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3 Festive Drinks to Toast the Season With 

Or, Halifax bartenders help you drown your sad-sack Christmas classily.

MEGHAN TANSEY WHITTON
  • Meghan Tansey Whitton
MEGHAN TANSEY WHITTON
  • Meghan Tansey Whitton

1 While on vacation in Vermont, Morris East's Katrina Roberts was inspired by a dessert topped with candied pine. "It awoke so many wonderful memories for me that I quickly set about designing a cocktail using pine," says Roberts, who also made the (local) pine and blood orange syrups that make this mix complete.

The Great Northern

1 oz gin
1/2 oz aperol
1 oz pine syrup
1 oz lemon juice
1/4 oz blood orange syrup

Shake all ingredients well. Pour into highball and serve on the rocks. Garnish with a slice of blood orange and a sprig of fresh pine.

Pine Syrup

2 boughs pine
2 cups sugar
2 cups water

Remove the pine needles and place in a medium sized pot with the sugar and the water. Bring to a boil and allow to simmer on a low heat for about an hour.

Blood Orange Syrup

2 cups blood orange puree 
1 cup water
1 cups sugar

Place all ingredients in a medium-sized pot. Bring to a boil and allow to simmer on low heat for 10 minutes.


MEGHAN TANSEY WHITTON
  • Meghan Tansey Whitton

2 Bartender Sarah Amyotte, of Cheers Bar & Grill, turned to ol' reliable nog –"possibly the best part of Christmas"–when creating this basic-but-delectable winter concoction. "The spicy notes in the liquor give a warm, cozy feeling," she says. "Perfect for an ugly sweater house party."

Christmas Comfort

1 part Southern Comfort
2/3 part Jamaican rum (like Appleton)
1/3 part vanilla liqueur (like Galliano)
2 parts egg nog

Pour all parts into a cocktail shaker and stir. Strain into a lowball glass and garnish with a dash of cinnamon or nutmeg.


MEGHAN TANSEY WHITTON
  • Meghan Tansey Whitton

3 Shane Beehan, the main drink slinger at Field Guide, came up with this drink during his weekly brainstorm with Jeff Van Horne, starting with spiced rum and chocolate bitters and finishing with a half-cocoa, half-sugar rim. "Once we played around with the ratios we ended up our final recipe," he says. "Jeff lifted it to his nose and exclaimed, 'This smells just like a Ferrero Rocher!'"

Ferrero Rocher

1 oz spiced rum
1/2 oz brandy
1/2 oz curacao
1/2 oz orgeat syrup
3/4 oz lime juice
6 dashes chocolate bitters

Add all ingredients into a shaker tin and shake hard to incorporate. Strain into a chilled glass.

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In Print This Week

Vol 28, No 3
November 12, 2020

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