The Classic Toddy
Ingredients
Serves 1
½ oz (15 ml) lemon juice
1 tbsp (15 ml) honey
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) whisky
cinnamon stick, for garnish
Instructions
- Combine lemon juice and honey in a heatproof glass or mug, then add hot water and stir to dissolve honey. Stir in whisky and garnish with a cinnamon stick.
Featuring
Wise Reflection
Ingredients
Serves 1
1½ oz (45 ml) Casamigos Reposado Tequila
¾ oz (22 ml) freshly squeezed lemon juice
½ oz (15 ml) Simple Syrup**
3 dashes orange bitters
6 sage leaves, divided
Instructions
- In a cocktail shaker with cubed ice, combine tequila, lemon juice, Simple Syrup, bitters and 5 sage leaves. Shake vigorously and fine strain into a chilled coupe glass. Garnish with remaining sage leaf.
Featuring
Goose in the Orchard
Ingredients
Serves 1
1½ oz (45 ml) Grey Goose Vodka
1 oz (30 ml) Chai Syrup*
1 oz (30 ml) freshly squeezed lemon juice
2½ oz (75 ml) sparkling apple juice
fresh mint and cinnamon sticks, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine vodka, Chai Syrup and lemon juice. Shake vigorously and strain into a Collins glass. Add sparkling apple juice and gently stir to combine. Add fresh cubed ice to glass and garnish with mint and cinnamon.
- *To make Chai Syrup, in a small pot, steep 2 chai tea bags in 1 cup (250 ml) boiled water for 5 minutes. Remove tea bags and add 1 cup (250 ml) sugar. Simmer to dissolve sugar, then let cool and funnel into a clean bottle. Makes about 12½ oz (375 ml); will keep for up to 2 weeks in refrigerator.
Featuring
Rain Float
Ingredients
Serves 1
3 oz (90 ml) non-alcoholic ginger beer
¾ oz (22 ml) freshly squeezed lime juice
½ oz (15 ml) Honey Syrup*
1½ oz (45 ml) Victoria Distiller’s Empress 1908 Gin
Dehydrated Lime Wheels**, for garnish
Instructions
- In a wine glass, gently stir together ginger beer, lime juice and Honey Syrup. Add ice to glass. In a mixing glass, stir gin with cubed ice to chill, then strain gin into wine glass to layer (float) on top of cocktail. Garnish with Dehydrated Lime Wheels.
- *To make Honey Syrup, combine 1 cup (250 ml) honey with ½ cup (125 ml) hot water. Stir to dissolve and allow to cool before using. Makes 12 oz (340 ml); will keep for up to 2 weeks in refrigerator.
- **To make Dehydrated Lime Wheels, slice 5 or 6 limes into ⅛-in (0.25 cm) thick wheels. Transfer to a parchment-lined baking sheet and bake at lowest oven temperature, on convection if possible, until completely dry, about 4 to 5 hours. For even drying without convection, rotate baking sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Featuring
Clove Hitch
Ingredients
Serves 1
2 oz (60 ml) Orange & Cranberry Spice-infused Bourbon*
orange peel studded with cloves, for garnish
TO MAKE ORANGE & CRANBERRY INFUSED BOURBON:
1 x 750 ml bottle Maker’s Mark Kentucky Bourbon
3 fresh Navel oranges
1 small bag whole cloves
1 cup (250 ml) fresh cranberries
¼ cup (60 ml) sugar
Instructions
- *To make Orange & Cranberry Spice-Infused Bourbon, peel zest from 1 whole Navel orange (avoiding pith if possible). In a 4-cup (1 L) jar, combine zest, 1 x 750 ml bottle of Maker's Mark Kentucky Bourbon, 12 whole cloves, 1 cup (250 ml) fresh cranberries (lightly crushed) and ¼ cup (60 ml) granulated sugar. Seal jar and let sit at room temperature for 3 days, gently shaking daily to assist infusion. Strain through a fine mesh strainer and transfer to a clean bottle. Will keep indefinitely at room temperature.
- For cocktail assembly, in a mixing glass, combine 2 oz (60 ml) infused bourbon with cubed ice and stir to chill and dilute. Strain over a large king ice cube into a chilled Old-Fashioned glass and garnish with an orange zest studded with cloves.
Featuring
Nutty Eggnog
Ingredients
Serves 2
2 large fresh eggs
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
2 oz (60 ml) Frangelico
1 oz (30 ml) Bacardí Rum
Instructions
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Add Frangelico and rum and blend to combine.
- Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. Pour between two glasses and enjoy.
Featuring
Espresso Eggnog
Ingredients
Serves 2
2 large fresh eggs
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
3 oz (90 ml) Patrón XO Café
ground cinnamon, for garnish
Instructions
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Add tequila and blend to combine.
- Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. Pour between two glasses and enjoy.
Featuring
Classic Eggnog
Ingredients
Serves Serves 2
2 large fresh eggs
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
2 oz (60 ml) St-Rémy XO Brandy
1 oz (30 ml) Lamb’s Navy Rum
freshly grated nutmeg, for garnish
Instructions
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Add brandy and rum and blend to combine.
- Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. Pour between two glasses and enjoy.
Featuring
Eggnog Base
Ingredients
Serves 2
2 large fresh egg
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
3 oz (90 ml) your favourite spirit (optional)
freshly grated nutmeg, for garnish (optional)
Instructions
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Transfer to an airtight container and refrigerate. Use right away in one of the cocktail recipes on pages 85 and 87, or shake or blend in a cocktail shaker or blender without ice with 3 oz (90 ml) of your favourite spirit, divide into 2 glasses or mugs and garnish with freshly grated nutmeg. Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. With alcohol added as per this recipe or the Classic Eggnog, Espresso Eggnog or Nutty Eggnog recipes, eggnog can also be aged in an airtight container for up to 2 weeks in refrigerator to integrate flavours for an even more delicious eggnog. If aging, eggnog may settle, so shake well before using.
Featuring
Thankfulness
Ingredients
Serves 1
2 sage leaves, plus extra for garnish
1 oz (30 ml) Tanqueray No. 10 Gin
1 oz (30 ml) honey syrup**
¾ oz (22 ml) lemon juice
3 0z Chateau St. Jean Chardonnay
pear slices, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine 2 sage leaves, gin, honey syrup and lemon juice. Shake vigorously, then fine strain into a large wine glass over new cubed ice. Top with Chardonnay, stir gently and garnish with pear and sage.
- ** Combine ½ cup (125 ml) honey with ¼ cup (60ml) hot water. Stir to dissolve and allow to cool before using. Makes 6 oz (180 ml); any leftovers will keep in refrigerator for 2 to 3 weeks