Brandy Orchard

By: The Martini Club

1 oz Small Cask VSOP Brandy
½ oz Dr. McGillicuddy Peach Schnapps
Juice of 1/8 fresh lemon
½ tsp grenadine
2 oz peach juice
2 oz apple juice

Garnish
1 apple slice

1. In a cocktail shaker filled with ice, add Small Cask VSOP Brandy, Dr. McGillicuddy Peach Schnapps, fresh lemon juice, grenadine, peach juice and apple juice.

2. Shake and strain into a tall glass with ice.

3. Garnish with an apple slice.

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Brandy Frost

By: The Martini Club

Cocktail Size
1 oz. St. Rémy XO Brandy
½ oz. White Crème de Cacao
¼ oz. Peppermint Schnapps
2 oz. milk

1. In a cocktail shaker filled with ice, add St. Rémy XO Brandy, white crème de cacao, peppermint schnapps and milk.

2. Shake, strain and pour into a martini glass. Garnish with a candy cane.

Make-Ahead Entertaining Size
13 oz. St. Rémy XO Brandy
8 oz. White Crème de Cacao
4 oz. Peppermint Schnapps
24 oz. milk

1. In a pitcher filled with ice, add St. Rémy XO Brandy, white crème de cacao, peppermint schnapps and milk.

2. Stir and pour into a martini glass. Garnish with a candy cane.

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Brandy Bliss

By: The Martini Club

In a cocktail shaker filled with ice, add 1oz. brandy, the juice of 1/8 fresh lemon, ½ oz Amaretto and 3 oz cranberry juice. Shake and strain into a highball glass filled with ice. Garnish with a cranberry skewer.

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Brandy Alexander

By: Cynthia David

For many families, it's not Christmas Eve without a Brandy Alexander. This drink can easily be prepared ahead and refrigerated if you're serving a group.

1 1/2 oz brandy

Garnish:
1/2 oz white crème de cacao
Freshly grated nutmeg
2 oz 10% cream

Shake brandy, crème de cacao and cream with ice and strain into a cocktail glass. Grate nutmeg on top.

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Brandy Abacaxi

By: James Chatto

I tried to reproduce this Portuguese cocktail in Canada with bottled pineapple juice and it was a disaster. Then I bought a whole pineapple and used the fresh juice... Bingo! It was even better with sparkling wine instead of club soda.

1 oz Portuguese brandy
2/3 oz fresh pineapple juice
1 oz cava or other dry sparkling wine

1. Put 2 or 3 cubes of ice in a tumbler. Add brandy and pineapple juice and stir. Top up with cava.

2. Garnish with a wedge of pineapple.

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Valley Cooler

By: The Martini Club

1 ½ oz ABK6 VS Premium Cognac
¼ cup fresh or frozen raspberries
½ oz lemon juice
½ oz simple syrup
2 mint leaves

Garnish
Mint leaf
Raspberry

1. In a cocktail shaker, add fresh or frozen raspberries, lemon juice, simple syrup and mint leaves. Crush.

2. Fill the shaker with ice and add ABK6 VS Premium Cognac. Shake and strain into a martini glass.

3. Garnish with a mint leaf and a raspberry.

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Holiday Kiss

By: Michelle P. E. Hunt and Laura Panter

To a Champagne flute, add 1 oz chilled Lillet. Top with 4 oz Champagne or sparkling wine and garnish with a gooseberry.

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Moulin Lemonade

By: The Martini Club

1 oz Pernod Absinthe
1/2 oz Peach Schnapps
1 tsp grenadine
2 oz lemonade
Lemon-lime soda

In a cocktail shaker filled with ice, add Pernod Absinthe, Peach Schnapps, grenadine and lemonade. Shake sharply and strain into a rocks glass filled with ice.Top with lemon-lime soda and garnish with a lemon twist.

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Negroni

By: Cynthia David

This timeless Italian classic is elegant and festive. It also makes a classy pre-dinner drink. If making ahead for a party, make the ice cubes out of soda water and don't add soda at serving time. Bartender Jeff Sansone also recommends placing a lemon twist in each ice cube.

1 1/2 oz Campari
1 oz gin
1/2 oz sweet vermouth
2 oz soda water

Garnish
Orange or lemon slice

1. Pour Campari, gin and vermouth over ice in a wine glass or tumbler and stir. Add soda and garnish with an orange slice.

Makes 1 drink

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Paris Parade

By: The Martini Club

Fill a goblet with ice. Add 1 ½ oz Pernod, 3 oz cranberry juice and 2 oz tangerine juice. Garnish with a tangerine slice.

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Pomegranate Cocktail

By: Jennifer McLagan

Vermouth mixed with pomegranate juice makes a sophisticated cocktail.

