No more boring eggnog this holiday season!
Playing host this holiday season and looking for a new concoction to impress your holiday guests? Why not try this spicy cocktail designed by Frankie Solarik of BarChef cocktail lounge on Queen Street West in Toronto. It definitely packs a refreshing punch with notes of ginger, spice and everything nice.
INGREDIENTS:
• 8oz vanilla infused brandy
• 2oz raisin bitters
• 3oz cinnamon syrup
• 8oz 100% pure apple cider
• One bottle of Crabbie’s Alcoholic Ginger Beer (500ml bottle available at the LCBO and liquor retailers accross Canada)
HOW:
1. In a medium sized punch bowl, place vanilla brandy, bitters, syrup, and cider then fill with cubed ice.
2. Add 4oz of Crabbie’s Alcoholic Ginger Beer and garnish with flamed orange zest (discarding zest), sliced apple wheels and 2 sticks of cinnamon.
3. Serves: 4 – 6 people generously.
HOW TO MAKE CINNAMON SYRUP:
• In a sauce pan, place one litre of water and 500ml sugar.
• Add two 4″ sticks of whole cinnamon and bring to boil then reduce to medium simmer for 10mins to reduce mixture.
• Remove from the stove and strain. Let cool to room temperature and place in a sealable container in the fridge.
• Will last up to one week in the fridge.
HOW TO MAKE VANILLA BRANDY:
• In a mason jar, place 9 sticks of vanilla bean sliced lengthwise and 26oz brandy.
• Let infuse for 2 weeks, fine strain and serve.
