BC Celebration
BC cranberry farmers account for approximately 75,000,000 lbs or 12% of the total cranberry production in North America, a considerable contribution worth celebrating. This cocktail offers cheers to all those who grow and nurture the agricultural bounty of British Columbia. Join in raising a glass to these hard-working people and celebrate the holidays with a local cranberry cocktail. Featuring G and W NUTRL and Saintly The Good Sparkling Rose.Ingredients
Serves 1
¼ oz (7.5 ml) orange flower water
¾ oz (22 ml) NÜTRL Vodka
½ oz (15 ml) organic 100% pure cranberry juice (not from concentrate)*
¼ oz (7.5 ml) Simple Syrup**
2 oz (60 ml) Saintly The Good Sparkling Rosé
cranberries/orange twist, for garnish
Instructions
- Pour orange flower water into flute, swirl and discard excess. In mixing glass with cubed ice, combine vodka, juice and Simple Syrup. Stir to chill and dilute, then strain into flute, top with sparkling wine. Garnish as desired.
- * This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Spiced Rum Sour
The Spiced Rum Sour does a great job of delivering complex, layered spice flavours in an easy to make, sour style cocktail. The Bacardi Spice Rum will add a flattering, caramel-like vanilla character, along with cinnamon, nutmeg, almond and dried fruit flavours. Also, try this recipe with lime juice instead of lemon for another variation that will be sure to please your palate. Featuring Bacardi Spiced Rum.Ingredients
Serves
1 egg white
1½ oz (45 ml) Bacardí Spiced Rum
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lemon juice
1 pod star anise, for garnish
Instructions
- Chill a cocktail coupe in freezer for 5 minutes. In a cocktail shaker, combine egg white, spiced rum, Simple Syrup and lemon juice. Shake vigorously and fine strain into chilled coupe. Garnish with star anise.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Mistletoe Moments
This aromatic, mint-infused spiced cocktail blends seasonal notes of cranberry, spices, and citrus. Its minty freshness sets the scene to rediscover special moments beneath the mistletoe. Embrace the seasonal flavours in this delightful cocktail, designed to add a touch of magic to your holiday moments. Featuring Empress 1908 Gin.Ingredients
Serves 1
1½ oz (45 ml) Victoria Distillers Empress 1908 Cocktail Gin
1 tbsp (15 ml) cranberry sauce
½ oz (15 ml) Simple Syrup*
¾ oz (22 ml) fresh lemon juice
2 dashes aromatic bitters
3 sprigs mint (save 1 for garnish)
fresh cranberries and a lemon twist, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, cranberry sauce, Simple Syrup, lemon juice, bitters and 2 mint sprigs. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with fresh cranberries, a lemon twist and a sprig of fresh mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Winter Spiced Gin & Tonic
Not all gin and tonics are the same! A quality gin and it’s botanicals should be complimented not only by the premium tonic you choose, but also by the expression of the garnish in your glass. Tanqueray 10 gin uses both orange and grapefruit as botanicals, so along with slices of these citrus fruits, the garnishing of winter spices can make this gin and tonic one of your new holiday favourites. Featuring Tanqueray No. Ten Batch Distilled Gin.Ingredients
Serves
1½ oz (45 ml) Tanqueray No. Ten Gin
4 oz (120 ml) premium tonic water
1 pod star anise, a few whole cloves and allspice, for garnish
1 sprig rosemary, for garnish
slice of both grapefruit and orange, for garnish
Instructions
- In a goblet, combine gin and tonic. Add ice and garnish with spices and citrus slices.
