Festivity comes easy when you’re sipping on one of these modern takes on classic cold-weather beverages. Cheers, to the holiday spirit!
—Adrienne Matei
wine mullin’: Grapefruit, cinnamon and star anise make this rich, cognac-laced mulled wine a sophisticated punch-bowl pick (plus, it’s awesome either hot or cold).
A Different Kind of Mulled Wine
By Tarquin Melnyk of Bambudda Gastown
Recipe:
2 Bottles Cabernet Sauvignon
2 Lemons
2 Grapefruit
2 Oranges
4 Heavy Dashes Angostura Bitters
6 Star Anise
2 Cinnamon Sticks
4 oz of Simple Syrup*
6 oz Remy Martin VSOP
6 oz Aperol
Citrus zest for garnish
Method:
1. Peel the citrus fruit being careful to remove all pith or it will make the wine bitter
2. Add the wine to a large pot with the citrus peel, Angustora Bitters, star anise, and cinnamon
3. Simmer over low heat, covered for 20 minutes.
4. *As the wine is heating through, make Simple Syrup by melting 2 parts Sugar into 1 part water in a small saucepan over low heat
5. Add syrup to aromatized wine and allow mixture to cool in fridge for at least 1 hour, if serving cold
6. Add the Remy Martin Cognac and Aperol to the aromatized wine
Cold:
Present in a large punch bowl with one large block of solid ice to keep chilled. (Pro Tip: Freeze water in a 1L yogurt container. Run under a hot tap to loosen and place in your punch bowl.) Ladle into chilled coupe glasses garnish with citrus peel.
Hot:
Keep the wine on low heat in covered pot and served warm in teacups with a citrus zest garnish. Remember to keep the pot covered so as not to lose too much alcohol and prevent the drink from taking on a stewed flavour.
eggnog dream: Eggnog retains its rightful spotlight in this Nutcracker-inspired cocktail, but Calvados, grenadine and (sugar) plum liqueur Luxardo Prugana make an admirable supporting ensemble.
Kringle’s Cap
By Matt Cooke, Bar Manger, Homer St. Cafe & Bar
Recipe:
0.75 oz Luxardo Prugna
0.75 oz Pere Magloire Calvados
1.5 oz egg nog
1 barspoon grenadine
1 dash Bittered Sling Moondog bitters
Method:
Shake and strain into a coupe. Garnish with pomegranate seeds.
cider house rules: Why buy a fancy scented candle when making this cider-based hot buttered rum is blissfully redolent and can start a party, too?
Hot Buttered Rum
Recipe: (large batch for cocktail base)
1 lb brown sugar
1⁄2 lb butter
1⁄2 oz. fresh extracted ginger juice
1⁄2 tsp. nutmeg
1⁄2 ssp. allspice
4 oz apple cider
pinch of salt
Use above base for the following:
2 heaping tbsp. of the above cocktail base
2 oz. Appleton Estate Reserve
6 oz. (approx.) hot water
Method:
Blend the ingredients together and bring to a boil before removing from the heat. Then leave alone to cool and store in refrigerator.
share:
Be the first to comment