This month’s cocktails are an eclectic bunch, but they’re all aimed at celebrating the season, in particular, the impending completion of 2020. Robbie Burns’ “Auld Lang Syne” has come to mind a lot lately for me, with its theme of days gone by and doing things for the sake of old times. This verse seems quite fitting for this late December, doesn’t it? So, raise your glasses, in your living rooms, toast one another, and remember that we’ll take a cup o’ kindness yet…
And surely you’ll buy your pint cup! and surely I’ll buy mine!
And we’ll take a cup o’ kindness yet, for auld lang syne.
I really wanted to incorporate a Scotch cocktail into the mix for this column, in keeping with the “Auld Lang Syne” theme. This libation was created in 2005 by Sam Ross of Milk & Honey in Manhattan. The name implies a “cure-all,” which again seems fitting during a pandemic, even if there is simply a placebo effect. Some recipes call for honey-ginger syrup, but I prefer to make a honey syrup which is also a versatile ingredient for other cocktails, most notably, the Prohibition-era Bee’s Knees. 1/2 cup local honey (I like Yukon Raw Honey) Cue the Rolling Stones and let’s get ready for the holidays! But really, this might just be the perfect beverage to leave out for Santa on Christmas Eve. Its creamy texture, rich bourbon flavours and bitter notes are the perfect pairing for cookies or chocolate (salted caramels are amazing with this drink). Free Pour Jenny’s has created this riff on a Boulevardier for this season because this year, even Santa might need a little extra help. This tiki cocktail is a circa-1946 Trader Vic recipe. There are a multitude of variations if you look around. It is well-known for being served in a large, volcano-styled bowl, with a bunch of straws, but this version makes one serving and is thus more pandemic-friendly. Even better, you can splash a little overproof rum onto the drink and light it on fire before serving it! I have played with the ratios a tiny bit. I’ve also added Solstice Bitters to balance some of the sweetness from the OJ and orgeat. It is pictured here in a tiki cup that embodies my feelings toward 2020, and with this, I bid this year farewell! Adapted from haitiancooking.comPenicillin
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Honey Syrup
1/2 cup water
Combine honey and water in a small saucepan and place over medium heat.
Stir until blended.
Pour into a clean jar, let cool, and label before storing in fridge. Syrup will keep for up to 2 weeks. You can also use this syrup to make a classic cocktail, the Bee’s Knees!Santa’s Little Helper
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Scorpion
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Kremas (Cremasse)
This festive Haitian recipe is best shared with family and friends. Although this year you might not be gathering the way you’re used to, it can be gifted in little mason jars.Ingredients
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