Calvados Toddy with De Vine Barrel Aged Apple Brandy Pomme at Vis-A-Vis. Don Denton photography

Winter Warmers, Hot Drinks to Warm Up The Holiday Season

Heating up liquid refreshments for enjoyment and health

  • Dec. 19, 2018 9:00 a.m.

– Story by Tess van Straaten

Sitting at the bar of the Oak Bay Beach Hotel’s Snug Pub on a stormy winter day, I slowly sip a delicious drink that warms me from the inside out. It’s a sazerac, which is a New Orleans version of a whiskey or cognac cocktail. The Snug’s concoction, called a winter sazerac, is made from rye, Fernet-Branca bitters, and spicy cinnamon and clove syrup.

“I’m a big fan of simple, classic cocktails and this is just a more modernized, wintry version,” says Oak Bay Beach Hotel food and beverage manger Christian Sealey. “Rather than the traditional addition of Peychaud’s bitters and a sugar cube, I add Fernet-Branca and the cinnamon/clove syrup. It’s the perfect winter warmer because it warms the soul!”

A short stroll away, at Vis-à-Vis Bouchon & Bar on Oak Bay Avenue, I sample their winter hot toddy offering — a tart and lemony Calvados toddy.

“This cocktail was created by Sylvain Gorron, who used to work for us,” explains Vis-à-Vis and Penning Farthing Pub manager Nancy Stewart. “He’s from Bordeaux and travels the world with his partner. The Calvados adds a lovely sophisticated flavour to our hot toddy.”

Sitting outside on the patio, warmed by the overheat heaters, I sip this distinctly different winter warmer, which is made from apple brandy, lemon juice and syrup. Fortified against the cold, I walk a few blocks to de’lish in South Oak Bay for a non-alcoholic, flu-fighting elixir.

“This is a great flu-buster, which is how it came around for us to serve it in the shop,” explains de’lish co-owner Mark Davies. “Customers coming in with colds and flu actually inspired it and it’s a healthy alternative to apple cider. An elixir a day keeps the doctor away!”

Christian V. Sealey, Food and Beverage Manager at the Oak Bay Beach Hotel, prepares a Winter Sazerac. Don Denton photography

The Snug Pub’s Winter Sazerac

1 3/4 oz Rittenhouse rye

1/4 oz Fernet-Branca

3/4 oz cinnamon and clove syrup

Absinthe to rinse (1/4 oz)

Orange twist

Combine rye, Fernet-Branca and syrup in a shaker over ice and stir until well chilled. Add absinthe to a coupe glass, swirl around and discard. Strain cocktail into glass and twist orange peel over it to release the oils and use as a garnish

Calvados Toddy with De Vine Barrel Aged Apple Brandy Pomme at Vis-A-Vis. Don Denton photography

Vis-à-Vis’ Calvados Toddy

2 oz De Vine Barrel Aged Apple Brandy Pomme or Calvados brandy

1 oz lemon juice

1/2 oz honey syrup

1/2 oz house syrup

Top with hot water

Orange wheel garnish

Combine brandy, lemon juice and syrups in a specialty coffee mug. Top with hot water, stir, and garnish with an orange or lemon slice.

De’lish server Raissa Souto presents an Elexir, a combination of lemon, honey and ginger and tumeric. Don Denton photography

The De’lish Elixir

3 litres of water

Juice of 6 lemons

150 grams of peeled and sliced ginger

2 Tsp ground tumeric

(or 50 grams fresh tumeric peeled and sliced)

1 cup of honey (vary to suit your sweetness level)

Bring all ingredients to a boil, then reduce heat and simmer for 45 minutes. Pour into large container and cool overnight. Strain into new container and use as needed. It will keep in the fridge for up to a week. Warm before serving and garnish with a slice of lemon.

Just Posted

Bullfighter Brad Boice is abolutely living his dream

A recent injury did nothing to dampen Boice’s flat-out passion for the sport

Stettler’s history richly showcased at local museum

The Museum will also be featuring Canada Day celebrations

Stettler Health Services’ annual golf tournament a big success despite soggy weather

Annual event ran June 22nd at the Stettler Golf and County Club

Murder charges laid in incident near Rimbey

Rimbey RCMP working with crime unit

Stettler gears up for annual Communities in Bloom challenge

As the 2011 National Champs, the Town now competes in the international category

VIDEO: Stop-motion artist recreates Kawhi Leonard’s famous buzzer-beater

It took Jared Jacobs about 40 hours to make the video, on top of the research

Lower youth minimum wage won’t apply at this year’s Calgary Stampede

A new minimum wage of $13/hr is now in effect for Alberta workers aged 13 to 17

Local cowboys take the Stampede lead on opening night

Bareback, team roping has Ponoka sitting pretty in race to the finals

Rock slide in B.C. river may hinder salmon passage

DFO says it is aware that the slide occurred in a narrow portion of the Fraser River

Four-hour tarmac delay violates charter rights of Canadians with a disability: lawsuit

Bob Brown says new rules reduce the distance he can travel by air without putting his health at risk

Accused mother cries at Alberta trial over boy who died of meningitis

Parents charged with failing to provide necessaries of life for their son who died in 2012

Ponoka County receives update from energy lobby group

CAPP hopes to work with municipalities on property tax issues

Air Canada reviewing how crew left sleeping passenger on parked plane

In a Facebook post, the woman said she woke up ‘all alone’ on a ‘cold dark’ aircraft

Most Read