5 holiday cocktails you can make at home
Are you as sick of the go-to holiday eggnog as we are? If yes, you’ve come to the right place.
Now that the holiday season is finally here, we asked some of the best restaurants and bars across the country to share some of their hottest cocktails – and let us in on how you can make your own version at home. Check out the recipes below for some serious cocktail inspiration.
The cocktail: Frosty Noggin
From: Wolf in the Fog, Tofino, B.C.
In a cocktail shaker, combine:
-¾ oz. Bulleit Bourbon
-¼ oz. Fernet-Branca
-2 oz. homemade eggnog (can substitute with store bought)
Add ice and shake vigorously, strain into a chilled cup and garnish with grated cinnamon, two mint leaves and a cherry.
The cocktail: Figgy Smalls
From: The Drake Hotel and Drake One Fifty, Toronto
-2 oz. Alvear Medium-Dry Sherry
-½ oz. Luxardo Apricot Liqueur
-1 oz. lemon juice
-1 oz. fig syrup
-Egg white
Fig Syrup
·500 grams sugar
·500 grams water
·10 dried figs
Bring to a gentle boil. Let figs become soft. Toss into a blender and blend until figs fully incorporate into the syrup. Strain through a chinois back into a bottle.
In a shaker, dry shake the egg white. Short full shake the egg white, sherry, apricot liquer, lemon juice and fig syrup. Strain into a cup and enjoy!
The cocktail: La Grande Dame
From: The Ritz Carlton, Montreal
-2 oz. of champagne
-1 oz. of gin
-½ oz. of Cointreau
-½ oz. of lemon juice
-1 teaspoon of rose syrup
Pour all ingredients into champagne flute.
The cocktail: Winter White Sangria
From: The Drake Devonshire, Wellington, Ont.
-3 oz. white wine
-½ oz. Calvados
-½ oz. Cointreau
-Frozen cranberries/sliced plums/diced apples
Top with soda and garnish with rosemary sprig.
The cocktail: Shotgun Wedding
From: Hawkesworth Restaurant, Vancouver
-1 egg white
-¼ oz gomme syrup
-¾ oz fresh lemon juice
-1 oz Pierre Ferand 1840 Cognac
-½ oz Zwack Hungarian Palinka Apricot brandy
Shake all ingredients and strain into a coupe glass. Charge with a touch of soda and garnish with gold flakes.
