Ungava Spirits distillery has put together a list of themed cocktails perfect for your fright night. Impress your guests with simple, yet delicious recipes. Now, all you have to do is to find the perfect disguise!

Cabot Trail Espresso Martini

An espresso Martini to raise the dead

Ingredients

• 30 ml (1 oz.) Cabot Trail Maple Cream
• 15 ml (½ oz.) vodka
• 15 ml (½ oz.) coffee liqueur
• 30 ml (1 oz.) espresso, cooled
• Coffee beans

Method

1. Combine all liquid ingredients in a shaker with ice cubes.
2. Shake vigorously for a few seconds.
3. Strain the contents of the shaker into a martini glass.
4. Garnish with coffee beans.

Ungava Margarita

A monstrous margarita to share
5 portions

Ingredients

• 150 ml (5 oz.) Ungava Gin
• 112 ml (3 ¾ oz.) tequila / mezcal
• 75 ml (2 ½ oz.) orange liqueur
• 120 ml (4 oz.) lime juice
• 30 ml (1 oz.) agave syrup
• Fresh mint
• Lime slices (fresh or dried)

Method

1. Combine all liquid ingredients in a pitcher.
2. Stir with a mixing spoon and refrigerate.
3. Add ice cubes and fresh mint just before serving.
4. Serve in small highball glasses filled with ice cubes.

Garnish with a slice of lime.

Hy’s

—-

FIRELIGHT

GLASSWARE – chilled coupe

1.25 oz Absolut vodka

.75 oz Bombay Sapphire gin

1 oz lemon juice

1 tablespoon raspberry jam (seedless jam if available)

METHOD – Add all ingredients to shaker tin. Stir until raspberry jam has combined with liquids. Add ice. Hard shake to count of fifteen. Double strain into chilled coupe.

GARNISH – 2 raspberries on cocktail pick, resting on rim of glass

Gotham

—

GOLDEN HOUR

GLASSWARE – chilled martini glass

1.5oz Canadian club 100% rye

.5oz Fandango mezcal

1oz fig syrup

1oz lemon

5 drops chocolate bitters

METHOD – Add all ingredients to shaker tin. Add ice. Hard shake to count of ten. Double strain.

GARNISH – lemon sail

Summer is officially here and here are 3 Summer-inspired cocktails to create using Diplomatico Rum. There is the Diplo Spritz, Diplo Mai Tai, and the Mantuano Summer Punch.

Diplo Spritz: 

Ingredients:
1 oz Diplomático Reserva Exclusiva
¾ oz Campari 
Top up with Sparkling Water
Ice
Method: Pour all ingredients into a wine glass.
Garnish: Orange slice 

Diplo Mai Tai

Ingredients:
2 oz Diplomático Mantuano
1 oz lime
0.5 oz orange liqueur
0.5 oz orgeat
Ice
Method: Add all ingredients to a shaker with crushed ice for a bit of dilution. Shake and
serve over ice.
Garnish: Fresh mint and pineapple leaf.

Mantuano Summer Punch (ingredients for 5-6 cocktails)

Ingredients:
17 oz Diplomático Mantuano
7 oz salted Caramel Syrup
17 oz apple juice
14 oz Earl Grey tea
Ice
Method: Add all ingredients to the punchbowl with ice for a bit of dilution, stir with a
spoon and add peach slices at the end.
Garnish: Peach slices, mint and lemon slice

Trying new things is great, but sometimes it’s best to stick with the classics, especially on National Caesar Day.

A classic Canadian cocktail, the original Caesar is well established: Rim a tall glass with a lime wedge and celery salt. Add ice, a dash of Worcestershire sauce and hot sauce, salt, pepper, a shot of vodka and top with Clamato juice. Garnish with a stalk of celery and lime wedge.

However, in the 53 years since the Caesar was first created in a Calgary hotel, this signature cocktail has evolved, with many variations out there to try. All of them — much like ketchup chips and poutine — are uniquely Canadian.

