Hot Buttered Honey Shine. Photo courtesy of Naramata Inn
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
Pineapple Daiquiri. Getty Images photo
David Wolowidnyk recommends this tropical variation on the classic, perfect for wintry days.
• 2 oz Stiggins’ Pineapple Rum
• 0.75 oz lime juice
• 0.5 oz simple syrup (see method below)
• Optional: Add 0.5 tsp of maraschino liqueur for another layer of complexity
• Garnish: Pineapple slice
Amaro Spritz. Getty Images photo
Kaitlyn Stewart recommends this elegantly bittered variation on a classic spritz.
1.5 oz The Woods Amaro
0.5 oz elderflower liqueur
1 dash grapefruit bitters
Cava (sparkling wine), to top
Brown Derby cocktail. Getty images photo
This Prohibition-era classic, updated by Robyn Gray, was named for the hat-shaped Los Angeles diner and originally called a De Rigueur cocktail.
• 2 oz Bakers 7yr Bourbon
• 1 oz grapefruit juice
• 0.75 oz honey syrup (see note)
• 2 tsp lime juice
• Garnish: Grapefruit slice.
Nightmare Before Christmas. Photo courtesy of the Fairmont Empress Hotel
This boo-zy concoction is only available at the Fairmont Empress’ Q Bar from October 29 to 31, but with this recipe, you can enjoy its spooktacular flavours all through fall.
• 1.5 oz Jack Daniel’s Tennessee whiskey
• 0.75 oz ghost pepper reduction (or other hot sauce)
• 1 oz lemon juice
• 0.5 oz Amaro Averna
• Garnish: 1 toasted marshmallow, powdered blood orange (available online or at gourmet markets)
Geraniol Gin Cosmo. Nick Halim photo
Recipe from Stillhead Distillery, created by Mitch Poirier and reprinted with permission from The BC Spirits Cocktail Book by Shawn Soole.
• 3 snap peas
• 1.75 oz Stillhead London Dry Gin
• 0.25 oz Arbutus Limoncello
• 0.5 oz cranberry cordial
• 0.5 oz lemon juice
• 1 dash of Ms. Better’s Black Pepper Cardamom Bitters
Bebesita. Origami Social photo
• 1.5 oz Pisco El Gobernador
• 0.5 oz Koch Espadin Mezcal
• 1 oz Peach and Chili Pepper Shrub
• 0.5 oz Lemon
• 0.5 oz Lime
• 0.5 oz Egg White
Poet’s Dream. Getty Images photo
When this cocktail appeared in the 1935 Old Waldorf Astoria Bar Book , it was an equal-parts cocktail and, like La Louisiane, has been made stronger and less sweet over time. Some versions are almost Martini dry; this one retains enough liqueur to highlight its sweet spice.
• 1 oz gin
• 1 oz dry vermouth
• 0.5 oz. Bénédictine
• 2 dashes orange bitters
• Garnish: lemon twist
De La Louisiane. Getty Images photo
The original La Louisiane cocktail dates back to the late 19th century in New Orleans, where it featured equal amounts of rye, vermouth and Bénédictine. This contemporary version, which is far less sweet, is adapted from The PDT Cocktail Book by Jim Meehan (2011).
2 oz rye whisky
0.75 oz Bénédictine
0.75 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud’s bitters
Garnish: 3 brandied cherries
Ampersand Distilling’s 50/50 Martini. Supplied photo
As the author of a forthcoming book on essential cocktails, Ampersand co-founder Jessica Schacht recommends this sophisticated classic to make the most of the distillery’s award-winning spirits.
1.5 oz Ampersand Gin
1.5 oz Imperative Dry Vermouth
Garnish: lemon twist