Holiday cocktail recipes: 6 celebratory sips

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Sure, wine and bubbles are always a good idea during the holiday party season. But if you really want to impress your guests, consider shaking up your holiday beverage menu with one of these handcrafted cocktails. Shared by Vancouver restaurant teams and local mixologists, there’s sure to be a celebratory sip to suit.

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Terry’s Chocolatini

Recipe by: The Spritz at Opus Vancouver

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1.25 oz. (37 mL) Tabago Gold Chocolate Rum Cream

0.75 oz. (22 mL) Grand Marnier

0.25 oz. (7 mL) Kahlua

0.25 oz. (7 mL)Triple Sec

4 dashes coffee bitters

4 dashes chocolate bitters

1 pinch Kosher salt

Add everything into a bar shaker over ice and shake. Pour into a cocktail glass, and if you’re feeling extra festive, add an orangecello foam to the top.

Serves 1. 

Dolce Cocktail

Recipe by: Dahlia restaurant 

1 oz. (30 mL) Crème de Menthe

1 oz. (30 mL) Crème de Cacao

1 scoop coconut sorbet

Shaved chocolate flakes for garnish

Chill the cocktail glass in the freezer for a few minutes before you start preparing the cocktail.

In a shaker, combine the coconut sorbet, Crème de Menthe and Crème de Cacao with ice. Shake well to thoroughly mix the ingredients and chill the mixture. Take the chilled cocktail glass out of the freezer. Pour the shaken mixture into the chilled glass.

Sprinkle shaved chocolate flakes on top of the cocktail for garnish. Optional: you can add a mint leaf or a small piece of chocolate as an additional garnish for presentation. Serve immediately.

This cocktail is perfect for those who enjoy a balance of mint and chocolate flavours with a hint of creamy coconut. Adjust the ingredient quantities according to your preference for a stronger or milder taste.

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Serves 1. 

Haute Chocolate

Recipe by: The Mallard Lounge at Fairmont Chateau Whistler

1 oz. (30 mL) Grand Marnier

1 oz. (30 mL) Crème de Cacao

Hot chocolate

Whipping cream (optional)

Pour spirits and hot chocolate into a glass mug (or cup of choice). Dust with hot chocolate powder or top with whipped cream.

Serves 1. 

Winter Whisper

Recipe by: Forage Restaurant

1.5 oz. (45 mL) BRBN bourbon

1 oz. (30 mL) Esquimalt Spiced Apple liqueur

.50 oz. (15 mL) maple syrup

2-3 dashes bitters

1 egg white

Cinnamon powder

Cinnamon stick

Place all ingredients into a tin cocktail shaker without ice and dry shake for about five seconds. Add ice into shaker and shake hard for 10 seconds. Double strain into a coupe glass of your choice. Garnish with some cinnamon powder and a cinnamon stick, if using.

Serves 1. 

Negroni Spumante

Recipe by: Narrative

1.5 oz. (45 mL) Narrative 12 Botanicals Gin

1.5 oz. (45 mL) sweet red Vermouth

1.5 oz. (45 mL) Campari

Narrative XC Method Sparkling wine

Ice

Orange zest twist for garnish

Pour first three ingredients into ice-filled glass and lightly stir. Top with Narrative XC Method Sparkling wine. Garnish with orange zest twist.

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Serves 1. 

Gingerbread Sour

Recipe by: Brad Stanton, Beverage Development Manager of Gateway Casinos & Entertainment

1.5 oz. (45 mL) bourbon

1 oz. (30 mL) lemon juice

0.75 oz. (22 mL) Giffard gingerbread syrup

1 piece crystallized ginger

Combine all ingredients into a cocktail shaker. Add ice and shake vigorously. Strain over fresh ice into a rocks glass. Garnish with a piece of crystallized ginger on a skewer.

Gingerbread Sour (alcohol free version)

1.5 oz. (45 mL) strong black tea

1 oz. (30 mL) lemon juice

0.75 oz. (22 mL) Giffard gingerbread syrup

1 piece crystallized ginger

To make the strong black tea, choose your favourite black tea. Bring water to a boil and add two tea bags per 250 mL (1 cup) of boiling water. Let the tea steep for 15 minutes. Remove the tea bags and let the mixture stand to cool. Refrigerate the tea when not in use.

Combine all ingredients into a cocktail shaker. Add ice and shake vigorously. Strain over fresh ice into a rocks glass. Garnish with a piece of crystallized ginger on a skewer.

Serves 1. 

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