In honour of National Caesar Day, we’ve compiled a list of our favourite tried-and-true Caesars from across Canada. Some of them vary slightly from the classic, with elevated garnishes and flavour profiles, yet each drink shares one similarity – high-quality spirts:

• Bloody Caesar – This rendition of the classic Caesar is a Canadian cocktail staple. For the recipe, add 1½ oz. Absolut Vodka, 5 oz. Clamato (regular, hot, or extra hot depending on personal preference), two dashes of hot sauce, two dashes of Worcestershire sauce, one stick celery and one wedge of lemon.
• J.P. Wiser’s Prescott Caesar – A twist on the classic Caesar, this drink features pineapple juice and whisky. Rim a glass with celery salt and add 1 ½ oz. J.P. Wiser’s Deluxe, 5 oz. Clamato Juice, ¼ oz. lemon juice, 1 ½ oz. pineapple juice, seven dashes Worcestershire Sauce and two dashes Tabasco Sauce. Garnish with dried basil beef jerky. Don’t forget to throw in the ice too.
• True North Caesar – Now we can’t talk about Canadian-inspired drinks without mentioning this recipe, a polite twist on the classic Caesar. What is needed is: 8 oz. Caesar Cocktail Mix, 1.5 oz. Polar Ice Vodka, three dashes Worcestershire Sauce, one dash Hot Sauce, a pinch of Salt and Pepper. Garnish your drink by using celery salt, fine maple sugar and seasoning salt on the rim of the glass. Add celery and crispy bacon if desired.

June 11th is National Rosé Day! With several different rosé wines to choose from, Bottega has something for everyone at a reasonable price.  For the tapas and charcuterie lover, we recommend  Bottega’s Vino dei Poeti Rosé. The delicate balance of fruit and floral make it a wonderful aperitif. 

Someone who favours something fruitier should go for Bottega’s award-winning Vino dei Poeti Prosecco Rosé DOC. Its hints of apple and peach go surprisingly well with pizza! 

A great affordable option is Bottega 0 Rose, priced at just under $10 CAD dollars. If you’re looking for something a little more fancy, opt for Bottega Rose Gold. And best of all, Bottega’s rosés make a great base for countless cocktails.

Rosa Rosae

Ingredients:

• 35 ml sugarless white grape juice
• 65 ml Il Vino dei Poeti Rosé
• A few drops of cherry syrup

Directions:

Pour the grape juice into a wine glass and add a few drops of cherry syrup. Stir well and fill the glass with chilled Il Vino dei Poeti Rosé. Garnish with a small bunch of grapes.

While some refer to it as May Two-Four weekend and others call it Victoria Day weekend, key elements of the (un)official start to summer will always remain the same: good crew, good food and fireworks.

Tostitos wants to make your long weekend deliciously memorable with the help of Vancouver-based Chef Robert Belcham. Chef Belcham has created a droolworthy Japanese-fusion, west coast-inspired recipe: Salmon Candy with Tostitos! 

Using popular BC-inspired ingredients, this original take on traditional nachos can be created on a platter for easy sharing with guests at home, or (by simply cutting open the bag from its side) you can use the Tostitos tortilla chip bag as a bowl if road tripping/camping!

Chef Robert Belcham’s Salmon Candy with Tostitos

This nacho recipe uses a fusion of west coast salmon and Japanese flavours for a fun, unique appetizer.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Serves: 4 people as appetizer

Ingredients

• 1 bag of Tostitos® Restaurant Style tortilla chips, placed on its side and cut open the length and opened like a bowl
• 1 large egg yolk
• 1 tbsp rice wine vinegar
• 1 tbsp lime juice
• Pinch of salt
• 1 tbsp chili garlic sauce
• 1 cup canola or grapeseed oil
• 2 lbs candied salmon
• ½ cup green cabbage, shredded finely
• ¼ cup pickled jalapeños
• 1 tbsp toasted sesame seeds
• 2 tbsp tare sauce (teriyaki sauce)
• ½ tsp togarashi Japanese spice blend
• 5 green onions, sliced thinly into rounds

How to Make It

1. Make the spicy mayonnaise by combining egg, rice wine vinegar, lime juice, salt and chili garlic sauce in a jar.
2. Use an immersion blender to incorporate the ingredients until you have thick creamy sauce.
3. Cover and place in the fridge. This mayonnaise can be kept in the fridge for up to a month.
4. To make the nachos, sprinkle shredded cabbage onto Tostitos® Restaurant Style tortilla chips. Add candied salmon and as many slices of the pickled jalapeños as you would like on top.
5. Drizzle 2 tbsp of the spicy mayonnaise and tare (teriyaki sauce) on the tortilla chips and top with toasted sesame seeds, togarashi and sliced green onions.

Need some drink inspiration for Mother’s Day with The Mother of all Martinis? Valley of Mother of God is made locally in Ontario and born from the aromas and flavours of the wild Canadian landscape.  It is elegantly smooth and deliciously complex – making it perfect for spoiling mom.

