Several Edmonton mixologists were featured in The Coming Together Cocktail Project, part of Moët Hennessy in Canada’s commitment to supporting the Canadian hospitality industry. The project features cocktail recipes from various top Canadian mixologists, and we’ve highlighted a few from our local talent. Enjoy their recipes this holiday season!

Spiced Delight

About the Mixologist:
Ally Gylander from Alchemy Bar has had the pleasure of working in various cocktail bars throughout the city of Edmonton. The amount of life skills, creativity. and friendships she gained from being behind the bar are things Ally described as “really special.”

Spiced Delight Ingredients:
– Chandon California Brut
– 0.75 oz spiced syrup*
– 0.50 oz lemon juice
– 0.75 oz Hennessy Very Special Cognac
– 2 teaspoon pomegranates seeds

*Spiced syrup recipe:
– 250 ml sugar
– 250 ml water
– 2 cinnamon sticks
– 1 whole star anise
– Pinch of kosher salt
Add all ingredients into a saucepan over medium-high heat until sugar is dissolved. Reduce to low heat and simmer for 10 minutes allowing the spices to infuse. Remove from heat, let cool and store in the fridge for up to 2 weeks.

Spiced Delight Recipe:
Combine all ingredients (except Chandon) in a shaker tin and muddle gently. Add ice and shake. Strain into champagne flute, and top with Chandon Brut.

Gotta Get Mayan

About the Mixologist:
Andre Bober from El Cortez considers himself lucky to have been a part of the Edmonton cocktail scene for the past six years. He has had the pleasure of being a part of multiple amazing bar teams and has learned from some of the best in the business!

Gotta Get Mayan Ingredients:
– 1.50 oz Volcan Blanco Tequila
– 0.50 oz cherry heering
– 0.75 oz passion fruit puree*
– 0.75 oz lemon juice
– Fever Tree soda to top
– Garnish: 3 pineapple leaves, 1 teaspoon passion fruit seeds

*Passion fruit puree recipe:
– 2 cups frozen passion fruit pulp
– 3 cups sugar
– 1 cup water
Combine all ingredients into a saucepan. Bring to a boil and cook until sugar is dissolved. Store in the refrigerator for up to 4 days.

Gotta Get Mayan Recipe:
Combine all ingredients (except Fever Tree soda) to a cocktail shaker, add ice and shake vigorously for 10 seconds. Double strain into a rocks glass filled with crushed ice. Top with soda and garnish with 3 pineapple leaves and passion fruit seeds floated on top.

Off the Coast

About the Mixologist:
Nicolas MacDonald has worked in some of the top-rated cocktail and wine bars Alberta has to offer, in addition to co-owning and co-operating a tiki-inspired cocktail catering company and pop-up group called Speak Tiki.

Off the Coast Ingredients:
– 1.00 oz Ardbeg An Oa
– 1.50 oz coconut cream
– 1.00 oz sansho ginger cordial*
– 0.75 oz pineapple juice
– 0.50 oz batavia arrack
– 0.50 oz apricot liqueur
– 0.50 oz lime juice
– 2 pieces frozen banana (1 inch in length)
– Garnish: mint, pandan leaf and toasted coconut slices

*Sansho ginger cordial recipe:
– 1 cup chopped ginger
– 1 cup granulated white sugar
– 1 cup water
– 1 teaspoon sansho powder
Boil water, then blend all ingredients on high for roughly 45 seconds, let cool and strain. Store in the refrigerator for up to 1 month.

Off the Coast Recipe:
Combine all ingredients into a blender with a scoop of crushed ice, blend on high until the consistency is smooth. Pour cocktail into a Collins glass, garnish with mint, pandan leaf and coconut.

These Edmonton liquor stores may carry some of the ingredients necessary for your holiday concoctions!