5 Holiday-Inspired Cocktails

The holiday are a time to celebrate the best of the season with those you love, and nothing says celebration like a jubilant “Salut!” If you’re looking for ways to incorporate the holidays into some tasty beverages for your friends and family this year, then look no further then our five favourite holiday cocktails!

  1. Paul Brans’ Flor de Mina


Leña bartender Paul Brans’ recipe balances cherry and orange flavours with acidity and herbs for a truly festive (and seriously good-looking) cocktail.


1oz quality gin
1tbsp Disaronno Amaretto liqueur
1tbsp Cherry Heering liqueur
1tbsp Amaro Averna liqueur
2 drops orange bitters
1 splash Parés Baltà Cava Brut
Orange zest
1small sprig rosemary, torched
2 Amarena cherries

Directions: Combine gin, amaretto, Heering and Amara liqueurs and bitters in a shaker filled with ice. Shake and pour into a coupe champagne class. Top with the Cava Brut. Garnish with orange zest, a sprig of torched rosemary and a skewer with two Amarena cherries.


2. Vegan Eggnog


This frothy and shockingly light drink is a great vegan option for guests!

Ingredients: (Serves 4)
3 c. vanilla soy beverage

6oz Rum
1 c. full-fat coconut milk
¼ c. maple syrup
½ tsp. cinnamon
1/8 tsp. cloves
½ tsp. nutmeg

Directions: Blend all of the ingredients together in a blender until frothy. Pour into the glasses and garnish with a sprinkle of cinnamon.


3. Sparkling Pomegrita


Makes two cocktails; perfect for New Year’s, especially with appetizers, and a great way to make less expensive sparkling wines more enjoyable. To make for a crowd, multiply by six, and use a whole bottle of sparkling wine.


2 oz. silver tequila
1 oz. Cointreau or Gran Marnier
3/4 oz. fresh lime juice
1/2 oz. homemade grenadine
Sparkling white wine – try a cava from Spain

Directions: Combine the tequila, orange liqueur, lime juice, and grenadine in a shaker with ice, and shake vigorously. Strain into two iced and salted martini glasses, and top with 2 oz. sparkling wine.


4. Mulled Wine


It’s a classic for a reason. Curl up next to a fire, breathe in the scent of your Christmas tree, and delight in the full, warm flavour of this holiday favourite.


Peel of 1/2 lemon, cut into curls
Peel of 1/2 orange, cut into curls
6 lumps sugar
1 teaspoon allspice
2 teaspoons cinnamon
2 teaspoons ground cloves
3 cups boiling water
2 quarters [quarts], Sherry, Marsala or Burgundy

Directions: Pour boiling water over the fruit peel, sugar, and spices and simmer for 10 minutes. Place in a punch bowl. Add the wine, which has been heated to the boiling point but not allowed to boil (in merry Old England, a poker was heated in the fire-place, and thrust into the bowl!). Makes 20 servings, 4 ounces each.


5. Cardamom Sipper


Wind down at the end of the day with the adult version of a glass of warm milk. Research shows cardamom may help ward off stomach ulcers. It and sesame seeds (the essential ingredient in tahini) also have heart-healthy and anti-inflammatory benefits. Be sure to use refrigerated coconut milk (found with nut milks in the dairy case) and not canned coconut milk.


1 C Refrigerated, unsweetened coconut milk
3 Green cardamom pods, crushed
1 Cinnamon stick
1 Tbsp maple syrup
1 Tsp tahini
3/4 ounces bourbon
Ground cinnamon (optional)

Directions: Bring milk, cardamom, cinnamon stick, and syrup to a simmer in a saucepan over medium, stirring occasionally. Remove from heat; stir in tahini, cover, and let stand 5 minutes. Strain into a glass. Discard cardamom pods, and reserve cinnamon stick. Add bourbon; stir. Garnish with reserved cinnamon stick and ground cinnamon, if desired

Planning the Perfect Wedding Menu

It’s November! The season for hot chocolate, crackling fireplaces, and (our personal favourite) engagements! If you recently gained a little extra sparkle on your left hand you’re probably starting to dream about your big day and begin planning out what you want it to look like. A crucial piece of how your wedding will feel for you and your guests comes from your menu! But before you begin reaching out to caterers (and when you do, give us a call!), take a look at our tips on planning the perfect wedding menu.

Pick (and stick to) a budget


Wedding planners will warn you away from trying on wedding dresses that are out of your budget, lest you end up pining for a gown that’s more than what you can afford. The same goes when planning your menu- be upfront about how much you’re able to spend on your dining experience; a great caterer will work with you to find a menu and service style that will meet your needs while still delighting your friends and family. We offer a variety of service styles, from a formal, multi-course plated dinner to a lively passed canapé reception with chef and action stations, and everything in between!

#Protip: If you can’t afford an open bar but still want to create a hosted feel, talk with your caterer about having a few bottles of wine on the table for guests, coupled with a toonie or cash bar.

Make it Personal


We believe food is a great way to tell a story, and your wedding day should be all about telling the story of you and your partner. Did you go out for oysters on your first date? A pop-up oyster bar could be a sweet nod to the beginning of your love story. Was there a specific bottle of champagne you purchased to celebrate your engagement? Why not have that be the bubbly in your guests’ glasses for your first toast? Our chefs love working with couples to find out how we can create a story out of your menu that is as unique as you!

#Protip: Go the extra mile with personalization and ask your caterers about using a food printer to add your initials or wedding hashtag to cookies or other treats!


Think Seasonal


There’s nothing quite like a rhubarb lemonade in March, or a roasted Brussels sprouts salad in September! That’s because you’re getting these items when they’re in season, which means you get your produce when it’s at its best. At Fork+Farm, we handcraft everything from scratch, so our chefs use only the finest, seasonal ingredients to make dishes filled with the most flavour. Talk with your caterer about what’s in season and how you can get the most out of your produce!

#Protip: Keep in mind that seasonality varies by region! If you’re planning a destination wedding, what’s in season there may be different there from what’s in season here.