by TREVOR J. ADAMS

by STEVE SMITH, VISIONFIRE

When the Nor’easter howls and the windows rattle, nothing warms the body and soul like a hot drink, such as a toddy or mulled cider.

Peter Wilkins is cofounder of the Newfoundland Distillery Company, which has been crafting unique and traditional spirits with an Atlantic Canadian twist in Clarke’s Beach, N.L., since 2017. The province’s first distillery produces award-winning whisky and gin but for its loyal customers, Gunpowder & Rose Rum is the Christmas go-to, quite unlike the mass-market cloying and boozy rum you may be accustomed to.

A nod to Newfoundland’s seafaring heritage, it hearkens back to when naval sailors got their daily tot and would ensure it wasn’t watered down by sprinkling gunpowder on it and lighting it. If it had the correct amount of booze, it would spark and burn, verifying its quality and leaving a unique flavour.

“Health Canada wouldn’t let us use real gunpowder,” laughs Wilkins. “So, to get the flavour, we use local ingredients like sea salt and kelp. When we were making the first batch, the wild roses were out, so they seemed a natural addition as well.”

The result is a unique spirit that’s especially interesting when served hot.

“In wintertime, rum is quite warming,” Wilkins explains. “Rum and aquavit are popular in warming drinks like hot toddies. You should put boiling water with it. It gets very hot and the steam evaporates, releasing a lovely aroma, very warm and comforting. It’s very good with honey and citrus.”

Traditional East Coast flavours are also the rule at Deep Roots Distillery in Warren River, P.E.I.

Mike Beamish founded Deep Roots as a U-pick apple orchard before growing it to a distillery in 2014. Today, children Stacey, Greg, and Scott run the show, peddling distinctive creations that showcase the Island’s flavours, like apple brandy and maple cream liqueur.

“Our maple cream is very popular around Christmas,” says operations manager Scott Beamish. “We use real Canadian maple syrup. It goes extremely well in coffee and tea and can be used in baking. We also do a spiced apple liqueur that has nice apple pie flavours … I recommend that one in a mulled cider.”

The maple liqueur is a nice addition to a hot drink, adding a uniquely Canadian flavour. “There’s just a little hint of sweetness and a touch of alcohol,” Beamish explains. “You can start low and add depending on your taste. Don’t overdo it. You can add more, but you can’t take it out. Experiment and have fun with your flavours. People are hesitant to try new things with alcohol but the results are worth it.”

Local tourism marketers have created a Hot Chocolate Trail for December, encouraging folks to come out and try businesses’ variants on the beloved Christmas drink. As the only participant with a boozy version, Deep Roots is a popular destination, offering a decadent maple liqueur, peanut butter hot chocolate.

Often overlooked, even by experienced mixologists, hot drinks offer a new opportunity to be creative. “You can make quite complex drinks with winter spices. There are so many varieties,” Wilkins says.

But don’t overcomplicate things, either. “Some younger members of our team like hot chocolate with rum in it,” he adds. “Follow the recipe, but everybody has a different palate, if you like it sweeter, put more honey, more or less alcohol. It’s about having fun and enjoying the moment. Enjoy the way that’s best for you. As long as you’re doing it with joy and happiness, you can’t go wrong.”

Spiced Apple Cider

Servings: 1

Ingredients

5 oz (150 mL) warmed apple cider, prepared with mulling spice

1 1/2 oz (45 mL) spiced apple liqueur

Cinnamon stick

Mulling spices

Cinnamon stick

Star anise

Whole nutmeg

Dried orange peel

Dried lemon peel

Allspice berries

Whole cloves

Finely chopped crystallized ginger

Directions

Wrap mulling spices in a coffee filter or reusable tea bag and let simmer for 15-20 minutes in hot apple cider and liqueur. Garnish with a cinnamon stick.

Source: Deep Roots Distillery

Maple Hot Chocolate

Servings: 1

Ingredients

5 oz (150 mL) hot chocolate

1 oz (30 mL) maple cream

1/2 oz (15 mL) maple liqueur

A pinch of maple sugar

Directions

Combine ingredients and top with whipped cream and a pinch of maple sugar.

Source: Deep Roots Distillery

Hot Toddy

Servings: 1

INGREDIENTS

2 oz (60 mL) rum or whisky

1/2 oz (15 mL) freshly squeezed lemon juice

2 tsp (10 mL) honey or 2 tsp (10 mL) brown sugar or ½ oz (15 mL) simple syrup

5 oz (150 mL) boiling water. Slice of lemon with 4 cloves stuck in Optional: cinnamon stick

DIRECTIONS

1. Pour all ingredients in a mug. Stir until incorporated.

2. Add lemon slice and cinnamon stick.

Source: Newfoundland Distillery Company