Christmas Cocktail

Station Six,
247 Herring Cove Road

It’s been just over a year since Station Six opened its doors to Spryfield, paying tribute to the fire station next door and aiming to offer folks a dining option that doesn’t take them out of the neighbourhood. With chef Stephanie Cheverie at the helm, the cozy 70-seater serves up a modern spin on pub food; it’s comforting and community-focused, always. “The inspiration behind this drink comes from a rustic holiday theme to tie in with the ambiance of Station Six,” says Cheverie of this festive drink, “with earthy tones such as cinnamon, cranberry, rosemary and star anise.” Below, bartender Angus Campbell gives tips on making the winter warmer for yourself—maybe a nice night cap?—or for an entire party.

Ingredients

½oz fresh tangerine juice
1oz fresh lemon juice 
1oz Holiday Simple Syrup
½oz triple sec 
1 ½oz gin

Christmas Punch
750ml gin
250ml triple sec
250ml fresh tangerine juice
400ml fresh lemon juice 
400ml Holiday Simple Syrup (see recipe below)

Holiday Simple Syrup
2 cups water 
1 ½ cups sugar
½ cup demerara sugar 
1 bundle rosemary
5 cinnamon sticks
2 star anise 
Zest from 2 clementines 

Directions

Combine ingredients in shaker tin, fill with ice and shake vigorously for 10 seconds. Top with soda, a cinnamon stick and a few cranberrys. Serve.

Christmas Punch
In a saucepan, bring water and sugar to boil over high heat. Once boiling add remainder of ingredients. Turn heat to medium-low and simmer for 10 to 15 minutes. Let cool and fine strain mixture. Store in an airtight container in fridge for up to a month. 

Combine ingredients in a punch bowl and refrigerate for at least half an hour. When ready to serve, add ice to punch bowl and serve, topping the glass with soda. 

Optional: Add cranberries, layered tangerine slices, and rosemary to a Bundt cake pan. Cover with water and freeze the night before. Add the frozen ice ring to the punch bowl before serving to really impress your guests!