PB&J
When Carolan’s Peanut Butter Liqueur hit the market, it wasn’t long before a relationship blossomed with jelly. Now, the affair with jelly really shouldn’t be a surprise to anyone, it’s a classic flavour combination that cannot be denied. Raspberry is used in the following recipe, but you could easily substitute another favourite jelly flavour to personalize the experience. Try serving it with a slice of toast, reminiscent of nostalgic flavours.Ingredients
Serves 1
1 tbsp (15 ml) raspberry jam, plus extra to rim glass
½ cup (125 ml) chocolate-covered peanuts, finely chopped, to rim glass
¾ oz (22 ml) Carolans Peanut Butter Irish Cream
¾ oz (22 ml) Jameson Irish Whiskey
Instructions
- To prepare cocktail glass, spread a thin layer of raspberry jam on a small plate and an even layer of chocolate-covered peanuts on a second plate. Moisten rim of an old-fashioned glass with raspberry jam, then dip rim into chocolate-peanut mixture. In a cocktail shaker with cubed ice, combine Irish cream, Irish whiskey and 1 tbsp (15 ml) raspberry jam. Shake vigorously and fine strain over cubed ice into prepared glass.
Featuring
Milk Chocolate
Forty Creek masterfully crafts cream liqueurs to compliment the Canadian Whisky they use as a distinct base spirit. This cocktail is a delightful and indulgent reminder how well chocolate and dairy work so well with each other. This recipe is not only delicious with the Forty Creek “Original Cream” but is equally amazing with their “Butter Tart” or “Nanaimo Bar” options.Ingredients
Serves 1
2 oz (60 ml) Forty Creek Original Cream Liqueur
1 oz (30 ml) McGuinness Crème de Cacao
shaved chocolate, for garnish
Instructions
- Chill a Nick & Nora glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine Forty Creek and crème de cacao. Shake vigorously and fine strain into chilled glass. Garnish with shaved chocolate.
Featuring
Madame Boulevardier
A Boulevardier is one of the many variations of a classic Negroni, using bourbon instead of gin. The Madame Boulevardier takes on a delightful wintery twist by adding Nutty Olorosso sherry instead of red vermouth, resulting in an expression of walnut and almond flavours along with a warming dried fruit character. The sweetness is balanced by the complex bitterness of Campari for a memorable cocktail experience. Featuring Bulleit Bourbon, Campari and Oloroso Nutty Sherry.Ingredients
Serves
1½ oz (45 ml) Bulleit Bourbon
1 oz (30 ml) Campari
1 oz (30 ml) González Byass Oloroso Nutty Sherry
lemon peel, for garnish
Instructions
- Chill an old-fashioned glass in freezer for 5 minutes. In a mixing glass with cubed ice, combine bourbon, Campari and sherry. Stir well to chill and dilute, then strain over cubed ice in chilled glass. Garnish with a lemon peel.
Featuring
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
Hot Toddy of The North
It is a common belief that the Hot Toddy originated in India around the early 1600s, derived from the Hindi word “taddy”, a drink made with fermented palm sap. By the 1780s, the “Toddy” was redefined as “an alcoholic drink made with hot water, spices, and sugar”. This vague definition gave way for the creation of countless variations and the following recipe is another perfect Toddy, ready to a fight off a cold Canadian winter. Featuring Crown Royal Northern Harvest RyeIngredients
Serves
1½ oz (45 ml) Crown Royal Northern Harvest Rye
¾ oz (22 ml) maple syrup
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) chai tea*
lemon peel studded with whole cloves, for garnish
Instructions
- In a small saucepan over medium heat, combine whisky, maple syrup, lemon juice and chai tea. Once hot, pour into a heatproof mug or glass and garnish with clove-studded lemon peel.
- * To make chai tea, pour 5 oz (150 ml) boiling water over 1 chai tea bag and steep for 4 minutes.
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.