Fresh new cocktails for the holiday season
Shake things up—literally—at your next gathering, by making cocktails. PIck up some Baileys, Patron Tequila, Tanqueray and Bacardi, plus ice and some fresh fruit juices, and you'll have the essentials for a party this month.
The Pomegranate Margarita is a festive party drink, and if you're looking for a gift idea, pick up a bottle of the limited-edition 2019 Patron Mexican Heritage tin. It features artwork by Mexican street artist Smithe. He sourced ideas from traditional Mexican embroidery and art to create this cool collectible that he says was "inspired by a party, the experiences and the energy that you feel in the Mexican night."
1.5 parts Patrón Silver Tequila
0.75 parts fresh lime juice
0.50 parts pomegranate juice
0.25 parts agave nectar (or simple syrup)
Chill rocks glass by placing in refrigerator/freezer or by filling with ice water and setting aside for 5 minutes (optional). Cut 1 lime in half crosswise, then squeeze the 2 halves of lime into a cup and set aside. Note: 1 lime will yield approximately 1 oz fresh lime juice – you will need 0.75 oz per cocktail.
Measure and add all ingredients (except for garnish) into cocktail shaker. Shake vigorously for 10 seconds.
Remove rocks glass from fridge/freezer or if using water, empty the glass. Add fresh ice to rocks glass, then strain contents of shaker into rocks glass. Garnish with a dehydrated (or fresh) lime wheel placed directly into the glass. Serves one.
Founder Don Facundo's original rum recipe inspired the team at Bacardi to come up with the golden rum that is the Bacardi Cuatro. It was aged for four years—hence the word "Cuatro," which means four in Spanish—and it has lovely notes of honey, vanilla and spice.
1.5 parts Bacardi Cuatro Rum
0.75 parts canned coconut milk
0.75 parts canned cream of coconut
1.5 parts canned condensed milk
2.5 parts canned evaporated milk
1 parts white sugar
1 bar spoon ground cinnamon
2 dashes vanilla extract
Combine all ingredients in a rocks glass and serve. Serves one.
Captain Morgan Hot Spiced Cider
175 ml apple cider
1 cinnamon stick
Shake all ingredients, pour into a mug and top with very hot (almost boiling) water. Garnish with a half teaspoon of butter. Serves one.
Tanqueray and Ginger
35 ml Tanqueray London Dry gin
1 splash ginger ale
1 lime wedge
In a highball glass with ice, add Tanqueray London Dry and ginger ale to a highball glass filled with ice.
Garnish with lime wedge. Serves one.
Baileys and Coffee
If you've never tried Baileys and coffee, what are you waiting for?
The combo is a Western Canadian staple on cold mornings, camping trips, cross-country ski warm-ups, or simply for sipping by the fire.
120 ml hot coffee
Pour Baileys and coffee into a coffee mug. Stir gently. Drink while it’s still warm, preferably on a really cold night (or weekend morning in front of the fire!) Serves one.