Here are two incredible recipes below, The Mother of All Martinis is sure to impress the mother-figure in your life and is simple to create at home. The Lovebirds G&T is a refreshing fruity cocktail, guaranteed to impress.

The Mother of All Martinis

A half measure of Valley of Mother of God Dry Gin is poured into a chilled glass, the remainder maintains its ice-cold temperature in a sidecar.

Lovebirds G&T

Ingredients:

• 60ml Valley of Mother of God Gin
• 150ml Premium tonic
• 15ml Campari
• 15ml Freshly squeezed orange juice
• Garnish: Slice of orange

Directions: To a chilled glass, add lots of ice, Valley of Mother of God gin and the tonic of your choice (we prefer Fever Tree) then add freshly squeezed orange juice and Campari. Enjoy!

It’s been far too long since we’ve been able to clink a glass and cheers to special moments alongside our loved ones. But, with the warmer weather on the way and restrictions beginning to ease, Canadians will have many opportunities to rejoice over good food and tasty cocktails soon enough. 

On May 5th, if you are looking for ways to commemorate Cinco de Mayo with friends and family and celebrate the beauty of diverse cultures, Don Julio’s Blanco Tequila makes the perfect accompaniment for your long-awaited celebrations. Made from 100 per cent blue agave and using a time-honoured distillation process, Don Julio Blanco Tequila is tequila in its truest form. Its crisp agave aromas blended with hints of citrus notes make it an essential component for any cocktail base. 

So whether you are honouring the history or toasting to good friends, turn your Cinco de Mayo celebrations up a notch with this Blanco Margarita.

Blanco Margarita: Take the classic margarita to a new level of smooth with Don Julio Blanco. To craft this simple yet delicious cocktail, combine Don Julio Blanco, fresh lime juice, and agave nectar into a cocktail shaker with ice. Shake well, strain into a rocks glass over ice and garnish with a lime wedge. 

And if you really want to impress your friends and elevate your cocktail skills, upgrade the classic Don Julio Blanco Margarita with these delicious additions. 

Fruity flavoured fun – While you can’t go wrong with a classic margarita, try adding an ounce of passion fruit or guava juice to kick your drink up a notch, adding some flavour and colour. 

Turn up the heat – If you want to add a little punch to the classic margarita and think your guests are brave enough, try muddling three slices of jalapeno along with the rest of your ingredients, then pour into a glass over ice.

Keep it fresh – Give your margarita a fresh spring makeover by incorporating some of your favourite herbs. Mint, basil and even cilantro give the traditional margarita a botanical twist sure to leave your guests impressed with your unique additions. 

Gancia, the proud producer of Italy’s first sparkling wine with 170 years of wine-making expertise, aims to delight your senses this National Cocktail Day with the ultimate sparkling wine experience, using Gancia Prosecco DOC.

Gancia has created “The Gancia Flirtini,” a stylish, sophisticated and fruity cocktail to toast to celebrate National Cocktail Day. Crafted by the wine’s master mixologist, this cocktail is easy to make with just five ingredients. This delicious concoction is a perfect apéritif to kick off your celebrations and toast to the ultimate cocktail experience!

The Gancia Flirtini

Ingredients

• 2.5 oz Gancia Prosecco DOC
• 1 oz Fresh Pineapple Juice
• 0.5 oz Vodka
• 0.5 oz Orange Liqueur
• 2 Chunks Of Fresh Pineapple
• Mint Sprig (to garnish)

Directions

1. Pour the vodka, orange liqueur, and pineapple juice into an ice-filled mixing glass and stir
2. Strain into a chilled martini glass
3. Top with Gancia Prosecco DOC
4. Garnish with a sprig of mint and enjoy!

The team at Nespresso are inspired by nature’s potential to craft our coffee and make it truly unique. Each distinctive Master Origins blend is linked to the country and environment that produces its natural aromas, and also to the specific ways of processing and cultivating coffee, done by local farming communities.

To celebrate the impeccable quality and elevated taste that comes with combining the power of nature with careful craftsmanship, Nespresso has partnered with renowned Canadian chef Tara O’Brady to develop a recipe inspired by the tastes and cultivation of the Costa Rica capsule. As a judge on the upcoming Food Network series Wall of Bakers, Tara knows how essential natural ingredients and care are in making the most delicious baked goods. The inclusion of Nespresso’s Costa Rica capsules enhances the scones’ flavours and connects the treat to the elevated craft involved in coffee making. Tara notes, “Scones are routinely served alongside coffee, but these began with coffee as my starting point — as ingredient and as a philosophy of craftsmanship rooted in nature.”