1½ oz dry white vermouth
1½ oz pomegranate juice

1. Mix ingredients over ice and serve with an orange twist.

Makes 1 cocktail

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Vanilla Sky

By: The Martini Club

1 oz Smirnoff Vanilla Twist Vodka
1 oz Baileys Original Irish Cream

To a cocktail shaker filled with ice, add Smirnoff Vanilla Twist Vodka and Baileys Original Irish Cream. Shake and strain into a short glass with crushed ice and serve.

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White Out

By: The Martini Club

In a cocktail shaker filled with ice, add 1 oz. Iceberg vodka, 1 oz. amaretto cream liqueur and 1 oz. milk. Shake sharply and strain into a Martini glass. Sprinkle with shaved toasted almonds.

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Yucatan Coffee Break

By: The Martini Club

In a blender, add 1 oz Sauza Gold Tequila, 1/2 oz coffee liqueur, 1 oz chilled strong coffee, 1 cup of ice and 1 scoop vanilla ice cream. Blend until slushy and pour into a cocktail glass. Drizzle with chocolate sauce.

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Zen Glow

By: The Martini Club

Fill a highball glass with ice. Add 1 oz Zen Green Tea Liquor, 1/4 oz citrus vodka, ¼ oz lime juice and 5 oz lemon-lime soda. Stir to mix. Garnish fresh mint.

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Zen Saketini

By: James Chatto

This recipe comes from the Suntory web site, www.suntory.com. The absence of any garnish is presumably part of the zen of the Zen Saketini.

½ oz Zen
1 oz chilled dry saké

1. Shake with ice and strain into a Martini glass.

Makes 1 cocktail

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Cappuccino Shake

By: Michelle P. E. Hunt and Laura Panter

Cool down and rejuvenate with this decadent slushy!

1 scoop vanilla ice cream
1 oz Amarula Cream liquor
½ oz coffee liqueur
2 oz chilled strong coffee

1. To a blender, add 1 cup ice, 1 scoop vanilla ice cream, 1 oz Amarula Cream liquor, ½ oz coffee liqueur and 2 oz chilled strong coffee.

2. Blend until smooth and pour into a glass coffee mug.

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Maple-Orange Cider

By: Michelle P. E. Hunt and Laura Panter

Hot cider is always popular during winter months, but many people haven’t discovered that the chilled version is also a lovely sipper. Rounded out with flavours of orange, maple and lemon, this cider can be served any time from cocktail hour to après-ski.

In a cocktail shaker filled with ice, add 1½ oz Grand Marnier, the juice of ⅛ fresh lemon, 1 tbsp maple syrup and 4 oz chilled apple cider. Shake and strain into a rocks glass with ice. Garnish with an apple slice, orange slice and a cinnamon stick.

Entertaining Size: Serves 8 People

1½ cups Grand Marnier
¼ cup lemon juice
¾ cup maple syrup
4 cups apple cider
8 apple and orange slices, for garnish
8 cinnamon sticks, for garnish
Add all ingredients to a pitcher. Pour into rocks glasses with ice and garnish each with an apple slice, orange slice and a cinnamon stick.

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Cider Cup

By: James Chatto

Cups were (and in some old-fashioned quarters still are) long and refreshing drinks. Some were made with wine - Rhine Wine Cup or Claret Cup, for example-but this one calls for cider. This recipe is based on a version by Harry Craddock, barman at The American Bar in the Savoy Hotel.

1 oz calvados
1 oz brandy
1 oz orange Curaçao or Cointreau
1 bottle (341 m) Waupoos Premium Cider chilled
Apple slices and mint sprigs
Soda water

1. Combine the spirits and the cider in a large jug. Serve with 2 or 3 ice cubes in long glasses and garnish with a slice of apple and a sprig of mint. Add a splash of soda to perk up the fizz.

Serves 2

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Festive Warmer

By: Michelle P. E. Hunt and Laura Panter

Just the scent of this hot cocktail is enough to tempt the palate, but it’s the full taste and textures of hot liquid, cool whipped cream and crunchy almonds that make this coffee drink supreme.

To a heatproof mug add 1 oz Kahlúa, ½ oz Amaretto and 4 to 5 oz hot coffee. Top with whipped cream and sprinkle with 1 tsp. toasted shaved almonds and chocolate shavings.

Entertaining Size: Serves 8 People

1 cup Kahlúa
½ cup Amaretto
4 cups hot coffee
Whipped cream, for topping
Toasted shaved almonds, for garnish
Chocolate shavings, for garnish

Add Kahlúa, amaretto and coffee to a thermos. Pour into heatproof mugs and top each with whipped cream, toasted shaved almonds and chocolate shavings.

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