Tag Archives: Drink of the Week

Drink of the Week: The Great Hall Classic

Posted on January 13, 2012 | Leave a comment

This week has been all about Jasper, so why not end the week with a warm apres ski cocktail from the Emerald Lounge at the Jasper Park Lodge? I gratefully sipped this drink next to a roaring fire after a morning ski at Marmot Basin and an afternoon snowshoe at Pyramid Lake. It helped thaw my toes and fill my cheeks with that rosy apres glow. Here’s to more winter family adventures followed by warm sips next to a fireplace!

This warm apres ski cocktail will bring a rosy glow to your cheeks.

The Great Hall Classic

1-1/2 oz Captain Morgan Spiced Rum

1 oz espresso (or really strong coffee)

Steamed milk

Sugar, to taste

Build drink in a coffee mug and top with steamed milk. Add sugar to taste.

— Recipe courtesy Emerald Lounge at the Jasper Park Lodge

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Drink of the Week: Rum Punch

Posted on January 6, 2012 | Leave a comment

While it’s true that rum punch is the go-to cocktail in Barbados — it’s refreshing and served on ice — it also makes a mean sipper on cold winter evenings. The dark rum is belly warming and the nutmeg adds a winter spice we usually associate with warm drinks such as eggnog. As our friend declared on New Year’s Day (after I mixed up a pitcher), “I could drink 10 of these!”

This cocktail is so good, I bet you could drink 10!

When I was in Barbados in 2010 I must have tried at least 10 different rum punches. What I found is every establishment and Bajan has their own variation on ingredients and exact ratio. In fact, in two stories I wrote for up! magazine, I included two different recipes, one from John Moore Bar and one from Chesterfield Browne, the Mount Gay rum global ambassador. I have played around with my own recipe, however, which I will share with you now — hope you like it as much as I do!

Rum Punch a la Calgary

2 oz dark rum

1 oz fresh squeezed lime juice

1 oz simple syrup*

Dash Angostura bitters (or 1 or 2 more, to taste)

Sprinkle nutmeg

Shake all ingredients with ice then strain into an ice-filled rocks glass. Garnish with a sprinkle of nutmeg.

*To make simple syrup, combine equal parts water and brown sugar in a saucepan over medium heat until the sugar is dissolved. Cool and refrigerate up to one month. 

 

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New Year’s Eve cocktail: a Goodnight Kiss

Posted on December 30, 2011 | Leave a comment

Let’s ring in the new year with a bubbly cocktail, shall we? I love the Goodnight Kiss recipe from Drinks Mixer, except I make it with Prosecco, Italy’s more affordable answer to Champagne. Besides, the cocktail calls for a splash of Campari — an Italian bitter liqueur — so it seems another reason to use Prosecco. The best part of this drink is the sugar cube, though. Not only does it add a sweet kiss to the otherwise dry and slightly bitter sparkling sipper, it doubles as a garnish. Happy New Year!

 

Go easy on the bitters or this kiss will leave you with an unpleasant pucker.

 

Goodnight Kiss

4 oz Prosecco

Splash Campari

1 sugar cube

1 drop Angostura bitters

Place a drop of Angostura bitters on a sugar cube and drop into a champagne flute. Add Prosecco and a splash of Campari.

— Recipe adapted from Drinks Mixer

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