The best way to spread Christmas cheer is singing loud for all to hear. Or, you could sit down and have a nice cocktail, instead
By Edify Staff | December 3, 2021
Hey, Edmonton. Merry Christmas. It’s been a rough year and you could use a drink. Something classy. Something that says “Christmas spirit” in a way that punches you in the mouth wth flavour. Sure, you can pour a highball out of a can nowadays, but let’s keep it classy. Courtesy of our friends at The Common, here are some ideas for cocktails that you can make at home.
Of course, if you don’t fancy yourself as a bartender, you can always order one off the menu. Trust us, leave one of these cocktails for Santa rather than the same old, same old, cookies and milk. But, like Santa, make sure to enjoy these drinks responsibly.
Cocktail Recipe: Penichillin’
1 oz Mezcal
½ oz Ancho Reyes Ancho Chile liqueur
¾ oz house ginger syrup
¾ oz lemon juice
Ginger syrup is made by boiling ¾ cup of water with one cup of sugar, then lowering to a simmer and adding roughly ½ cup of peeled and sliced ginger. Allow to simmer and steep until desired taste — approximately 20 minutes.
Combine all ingredients in a shaker with ice, shake and strain in glass filled with new ice. Garnish with candied ginger.
In a large punch bowl, or pitcher filled with ice, combine all ingredients and top with fresh orange slices, cinnamon sticks and cherries from house bourbon mix. Hint: You can acquire amazing vintage punch bowls at The Find on a budget — and shopping there is a great way to give back to the community.
Recipe: Bourbon Cherries
(Goes in Mulled Sangria Punch, above).
3 ½ cups dark pitted cherries
1 ¼ cup brown sugar
1 ½ cup water
1 ½ cup apple juice
2 pods green cardamom
1 toasted cinnamon stick
⅓ tsp kosher salt
1 ½ star anise pods
⅓ tsp allspice
¾ cup bourbon
If frozen, take cherries out the night before, and place them in a heat-resistant container to thaw. The cherries will drop liquid — just keep it. Add water, cherry juice, apple juice, brown sugar and spices to a pot. Bring to a boil, then reduce heat to minimum and allow to simmer for 20 minutes.
Once liquid has had time to infuse, allow to cool slightly, and then add the bourbon; stir and pour over the cherries. Store cherries in the fridge, and allow to sit for at least a week before using.
Demerara syrup is made by mixing equal parts demerara sugar and hot water, then stirring until dissolved.
Combine all ingredients, less the Chartreuse, in a mixing glass with ice and stir well.
Separately, in a highball glass filled with ice, add a barspoon of Chartreuse and stir to coat the inside of the glass. Empty the contents of the glass in the sink, then strain the stirred cocktail into the rinsed highball glass. Serve with a twist of lemon.
Photography: Paul Swanson
Emma’s hair and makeup by Tiiu Vuorensola of Mode Models
Cocktails: Dylan Goulet, Corbin Brocks, Emma Frazier and Stuart Whyte (Bourbon Cherries)
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