This cocktail created by Naramata Inn bar manager Laura Landrie captures the taste, smell, and warmth of the holidays all in one glass. It’s a festive update on traditional hot buttered rum, with DEVINE Distillery’s Honey Shine Amber, made from B.C. honey, replacing the rum.

• 1 oz Devine Distillery Honey Shine Amber

• 0.5 oz honey syrup (see note below)

• 1 Tbsp Spiced Butter Mix (see recipe below)

• 2 dashes cardamom bitters

• 3 to 4 oz hot water

• Garnish: cinnamon stick

Place the Honey Shine Amber, honey syrup, spiced butter and cardamom bitters in a specialty coffee glass. Top off glass with hot water and stir well until butter is melted. Garnish with a cinnamon stick for continued stirring. Serves 1.

Note: To make honey syrup, mix equal volumes of honey and hot water together until honey has fully dissolved.

Spiced Butter Mix

• 1 stick (0.5 cup) unsalted butter, softened slightly

• 2 Tbsp smoked honey (or regular honey)

• 1 Tbsp cinnamon

• 1 Tbsp ground nutmeg

• 1 tsp ground cloves

• 1 tsp sea salt

• 1 tsp vanilla extract

Mix all ingredients together thoroughly by hand or in a mixer. Makes about half a cup.