The Connoisseur Series: Holiday Spirits

VODKA

THE STORY

The traditional drink of Eastern Europe, vodka is the chameleon of the spirit world. While most of the Eastern Bloc fight for the original ownership of the crystal clear bevvie, it is believed to have originated somewhere in the area that is now occupied by Poland, Belaurus, Russia, Lithuania and Ukraine. Like many great beverages, Polish records dating back to the 1400s indicate that vodka was originally used for ‘medicinal purposes’—and oddly as an ingredient in gunpowder. While modern vodka is usually distilled from grains, the liquor can be made from any sugary or starchy plant including potatoes and molasses. Our hardcore Vodka Belt brothers may knock back ice cold shots au naturel, but in our opinion the best quality of vodka is its smooth, flavourless-ness—which provides ample room for creating your own delicious concoctions.

BEST BOTTLES

Selected as the official drink for Europe’s oldest jazz festival from a tasting of more than 100 Polish vodkas. If the fancy bottle doesn’t say ‘gift’ we don’t know what does.
Jazz Vodka, $50.56.

An instant conversation starter, with The Donald’s flashy bottle you’ll be the life of the party. This delicate Dutch vodka is a great base for mixing flavourful cocktails.

Trump Vodka, $48.91.

DRINK RECIPE

Blood Orange Screwdriver

2 oz vodka
5 oz blood orange juice
  (2-3 blood oranges)
ice
citrus curls

A drink so easy you could literally mix it with your eyes closed (try that at your next party). The addition of blood orange juice provides a slightly bitter base and looks festive. Blood oranges can be found at DeLuca’s Specialty Foods for much of the winter months.

Fill a highball with ice. Add vodka and blood orange juice. Show your flare—it is the holidays after all—and garnish with citrus curls. To make them, use a vegetable peeler or citrus zester to cut long strips from the blood orange peel. Curl them up or wind them around a chopstick to form perfect curlicues.

RUM

THE STORY

Romanticized notions of pirates, naval men and the open seas, are often associated with the liquor due to its Caribbean history. It’s thought that the spirit originated in Barbados—made from sugarcane byproducts, such as molasses, and juice by a process of fermenting and distilling. Rum was often traded as a commodity, and is said to have been favoured by seamen of all kinds—hence the pirate past. Rum production made its way to the U.S. in the 17th century and although there are currently distilleries all around the world, the majority of rum is still made in the Caribbean and South America.
   
Light rums are often used in cocktails and while dark or amber rums also serve the same purpose, they are also enjoyed on their own or used in cooking. Other variations include spiced rum, flavoured rum such as mandarin, and for the brave, overproof rum which reaches far beyond the standard 40 per cent to upwards of 75 and 151 proof. On average, rum is aged for about one year and is then housed in wooden casks or stainless steel tanks. The housing ultimately affects the colour of the rum, with wood producing darker colours.

BEST BOTTLES

The folks at Appleton have been distilling rum in Jamaica since 1749—so by now they surely know their stuff. The price tag is due, in part, to some of the 30-year-old stock in the blend.

$89.95.

From a country known for producing fine rums, this sweet, this Dominican bottle is equally delicious for savouring on its own or mixing.
$26.03

DRINK RECIPE

Cuban Mojito

1 ½ oz white rum
1 oz lime juice
½ oz ultrafine sugar
8 mint leaves
lime wedges
Club soda

In a nod to rum’s nautical past, we venture from the standard rum and Coke to Cuba’s Mojito. While the refreshing drink is mostly sipped on sultry summer nights, consider a holiday glass prep for your winter vacation.

Put lime juice, sugar and mint leaves in a highball glass, use a muddler (available at kitchen supply stores) to mash the ingredients together, releasing the flavour of the mint. Fill the glass with ice, add rum and top with soda. Garnish with a slice of lime.

GIN

THE STORY

While gin originated in the Netherlands, we can thank the Brits for breaking it into the mainstream. Made by distilling white grain spirit flavoured with Juniper berries—and sometimes botanicals such as cinnamon or licorice—gin was originally sold in pharmacies to treat ailments in the kidneys and stomach before it became popular in England. Gin shops popped up at a fast pace in England in the early 1700s, after the government imposed a heavy duty on imported spirits yet allowed unlicensed gin production. Eventually the “London dry” style of gin was developed as the quality of domestically produced gin improved with regulated practices and stilling conditions. Gin once-again made way as a quasi-underground drink during the American prohibition of alcohol. The London dry style is, as it says, fairly dry compared to other spirits and is most often mixed in cocktails designed to complement the dry taste. Other less common types of gin include Plymouth Gin, a full-bodied, slightly fruity gin, and genever, which is the Dutch-style of gin distilled similar to whiskey with a malted grain mash. Genever tends to more sweet and aromatic and is sometimes aged in oak casks.

BEST BOTTLES

From its apothecary-style bottle to its Scottish (gasp—not English?) distillery, not to mention its quirky marketing material and great taste, Hendrick’s Gin definitely stands out among its peers.
$38.76

Feel like a C.S.I. lab tech with the modern shaped bottle of this London dry gin. The alcohol content is 47% in this one, so consider yourself warned.
$32.66.

