit-forward cocktail created by Juke bar manager Olivia Povarchook. The Yuletide drink delivers smoky and spicy flavours courtesy of Mezcal that are balanced with a refreshing cucumber finish. The deceptively easy-drinking libation can also be made in batch form for group gatherings.
1.5 oz. Martini Bianco
0.5 oz. Green Chartreuse
0.5 oz. Sombra Mezcal
2 Dashes Ms Better’s Bitters Cucumber Bitters
Stir all ingredients together in a mixing glass.
Strain into a coupe glass.
Origo Club – ‘Le Trieze’
Inspired by the Thirteen Desserts tradition of Provence, Origo Club’s ‘Le Treize’ cocktail mingles chamomile-infused gin, lavender syrup, juniper berries, citrus, pineapple juice, yuzu and Dom Bénédictine. Topped with Baron De Rothschild Brut Champagne, this elegant sparkling sipper is the perfect indulgence for the festive season.
Origo Club’s Le Sentier (‘The Path’) cocktail will certainly lead to a merry mood this holiday season. Aromatic lemon thyme and Juniper berries work to balance the Chartreuse, Gin and Bourbon in this spirit-forward sipper.
5-6 Juniper Berries (muddled)
¾ oz. Chartreuse
¾ oz. Beefeater Gin
½ oz. Lime Juice
12 oz. Cherry Bourbon
In a rocks glass, add muddled juniper berries and chartreuse. Shake gin, lime juice and cherry bourbon together in a cocktail shaker for roughly 5-10 seconds and pour into glass. Add large spherical ice ball to the glass and garnish with lemon thyme.
Tuc Craft Kitchen – ‘Gingerbread Flip’
Tuc’s festive take on the flip hits all the right seasonal notes and is a perfect mix of sugar, spic and everything nice. The creamy cocktail tastes much like a gingerbread cookie in a glass and features a mix of spiced black rum, Ginger of the Indies liqueur, chocolate bitters and dark lager.
1 ½ oz. The Kraken black spiced rum
1 oz. Ginger of the Indies liqueur
½ oz. Falernum
1 whole egg
2 dashes chocolate bitters
2 oz. dark beer (black lager such as 33 Acres of Darkness or a dry Irish Stout works best).
Combine ingredients, except beer, into cobbler shaker without ice and shake vigorously without ice to emulsify egg. Add ice and shake again. Double strain into a large coupe glass. Top with dark beer. Garnish with grated nutmeg over top.