Featuring
Mountain Mulled Wine
Mulled Wine is often served at Christmas markets throughout Europe with each culture, country, and homes adding their own twist, so there is no specific classic recipe for this delicious winter cocktail. The one common thread is that red wine, served warm, is complimented with various spices and spirits. The following recipe involves red wine and brandy, warmed with citrus peel and aromatic spices, always a welcome treat when it’s cold outside. Featuring Sumac Ridge Private Reserve Cabernet Merlot and St-Rémy V.S.O.P.Ingredients
Serves 7 x 5oz (150 ml)
peel of 2 oranges, pith removed
3 coin-sized pieces ginger, peeled
3 cinnamon sticks
10 to 12 whole cloves
10 to 12 whole allspice, cracked
3 whole pods cardamom, lightly crushed
1 vanilla bean, scored open
¾ cup (180 ml) water
½ cup (125 ml) granulated sugar
1 bottle (750 ml) Sumac Ridge Private Reserve Cabernet Merlot
5 oz (150 ml) St-Rémy VSOP
orange slices, for garnish
Instructions
- In centre of a 12-in (30 cm) square of cheesecloth, place orange peels, ginger and spices, then tie into a satchel with a 10-in (25 cm) piece of kitchen string.
- In a Dutch oven or heavy saucepan with lid, combine water and sugar and simmer over medium heat to dissolve. Add red wine, brandy and spice satchel and simmer, covered, for 20 to 30 minutes. Turn off heat and steep, covered, for an additional 30 minutes. Remove spice satchel, ladle into heatproof cups and garnish each with an orange slice.
Featuring
Holiday Punch
Combine the flavours of BC Whisky with rosemary honey, cranberry, and lemon along with the floral character of earl grey tea to create a memorable flavour experience. This Holiday Punch can be easily made a day or two before your next holiday gathering, allowing everything to harmoniously join in chorus. Featuring Shelter Point Distillery Single Malt Whiskey.Ingredients
Serves 17
1 bottle (750 ml) Shelter Point Whisky
4 cups (1 L) Earl Grey tea*
1½ cups (375 ml) Rosemary Honey Syrup**
1½ cups (375 ml) organic 100% pure cranberry juice (not from concentrate)***
¼ cup (60 ml) fresh lemon juice
¾ oz (22 ml) aromatic bitters
fresh cranberries, lemon wheels and rosemary sprigs, for garnish
Instructions
- In a 16-cup (4 L) container, stir all ingredients except garnishes. Refrigerate to chill for 3 hours. When ready to serve, transfer to dispenser or bowl. Add cubed ice. For each serving add 5 oz (150 ml) to punch glass over cubed ice. Garnish with cranberries, lemon and rosemary.
- * To make Earl Grey tea, steep 6 Earl Grey tea bags in 4½ cups (1 L + 125 ml) boiling water for 5 minutes. Remove tea bags and set aside to cool.
- ** To make Rosemary Honey Syrup, in a small saucepan, combine ¾ cup (180 ml) boiling water with 3 sprigs rosemary. Simmer for 5 minutes. Strain out rosemary, reserve liquid and rinse saucepan. In same saucepan, stir ½ cup (125 ml) rosemary water and 1 cup (250 ml) honey. Allow to cool before using.
- *** This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
Featuring
Sour Granny
Capturing the naturally refreshing sour character of the BC Granny Smith apple, this tart cocktail highlights this variety as the star of the show. For even more apple character, infuse the vodka with Granny Smith apple peels for a few days prior to mixing the cocktail.Ingredients
Serves 1
1 small Granny Smith apple, cored, thinly sliced
¾ oz (22 ml) fresh lime juice
1½ oz (45 ml) NÜTRL Vodka
½ oz (15 ml) Falernum*
Instructions
- Chill a martini glass in freezer for 5 minutes. Reserve 1 or 2 apple slices for garnish and toss rest of apple slices in a cocktail shaker with lime juice to prevent browning, then muddle thoroughly. Add vodka, Falernum and cubed ice and shake vigorously, then fine strain into chilled martini glass. Garnish with apple slices.
- *To make Falernum, to a blender, add 1½ cups (375 ml) water, 1 tsp (5 ml) cloves, 2 tbsp (30 ml) lime zest (about 10 limes), 4 tsp (20 ml) chopped ginger and 1 cinnamon stick. Pulse to chop ingredients, then add to a saucepan over medium heat and bring to 140 F (60 C), about 5 minutes. Add 1½ cups (375 ml) granulated sugar and stir to dissolve. Strain while hot, then add to a heatproof bottle and store in refrigerator for up to 2 weeks. Falernum is also available online and at specialty stores.
