Canadian bartenders share their best cocktail recipes for New Year's Eve
New Year’s Eve is good cause to raise a glass (or two) in the company of good friends!
So for the occasion we’ve asked some of our favourite bartenders from across Canada to share the recipes of their favourite festive libations so you can make these beverages anywhere you choose to celebrate.
A Love Remembered from Jeff Savage, The Deane House, Calgary
Cocktail by Jeff Savage
- 2 oz Bacardi Superior
- 0.5 oz Martini Bianco
- 0.25 oz Maraschino Liqueur
- Barspoon Citric and Malic Acid Solution*
- 2 Dashes Grapefruit Bitters
Combine all in a stirring vessel and stir with ice until diluted. Strain into a chilled coupe glass, and garnish with an expressed and trimmed lime peel.
La Connexió from Williston Irvine, Bar Kismet, Halifax
Cocktail by Williston Irvine
- 2 oz (60 ml) Bacardí Ocho Años
- 1/2 oz (15 ml) Italian Aperitif Wine
- 1/8 oz (3.7 ml) Espadin Mezcal
- 3 dashes Lime Bitters
- 2 dashes Angostura Bitters
- 2 dashes Rose Water
Fill a mixing glass with ice and stir to temper the ice. Strain off initial dilution and add all ingredients over the ice. Top the mixing glass with more ice and stir for 20 seconds. Strain into a room temperature coupe glass to allow for more aromatics and serve.
La equidad from Max Coubes, Le 4e Mur, Montreal
Cocktail by Max Coubes
- 2 oz Bacardí Ocho Años
- 0.5 oz coffee syrup**
- 0.5 oz lime
- 6 mint leaves
Measure all liquid ingredients and pour them in a shaker. Add 6 mint leaves inside the shaker. Shake vigorously with ice for 4 to 6 seconds. Using a fine strainer, filter the cocktail in a Highball with ice. Add the rose sparkling wine on top. Garnish with a mint sprig.
Justin Shiels, Café Cancan, Toronto
Cocktail by Justin Shiels
Fino Colada (makes 12 cocktails)
- 375 ml Bacardí Ocho Años
- 250 ml Fino Sherry
- 150 ml lime
- 800 ml Pineapple Coconut Cordial
- 150 ml homogenized milk
Batch all ingredients (except for milk) and let rest for 48 hours to infuse flavors. Bring milk to a boil then add to punch, along with some added lime juice (approx 60 ml) to let milk curdle. Strain with a fine linen cloth and repeat to ensure clarity. Keep chilled.
To serve, pour 4 oz to Coupe or Nick and Nora Glass from fridge, top with Cremant or sparkling wine.
Original Sin from Olivia Povarchook, Vij’s, Vancouver
Cocktail by Olivia Povarchook
- 1.5 oz Bacardí Ocho Años
- 0.5 oz Amaro Averna
- 0.25 oz Amaretto
- 8 dashes Angostura bitters
- 1 dash Citric Acid Solution*
Stir all ingredients with ice. Strain into a chilled coupe glass. Garnish with a flamed lime twist.
*Citric and Malic Acid solution is 1 part citric acid, 1 part malic acid, and 5 parts water
**Coffee syrup: 1 part of coffee for one part of white sugar (1/1 ratio)