Top ideas 7 festive cocktails from Chaudière-Appalaches

INGREDIENTS

• ⅓ oz Ricaneux elderberry cream
• ⅓ oz Domaine Ritt ice cider
• ⅓ oz La Bordée maple whisky from Distillerie des Appalaches SAQ Code 15136736
• 4-5 fresh or frozen cherries from Petits fruits L’Islet
• To enhance: Vaillant cider from Domaine Ritt
• Garnish: maple flakes from érablière Marc A. Deschêne

STEPS

1. Place the cherries and spirits in a shaker.
2. Crush the cherries in the alcohol with a pestle.
3. Add the ice, blend in the shaker for a few seconds, then pour into a flute, straining the mixture through a small sieve.
4. Dilute gently with the Vaillant to avoid a dense foam about ¾ of the way up the flute.
5. Just before serving the cocktail to your guests, add a small spoonful of maple flakes for a surprise effect!
6. And there you have it, a superb local snowstorm to show off!

INGREDIENTS

• 2 oz Lore & Legends Limoncello SAQ Code 15240980
• 2 oz. Domaine des Feux Follets verjuice
• 1 oz sea buckthorn juice from Les champs d’argousiers Montmagny
• ½ oz Chaudière-Appalaches maple syrup
• 2 egg whites
• A few drops of Firebarn’s style hot sauce
• To extend: sparkling water of your choice
• Garnish: sea buckthorn branch with fruit and salt

STEPS

1. Garnish an Old Fashioned glass with a very light sprinkle of salt (light so that the taste of the salt does not overpower the taste of the cocktail).
2. Pour the limoncello, verjuice, sea buckthorn juice, maple syrup, hot sauce and egg whites into a cocktail shaker.
3. Shake dry for the first time (without ice, as the egg whites will help you create a nice mousse on top of the cocktail).
4. Then add the ice and mix with the shaker for a good fifteen seconds.
5. Pour the mixture into the glass, straining the ice. Add more ice cubes (5-6) – the more ice, the less it melts!
6. Dilute the cocktail with sparkling water. Garnish with a sprig of sea buckthorn.

INGREDIENTS

• 1 oz Origines (port-style fortified wine) from Domaine Small
• 2 oz organic apple juice from Vergers du Cap
• ½ oz ice cider from Domaine Ritt
• ½ oz of verjuice from Domaine des Feux Follets
• 1 dash of incomparable Chaudière-Appalaches maple syrup
• To extend: 1642 ginger beer
• Garnish: apple from Vergers du Cap

STEPS

1. Pour the ingredients into a Moscow mule cocktail cup.
2. Add ice cubes.
3. Dilute with 1642 Ginger Beer.
4. Garnish with a fan of apples from your favourite Chaudière-Appalaches orchard!

Non-alcoholic version: Simply remove the fortified wine and ice cider and add a little more maple syrup!

INGREDIENTS

• 1 oz Bonté Divine espresso coffee
• 1 oz Barista coffee liqueur SAQ Code 13567962
• 1 oz Lore & Legends crème de menthe SAQ Code 15124647
• 1 pinch St-Laurent salt
• Garnish: crushed candy cane

STEPS

1. Using the crushed candy cane powder, make a sugar circle on a martini glass.
2. Ice the glass while preparing the cocktail so that it is cold when serving.
3. Blend the coffee, coffee liqueur, crème de menthe and salt with ice in a shaker for around 15 seconds.
4. Remove the ice cubes from the martini glass, taking care not to touch the sugar tower.
5. Pour the mixture into the glass using a cocktail strainer and a fine sieve (double filtration).
6. Garnish the little foam that has formed on the top of the minty espresso martini with 3 coffee beans!

INGREDIENTS

• 1 oz Kepler Stellaire gin from Distillerie des Appalaches SAQ Code 15002421
• ½ oz. Domaine des Feux Follets verjuice
• 2 oz Domaine des Feux Follets grape juice
• Extend with Pet Nat (natural sparkling wine) Bain de minuit du Domaine des Feux Follets
• Garnish: sprig of thyme or rosemary

STEPS

1. Mix the gin, verjuice and grape juice with ice in a shaker.
2. Pour into an old fashioned glass.
3. Add several ice cubes (5-6) and add Pet Nat bubbles.
4. Garnish with a sprig of rosemary or another fine herb from your local market gardener.

INGREDIENTS

• 1 dash Vallée bleue Canadine cranberry syrup
• 1 dash ginger syrup
• 1 oz Domaine des Feux follets verjuice
• To extend: Cru d’abeille sparkling mead with cranberry and hibiscus flavour (0.0%)

STEPS

1. Blend the syrups and verjuice in a shaker for a few seconds.
2. Pour into a wine or sangria glass, add ice cubes and top up with mead.
3. Garnish with a sprig of rosemary or another fine herb from your local market gardener.

INGREDIENTS

• ½ Domaine Ritt apple must
• ½ can Oat thing black beer from Ras L’Bock ( non-alcoholic)
• Garnish: apple triangle

STEPS

1. Pour the apple must into a wine or sangria glass.
2. Very gently pour the black beer over the back of a spoon to create a nice layer.
3. Garnish with an apple wedge from your favourite Chaudière-Appalaches orchard!