Featuring
Golden Delicious Collins
The BC Golden Delicious apple is recognized for its yellowish-green hue and sweetness, which makes it a favourite for baking, apple sauce and apple butter. This Collins-style cocktail combines apple, lemon, whisky, spiced maple syrup and sparkling apple juice for a vibrant and effervescent drink.Ingredients
Serves 1
½ Golden Delicious apple, cored, thinly sliced
¾ oz (22 ml) fresh lemon juice
1½ oz (45 ml) Crown Royal Apple Canadian Whisky
½ oz (15 ml) Spiced Maple Syrup*
2 oz (60 ml) sparkling apple juice
1 Golden Delicious apple, julienne, for garnish
Instructions
- In a cocktail shaker, muddle apple with lemon juice, then add whisky and Spiced Maple Syrup. Add cubed ice and shake gently, then strain into a Collins glass. Top with sparkling apple juice and fill with cubed ice. Garnish with julienne apple.
- *To make Spiced Maple Syrup, combine 4 oz (120 ml) maple syrup and ½ tsp (2.5 ml) baking spice** in a glass jar and microwave until hot, 30 to 60 seconds. Steep and let cool 5 minutes, then fine strain to remove spices. Store unused syrup in refrigerator. ** A combination of cinnamon, nutmeg and allspice, available prepared in most grocery stores.
Featuring
Dark Chocolate Chilli Armagnac Manhattan
You can’t go wrong with chocolate, especially in this spicy Manhattan-inspired drink. Using the fat-washing technique, this cocktail is sure to delight you.Ingredients
Serves 1
1½ oz (45 ml) Dark Chocolate-Washed Armagnac*
1 oz (30 ml) Alvear Solera 1927 Pedro Ximénez Sherry
3 to 5 drops chocolate bitters
1 strawberry slice, for garnish (optional)
Instructions
- Stir ingredients in a mixing glass over ice. Strain into a coupe and garnish with strawberry slice.
- *To make Dark Chocolate-Washed Armagnac, melt ½ cup (125 ml) unsalted butter and 1 cup (250 ml) dark chocolate in a saucepan over medium heat. Mix in about ½ tsp (2.5 ml) seeded and chopped Thai (bird’s eye) chili or another red hot pepper or 1 tsp (5 ml) cayenne. Add 450 ml Saint Vivant VSOP Armagnac and stir to blend well. Remove from heat and transfer to a heat-safe container, stirring every so often to make sure the flavour and fat get well integrated. Once mixture is cool, place in freezer to allow solids to harden, then strain through a coffee filter until desired clarity is reached. Will keep in refrigerator for up to 2 to 3 weeks.
Featuring
New Pink Lady
Celebrate the BC Pink Lady apple, known for its floral, fragrant aroma, crisp acidity, and slight sweetness. The New Pink Lady is a contemporary interpretation of the classic Pink Lady, perfectly balanced to capture the beauty of the ever-popular apple.Ingredients
Serves 1
½ Pink Lady apple, cored, thinly sliced
¾ oz (22 ml) fresh lemon juice
1½ oz (45 ml) Empress 1908 Elderflower Rose Gin
½ oz (15 ml) Honey Syrup*
1 egg white
1 Pink Lady apple slice, for garnish
Instructions
- In a cocktail shaker, muddle apple with lemon juice, then add gin, Honey Syrup and egg white. Shake to emulsify ingredients. Fill shaker with ice and shake vigorously, then fine strain into a cocktail coupe. Garnish with apple slice.
- *To make Honey Syrup, stir together ⅓ cup (80 ml) boiled water and ⅔ cup (160 ml) honey in a small bowl. Unused syrup can be refrigerated in a sealed container for up to 2 weeks.