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Cog Nog for Christmas

For food bloggers, this is one of the busiest times of the year. We are all frantically putting together our Christmas lists, our Christmas recipes, and of course, experimenting with Christmas cocktails.

I’ll have more holiday drink recipes of my own a bit later, but I wanted to share one with you from Yew at the Four Seasons.

Yew is one of my favorite places in the city for a cocktail. They also serve up some wonderful comfort food, like their Lobster Bisque, and the Lobster Mac ‘n’ Cheese. Yeah, that’s right. Lobster Mac ‘n’ Cheese.

This time of the year, The Four Seasons is pretty magical. They have a huge Christmas Tree display in the lobby that is worth visiting alone, but if you are pooped after a day of craziness at the mall, I highly suggest heading to the sanctuary of Yew for a cocktail.

There are quite a few this holiday season; one of my favorites being the Jefferson Ginger Tea.

Lauren Mote is the head of their cocktail program here, and she is a superstar.

One of their most famous holiday drinks here is the Cog Nog. It’s their version of eggnog, and it’s extra special because it comes in a Moose Mug, which are only available once a year.


Image courtesy of Yew at the Four Seasons.

Here’s the recipe, though if you want to drink it out of a Moose Mug, you’ll have to actually go to Yew and order one there.

Happy Holidays, y’all! Here’s some Christmas cheer.

Cog Nog

(recipe by Lauren Mote at Yew at the Four Seasons)


Darjeeling Syrup

  • 20g Darjeeling Tea
  • 600g white sugar
  • 600mL water

Add the tea to 140F water, and allow tea to steep for 15 minutes. Strain out the tea, and add the sugar, stir until dissolved. Store in food-safe, clean, dated bottles in the fridge for up to 7 days.


Add all ingredients to a shaker, and viciously dry shake without ice to emulsify the egg. Add ice and shake hard. Double straininto a moose mug, top with freshly grated nutmeg.

Rose Merry Tea-Ni [Holiday Cocktail]

Well, kids, it’s one month to Christmas. As usual, I am woefully unprepared.

I promised my offspring in… oh, July? that this year for Chirstmas, he’s be getting the new NES Classic game system. You see, even though he’s 13, he’s really into stuff I was into at 13, like Mario Brothers. The problem is; these game systems are really popular since they came out earlier this month, and finding one has been impossible.

What’s a girl to do? Drink.


My friend Chantal is a rep for a great local artisan distillery out of Naramata called Legend Distilling. They do some really interesting and different spirits, like a spiked coffee, vodkas infused with sour cherry or other berries, and gin. This gin caught my eye, because it’s nothing I’ve ever seen before: it’s infused with smoked rosemary.

Now, to me, smoked rosemary gin just hollers to be part of a holiday cocktail. Something a little floral, something a little earthy…

Whenever I go to visit Chantal in Victoria, one of my must-stops is always the Silk Road Tea company on the edge of Chinatown. I love it there. They have teas, essential oils, kitchy kitcheny stuff, and natural skin care, and, happily, they just opened up a store on W 4th, so I no longer have to take a ferry to get there.

One of my favorite teas of theirs is Sour Cherry. It’s a green tea that smells like spring when the cherry blossoms are out. For some reason, I thought these two things, the gin and the tea, would make a nice holiday cocktail, and it turns out, I was right.

The floral perfume of the cherry green tea goes really nicely with the juniper notes in the gin. The rosemary adds a warmth, and makes the whole thing smell like Christmas.

By the way, the name I have to credit to my pal Fred Armstrong. I did a live FB video the other day, making the cocktail, and asked my friends for name suggestions. There were some great ones.

Here’s a lovely cocktail to serve at your Christmas party or your open house this year. And cross your fingers Santa can get his hands on one of those game systems…


Rose Merry-Tea-Ni [Holiday Cocktail]



  1. In a small saucepan over medium heat, place the water and the sugar. Using a vegetable peeler, take strips of rind off of the limes, and add them to the water and sugar. Allow the whole thing to come to a boil and simmer for a few minutes, until the sugar is entirely dissolved. Remove from heat. Cut the two limes in half and juice them into the sugar syrup, stir well, and then strain out the lime peels. Ideally compete this step earlier so the syrup has a chance to cool completely.
  2. To make the martini: fill a cocktail shaker with about 6-8 ice cubes. Pour in 1 ½ oz Black Moon Smoked Rosemary Gin, then the tea, then add 3/4 oz of the sweet-sour syrup. Shake well for about 30 seconds, until the outside of the martini shaker is very cold.
  3. Pour the drink into a cocktail glass. You can strain out some of the ice if you like, but I like to keep a little in there. Garnish with a sprig of fresh rosemary and a couple frozen cranberries and serve immediately.


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