Recipes by Evelyn Chick. Follow her on Instagram.
Fireside Smash
A twist on the Grand Smash, dialed toward holiday depth with sage, and a wild card – miso! Miso is actually a very popular and unique culinary pairing with orange to amplify the Cognac, and the honey, orange peel and apricot notes of this classic Canadian grain spirit and adds a fun twist to the classic.
Ingredients
- 1 oz Grand Marnier Cordon Rouge
- 0.75oz Forty Creek Niagara Triple Reserve
- 3 fresh lemon wedges
- ½ oz sage syrup*
- 1/4 teaspoon Miso
- 2 sage leaves (muddled)
- Garnish: sage sprig and orange twist
*Sage Syrup: Equal parts sugar and water simmered with sage.
Directions
- Muddle sage with syrup.
- Shake all ingredients with ice.
- Fine strain over crushed ice in a rocks glass.
- Garnish with sage sprig and a twist of orange.
Holiday Savoury Rum Punch
This is a savoury rum punch for the table with umami, salt, and holiday warmth! It can be pre-batched in a pitcher and shared amongst friends. Inspired by glazed ham, charcuterie boards, and punch bowls at the center of the table.
Batch for 4–6 servings
Ingredients
- 6 oz El Dorado 12 Year rum
- 2 oz fino sherry (adds salinity and dry finish)
- 3 oz salted honey thyme syrup*
- 3 oz fresh lemon juice
- 3 oz pear nectar
- 3oz pomegranate juice
- 4 oz soda water (to top)
- Garnish: rosemary sprig and pear spear
*Salted honey thyme syrup:
Bring 100ml water to boil with 1 large thyme sprig, stir in 200ml honey and let simmer for 5 minutes to integrate the flavour. Turn off heat and a pinch of salt and stir again. Let cool, then strain out thyme sprig and bottle before refrigerating.
Directions
- Mix all ingredients (except for soda water) in a large pitcher and stir.
- Top with soda water.
- Add ice to chill and distribute amongst glasses filled with ice.
- Garnish with a rosemary sprig and pear spear.
Stock & Spice (Non-alcoholic)
A Seedlip Sour with Mushroom & Fennel - nod to holiday stock pots and spice cabinets, this is a sophisticated zero-proof option that has just the right savoury twist. Warm cardamom and allspice from Seedlip Spice 94, umami depth from mushroom cordial, brightness from lemon, with texture from the jam or aquafaba.
Ingredients
- 2 oz Seedlip Spice 94
- ¾ oz lemon juice
- ½ oz mushroom cordial*
- 1/2 teaspoon blueberry jam
- Aquafaba *optional* for frothiness
- Garnish: small dusted allspice berry
*Mushroom Cordial: Dried mushroom soaked in warm apple juice, blended with sugar.
Directions
- Add all ingredients to a shaker tin.
- Add ice and shake.
- Strain into a coupe glass.
The Grinch Jingle (Low ABV)
This is super low ABV, drawing nostalgia from the 90’s and also elevating it with a few layers to make the ultimate holiday jello cube. Tart and vegetal with bright green apple, subtle celery, and anise notes from fennel! Recipe can be made in a silicone 8″x8″ tray and cut or 10–12 half round moulds.
Ingredients
BOTTOM LAYER: Sourpuss Apple + Celery Gel
This is your flavour-forward base with tart apple and vegetal notes. The celery also naturally tints the mix light green. Sourpuss adds the ABV (around 4–5%)
- ¾ cup Sourpuss Apple
- ½ cup fresh celery juice, strained
- ¼ cup cold water
- 2 tsp unflavored gelatin
Directions
- Bloom gelatin: Sprinkle 2 tsp gelatin over ¼ cup cold water, let sit 5 min.
- In a saucepan, gently warm Sourpuss Apple and celery juice. Do not boil.
- Stir in the bloomed gelatin and salt until fully dissolved.
- Pour into silicone molds or lined tray (fill halfway).
- Refrigerate for 1–1.5 hours until set but not over-firm.
Ingredients
TOP LAYER
- ½ cup filtered water
- ½ cup fresh lemon juice
- 1½ tsp unflavoured gelatin
- 2 teaspoons simple syrup
Directions
- Bloom gelatin in ¼ cup cold water, let sit for 5 mins.
- Warm lemon juice and add syrup.
- Stir in bloomed gelatin until dissolved.
- Let cool slightly (but not start to set).
- Pour gently over set green layer and chill for 2–3 more hours.
- After set, sprinkle some gold lustre dust on top for a ‘wow’ factor.