Time to get into the festive spirits with holiday cocktails

A roundup of seasonal drinks rolled out by Vancouver bars

Justin Taylor with his Candy Cane Fizz at The Cascade Room. Photo: Dan Toulgoet
Justin Taylor with his Candy Cane Fizz at The Cascade Room.
Photo: Dan Toulgoet

Fa-la-la-la! It’s beginning to taste a lot like Christmas at The Cascade Room, where the holiday cocktails are merrily flowing.

“Cascade has always done mulled wine,” says manager Justin Taylor. “So we thought we might as well do a holiday eggnog and a seasonal Collins. This year it’s sage instead of rosemary and fresh-pressed cranberry. And the Candy Cane Fizz – I literally woke up and thought: Candy Cane Fizz, that would be a great drink.”

The festive fizz is based on a classic Ramos Gin Fizz, but made “as wintry as possible,” Taylor says. “It’s just good,” he adds. “Simple and good.”

It’s richly creamy, lightly fizzy, delicately minty, with a dusting of crushed candy cane atop a foamy crown – you can have your sugar plums, I’ll have this instead.

Of course, Cascade isn’t the only place in town getting into the holiday spirit. Here are some more seasonal sips to enjoy around Vancouver between now and the New Year.

 

The Cranberry Cinnamon Blast at the Fairmont Vancouver Airport.
The Cranberry Cinnamon Blast at the Fairmont Vancouver Airport. Contributed photo

UVA Wine & Cocktail Bar: Rum Pa-Pa Pomme, created by bar manager Sabrine Dhaliwal (Appleton VX rum, manzana verde apple liqueur, cinnamon, lemon, Bittered Sling Plum and Root Beer bitters, and a whole egg).

Notch8 at Fairmont Hotel Vancouver: Snow Cap (Ciroc Red Berry, sherry, simple syrup, blackberries, lemon, cherry bitters).

Yew Seafood + Bar at the Four Seasons Hotel: The famous Moose Mug Eggnog and new Moscow Moose cocktail.

Donnelly Group pubs: Hot Scotch-olate (The Glenlivet Founder’s Reserve, coconut milk, chocolate syrup).

Fairmont Vancouver Airport: Cranberry Cinnamon Blast (vodka, cranberry shrub, house-made cinnamon syrup, fresh lemon and a splash of soda).

Gotham: The Dark Matter, a boozy cold-brewed Christmas coffee (coffee bean-infused rum, cinnamon syrup, Cynar, orange-and-walnut bitters).

The Aquas Caliente at Boulevard Kitchen & Oyster Bar. Contributed photo
The Aquas Caliente at Boulevard Kitchen & Oyster Bar. Contributed photo

Miku: Golden Hour Manhattan, created by Stephen Whiteside (saffron-infused Toki Japanese whisky, Benedictine, Odd Society bittersweet vermouth, grapefruit bitters).

Fat Mao: Chinatown Bourbon, created by bartender James Welk (house-infused spiced lime leaf bourbon, maraschino liqueur, simple syrup, lime juice and Angostura bitters).

Boulevard Kitchen & Oyster Bar: Aquas Caliente, translated as “Watch Out It’s Hot!” (mezcal, Noilly Prat, Ancho Reyes chili liqueur, crème de cacao and Kahlua).

Fairmont Waterfront: Mistletoe Martini (vodka, elderflower liqueur, cranberry juice, lemon and organic honey).

Maenam: Bitter Broadway, created by bar manager JD McIntyre, a festive twist on a Negroni (oaken aged gin, lime juice, vanilla simple syrup, Odd Society bittersweet vermouth and Peychaud’s bitters).

Punch the Smoking Bishop at L’Abattoir.
Punch the Smoking Bishop at L’Abattoir.

L’Abattoir: Punch the Smoking Bishop, created by bar manager Katie Ingram (Old Forester Kentucky Straight Bourbon, full-bodied red wine, Sons of Vancouver No. 82 Amaretto, oloroso sherry, black tea, orange, cinnamon, clove, star anise and Bittered Sling Zinger Crabapple bitters).

Medina: Pomme de Moluccas, created by bar manager Marc Slingsby-Jones (aged rum, apple brandy, spiced Moluccas syrup, cinnamon sugar).

Wildebeest: Cashew on the Flip-side, created by bartender Will Ford (rum, dessert wine, cashew milk, whole egg, house-made winter spice syrup).

—by Joanne Sasvari

Here’s the recipe for the festive Candy Cane Fizz 

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