- Story by Tess van Straaten
Sitting at the bar of the Oak Bay Beach HotelB次元官网网址檚 Snug Pub on a stormy winter day, I slowly sip a delicious drink that warms me from the inside out. ItB次元官网网址檚 a sazerac, which is a New Orleans version of a whiskey or cognac cocktail. The SnugB次元官网网址檚 concoction, called a winter sazerac, is made from rye, Fernet-Branca bitters, and spicy cinnamon and clove syrup.
B次元官网网址淚B次元官网网址檓 a big fan of simple, classic cocktails and this is just a more modernized, wintry version,B次元官网网址� says Oak Bay Beach Hotel food and beverage manger Christian Sealey. B次元官网网址淩ather than the traditional addition of PeychaudB次元官网网址檚 bitters and a sugar cube, I add Fernet-Branca and the cinnamon/clove syrup. ItB次元官网网址檚 the perfect winter warmer because it warms the soul!B次元官网网址�
A short stroll away, at Vis-脿-Vis Bouchon & Bar on Oak Bay Avenue, I sample their winter hot toddy offering B次元官网网址� a tart and lemony Calvados toddy.
B次元官网网址淭his cocktail was created by Sylvain Gorron, who used to work for us,B次元官网网址� explains Vis-脿-Vis and Penning Farthing Pub manager Nancy Stewart. B次元官网网址淗eB次元官网网址檚 from Bordeaux and travels the world with his partner. The Calvados adds a lovely sophisticated flavour to our hot toddy.B次元官网网址�
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 deB次元官网网址檒ish in South Oak Bay for a non-alcoholic, flu-fighting elixir.
B次元官网网址淭his is a great flu-buster, which is how it came around for us to serve it in the shop,B次元官网网址� explains deB次元官网网址檒ish co-owner Mark Davies. B次元官网网址淐ustomers coming in with colds and flu actually inspired it and itB次元官网网址檚 a healthy alternative to apple cider. An elixir a day keeps the doctor away!B次元官网网址�
| Christian V. Sealey, Food and Beverage Manager at the Oak Bay Beach Hotel, prepares a Winter Sazerac. Don Denton photography |
The Snug PubB次元官网网址檚 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-脿-VisB次元官网网址� 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 DeB次元官网网址檒ish 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.
