Cinnamon-Cardamom Crème Cocktail

Cinnamon Cardamom Creme Cocktail. Photo courtesy of Mainland Whisky

This recipe from Mainland Whisky was inspired by the Surrey Spice Trail—and made possible by an unexpected gift of cardamom pods. Note that using oat milk makes it creamy, but still approachable for those who can’t consume lactose.

• 1.5 oz Mainland Cinnamon Whisky

• 0.5 oz cardamom simple syrup (see note)

• 2 oz oat milk

• 2 drops bergamot bitters.

• Optional garnish: Cinnamon stick

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Century Mule

Century Mule. Photo courtesy of Dominion Bar + Kitchen

At Dominion Bar + Kitchen, the food is “New Canadian,” or classics with a twist, and this cocktail is no exception. A tropical take on the classic Moscow Mule, it was meant to be an in-house “secret” drink named for the restaurant’s parent company (Century Group). Turned out the secret was too good not to share, and it has become a customer favourite.

• 1.5 oz vodka

• 0.5 oz Giffard Caribbean Pineapple liqueur

• 0.5 oz ginger simple syrup (see note)

• 0.5 oz passionfruit syrup

• 1 oz lime juice

• 4 oz ginger beer

• 3 dashes angostura bitters

• Garnish: Lime wedge

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Badam da Naasha (High on Almonds)

Badam Da Naasha. Photo courtesy of My Shanti

This recipe from Vikram Vij’s restaurant My Shanti in South Surrey is delicate and sophisticated with the subtle taste of almonds and saffron. It is also beautiful, thanks to its silver leaf garnish.

• 1 oz vodka

• 0.75 oz saffron simple syrup (see note)

• Pinch of cardamom powder

• 1 to 2 oz chilled almond milk

• Garnish: Silver leaf, crushed pistachios

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Band-e-Amir

Band-e-Amir. Photo courtesy of Afghan Kitchen

The blue hue of this cocktail from Afghan Kitchen comes from Victoria Distillers Empress 1908 gin and is inspired by the six deep blue lakes in Afghanistan.

• 2 oz Empress 1908 Gin

• 1 oz fresh lemon juice

• 1 oz Giffard passionfruit syrup

• 1 egg white or 1 dropper of vegan foamer

• Optional garnish: Dried butterfly pea flower

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Flannel by the Fire

Matthew Benevoli photo

Make this cocktail with Matthew Benevoli’s West Coast Spiced Rum

• 1 oz West Coast Spiced Rum

• 1 oz Pineau des Charentes

• 0.75 oz mandarin juice

• 0.33 oz lemon juice

• 0.25 oz Chili Syrup (recipe below)

• 2 dashes cocoa bitters

• 1 egg white or 1 dropper of Ms. Better’s Miraculous Foamer

• Garnish: 3 to 4 drops of cocoa bitters

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Hot Buttered Honey Shine

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

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Pineapple Daiquiri

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

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Amaro Spritz

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

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