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

Central Okanagan school superintendent addresses technology’s impact on students

Physical and mental well being for students key themes during Kevin Kaardal’s presentation

Westbank First Nation Grand Chief Noll Derriksan passes away

Derriksan was 79 at the time of his passing

Kelowna to introduce new strategy for community education about supportive housing

The model seeks to enhance community engagement, accessibility and transparency

GoFundMe campaign started for young Kelowna girl in need of service dog

Alena suffered from an in utero MCA stroke, that affected most of the right side of her brain

Summerhill Winery proposes college for sustainable food production

The proposed Culinary College for Humanity will help to develop a sustainable food culture

VIDEO: B.C. senior recalls ‘crazy’ wartime decision to grab bear cub from den

Henry Martens – now 96 – says he was lucky to be alive after youthful decision to enter a bear’s den

Gas drops below a dollar per litre in Penticton

Two stores in Penticton have gas below a dollar.

Pawsative Pups: You have a new puppy, now what?

Lisa Davies is a new columnist for Black Press who writes about dog training

Loans or gifts? Judge rules woman must pay B.C. man back $7K

B.C. judge rules that woman must pay back more than $7,000 in advanced funds to man

VIDEO: Outpouring of worldwide support for bullied Australian boy

Australian actor Hugh Jackman said ‘you are stronger than you know, mate’

Sewer service planned for South Okanagan community of Kaleden

Regional District of Okanagan Similkameen plans to extend Okanagan Falls system into Kaleden

‘A horror show:’ Ex-employee shares experience at problematic Chilliwack seniors’ home

Workers are paid below industry standard at all Retirement Concepts facilities

Forest industry protests northern B.C. caribou protection deal

B.C. Mining Association supports federal-Indigenous plan

Youth-led report calls on B.C. government to create plan to end youth homelessness

There are no dedicated programs for youth homelessness at federal, provincial level, report says

Most Read