Winter Cocktails: 2017 Holiday Edition
It’s that time of the year, folks! Time for holiday hosting and gluttonous back-to-back dinners. One of my favourite parts of the holiday dinner is making pre-dinner cocktails! I’ve put together my favourite holiday cocktails for the season. Hope everyone gets toasty with these festive drinks!
The Smokey Chimney (Devon Felonious, Toronto Whisky Society)
As a whisky snob, no one loves a good peated cocktail more than yours truly. My good friend, Devon, created this holiday-inspired drink using one of my favourite Beam Suntory whiskies – Laphroaig Lore.
1.5oz Laphroaig Lore
0.75oz Sweet vermouth
0.5oz Ruby port
0.25oz Crème de cacao
1 Dash Angostura bitters
1 Dash Orange bitters
Method: Stir all the ingredients over ice, then strain into a martini glass. No garnish.
Sleigh-Dog-Eggnog (Zac Kvas, Wayne Gretzky Estate)
Why sleigh dog, you say? Well every dog has a bark and a bite…
Cinnamon is actually harvested from the bark of several species of Cinnamomum trees and whisky (especially when it’s spiced) is known to have quite the bite. This holiday take on classic eggnog will surely provide your guests with very-merry evening!
2oz No. 99 Canadian Cream Liquor
½ oz No. 99 Red Cask Canadian Whisky
Pinch of Cinnamon
Cinnamon stick garnish
Method: Fill a rocks glass with ice. Add all ingredients, stir until chilled, and garnish with a toasted cinnamon stick. *You can use a BBQ lighter to burn one end of the cinnamon stick, and either bridge it over top of the glass, or drop it right in for added flavor.
Holiday Mulled Wine Sangria
1 bottle red wine
1/4 cup pinneapple juice
1/4 cup brandy
2 tablespoons sugar
1 orange (sliced)
1 lemon (sliced)
Method: Combine wine, juice, brandy and sugar in a medium saucepan over low heat and heat until the sugar has melted. Add the orange and lemon slices and let simmer for 5 minutes. Serve in heat resistant glasses.
The Bartlett Sour (Zac Kvas, Wayne Gretzky Estate)
Everybody loves a whisky sour. This cocktail allows some local flare! Throughout the summer I’ve paired up with The Fruit Shack, adding local fruits to a lot of my drinks. The pear in this sour adds some beautiful earthy notes that sing with our Ice Cask!
– 1 ¾ oz. Ice Cask Whisky
– ½ oz. Lemon Juice
– ¾ oz. Honey Simple Syrup
– ½ a Bartlett Pear Chopped
– 8 mint leaves
– 1 Egg White / OR ¼ tube of Ms. Betters Bitters
Method: Add lemon juice, chopped-pear, bitters, and simple syrup to 3-piece shaker, and muddle generously (about 20 seconds). Add egg white (betters bitters), 7 mint leaves, and fill with ice, and shake until too cold for hands. Strain contents of cocktail into a jar, and shake out ice/pear pieces. Add cocktail back to shaker and ‘dry-shake’ without ice. Double-strain into rocks glass over one large cube, and garnish with remaining mint leaf.