Victoria Distillery
Reservations
BC Craft Distillery
English pub classics

Shake Up The Holidays

Christmas Cocktail Workshop

Below are the three cocktails we made in today’s workshop. If you have any additional questions or comments please feel free to stop in or shoot us an email.

Happy Holidays!

Polar Night (Spirit- Forward) 

  • ¾  oz. Famous Grouse 
  • ¾  oz. Apple Pie
  • ¾  oz. Bacon Shine
  • ¾  oz. Rosso Vermouth 
  1. Add ingredients to a stirring vessel. Add ice and stir.
  2. Pour into a glass without ice. Any glass suitable for a manhattan will do.
  3. Express Orange peel over the surface of the drink and discard the peel.

Rosemarried with Chilled Gin (Citrus)

  • 2 oz. London Dry
  • 1 oz. Lime Juice
  • ¾ oz. Rosemary Syrup
  • ½ oz. Campari
  • 1 oz. Egg White 
  1. Add ingredients to a shaker. Shake without ice first, then add ice and shake again, with ice.
  2. Fine strain the beverage into a coupe or your favourite sour glass.

Great Pumpkin Punch (Served Hot or Cold)

  • 250mL Pumpkin Spice
  • 125mL After Dark 
  • 60 mL Cointreau
  • 1.5L Red Wine
  • Spice mix (Cinnamon, Black Peppercorn, Anise, Orange Blossom, Nutmeg, Tonka, Orange Peel)
  1. Toast cinnamon, anise, and peppercorn  on lowest heat, gently warm them. 
  2. Pour in 1.5L of a juicy, low tannin red. (Ex. Malbec, merlot, zinfandel)
  3. Add in Orange peel and blossom. Continue heating the mixture for 60-90 mins. The longer the better as this is infusing the wine with the flavours in the herb mix. It is important to note, the mixture should never simmer or boil. Alcohol will evaporate before water.
  4. When the desired time has elapsed, turn off heat and add liqueurs.
  5. Punch is now ready, serve hot or cold!