Ho ho ho! The holidays are nearly here and nothing says it’s almost Christmas like some liquid cheer.
I appeared on CTV Calgary this morning to talk (and make) holiday cocktails with the lovely Aisling Tomei. We worked our way through a Dawa with Wyborowa vodka, a delicious eggnog featuring Innis & Gunn beer, a light and bright Mulled Cider, and a bubbly New Years ringer-inner made with Two Oceans Sparkling Sauvignon Blanc in lieu of champagne. A merry way to start a Wednesday, indeed.
I’ve included the recipes below. Enjoy, and remember to have a safe holiday.
Description: This famous tart-sweet sundowner cocktail gets a holiday makeover with the addition of cranberry sauce. Enjoy it on Christmas Eve while contemplating the tree… after the children are in bed.
- 2 oz Wyborowa vodka
- 2 tsp. honey
- 1 lime, halved; cut one half into quarters
- 2 tsp. cranberry syrup (or leftover cranberry sauce)
- Garnish: Cranberries and straw
- Glass: Rocks
Method: Juice the intact lime half into the bottom of a rocks glass. Add the honey and the remaining lime quarters and muddle together gently to release remaining lime juice and dissolve honey. Add crushed ice, then pour in vodka and cranberry syrup and stir. Add more ice to top, then garnish with three cranberries and a straw.
Innis & Gunn Eggnog
Description: Homemade eggnog is so much better than anything store bought. Using the delicious Innis & Gunn oak-aged beer as a base creates a “beernog” you’ll want to drink all winter long. Tip: Serve this at your holiday party and you’ll convert everyone who thinks they don’t like ‘nog.
- 8 eggs
- 2 cups sugar
- 700 mL whole milk
- 500 mL whipping cream
- 1 vanilla pod (or 3 tsp. real vanilla extract)
- 3 bottles original Innis & Gunn beer
- 300 mL scotch whisky (I used Auchentoshan American Oak)
- Garnish: Sprinkle nutmeg
- Glass: Rocks
Method: In a punch bowl whisk eggs with half of the sugar until sugar dissolves. Slowly add milk, cream and remaining sugar, stir until well combined. Add scotch, beer and vanilla pod (or extract), and refrigerate until ready to serve. Ladle into rocks glasses and garnish with a sprinkle of nutmeg.
Description: Mulling a berry-forward cider with rum, lemon and spices makes the perfect après-ski, or fireside, sip. Best served hot after a frolic in the snow.
- 2 500 mL cans Rekorderlig Swedish Cider
- 4 oz Appleton Estate Rare Blend 12-year-old rum
- 1 cinnamon stick
- 1 tsp. honey
- Pinch ground cloves
- 2 lemons; 1 sliced, 1 juiced
- Garnish: Lemon slice
- Glass: Clear mug
Method: Into a medium saucepan add cider, rum, cinnamon, honey, cloves, the juice of 1 lemon and the other lemon, sliced. Simmer for at least 30 minutes. Serve in clear mugs, scooping out a lemon slice for the garnish.
Two Oceans RaspBellini
Description: This crisp, dry bubbly meets a peachy muse to create an easy and affordable drink for toasting the New Year.
- 6 oz Two Oceans Sparkling Sauvignon Blanc
- 1 oz Grand Marnier Raspberry Peach
- Garnish: Fresh raspberries
- Glass: White wine
Method: Pour Two Oceans Sparkling Sauvignon Blanch into a wine glass. Float the Grand Marnier Raspberry Peach and garnish with two fresh raspberries.