Issue link: http://digital.canadawide.com/i/408004
25 HOLIDAY 2014 | PHOTOS (COCKTAILS) CLINTON HUSSEY; (DAVID) BRANDON HART; GLASSWARE PROVIDED BY ATKINSON'S OF VANCOUVER food & drink Mix, Drink & Be Merry David Wolowidnyk, bar manager for award-winning West restaurant, shares two holiday cocktails that will bring liquid joy to your world super dave This year, Wolowidnyk was inducted into the Bombay Sapphire Cocktail Hall of Fame Ingredients: 700 ml sugar 7 fresh eggs, separated 900 ml dark rum infused with 1 cup of espresso beans (see recipe right) 1.25 liters heavy cream 1.25 liters homogenized milk GinGer Jasmine Green Tea syrup inGredienTs: 400 ml water 3 jasmine green tea bags or 3 tsp loose-leaf tea 8 thinly sliced coins of peeled ginger insTrucTions: 1. Bring water to a boil. Remove from heat. 2. Add jasmine green tea and gin- ger and steep for 8-10 minutes. 3. Strain the tea to remove solids and measure the remaining volume. 4. Combine one part tea with two parts sugar in a pot and simmer until dissolved. 5. Transfer to a sealed glass bottle when cooled and refrigerate. Keeps for up to six months. espresso rum infusion inGredienTs: 1 cup (250 ml) espresso beans 900 ml rum insTrucTions: 1. Add espresso beans to a 1 L Mason jar and add 750 ml rum. 2. Seal tightly and place into a pot of simmering water for 40 minutes (water level should meet the level of rum in the jar). 3. Remove jar from simmering water and let cool before open- ing. Strain to remove espresso beans and combine with the remaining 150 ml rum. ■ Instructions: 1. Beat yolks well with a whisk or electric mixer then gradually add sugar until fully emulsified. 2. Stir constantly while slowly adding the infused rum and then add the milk and cream. 3. Beat the egg whites into a stiff froth and fold into the mixture. 4. Transfer to a sealed container and refrigerate. Keeps for up to eight weeks. Serves 32. Ingredients: 16 oz fresh mandarin orange juice (strained) 12 oz gin 12 oz fresh lemon juice 8 oz ginger jasmine green tea syrup (see recipe) 1 bottle (750 ml) sparkling wine Instructions: 1. Add all of the ingredients, except the sparkling wine, to a large vessel with ice (3 L pitcher or punch bowl) and stir until cold. 2. Pour 3.5 oz of mixture into a champagne glass and top with sparkling wine. After step one, cocktail can be strained into sealed bottles and refrigerated for up to eight weeks. Serves 16. Espresso Nog don't want to be your own bartender? The Espresso Nog and Hot Buttered Rum (recipe at BCLiving.ca) are avail- able at West throughout the holidays Keeps for up to six months. a pot of simmering water for 40 minutes (water level should espresso rum infusion inGredienTs: 1 cup (250 ml) espresso beans 900 ml rum insTrucTions: 1. Add espresso beans to a 1 L Mason jar and add 750 ml rum. 2. Seal tightly and place into meet the level of rum in the jar). 3. Remove jar from simmering water and let cool before open ing. Strain to remove espresso beans and combine with the remaining 150 ml rum. Beat yolks well with a whisk or electric mixer then gradually add a pot of simmering water for 40 minutes (water level should This year, Wolowidnyk was inducted into the Cocktail Hall of Fame BCLiving Exclusive BCLiving Holiday Sparkle er Jasmine yrup