Made With Care Coffee Granola Scones

Recipe Makes 8

• 250 g (2 cups) all-purpose flour
• 125 g (1 cup) sifted whole wheat flour
• 111 g (1 1/4 cup) old fashioned rolled oats
• 67 g (1/3 cup) natural cane sugar, plus extra for sprinkling
• 17 grams (2 tablespoons) malted milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon medium grained kosher salt
• 225 g (1 cup) salted butter, cold
• 22 g (1/4 cup) sliced, skin-on almonds
• 22 g (3 tablespoons) pepitas
• 40 g (1/4 cup) dried blueberries
• 28 g (1 oz) dark chocolate, chopped (Nespresso chocolate preferred!)
• 227 g (1 cup) whipping cream, cold, plus extra for glaze
• 57 g (1/4 cup) Nespresso Master Origin Costa Rica coffee, brewed and cooled
• 1 teaspoon vanilla bean paste

Method

Preheat an oven to 400°F with a rack in the upper third. Line a quarter sheet pan or rimmed baking sheet with parchment paper. 

In a large bowl, combine the flours, oats, sugar, malted milk powder, baking powder, baking soda, and salt. Using clean fingers or two knives, cut in the butter until the mixture resembles a crumbly meal. (Alternatively, this can be done in a food processor with the metal blade attached, pulsing the butter into the dry ingredients until no piece is larger than a pea. Tip into a large bowl and proceed as follows.) Stir in the almonds, pepitas, dried blueberries and dark chocolate.

In a measuring jug or similar, stir together the whipping cream, Nespresso Master Origin Costa Rica coffee and vanilla bean paste. Make a well in the centre of the dry ingredients, then use a fork to lightly bring the wet into the dry until a shaggy dough forms. Tip out onto a lightly-floured surface and gently knead into a cohesive dough, folding the dough over itself, which will help create layers in the scones as they bake. Roll or pat dough into a 1 1/2” thick rectangle. Using a sharp knife or bench scraper, cut into 8 squares. Arrange on the prepared baking sheet with space in between, and chill for 15 minutes. 

Brush the tops of the scones with additional cream, and sprinkle with sugar. Bake in the hot oven until puffed, golden and dry on their sides, and well-coloured on their bottoms, 15-18 minutes. When lifted, the scones should feel light for their size. Let cool on pan for 2 minutes before serving. 

St Patricks Day is just around the corner, and what better way to celebrate than with delicious cocktails. Whether you’re planning on staying in or supporting local restaurants, Valley of Mother of God Gin will help craft your cocktail of choice. Made locally in Ontario and born from the aromas and flavours of the wild Canadian landscape, award-winning Valley of Mother of God Dry Gin is elegantly smooth and deliciously complex.

Gauthier Gibson

A subtle, smoky twist on the classic Gibson Martini.

Ingredients:

• 60ml Valley of Mother of God Gin (pre-chilled)
• 5ml Premium dry vermouth
• Garnish: 3 sweet cocktail onions

Directions:

1. Start by charring the onions in a hot non-stick frying pan to obtain colour (about 4-5mins) then set aside to cool.
2. Pour all of the ingredients into a mixing glass or jug, add cubed ice and stir for around 30 seconds to achieve the desired dilution. Strain into a chilled cocktail glass, or for extra flair pour it into a small glass bottle and sit it in an ice-filled tumbler to act as a mini ice bucket. Serve with a small liqueur or port glass on the side to pour it into.
3. Thread the cooled onions onto a cocktail stick and use to garnish the drink.

Harvest Moon Gin Fizz

Ingredients

• 45ml Valley of Mother of God Gin
• 90ml Fresh-pressed apple juice
• 15ml Lemon juice
• 15ml Cardamom syrup
• 15ml Egg white

Directions:

In a cocktail shaker filled with ice, add all the ingredients. Shake vigorously and strain into a glass with ice. To garnish, add a pinch of cardamom salt.

* Cardamom syrup:
To a saucepan, add 1 cup water and 2-3 tbsp. cardamom pods. Bring to a boil then reduce to simmer. Add 1 cup of sugar and stir until dissolved. Remove from heat and allow to cool.

* Cardamom salt:
Add 1 tsp. cardamom seeds and crush with a pestle. Add 1 tsp. of sea salt.

