Canadians like their alcohol, and while the country may not be known for cocktails or fancy drinks, many a cocktail has been made up and mixed here. Here are 5 of my favourites, so you can enjoy them this summer and drink like Canadians do!
- The Caesar
Perhaps the most popular Canadian drink, the Caesar was invented in Calgary in the late 1960s. While very similar to the Bloody Mary, it has a certain flavour that you can’t replicate with a Bloody Mary. To make this drink, rim a glass with lemon and celery salt, and fill it with ice. Add about 1 oz. of vodka, and 3 oz. of Motts Clamato juice. Add about 4 drops of Worcestershire sauce (I use Lea and Perins), and a couple of drops of tabasco sauce. Mix your drink well, and top it off with a wedge of lemon and a stick of celery.
- White Ice Cosmo
This drink is very refreshing on a hot day, with it’s delicious icy cranberry flavour. To make this drink, put 1 oz. of vodka, ½ oz. McGuinness Triple Sec, and 3 oz. of white cranberry juice into a shaker with ice. Shake it all up and strain it into a martini glass, and garnish with a raspberry or strawberry.
- Canadian Maple Cocktail
If it’s one thing Canada’s known for, it’s maple syrup. To make this maple drink, put ¼ oz. of lemon juice, ½ oz. maple syrup (Canadian, if you can!), and 1 oz. of Crown Royal whiskey (a great Canadian drink!) into a shaker with ice. Shake and strain it into a martini glass, and start craving pancakes.
This drink is popular in Quebec, and is often served during winter festivals, but this is perfect for cooler summer nights. To put this drink together, mix 3 oz. of vodka, 12 ½ oz of sherry and the same amount of port, and 3 oz. of brandy into a saucepan and heat until warm. Flavour your drink with maple syrup, sugar, cinnamon, or other spices to really amp up the coziness.
- Sir John A. Cocktail
Named after the first Canadian Prime Minister, Sir John A. McDonald, this drink is popular at Canada Day parties and other national events. To make this drink, slize up some fresh peaches and put them at the bottom of a jar, you’ll need about one average sized peach per 8 oz. of whisky; fill up the jar with 1 and ½ oz. of peach-infused whisky (try a Collingwood whisky!), and let the peaches soak for up to two days. After soaking, strain the drink and remove the peaches, but eat them if you like! Make a mug of Earl Grey tea, and then chill until cool. In a shaker, mix 1 and ½ oz. of your peach whisky with 2 and ½ oz. of the tea, and maple syrup to taste. Add 1-2 dashes of peach bitters, and then add ice. Shake the drink up, and pour into glasses garnished with more peaches.