Edible Vancouver Island November/December 2023

LIBATION RECIPES

HOT BUTTERED BOURBON CIDER This is a tart twist on hot buttered rum. | Serves 4 2 cups apple cider 8 tablespoons unsalted butter 3 tablespoons honey

1 teaspoon ground cinnamon 1/2 teaspoon grown ginger 1/4 teaspoon ground cloves 6–8 ounces bourbon 4 cinnamon sticks, for garnish

In a small saucepan over low heat, bring cider to a gentle simmer. Use an electric mixer to whip together butter, honey, cinnamon, ginger, and cloves. Add the butter mixture to the cider, whisking just until it melts. Remove pan from heat, whisk

in the bourbon, and pour into the thermos. Serve warm with cinnamon sticks as garnish.

HOT WARD 8 This is a very pretty winter warmer. | Serves 4 zest from 2 lemons zest from 1 orange 1/2 cup sugar 1/2 cup unsweetened pomegranate juice 6–8 ounces rye 2 ounces orange liqueur 8 dashes of bitters 8 orange zest strips, for garnish (optional) cocktail cherries, for garnish

Combine zests, sugar, pomegranate juice, and 1 cup water in a small saucepan over medium heat. Stir to melt sugar. Remove from heat and steep for an hour. Reheat mixture to boiling, then strain it into a thermos. Add rye, orange liqueur, and bitters. Serve hot, garnished with orange zest and cherries. PEPPERMINT WHITE HOT CHOCOLATE Satisfy your sweet tooth with these classic, comforting winter flavours. | Serves 4 3 cups whole milk 3/4 cup good-quality white chocolate, chopped 1 teaspoon vanilla paste a pinch of salt, optional 3/4 cup peppermint schnapps shaved white chocolate, marshmallows, and soft peppermint sticks, for garnish Combine milk, white chocolate, vanilla, and salt in a medium saucepan over low heat. Whisk continuously until smooth. Add schnapps. Pour into a thermos. Serve hot, garnished with shaved white chocolate, marshmallows, and soft peppermint sticks.

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