Ingredients

• 1 1/4 cups (300 mL) maple syrup
• 1 1/4 cups (300 mL) heavy cream
• 1/4 cup (60 mL) cornstarch
• 1/4 cup (60 mL) cold water
• 1/2 tsp (2 mL) pure vanilla

Directions

Stir syrup with heavy cream in a small saucepan. Mix the cornstarch with cold water; stir into syrup mixture. Cook over medium heat, stirring frequently, especially as the mixture becomes hot and begins to bubble. Let bubble for 1 1/2 to 2 minutes, or until thickened. Remove from heat, stir in vanilla and pour into small cups suitable for serving. Refrigerate until set; then cover until ready to serve (within 2 days).

Serves 8

Ingredients

• 1 oz Sortilege Maple Whisky
• Hot coffee
• Whipped cream and a cherry for garnish

Directions

Rim a coffee mug with sugar. Fill with whisky and coffee. Top with whipped
cream and cherry.

Serves 1

These colorful little bites would get Dr. Atkin’s vote.

Ingredients

• 1 basket of grape tomatoes
• Citrus vodka (lemon)
• Coarse sea salt
• Fancy toothpicks

Directions

Wash tomatoes and prick them with a small skewer. Place tomatoes in a large resealable bag and pour enough vodka over them to cover. Marinate overnight in refrigerator.

To serve, place tomatoes, with some of the marinade, in a large stemmed glass. Pour sea salt into a separate small dish. Spear a tomato with a toothpick, dip in the sea salt et voila!

Ingredients

• 1/2 bottle (350 mL) red wine
• 2 oz tequila
• 2 oz rum
• 1/3 cup (75 mL) orange juice
• 3 tbsp (45 mL) white sugar
• 3/4 cup (175 mL) ginger ale
• Chopped oranges, limes and lemons

Directions

In a large pitcher, combine red wine, tequila, rum, orange juice and sugar; mix together until sugar is dissolved. While stirring gently, add ginger ale and fruit. Refrigerate until cold or add ice.

Ingredients

• 8 cups (2 L) boiling water
• 5 Earl Grey tea bags
• 5 sprigs of fresh rosemary
• 1 1/2 cups (375 mL) sugar

Directions

Place tea bags in water and let steep for 3 to 4 minutes. Add rosemary sprigs to water and let steep for 5 minutes or until aromatic; remove tea bags and rosemary. Add sugar and stir to dissolve. Let cool. Empty into a deep pan and place in freezer. Every 30 minutes mix ice crystals with a fork. Repeat until totally frozen and crystallized.

Serves 8

Credit: Chef Cam Dobranski

Ingredients

• 1 oz Drambuie
• 1 oz Canadian whisky
• 1/4 cup (60 mL) ginger beer
• Squeeze of lime juice
• Orange slice, for garnish

Directions

Pour the Drambuie and whisky over ice in an old-fashioned glass. Add lime juice and top off with ginger beer. Serve garnished with a slice of orange.

Ingredients

• 1/2 tbsp (7.5 mL) red grenadine
• 1 oz ruby saké
• 1/2 oz Midori liqueur
• 1/2 oz Malibu liqueur
• Splash of pineapple juice

Directions

Pour grenadine in the centre of a chilled martini glass. In a cocktail shaker filled with ice, combine saké, Midori, Malibu and juice; shake vigorously and strain slowly into martini glass.

Recipe by Brandon Boone

Ingredients

• Hot Chocolate

  • 2 cups (500 mL) whole milk
  • 3 oz (90 g) dark chocolate, chopped
  • 1 oz (30 g) milk chocolate, chopped
  • 3 oz (90 mL) Patron XO Café

• Whipped Cream

  • 1/2 cup (125 ml) cold whipping cream
  • 1/4 tsp (2 mL) pure vanilla extract
  • 1/2 tbsp (7 mL) granulated white sugar
  • 1/2 oz White Crème de Cacao
  • Grated chocolate or cocoa powder

Directions

Hot Chocolate:
Place milk in a saucepan set over medium-low heat and bring to a simmer. Remove from heat and add chocolate, stirring often until well mixed. Add Patron XO café and stir to mix.

Whipped Cream:
In the bowl of an electric mixer, combine whipping cream, vanilla, sugar and white Crème de Cacao; stir to combine. Beat the mixture until stiff peaks form.

To Assemble:
Pour the hot chocolate into 2 cups and garnish with a dollop of whipped cream and a dusting of cocoa powder or grated chocolate as garnish.

Ingredients

• 1/2 tsp (2 mL) ginger orange marmalade
• 3/4 oz honey water (a mix of 50 per cent water and 50 per cent honey)
• 3/4 oz fresh lemon juice
• 2 oz Plymouth Gin
• Fee Brothers Orange Bitters
• Orange twist

Directions

In a cocktail glass combine marmalade, orange blossom honey water, and lemon juice. Stir in a dash of orange bitters and gin. Add ice and shake vigorously. Double strain into martini glass. Garnish with an orange twist.

Keith Trusler

PUNCHES ARE WONDERFUL ENTERTAINING DRINKS BECAUSE THEY CAN BE MADE IN ADVANCE, AND ONLY GET BETTER WHEN THEY STEEP FOR SEVERAL HOURS. OUR GIN PUNCH IS COLOURFUL AND FESTIVE

Ingredients

• 1/2 cup (125 mL) gin
• 1/2 cup (125 mL) sweet vermouth
• 1/2 cup (125 mL) orange juice
• 1/2 cup (125 mL) cranberry juice
• 1/2 cup (125 mL) grape juice
• 1/4 cup (60 mL) lime juice
• 1/4 cup (60 mL) simple syrup
• 1 cup (250 mL) sparkling green tea
• 1/2 cup (125 mL) cranberries
• 1 lemon
• 1 lime
• 1 orange

Directions

To a punch bowl, add 1/2 cup (125 mL) gin, 1/2 cup (125 mL) sweet vermouth, 1/2 cup (125 mL) orange juice, 1/2 cup
(125 mL) cranberry juice, 1/2 cup (125 mL) grape juice, 1/4 cup (60 mL) lime juice and 1/4 cup (60 mL) simple syrup. Top with 1 cup (250 mL) sparkling green tea and stir to mix. Add 1/2 cup (125 mL) cranberries and 1 lemon, 1 lime and
1 orange, sliced. Pour into cups with ice and garnish with a cinnamon stick.

6 servings