DRINK RECIPE

Tom Collins

3 oz club soda
2 oz gin
1 oz lemon juice
1 tsp superfine sugar
1 maraschino cherry
   (optional)
1 slice of orange
   (optional)

Aside from the classic G & T, the distinctive juniper berry flavour of gin rarely gets to stand on its own. This classic, old school Tom Collins is light, fresh and no-fuss, combining citrus with a twinge of sweet. Your father-in-law will love you for it.

Combine gin, lemon juice and sugar into a shaker that’s half-full of ice cubes. Shake well and strain into a Collins-style glass with ice cubes. Add the soda, stir and garnish.

SCOTCH WHISKY

THE STORY

Long before Ron Burgundy loved his Scotch (Scotchy, Scotch, Scotch), this caramel-coloured beverage had earned afficionados around the world. According to some, distilling in Scotland dates to before the 6th century. In the early 1700s, a heavy tax on distilleries forced many producers underground. But it wasn’t until the late 1800s, when pests destroyed the wine and cognac producing vineyards of France and a new method of distilling was invented that Scotch really hit the stage globally. There are four categories of Scotch whisky: single malt (made completely from barley at one distillery), vatted malt (made from combining single malts from various distilleries), single grain (made from grains at a single distillery), and blended (made from single malts and single grain whiskies from more than one distillery). To protect the quality of Scotch whisky, the UK has strict guidelines over what can boast the name “Scotch”. Among other criteria, the drink must b, matured in Scotland in oak casks-for no less than three years and a day and may not be bottled at less than 40 per cent alcohol by volume.

BEST BOTTLES

This full-bodied malt won gold for Best in Class at the International Wine and Spirits Competition last year. 
$114.95.

Triple distilled and aged 21 years, Auchentoshan is one of the few remaining Lowland malt whisky distilleries in Scotland.
$199.95.

DRINK RECIPE

Highland Fling

1 1/2oz Scotch whisky
3 oz milk
1 tsp sugar
nutmeg
ice

If you’re spending a lot on a really good quality Scotch, one would assume you’re going to drink it neat. If you want to mix it up, try this version of a highland fling–we think the nutmeg makes it Christmassy.

In a cocktail shaker, pour whisky, milk and sugar over ice. Shake and strain into a highball filled with ice. Dust with nutmeg.

CANADIAN WHISKIES

It was bootlegging during US prohibition in the 1920s that first had imbibers sighing ‘oh, Canada’ for our smooth Canadian whiskies. One of the main
differences between Canadian and other whiskies is that Canadian whisky is smoother and lighter. While we may refer to all Canadian whiskies as ‘rye’ since historically this was the main ingredient in Canadian whisky, most modern whiskies have an extremely high amount of corn compared to rye. Like most domestic products, Canadian whisky is considerably less expensive than its imported counterpart. And if price and sheer nostalgia weren’t enough to get us—where else, but in those little purple bags, would our kids keep their marbles?

BEST BOTTLES

The top-selling Canadian whisky in the US is made in our own backyard. This is a unique blend of aged whiskies that are then finished in cognac casks – the result delivers the essence of a fine cognac.
$99.95.

Made in small quantities, this blend is aged for at least eight years in oak before ‘double maturing’ in sherry casks from Spain. What this translates to is a smooth, unique whisky with Spanish sherry undertones.
$44.86.

DRINK RECIPE

Hot Toddy

Juice of ½ a lemon
1 lemon slice
1 tbsp clear honey
1 oz whisky
1 clove
boiling water

For festive occasions or when you have the flu, this whisky hot toddy recipe will surely warm you to your cockles.

In a large heatproof mug, place lemon juice, slice of lemon, honey, clove and whisky. Top with boiling water, stir well.

SPECIALTY LIQUEURS

THE STORY

The subject of specialty liqueurs is far too broad a topic to cover in a single edition of The Connoisseur Series, let alone a page. For this season of giving, however, we couldn’t resist recommending a few choice bottles to bestow holiday cheer on your friends and relations. 

BEST BOTTLES

From a family owned and operated orchard and cidery in The Eastern Townships of Quebec to your glass, Domaine Pinnacle Ice Cider Apple Cream Liquor is a creamy, rich cider with a hint of apple. Drink it on the rocks or use it to flavour your coffee, over fresh fruit and ice cream.
$114.95.

Patron Coffee Liqueur  combines premium tequila with natural coffee essence. The result is a not-too-sweet coffee liqueur that would be great on its own or mixed. We like it stirred with coffee and milk on ice.

$54.95. 

From the kitchen to the bar Chambord Black Raspberry Liqueur is, surprisingly, a great addition to your collection. It’s great in salad vinaigrettes and even better in your girlfriend’s Chambord and Champagne.

$20.99.

HEY BIG SPENDER!

Made from eaux-de-vie with a 300-year-old process near the city of Cognac in France, this most coveted variety or brandy has made a revival in recent years.

If you’re looking for something rare and luxurious to give this season, the MLCC has a range of vintage cognac from Camus that you’ll need to see. The 1962 vintage (pictured here) goes for $739.99. If that’s too stiff for you, other vintages between 1970 and 1989 are also available–the latter vintage sells for $296.89. You’ll want to drink these vintages neat, so throw on your smoking jacket, fill your balloon glass and don’t forget to let it breathe before that first sip.