A toast to the new year!

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New Year’s Eve is coming up at the end of this week – so let’s cue the cocktails! Christmas may seem like a fond memory for many, but the party’s not quite over – and, pandemic restrictions notwithstanding, many will be celebrating as a way to put to bed yet another challenging year.


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After all, we always have next year to look forward to, which arrives full of hope and promise, much like a celestial gift!

So let’s celebrate this New Year’s Eve. And remember to do so responsibly, for both you and any of your guests. Please don’t drink and drive – a brand new year’s coming up!

Fruitcake Cocktail

Nothing tastes quite like the holidays than a slice of fruitcake. We’ll toast to that with this delightful version of this classic treat courtesy Zirkova Together Vodka (

1.5 oz favourite vodka

0.5 oz amaretto almond-flavoured liqueur

1 oz white cranberry juice

0.75 oz chai tea syrup*

0.75 oz fresh lemon juice

Place all ingredients in a ice-packed cocktail shaker. Shake and strain into a large coupe glass. Serves 1


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*Chai tea syrup: combine equal parts steeped chai tea with white sugar. Heat until sugar dissolves. Boil until reduced to syrup. Refrigerate unused syrup.

The Italian Lady

This cocktail is perfect for a New Year’s Day brunch. Courtesy Disaronno (

25 ml favourite almond-flavoured liqueur

10 ml dry vermouth


Orange twist

Build in champagne flute with ice. Garnish with orange. Serves 1.

Holiday Cocktail

A light and lively indulgence using Luxardo Amaretto di Saschira and Maraschino Originale cherry liqueur. Luxardo is one of the oldest – established in 1821 by Girolamo Luxardo – European firms producing liqueurs and spirits and still entirely controlled by the same founding family. (


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2 oz. favourite dry gin

1 oz. each almond liqueur and sweet vermouth

1 oz. cherry liqueur

3 dashes Angostura bitters

1 oz. fresh orange juice

Garnish: orange peel and maraschino cherry

Place all ingredients except garnish in cocktail shaker filled with ice. Shake and strain over coupe glass. Garnish and serve. Serves 1.

Limoncello Spritz

When we truly need a shot of sunshine in the winter months comes this tasteful partnership between FIOL Prosecco ( and Luxardo Limoncello.

2 oz. favourite limoncello liqueur

4 oz. Prosecco sparkling wine

2 oz. soda water (optional)

1 lemon slice, for garnish (optional)

1 maraschino cherry

1 sprig of mint, basil or thyme for garnish (optional)

Fill tall glass with ice. Pour remaining ingredients except for garnishes and stir. Add garnishes and serve. Serves 1.


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Spiced Iced Cappuccino

This delightful drink is like a hug in a cup. Courtesy . Check out for additional cocktail ideas.

Ice cubes

1 oz favourite coffee-flavoured liqueur

1 oz Irish whiskey (Jameson suggested)

1 oz espresso

1 oz milk (plant-based suggested)

Pinch ginger powder

Fill a shaker with ice. Add all ingredients. Shake them together until cold. Strain into a rocks glass. Garnish with sprinkles of ginger, or allspice powder. Serves 1.

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Creamy Chai Cocktail

This spicy-sweet treat tastes like the holiday season with a touch of spring all in one sip. Recipe courtesy Amarula (

2-3 bags of chai tea

1-½ cups boiled water

1 cup sweetened condensed milk


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1 cup plain Greek yogurt

1/4 cup favourite cream liquor

Garnish with cinnamon sticks, star anise

Steep tea bags in boiled water and set aside. In a separate bowl, mix condensed milk, plain Greek yogurt and liquor. Remove tea bags, allow to cool slightly and then pour steeped tea into milk mixture. Stir until blended; cool and then refrigerate until cold, about 4 hours. Pour in glass mugs and add garnish. Serves 4.

Espresso Martini

Brings together the flavours of fresh espresso with coffee liqueur. Recipe courtesy Tia Maria (

0.75 oz favourite coffee liqueur

0.75 oz favourite vodka (Luksusowa suggested)

Double or single shot of freshly-made espresso

1 tsp. simple syrup

Garnish with coffee beans


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Place glasses in fridge to cool. Pour liquid ingredients into a cocktail shaker. Fill rest of shaker with ice and shake thoroughly. Strain cocktail through a sieve into cooled cocktail glass. Finish with three coffee beans. Serves 1.

Snowflake Martini Cocktail

Simple, refreshing recipe courtesy Grey Goose ( )

1 oz. favourite vodka (Grey Goose La Poire suggested)

1 oz. peppermint schnapps

1/2 oz. white crème de cacao

Place all ingredients into a cocktail shaker filled with ice. Shake vigorously and strain into a chilled martini cocktail glass. Serves 1.

Let It Snow! Holiday Cocktail

This cocktail was created in honour of the Laneway No. 33 Gin gold bottle – which has a price tag of close to $3,400! No worries, you can purchase Laneway No. 33 in regular bottles to create this show-stopper, courtesy


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1/2 finely crushed ice

1/4 cup favourite gin

2 Tbsp. raspberry herb simple syrup*

2 Tbsp. 35% whipping cream

Garnish: gold sparkles

Using an immersion blender, mix until ice is finely crushed. Add remainder of ingredients and service in small cocktail glass and garnish with real gold sprinkles.

*Raspberry Herb Simple Syrup: Add to a small saucepan 1 cup sugar, 1½ cup water, 6 oz pack of fresh raspberries. Bring to a low boil and let simmer for 5 minutes, stirring occasionally to prevent syrup from sticking. Turn off heat and add to pan zest of 1 orange, 2 sprigs fresh rosemary, 1 small bunch of fresh mint leaves. Allow to steep while the syrup cools (about 20 minutes) then strain into a glass container. Store in the fridge. Makes enough for about 12-15 cocktails.


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One of the latest trends in cocktail creations uses broth as the base! Just recently, Campbell’s partnered with Halifax’s The Clever Barkeep group to create a selection of out-of-the-box cocktails using the company’s ready-to-serve broths that ranged from a Mushroom Truffle Daiquiri to Thai Chicken Negroni to Pho Mango Bourbon Sour and more. Here’s a couple to try – check out for additional details.

Mushroom Truffle Daiquiri

2 oz favourite white rum

1/2 oz. fresh lime juice

1 cup mushroom broth

1/2 cup sugar

Truffle oil (for garnish)

Blend mushroom broth with sugar until dissolved. Heat and stir until mixture is reducted. Cool. (Syrup will keep in fridge for up to 1 week).


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Measure rum, fresh lime juice, and mushroom syrup into a cocktail shaker. Add ice and shake hard for 15 seconds. Fill a glass with ice then strain into glass. Garnish with a few drops of truffle oil. Serves 1.

Pho Mango Bourbon Sour

1/4 cup prepared pho broth

1/4 cup sugar

1 Tbsp. fresh minced ginger

1 Tbsp. basil, chopped

2 Tbsp. white vinegar

2 tbsp chopped ginger

2 oz favourite bourbon

1/2 oz. mango juice

1 egg white

Star anise (for garnish)

Basil leaves (for garnish)

To make simple syrup, heat pho broth, sugar, ginger, basil, and vinegar in a saucepan until it boils. Remove from heat. Let cool and strain out ginger and basil. (Syrup will keep in fridge for up to 1 week).

Measure bourbon, mango juice, ginger syrup, and egg white into a shaker without ice. Dry shake without ice until egg white is emulsified. Add ice and shake hard for 15 seconds. Fill a glass with ice then strain cocktail into glass. Garnish with star anise and basil.



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