Mix things up Cocktail concoctions don’t have to be common By: Eva Wasney Posted: 4:50 PM CST Tuesday, Dec. 19, 2023

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This article was published 19/12/2023 (1043 days ago), so information in it may no longer be current.

There’s nothing wrong with rum and eggnog. And it doesn’t get easier than Bailey’s on ice.

For hosts looking to spice up their holiday cheer, the Free Press has collected several slightly more ambitious cocktails from a bevy of local bartenders.

Below, you’ll find recipes for hot, cold and non-alcoholic mixed drinks inspired by Manitoba’s coldest season. All three are designed to serve a crowd and include directions for batch prepping.

So, eat, drink and impress your friends and family with an array of fancy festive beverages.

 

Spiked Spiced Cider

By Nick Drescher, bar manager of Patent 5 Distillery and Tasting Room

Inspiration: “We wanted to do something with our whisky; the third batch was released recently and we actually managed to have some bottles left over after the launch date. This one is a blend of three different barrels and it’s smooth, easy drinking.

“Those mulling spices — cinnamon, clove, anise, ginger — are the holiday season to me. It’s in all your gingerbread and baked goods, mincemeat tarts. And then apples are just a good hearty fall and winter fruit.”

How to enjoy: “Sitting outside around a fire would be great. It’s a versatile (recipe) — you can just throw in whatever spices or fruit you have lying around that you feel would be good in it.”

Tasting Notes: Warm and spicy. The addition of pears adds roundness to the mouthfeel. Lemon juice cuts the sweetness of the cider.

Cider

• 4 litres storebought organic apple cider*
• 250 ml (1 cup) ginger simple syrup
• 1 pear, fresh or canned
• 15 ml (1 tbsp) fresh coriander
• 7 ml (1/2 tbsp) fresh cloves
• 2 cinnamon sticks, cracked
• 1 star anise pod
• Cocktail
• 45 ml (11/2 oz) Patent 5 Whisky
• 15 ml (1/2 oz) lemon juice

Prepare ginger simple syrup. Add 250 ml (1 cup) each chopped fresh ginger, water and white sugar to a pot on the stovetop over medium heat. Let simmer for 10 minutes. Strain off ginger and set aside.

Prepare apple cider. To a crockpot or large pot on the stovetop, add apple cider, ginger simple syrup, to taste, and spices. Let simmer for at least 10 minutes. Keep warm.

Assemble cocktail. Ladle apple cider into a mug, add whisky and lemon juice. Garnish with citrus wheel or cinnamon stick. Serve warm.

Note: Organic cider is preferable. If using another variety with added sugar or fruit juice, adjust the amount of simple syrup to suit your taste.

 

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Warm Winter Night

By Jody Donnelly, general manager of Langside Grocery

Inspiration: “The whole idea of this cocktail started off as a vodka old fashioned, but we just needed a little bit more roundness to balance out the flavour profile.

“I wanted something that wouldn’t have the most traditional Christmas or holiday vibes, but I did want to invoke some of those flavours with fresh cinnamon, almonds and lemon.

“And then the Ancho Reyes Verde (a green poblano and honey liqueur) adds this interesting green smokiness — I thought of that as the warmth of a fireplace — then there’s coolness from the mint.”

How to enjoy: “If I was making this at home for a large group of people, I would batch the lemon and the vodka and the orgeat together. And then, if you’re the kind of person who’s throwing a cocktail party you probably already have some liqueurs at home. So then you could get your guests to choose their own adventure — adding orange liqueur (instead of the Ancho Reyes Verde) would be great, apricot brandy would be really cool, Fireball, any gamut of the Bailey’s would be a fun way to modify it.”

Tasting Notes: Sweet, creamy, vegetal. Cinnamon orgeat, an almond-based syrup, evokes notes of marzipan. Spicy liqueur brings a heat that coats and lingers on the palate.

