Speyside Cream cocktail. Photo by Keane Luong/Courtesy of the Donnelly Group.

Holiday Cocktails from One of Vancouver’s Top Bartenders

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From the bar and beverage director of Vancouver’s Donnelly Group, Trevor Kallies, comes three winter riffs on some timeless classics. Kallies has created a winterized Pimm’s Cup, a vacation twist on an Old Fashioned, and a Scottish take on an Irish Coffee. Holidays are a great time to reminisce while making new memories, he says.

Available at all Vancouver Donnelly Group pub locations until December 31.

Winter Pimm’s Cup

Winter Pimm's Cup Cocktail

Photo by Keane Luong/Courtesy of the Donnelly Group.

2 oz Pimm’s

1 oz lemon

1/2 oz cranberry syrup*

1 rosemary sprig

3 cranberries

Top with ginger ale

Shake and strain into Collins glass. Fill with ice. Top with ginger ale. Gentle stir. Garnish with 2-inch rosemary sprig and 3 cranberries on a pick.

*Cranberry Syrup

500 ml cranberry juice

500 ml white sugar

Heat water until just below boil. Stir in sugar until dissolved. Cool at room temperature. Lid, label and store for up to 2 weeks.

 

Island Holiday

Island Holiday cocktail

Photo by Keane Luong/Courtesy of the Donnelly Group.

2 oz Plantation Pineapple rum

1/4 oz old fashioned syrup*

1 orange zest

1 lemon zest

Build in rocks glass. Fill with ice. Stir. Garnish with both lemon and orange zest.

*Old Fashioned Syrup

1 bottle Angostura bitters (100ml)

1 box Rogers brown sugar cubes

1 cup (250ml) water

Heat water and bitters to just under boil. Slowly stir in box of sugar cubes until completely dissolved. Remove from heat and let cool. Label, bottle, and store up to 3 months.

Speyside Cream

Speyside Cream

Photo by Keane Luong/Courtesy of the Donnelly Group.

1.5 oz Glenlivet Founders Reserve

1/2 oz Cabot Trail Maple Cream

1/2 oz brown sugar syrup*

Bows & Arrows coffee

1 spoon coconut whip*

Build in specialty coffee glass. Top with spoon of coconut whip.

*Brown Sugar Syrup

500 ml brown sugar

500 ml water

Heat water until just below boil. Stir in sugar until dissolved. Cool at room temperature. Lid, label and store for up to 2 weeks.

*Coconut Whip

500 ml whipping cream

100 ml coconut cream

1 white sugar packet

Slow whip with stick blender or in Vitamix until thick. Do not overwhip.


Discover more cocktail recipes and drink components.

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Post Date:

December 23, 2019