Whether you’re hosting a Christmas party or relaxing by your fireplace, the holidays are a popular time for people to celebrate with a drink in their hand.
Jason Wankel is the bar supervisor at Calgary’s CHARCUT Roast House, and says it’s great to explore the unique flavours of a Christmas cocktail.
“During the holidays, everyone loves to experiment a bit more and try something new,” he adds.
Wankel has been working at the restaurant for six months, and says they’ve got some great holiday drinks.
One of the beverages he recommends is a Pumpkin Alexander, which features a touch of Brandy and some cinnamon syrup.
Another option is a Nutmeg Flip, made with rum, cognac and an egg – which requires a little caution.
“Salmonella becomes a concern if the eggs aren’t stored properly or if they’ve been left out for a long time,” says Jason. “As long as they’re handled properly there isn’t a risk, and you’re mixing them with a spirit as well which is going to help defend against any problems.”
Another popular choice is mulled wine.
“Mulled wine is all about what you prefer as far as spices go, but the basics are normally cinnamon, cloves, a little bit of citrus peel and wine,” says Jason.
If you aren’t sure which Christmas cocktail to try when you’re out during the holidays, Jason suggests asking the experts.
“Just talk to the bartender and ask them what their favourite is,” he adds. “Whatever our favourite is, we’ll always want to make it for you.”
Holiday cocktail recipes from CHARCUT:
Pumpkin Alexander
Ingredients:
- 1 ½ oz Brandy
- 1 oz Pumpkin milk
- ½ oz Cinnamon Syrup
Method:
- Shake ingredients
- Double strain in to a coupe glass
- Garnish with a sprinkle of cayenne pumpkin seed powder
Rum Flip
Ingredients:
- 1 ½ oz aged Rum
- ¾ oz toasted hazelnut and cardamom syrup
- ½ oz cream
- 4 dashes Christmas bitters
- 1 whole egg
Method:
- Dry shake ingredients, omitting 2 dashes of the bitters
- Add ice and shake again
- Double strain in to an old fashioned glass
- Garnish by dropping remaining bitters on top of foam, use a toothpick to draw design
French 75
Ingredients:
- ½ oz Gin
- ½ oz Calvados
- ½ simple syrup
- ½ lemon juice
- 3 -4 oz Champagne
Method:
- Stir first four ingredients over ice
- Strain into a champagne flute
- Top with Champagne
- Garnish with long lemon twist
Mulled Wine
Ingredients
- 2 bottles of fruit forward wine
- 300 g caster sugar
- 2 oranges
- 1 lemon
- Vanilla pod sliced lengthwise
- 1 star anise
- 1 nutmeg for grating
- 5 cloves
- 2 cinnamon sticks
- ½ cup Calvados
Method
- Add sugar and spices to a large pot.
- Peel the lemon and oranges and add peels to the pot, discarding lemon juice but adding the juice of the oranges.
- Pour enough wine in to the pot to cover all the ingredients.
- Bring mixture to a boil for about 5 min or until sugar dissolves, resulting in a thick syrup.
- Add remaining wine and Calvados and bring to a boil. Once it comes to a boil reduce to low heat and let simmer for 20-25 mins.
- Serve and garnish with a orange twist.
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