Drinks from Around the World: CANADA

CLASSIC CANADIAN CAESAR

The national cocktail of Canada. It was invented in Calgary in 1969.

INGREDIENTS:

  • 1 lime wedge
  • 1 tbsp celery salt, or as needed
  • ice cubes, as needed
  • 1 oz vodka
  • 8 ozs Clamato juice
  • 1 dash Worcestershire sauce, or to taste
  • 1 dash Tabasco sauce, or to taste
  • 1 celery stick

DIRECTIONS:

Wet the rim of a cocktail glass with the lime wedge; set aside for garnish.

Place celery salt in a small dish, and press the rim of the glass into the salt to coat.

Add ice to the glass.

Pour vodka, Worcestershire sauce, and Tabasco sauce over the ice; top with tomato-clam juice.

Garnish with lime wedge and celery stick. Serve with a straw.

MOOSE MILK

It’s a tradition to serve Moose Milk in the Canadian military.

INGREDIENTS:

  • 1/2 cup dark rum
  • 1/2 cup Kahlua
  • 1/2 cup vodka
  • 4 cups vanilla ice cream (soft scoop)
  • 4 cups skim milk
  • Nutmeg for garnish

DIRECTIONS:

Mix all ingredients in a large punch bowl until frothy and totally blended. Serve with nutmeg sprinkled on top.

CARIBOU

Servings: 2 cocktails

INGREDIENTS:

  • 8 ozs red wine
  • 4 ozs Canadian whiskey (Crown Royal or Canadian Club)
  • 2-3 ozs pure maple syrup (depending on how sweet you want it)
  • 1 cinnamon stick

DIRECTIONS:

Combine all ingredients in a small saucepan over medium heat.

Bring to a gentle simmer, stirring every once in a while, and

then remove from heat. Pour into mugs and serve immediately.

MAPLE APPLE MARTINI

INGREDIENTS:

  • 2 ozs Fresh Pressed Apple Vodka, or a good plain vodka
  • 1 oz apple liquor
  • 1/2 oz triple sec
  • 1 tbsp pure maple syrup

DIRECTIONS:

Place all ingredients in a shaker with ice, shake well and strain into a martini glass.

LONDON FOG (non-alcoholic)

INGREDIENTS:

  • 1 Earl Grey tea bag
  • ½ cup hot water
  • ½ cup unsweetened vanilla almond milk (or other milk of choice)
  • ¼ tsp vanilla extract
  • 1–2 tsp raw honey, maple syrup or sweetener of choice

DIRECTIONS:

Steep your tea bag in the hot water for 3-5 mins (depending on strength preference). Mix together almond milk and vanilla extract and steam or froth depending on what tools you have (if you don’t have a frother, heat up milk on stove top. It won’t get foamy but it does the trick). Stir sweetener in with steeped tea and top with frothed milk. Enjoy hot!

Author: LivingSpaces

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *