If there's a chill in the air, consider starting with the roasted cider, a seasonal hot toddy that combines a classic mulled cider with the toasty flavour of hazelnuts. Or for a fresh take on tradition, try the ginger fashion, a zippy rendition of the reliable old fashioned. And if you're feeling particularly festive, the ruby spice bubbles offers a fresh — and refreshing — way to enjoy sparkling wine.
Start to finish: 10 minutes
6 ounces cider
1 1/2 ounces rye whiskey
1 ounce hazelnut liqueur (such as Frangelico)
Freshly grated nutmeg
Cinnamon stick, to garnish
In a small saucepan over medium heat or in a mug in the microwave, heat the cider until just steaming. Stir in the whiskey and hazelnut liqueur, then top with grated nutmeg. Serve with a cinnamon stick for stirring.
RUBY SPICE BUBBLES
Start to finish: 1 hour (10 minutes active)
1/4 cup sugar
1/2 teaspoon cinnamon
Pinch ground cloves
1/4 teaspoon ground dry ginger
3 tablespoons water
4 ounces unsweetened cranberry juice, chilled
750-millilitre bottle sparkling white wine, chilled
Brandied or candied cherries
In a microwave-safe bowl or glass, combine the sugar, cinnamon, cloves, ginger and water. Stir well, then microwave on high for 1 to 2 minutes, or until the sugar is completely dissolved. Set aside to cool completely.
In a cocktail shaker, combine the cooled spice syrup with the cranberry juice. Shake to combine, then divide between 4 cocktail flutes or coupe glasses. Top each with sparkling wine and add 1 cherry to each.
Start to finish: 5 minutes
1-inch slice fresh ginger
1 sugar cube
2-inch strip orange peel
2 dashes maple bitters
2 ounces bourbon
In an old fashioned glass, muddle the ginger, sugar, orange peel and bitters until the sugar is dissolved. Add the bourbon and stir. Add an ice cube and serve.Suggest a correction