• 1 sugar cube • 0.25 ozBacardi 151 over-proof rum • 1 oz Asbach German brandy • 1 oz Cointreau • 3 oz fresh orange juice • 0.5 oz fresh lemon juice • 0.25 oz vanilla syrup (such as Giffard)
Best made a few days in advance to allow the flavours to develop.
INGREDIENTS:
6 large eggs 1 cup granulated sugar 2 tsp ground allspice 12 oz bourbon or rum 3 cups whole milk 1.5 cups heavy cream 2 whole nutmegs (for garnish)
METHOD: Measure all your ingredients. Add the eggs to a blender running on lowest setting. After 20 seconds slowly pour in sugar and allspice. Increase speed to medium and slowly add bourbon, followed by milk and cream, and blend for one minute. Refrigerate immediately in an airtight container. Stir before serving. Garnish with freshly grated nutmeg. Makes 8-10 servings.
Turn the heat on under this cocktail an hour before your guests arrive and your home will be filled with wonderful holiday aromas.
INGREDIENTS:
750ml bottle red wine 2 cups freshly squeezed orange juice, pulp removed 0.5 cup granulated sugar 0.5 cup brandy or Cognac 2 tsp whole cloves 3 unpeeled mandarins, washed and cut into quarters 2 apples cored and quartered 1 cup frozen cranberries 4 cinnamon sticks 3 sprigs of rosemary
METHOD: Add wine, orange juice and sugar into a large pot over medium heat and stir until sugar dissolves. Stud mandarins with cloves and add, along with remaining ingredients, to pot. Cook gently for two hours (take care not to boil off the alcohol). Remove from heat and allow to cool, then strain through a sieve, pressing down to extract the juices from the cranberries and mandarins. Store up to one week in fridge. To serve, heat in a crockpot on low, or in a pan over low heat. Do not boil. Garnish with mandarin segments, apple slices, cinnamon sticks and cranberries. Makes 12, five oz. servings.
Donn Beach—a.k.a. Ernest Raymond Beaumont Gantt, a.k.a. Don the Beachcomber—reportedly invented his version of the drink in 1933, when it was called a Mai Tai Swizzle.
• 1 oz gold rum • 1.5 oz dark rum • 1 oz (30 mL) grapefruit juice • 0.75 oz lime juice • 0.5 oz Cointreau or triple sec • 0.25 oz falernum • 6 drops Pernod • Dash of Angostura bitters • Mint sprig to garnish
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