Winter-Spiced Pear Cocktail

Ingredients:

• 60ml Valley of Mother of God Gin
• 30ml Spiced Pear Syrup*
• 30ml Lemon juice
• 1 Egg white

Directions:

1. To make the spiced pear syrup, put the ingredients in a saucepan with 250ml water and simmer for 30 – 45 minutes until the flavours have infused. Strain and leave to cool.
2. To make the cocktail, put all of the ingredients into a cocktail shaker without ice and shake vigorously. Open the shaker, fill with ice and shake again, then strain into a chilled coupe.
3. Place a star anise on the foam to serve.

*Spiced Pear Syrup Recipe:
4 Anjou Pears, Peeled, Cored & Cubed
1.5” Fresh ginger cube
2 Star anise
2 Cinnamon sticks
6 Cardamom pods (cracked)
200ml Caster sugar

Ruby Of The Valley

Ingredients:

• 60ml Valley of the Mother of God Gin
• 60ml Fresh or frozen or thawed cranberries 3
• 0ml Lemon juice
• 30ml Orange juice
• 30ml Star anise syrup*

Directions:

1. To a cocktail shaker with ice, add the cranberries then muddle. Add the gin, lemon juice, orange juice and the star anise syrup.
2. Shake sharply. Strain into rocks glass with ice.
3. Garnish with orange slice and cranberry on a cocktail skewer.

*Star anise syrup:
To a saucepan, add;
1 cup water
1 cup sugar
3 tbsp. star anise pods
Bring to a boil. Remove from heat and allow to cool.
Remove spice when desired flavour is reached. Cover and refrigerate for up to 3 weeks.

Mother of all Negronis

Ingredients:

• 45ml Valley of Mother of God Gin
• 45ml Campari Aperitivo
• 45ml Premium sweet vermouth
• Garnish: Orange peel

Directions:

1. Add the three ingredients into a mixing glass with cracked ice. Stir well.
2. Strain into a rocks glass over cubed ice.
3. Garnish: twist orange peel over drink to express oils and swipe along the rim of the glass. Place twist or a slice of orange into cocktail.

Classic Martini

Exquisitely smooth. Stirred, not shaken (sorry, Mr. Bond.)

Ingredients:

• 90ml Valley of Mother of God Gin
• 5ml Premium dry vermouth
• Garnish: Lemon twist

Directions:

1. Chill a martini glass in the freezer.
2. Add the ingredients into a mixing glass filled with cracked ice.
3. Rapidly stir, as much as 50 revolutions. To maintain the cool temperature, avoid placing your hand on the glass as it will transfer heat. Instead, rest your thumb on the rim of the mixing glass to keep it steady.
4. Remove chilled martini glass from freezer and strain cocktail into it.
5. Garnish: Squeeze lemon twist to express oils, then rub the outside of the peel around the rim of the glass. Place twist either on rim or on top of the cocktail. Serve immediately.

To continue the Holiday preparation and festivities, Van Houtte has brewed up a new festive recipe guaranteed to make everyone happy, even Santa!This Mocha Shortbread recipe, made with Van Houtte® Butterscotch Ground Coffee baked right into the dough is the perfect recipe to gather everyone around the table.

Mocha Shortbread Christmas Cookies

Servings: 36
Preparation: 45 minutes
Cooking: 10 minutes

Coffee Shortbread

• 2 cups flour
• ¼ tsp. salt
• 2 tbsp. Van Houtte®Butterscotch Ground Coffee
• 1 cup diced butter at room temperature
• ¾ cup icing sugar
• ⅓ cup cornstarch

Chocolate Glaze

• 6 oz. 70% chocolate
• 1 tsp. vegetable oil

Coffee Shortbread

1. Sift flour and salt in a bowl. Add Van Houtte® Butterscotch Ground Coffee and mix. Set aside.
2. Using an electric mixer, beat butter, sugar and cornstarch in a large bowl for a few minutes until well blended.
3. Add coffee mixture, and continue to beat on low speed until mixture becomes a fluffy, smooth ball.
4. Divide dough in half and form two rolls 1 in. in diameter. Wrap each roll in plastic wrap and refrigerate for 2 hours.
5. Preheat oven to 325°F.
6. Cut rolls into ¼ in. thick slices with a sharp knife.
7. Place slices about 1 in. apart on a baking sheet lined with parchment paper.
8. Bake for 8 to 10 minutes. Let cool slightly before handling. Cool completely on a wire rack.

