Cocktail Ideas for the Holiday Season

With the holiday season underway, and 2016 looming in the near distance, we’ve rounded up some delicious cocktails for you to make at home. Created by some of the tastiest restaurants in Toronto, mix up something special this holiday season!

The Carbon Bar’s Café Carbano
1 oz. Lot 40 Canadian Rye Whiskey
1 oz. Kings Ginger Liqueur
2 oz. Station Cold Brew Concentrate
1/2 oz. simple syrup
Garnish with candied ginger to help with digestion

Combine ingredients in tall container with ice. Stir until combined. In a glass, place one large ice cube at the bottom and top with candied ginger. Strain ingredients into glass and serve!
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Parcae’s Templar Cocktail
1 ½ oz. Bulleit Rye
½ oz. Templar Mix
3/8 oz. Lemon Juice
2 Angostura King Cubes

Place liquor ingredients in a cocktail shaker to mix. Strain twice and serve over king cubes. Garnish with a cherry. Enjoy!
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70 Down’s Orange Brûlée
2 oz Bulleit Bourbon
0.5 oz Grand Marnier
0.5 oz eggwhite
0.25 oz orange juice
0.25 oz chocolate syrup

Dry shake ingredients until egg whites foam up. Add ice and shake to chill. Strain into a coupe and top with a pinch of brown sugar. Torch until caramelized and garnish with orange peel shavings and dark chocolate shavings.
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Tis The Season
Ungava Gin – 1oz.
Amaro Montenegro – 0.5oz.
Maple Syrup – 0.5oz.
Lemon Juice – 0.5oz.
Egg – One
Nutmeg – 0.25g

-Load shaker with egg. Dry shake.
-Add alcohol, juice and ice cubes.
-Shake vigourously.
-Fine strain over chilled glass.
-Garnish with nutmeg grate.
*designed by Joshua Groom
TisTheSeasonSMALL

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