Cooler temperatures outside signal the time to enjoy warm, winter flavours in our drinks. At this time of year I like incorporating the cozier liquid ingredients such as coffees, ports, and ice wines, into my craft cocktails.
- 1.5oz Urban Distilleries Spirit Bear Gin
- 0.5oz Quails' Gate Optima (substitute with any ice wine, late harvest, or sweet Riesling)
- 1oz Sunripe cranberry juice
- 0.25oz lime juice
- Orange peel garnish (twist over drink)
Urban Distilleries Spirit Bear Gin is ideal in this cocktail as its strong lavender presence shines well with the orchard fruit notes of Quails' Gate Optima. From the winery's website: "For over 25 years Quails’ Gate has become known for this wonderfully unique dessert wine. Our Optima grapes are grown in a vineyard block close to the lake to encourage a micro flora known as Botrytis Cinerea or Noble Rot to grow on the ripe grapes, which concentrates the flavours and intensifies the sugars to produce a Sauterne-style wine."
- 1.5oz Urban Distilleries Spirit Bear Espresso Vodka
- 0.5oz Gray Monk Odyssey Port or Rollingdale Estate Winery Fort
- 1oz Canoe Coffee Roasters Dugout Espresso (warm)
- 0.5oz Simp’s Simple Syrup
- Garnish with coffee beans
Urban Distilleries Spirit Bear Espresso Vodka (made with locally roasted Cherry Hill Coffee) pairs perfectly with the above local ports as they each have a nice chocolate note. Substitute with almost any port and you'll still have a tasty cocktail. I used local Canoe Coffee Roaster’s: Dugout Espresso and Simp's Syrup to balance out the sweetness. You can make a simple syrup at home, but if you want to check out Simp's you can order from their website simpssyrups.com
Harry Dosanj is a locally celebrated and award-winning mixologist, who loves supporting local businesses and creating seasonal beverages. Harry competed with contestants from 60 countries in the 2016 Diageo World Class Canada - West Regional Finals where he finished top 13 in the west and top 26 in Canada!