Chocolate glaze

1. For chocolate glaze, place chocolate and vegetable oil in a bowl. Put in micro-wave for 30 seconds at a time, blending each time, until chocolate has melted. Let cool for 10 minutes to thicken chocolate for dipping.
2. Dip one side of cookies in chocolate and let excess drip off. Place cookies on parchment paper until chocolate has hardened.

NEW Van Houtte Spirit Inspired Coffee

Check out these 2 new coffees by Van Houtte.

Van Houtte® Amaretto

Roast: Light 
340 g ground coffee bag: $ 9.99
Box of 12 Recyclable K-Cup® pods: $ 9.99

Van Houtte® Crème Irlandaise

Roast: Light 
340 g ground coffee bag: $ 9.99
Box of 12 Recyclable K-Cup® pods: $ 9.99

The holiday season is one of occasions within the occasion. 

It is a time of year when the calendar is dotted with gatherings and events, from company parties to private affairs to a simple night out with those close to you. It is also a great time to use these events to try something new and different. 

There are creative cocktail recipes suited for every occasion. Taken from the pages of Making Spirits Bright, the holiday gift and hosting guide from Corby Spirit and Wine, here are some occasions and the cocktails to enjoy with them: 

Friends Fête

A gathering with friends requires a party favourite cocktail. A Jameson, Ginger and Lime is quick and easy to make, while being quite refreshing. Put some ice in a rocks glass, pour in 1½ ounces of Jameson Irish Whiskey, top with three ounces of ginger ale and squeeze then drop in a lime wedge. 

Mistletoe Moments

Snatch a kiss under the mistletoe, and then share a light and refreshing cocktail inspired by the iconic holiday symbol — the Absolut Mistletoe. Put a few ice cubes in a rocks glass, then add one ounce of Absolut Vodka, two ounces of cranberry juice and a splash of lime juice. Top with lemon-lime soda, and garnish with mint leaves and a red currant. 

Festive Feast

Peppermint Cocoa is a cocktail perfectly suited to the season of candy canes and cold weather. It not only makes for a great finisher after a big holiday meal, but it is a simple cocktail to pull off, ensuring you’re not spending too much time away from your guests while playing bartender. In a mug, pour 1 ounce of Kahlúa Mint Mocha liqueur and three ounces of your favourite hot chocolate. Finish with a dollop of whipped cream. 

Serene Solitude

Unwind and enjoy some alone time with a cocktail crafted with the uniquely Canadian Ungava Gin. To make its signature Arctic Gold cocktail, pour 1 ¼ ounce of Ungava and ¼ ounce dry white vermouth in a mixing glass with ice. Stir for 30 seconds and strain into a cocktail glass. Add a dash of grapefruit bitters, a pinch of flower salt and garnish with grapefruit zest and a sprig of rosemary.

Bright Beginnings 

You don’t want to spend your New Year’s Eve stuck behind the bar. Make cocktails easy with J.P. Wiser’s Old Fashioned, perfectly pre-mixed for instant enjoyment. Simply put some ice cubes in a rocks glass and pour in the cocktail. If you are feeling fancy, add an orange peel twist for garnish. 

Read the full guide at www.corby.ca/makingspiritsbright.

Made with its iconic Black Label, the Johnnie Walker Whisky Hot Toddy is the perfect cozy cocktail for cold winter days. It is deliciously paired with a warm gingerbread cookie and is sure to become a festive classic among friends and family. But for the friends you don’t get a chance to share drinks with this holiday season.

You will need:

• 1.5 oz Johnnie Walker Black Label
• 0.5 oz lemon juice
• 0.5 oz honey (or maple syrup for a Canadian twist)
• 3 oz hot water
• Star anise
• Cinnamon sticks
• Lemon

How to make:

• Combine all ingredients in a brandy glass
• Stir slightly to mix

Need some holiday drink inspiration? Ungava Gin and Ungava Ginger have 3 yummy festive drinks for you to mix up this holiday. Check it out.

The Arctic Sparkler 

Sometimes an occasion calls for something special. This Canadian Champagne cocktail does the trick to elevate the spark in any occasion. 

The Gingeriffic

This drink is a perfect pairing for any holiday meal to compliment both your plate and palate. A simple but elegant wild ginger cocktail with a little Quebec maple syrup. Cheers!

The Arctic Treat 

The sweet treat you will be waiting for all evening. A cold, creamy treat that will make your heart warm. This spicy Ungava treat will taste like a holiday in a glass to eat with the night’s dessert of choice!