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Vintage Canadiana for New Year's Eve
Conjure up a New Year’s Eve feast that pays tribute to Canada’s upcoming 150th birthday! That was the challenge we set for recipe developer Christopher St. Onge. The recipes and cocktails he created are inspired by the flavours and ingredients of this country’s distant past — but with a thoroughly modern twist.
Red, White & Rye
Barrel-aging and a toasted maple-wood finish gives Collingwood Rye Whisky an oaky back-bone that harmonizes with the red wine in our Red, White & Rye cocktail.
Wild Mushroom Soup with Cedar Jelly
Umami-rich mushrooms and a uniquely sweet, woodsy jelly make for a deliciously down-to-earth soup.
Birch-Glazed Delicata Squash
Finishing simple roasted squash with robust birch syrup is an elegant twist on this classic side dish.
Mini Sugar Pies with Maple Crème
This all-Canadian dessert eats like a giant oatmeal cookie with a gooey centre.
Warm Pear & Icewine Punch
Pear juice is glorified by Inniskillin Vidal Icewine's acidity and honeyed sweetness; Grand Marnier adds an orangey backbone in this Warm Pear & Icewine Punch.
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