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.
View this post on Instagram
It's beginning to look a lot like Christmas at @fsvancouver! Got to sample some amazing holiday treats, plus festive cocktails, and the Moose Mug (with nog) is back, baby! 🎄#yewholidays #yewlicious #eatlocal #yummy #delicious #holidays #baking #treats #christmas #cocktails #festive #food #foodporn #instafood #foodie #eat #foodgasm #foodpic #cooking #omnomnom #yvrfood #yvrfoodie #foodie #foodblogger #stollen #foodphotography #bloggerlife
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.
View this post on Instagram
Cheers to the freakin' weekend! My favourite thing this week had to be this Jefferson Ginger Tea from @fsvancouver: Woodford reserve, Aperol & Sherry, Hibiscus Spice & French Quarter Bitters, finished with ginger beer for an authentic, warm-you-up-from-the-inside burn. Perfect for a miserable day like today. #cocktail #cocktails #drinklocal #yewholidays #yewlicious #friday #weekend #raincouver #instagood #drink #drinks #yum #love #bourbon
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.
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.
(recipe by Lauren Mote at Yew at the Four Seasons)
- 1.50 oz Courvoisier VS Cognac
- 2.00 oz 35% cream
- 1.00 oz Darjeeling Tea Syrup (recipe follows)
- 1 dash Bittered Sling Condesa Bitters
- 1 dash Bittered Sling Palermo Bitters
- 1 whole egg
- 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.