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 8:00 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.

Food and WineHolidays

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Tight race for Maple Ridge-Mission during last election

Liberals, Greens have yet to pick their candidates for Oct. 24

Mobile mental health team coming to Maple Ridge

City one of six locations in B.C. getting a new ACT team

Maple Ridge students set to recieve new $125,000 playground

Funding is part of province’s Playground Equipment Program

VIDEO: fire destroys Pitt Meadows outbuilding

Three RVs are write-offs following Saturday night blaze

COVID-19: 4 more deaths, 366 new cases in B.C. since Friday

A total of 8,208 people in B.C. have tested positive for COVID-19 since January

Group wants Parliament, courts to hold social media to same standard as publishers

Daniel Bernhard made the comments shortly after Friends of Canadian Broadcasting released a research paper

COVID-19 testing lineup wraps around block in Chilliwack

Testing lineup includes seniors, children and their parents as demand seems to surge

Is it time to start thinking about greener ways to package cannabis?

Packaging suppliers are still figuring eco-friendly and affordable packaging options that fit the mandates of Cannabis Regulations

Join Black Press Media and Do Some Good

Pay it Forward program supports local businesses in their community giving

Former worker at Surrey brewery claims he was bullied on the job

Human rights complaint to be heard against Surrey’s Central City Brewers and Distillers Ltd.

B.C.’s Chase Claypool catches first NFL touchdown pass

Abbotsford grad establishes new record for longest scrimmage TD by a Canadian

B.C. has highest number of active COVID-19 cases per capita, federal data shows

B.C. currently has 1,803 active cases after weeks of COVID-19 spikes in the province

Most Read