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
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
Hot Buttered Rum
Hot buttered rum is a delightful and comforting cocktail that is perfect for warming up on a chilly day. Laden with winter spices, it is buttery and aromatic, drawing you in for another sip. This recipe includes an easy to make “hot buttered rum batter” that can be stored in the freezer, ready to be spontaneously used to make a delicious hot buttered rum cocktail. Featuring Flor De Cana Anejo Clasico 5 Year OldIngredients
Serves Makes 24 x 1 oz (2 tbsp) pellets.
1 × 1 oz (2 tbsp) Hot Buttered Rum Batter Pellet*
2 oz (60 ml) Flor de Caña 5-Year-Old Añejo Rum
6 oz (180 ml) boiling water
cinnamon stick, for garnish
Instructions
- In a large heatproof mug combine batter pellet and rum, top with boiling water and stir to dissolve. Garnish with a cinnamon stick and stir between sips, as butter will float.
- * To make Hot Buttered Rum Batter Pellets, combine 1 cup (250 ml) butter (room temperature), 1 cup (250 ml) demerara sugar (packed), 1 cup (250 ml) berry sugar, 1½ tsp (7.5 ml) ground cinnamon, 1½ tsp (7.5 ml) pure vanilla extract, ½ tsp (2.5 ml) freshly grated nutmeg, ½ tsp (2.5 ml) ground cloves and ¼ tsp (1 ml) citric acid in a stand mixer and mix until smooth. Place 1 oz (2 tbsp) portions of batter on a parchment-lined baking sheet or use a silicone butter mould, then freeze. Once frozen, transfer to a freezer bag or sealed container and return to freezer until ready to use. Pellets will keep in freezer for up to 6 months.
Drink Pairings
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
Pomegranate Saffron Couscous
This crowd-pleaser offers both flavour and texture, with pearls of couscous bursting with warm, earthy abundance from saffron, balanced with the tangy sweetness of pomegranates and caramelized onions. Pine nuts bring an added crunch, and the whole experience is a feast in your mouth! Try pairing this recipe with Santa Margarita Rose.Ingredients
Serves 6-8 as a side dish
3 cups (750 ml) chicken or vegetable stock
1 tbsp (15 ml) olive oil
1 tsp (5 ml) saffron threads
2½ cups (625 ml) pearl couscous
¼ cup (60 ml) vegetable oil
4 cups (1 L) thinly sliced shallots, divided
¼ tsp (1 ml) salt, plus more to taste
1 tsp (5 ml) crushed garlic
½ cup (125 ml) pomegranate arils
1 cup (250 ml) chopped fresh mint leaves
½ cup (125 ml) lightly toasted pine nuts
pepper, to taste
1 tbsp (15 ml) white vinegar
chopped fresh parsley and mandarin orange segments, for garnish
Instructions
- In a medium saucepan over medium-high heat, bring stock, olive oil and saffron to a boil. Add couscous, stir and reduce heat to low. Cover and simmer for 12 to 15 minutes. Remove from heat and fluff with fork. Set aside.
- In a large wok, heat vegetable oil over medium-high. Add 3 cups (750 ml) shallots and fry for 2 to 3 minutes. Add salt and continue frying until well-caramelized and deep brown. Do not burn. Using a slotted spoon, transfer shallots to a plate, leaving excess oil in saucepan.
- In same wok over medium-high heat, fry remaining 1 cup (250 ml) shallots until translucent. Add garlic and cook until fragrant, 1 minute. Mix in prepared couscous, pomegranate arils, mint and pine nuts. Season with salt and pepper to taste.
- Stir in vinegar and fried shallots. Remove from heat, cover and set aside. Garnish with chopped parsley and mandarin segments, and serve.
Drink Pairings
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
Warm Brussels & Kale Slaw
Quick, healthy and tasty, this Brussel and Kale Slaw recipe will soon become the trusted go-to when you are short on time but need to impress the discerning palates you’ve invited for dinner! Have any leftovers? Add them into a wrap for extra crunch and nutritional value. Try pairing this recipe with a vibrant Sauvignon Blanc, such as the Matua Hawkes Bay Sauvignon Blanc.Ingredients
Serves 6-8 as a side dish
2 tbsp (30 ml) vegetable oil
1 cup (250 ml) thinly sliced shallots
2 cups (500 ml) thinly sliced Brussels sprouts
2 cups (500 ml) kale leaves roughly chopped into 2-in (5 cm) pieces
1 cup (250 ml) thinly sliced radicchio
2 tbsp (30 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) white vinegar
shaved Parmesan, cranberries (optional) and toasted pine nuts (optional), for garnish
Instructions
- In a large skillet or wok over medium, heat vegetable oil. Add shallots and sauté for 3 to 5 minutes, until edges of shallots start turning brown.
- Add Brussels sprouts, kale and radicchio. Toss for about 1 minute. Add olive oil and season with salt and pepper.
- Add vinegar and quickly toss vegetables together. Remove from heat and transfer to a serving bowl. Garnish with shaved Parmesan along with cranberries and toasted pine nuts, if desired.