Holiday Cocktail Trend: Infusion Recipes From Vancouver’s Best Bars

Stop everything.


‘Cause we’re here to help you celebrate the festive season with cocktails. But fair warning, these delicious recipes will take some effort.

And they’ll definitely be worth it.

With these step-by-step recipes from Homer Street Cafe and Bar, Pidgin, and Tableau Bar Bistro, we’re confident your creations will taste just as good as the ones made by the pros who shared them with us.

Infused cocktails are the current drink trend. Gaining in popularity every day (or should we say, night), these beautiful blends can be served as stand-alone bevvies or in a group.

One of the best features of all three recipes?

All the syrup can be kept refrigerated and used for up to two weeks – which means you’ll be in strong supply right up until work rolls around again…

Winter’s Calling
Adaina Smyth, Bar Manager, Tableau Bar Bistro 

This festive holiday toddy features pear-infused spiced rum blended with an orange and clove syrup, is then seasoned with bitters, and finally topped off with hot water.


2oz Pear Lemon Hart Spiced Rum* 

1/3oz Orange and Clove Honey Syrup** 

1 Dash Walnut Bitters 

1 Dash Angostura Bitters 

Hot water 

Glass: Specialty Coffee Glass 

Garnish: Cinnamon stick, Star Anise, 1/2 orange wheel 

Build in specialty coffee glass and top with hot water. Add garnish.


*Pear Spiced Rum Infusion: 750 ml Lemon Hart Spiced Rum?60g dehydrated pears, cut into 1/2” pieces.

Place rum and pear pieces into large sealable jar and tightly close. Let stand for 24 hours, shaking gently every eight hours. Strain infused rum through two sieves into clean jar. Infusion can be kept refrigerated for two weeks. Makes enough for approximately 12 Winter’s Calling drinks.

**Orange and Clove Honey Syrup: 250 ml water?1 cup honey?9g cloves?Peel of 1 orange (pith removed).

Add all ingredients to a pot. Bring to a boil over medium high heat. Once boiling, reduce heat but maintain simmer for ten minutes. Remove from heat and let cool to room temperature. Strain through two sieves into clean jar. Can be kept refrigerated for two weeks. Makes enough for approximately 12 Winter’s Calling drinks.

Gingerbread Flip
By Nelson Navasero, Head Barman, Pidgin


Featuring the classic ingredients of a traditional flip – spirits, eggs, sugar, and spice – this is a delightful “shaken-until-frothy-and-smooth” alternative to eggnog this holiday season.


45ml Brandy  

15ml Grand Marnier  

20ml Gingerbread Syrup* 

1 Whole Egg 

Dollop of Plain Yogurt

Garnish: grated orange zest and ginger

Pour all ingredients into a cocktail shaker. Shake well without ice for seven seconds. Add ice to cocktail shaker and shake well. Fine strain into a cocktail glass and garnish with grated orange zest and ginger.

*Gingerbread Syrup Infusion:

250ml Ginger Juice (from peeled and juiced ginger)

250ml Brown Sugar

125ml Molasses

1tbs Cloves

1⁄2 tbs Allspice

1⁄2 Cinnamon Stick

Pinch of Black Pepper (optional)

Add cloves, allspice, cinnamon and black pepper to ginger juice in a pan on low heat, and simmer for 10 minutes. Strain juice and add brown sugar and molasses. Stir until dissolved. Makes enough for 12 Gingerbread Flips. Extra syrup can be refrigerated and will keep for 2 weeks.

Tannenbaum Royale
By Matt Cooke, Bar Manager, Homer St. Cafe

A mulled wine served cold and topped with Prosecco for an extra festive touch. Inspired by the Christmas markets of Germany and Austria.


1oz Lillet Rouge

0.5oz Lemon Juice

0.5oz Winter-Spice Syrup*

Shake ingredients and strain into a flute.

Top with Prosecco.

*Winter-Spice Syrup

1-Cup Sugar

1-Cup Water

8” Cinnamon Stick

12 Cloves

3 Star Anise

12 Allspice Berries

1/4 Whole Nutmeg

Grated?zest from 1 orange (no pith) 

Combine in a saucepan and heat to dissolve sugar, making syrup. Simmer for 1 hour to infuse spice flavours – do not boil. Fine strain syrup into glass jars. Makes enough for approximately 8 Tannenbaum Royals and will keep refrigerated for 2-3 weeks.


Cover photo from: YelenaYemchuk

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