Cinnamon Orgeat

• 500 ml (2 cups) unsweetened almond milk
• 750 ml (3 cups) sugar
• 2.5 ml (1/2 tsp) orange blossom water
• 2.5 ml (1/2 tsp) almond extract
• 4-6 cinnamon sticks

Cocktail

• 45 ml (11/2 oz) Ketel One Vodka
• 22 ml (3/4 oz) Ancho Reyes Verde liqueur*
• 30 ml (1 oz) lemon juice
• 30 ml (1 oz) cinnamon orgeat
• Mint, optional
• Fresh grated or ground cinnamon

Prepare orgeat. Add almond milk and cinnamon sticks to a pot on the stovetop. Heat slowly on low, taking care not to boil. When steam begins to rise, add remaining ingredients and stir to dissolve the sugar. Remove from heat once everything is well-incorporated. Allow to cool completely before removing cinnamon sticks. Refrigerate in an airtight container.

Assemble cocktail. Add vodka, liqueur, lemon juice and orgeat and mint to a cocktail shaker with ice. Shake and strain into a rocks glass over ice. Garnish with cinnamon and mint leaves.

To make a larger batch, combine vodka, lemon juice and orgeat in a carafe or punch bowl, multiplying quantities based on guest list. Add liqueur upon assembly.

Note: Ancho Reyes Verde is available on request at the Grant Park Liquor Mart and can be substituted with any liqueur of your choice. Changing the liqueur will change the amount of sweetness in the drink. You may have to modify the quantities of the other ingredients to balance the cocktail.

 

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Coconut Bliss

By Conrado Nathaniel Penales, bartender at Bahay Kubo Tiki Bar

Inspiration: “Growing up, Christmas for me was the taste of sweet condensed milk in my tita’s leche flan, and ube and toasted coconut from my favourite ube biko (a sweet rice cake). I was inspired by my family Christmas gatherings when thinking of this zero-proof cocktail.”

How to enjoy: “Offering zero-proof options is crucial to accommodate guests who may not consume alcohol for various reasons, such as health, personal preference or cultural beliefs. It ensures inclusivity and enhances the overall guest experience by providing diverse choices. When making zero-proof cocktails, consider balancing flavours, using quality ingredients, and paying attention to presentation to ensure they are as enjoyable and satisfying as their alcoholic counterparts.”

Tasting notes: Rich, creamy and tropical. The sweet juiciness of the lychee and calamansi juice adds a refreshing element to the smooth indulgence of the coconut.

Cinnamon Coconut Cream

• 1 400-ml can coconut cream
• 2 cinnamon sticks, toasted
• Cocktail
• 60 ml (2 oz) cinnamon coconut cream
• 60 ml (2 oz) lychee juice
• 15 ml (1/2 oz) calamansi juice
• 2 drops ube extract
• 30 ml (1 oz) Ritual zero-proof rum, optional
• 15 ml (1/2 oz) sweetened condensed milk, to taste
• Cinnamon stick and shredded toasted coconut for garnish

Prepare cinnamon infused coconut cream. In a dry pan, toast cinnamon sticks over low to medium heat until fragrant. In a pot on the stovetop, add coconut cream and cinnamon sticks. Simmer until liquid has reduced by a third. Remove from heat and dispose of cinnamon. Let cool completely and store in the refrigerator until needed.

Assemble cocktail. Chill a cocktail glass in the freezer or by filling with ice water. To a tall glass or cocktail shaker add ice, lychee juice, calamansi juice, ube extract and zero-proof rum, if using, and stir well. Remove ice from glass and strain mixture into the chilled vessel.

To a shaker, add ice, coconut cream and condensed milk. Shake vigorously for 15 to 20 seconds. Strain over the juice mixture.

Garnish with a cinnamon stick and shredded toasted coconut.

This cocktail can be pre-batched. You will need two separate bottles: one for the cinnamon coconut cream and condensed milk mixture, and one for lychee and calamansi juice. Multiply quantities by number of guests and assemble as directed.

eva.wasney@winnipegfreepress.com

X: @evawasney