The holiday season is a time for sparkle, warmth, and indulgence—and nothing sets the tone quite like a table lined with vibrant Christmas cocktails and comforting festive food. From the clink of a spiced winter spritz to the aroma of rosemary-roasted dishes, every sip and bite becomes part of the celebration. Whether you’re hosting a cozy gathering or a glittering holiday party, Christmas flavors bring a magical blend of nostalgia and excitement.
Don Julio’s Blood Orange Paloma
Ingredients:
- 1.5 oz Don Julio Blanco Tequila
- 0.75 oz Fresh Squeezed Grapefruit
- 0.5 oz Fresh Squeezed Lime
- 0.5 oz Agave Nectar
- 3 oz Blood Orange Soda
- Chili Salt and Blood Orange
- Wheel for garnish
Instruction:
- Fill a cocktail shaker with ice and add all ingredients to the cocktail shaker.
- Shake passionately.
- Strain into glass and top with soda.
- Garnish with Chili Salt Dusted Blood Orange Wheel.
Smirnoff Mule
Ingredients:
- 1.5 oz Smirnoff No. 21 Vodka
- 4 oz Ginger Beer
- 3 Limes
- Mint
Instruction:
- Fill a copper mug with ice.
- Add the Smirnoff No. 21 Vodka.
- Pour in the ginger beer.
- Squeeze in the juice from two of the lime wedges, then stir gently to mix.
- Garnish with the remaining lime wedge and a sprig of mint.
Classic Baileys Chocolate Martini
Ingredients:
- 2 oz Baileys Chocolate Irish Cream Liquor
- 0.75 oz Ketel One Vodka
- 0.5 oz simple syrup
- Glass: Cocktail or martini glass
- Garnish: Cocoa powder or chocolate shavings (optional)
Instruction:
- Add Baileys Chocolate, vodka, and simple syrup to a cocktail shaker with ice.
- Shake well, strain into a chilled martini glass, and garnish with cocoa powder or chocolate shavings.
Hot Apple Cider with Mint
Ingredients:
- 2 oz Bacardi Superior
- 4 oz raw apple juice
- ½ oz maple syrup
- ½ oz fresh lemon juice
- 1 mint sprig
- 1–2 warming spices (e.g., star anise, cloves, cinnamon)
Instruction:
- Mix all ingredients in a pot and heat gently on low. Stir and serve in a clear mug. Garnish with mint and spices to your liking.
Ocho Coquito
Ingredients:
- 2 oz Bacardi Ocho
- 1 oz sweetened condensed milk
- 1 oz coconut cream
- 1 oz evaporated milk
- 1 oz coconut milk
- A few drops of vanilla extract
- Grated nutmeg and cinnamon powder to taste
Instruction:
- Whisk all ingredients until smooth. Serve over ice in a small rocks glass. Garnish with a cinnamon stick and extra grated cinnamon.
Chai Tea Daiquiri
Ingredients:
- 2 oz Bacardi Gold
- 1 oz lemon juice
- 1 oz chai tea
- 1 oz simple syrup
- Lime wheel garnish
Instruction:
- Shake all ingredients with ice for 5–7 seconds. Fine strain into a chilled coupette and garnish with a lime wheel.
Seedlip Grove 42 (Non-alcoholic option)
Ingredients:
- 2 oz Seedlip Grove 42
- 1 oz Cranberry juice
- ½ oz Fresh lime juice
- ½ oz Simple Syrup
- Lemon peel
Instruction:
- Add all ingredients to a cocktail shaker with ice.
- Shake & strain into a coupe glass Garnish w/ a lemon peel.
J.P. Wiser’s 27 Year Old Mizunara Oak, $599.95
Aged for 27 years and finished in prized Japanese Mizunara oak casks, this whisky is a beacon of smooth elegance. Expect notes of apple, vanilla and toffee to dominate the nose, while flavours of fig, honey and spice grace the palate. This decadent incarnation of J.P. Wiser’s is a must-have for the whisky lover.
Johnnie Walker Blue Label x Rahul Mishra, $419.95
Johnnie Walker Blue Label has unveiled a limited-edition bottle in collaboration with acclaimed fashion designer Rahul Mishra, celebrating the Indian festive season. This exclusive design brings together couture craftsmanship and luxury, making it a striking addition to any celebration. The liquid inside boasts the classic Blue Label character, an elegant blend of rare and old whiskies. Flawlessly refined, this whisky shines with notes of roasted hazelnut, vanilla, rose petal, cocoa powder and hints of peat.
Forty Creek Chronology, $299.95
Chronology is a celebratory bottling created by Forty Creek Master Blender Bill Ashburn. This decadent whisky is blended from four decades of whisky, combining spirits from 1992, 2000, 2014 and 2020. The resulting whisky shows bold, sweet corn and toffee notes that evolve into elements of rye bread and spice.
Inniskillin 50th Anniversary Zabek Single Vineyard Riesling Icewine 2024, $199.95
Over the past 50 years, Inniskillin has mastered the rare art of Icewine, becoming the world’s most awarded producer of the style. This rich, exceptional wine is sourced exclusively from the renowned Zabek Vineyard in Niagara-on-the-Lake. Each bottle of this limited-edition wine is numbered one through 3,000.
The Glenlivet Fusion Cask, $134.95
To create this unique whisky, Glenlivet’s coopers expertly dismantle first-fill rum and bourbon barrels and reassemble them into something new. The fusion of staves imparts layers of flavour. The nose shows orange, vanilla and coconut notes, while the palate explodes with apricot, toffee and cinnamon flavours.
Domaine Le Clos Jordanne Jordan Village Chardonnay 2022, $30
Herbal, citrus, light toast aromas. Oak well matched with concentrated fruit – melon and papaya at the core. Score – 90. (Decanter World Wine Awards, 2025)
Jackson-Triggs Grand Reserve Cabernet Sauvignon, $26.99
A rich, bold wine with delicious notes of black pepper and spice on the nose. The luscious scents follow through to the palate and are complemented by additional flavours of juicy black fruits. This wine’s intense full-bodied flavours linger for a long smooth finish.
Sandbanks Baco Noir, $15.95
Sandbanks’ signature wine, a soft and well-rounded fruit-forward red with dark berry flavours up front and savoury smoky notes on the finish. The nose features aromas of blackberry and toasty oak, while the palate shows blackberry pie and vanilla.
Svelte Rosé, $12.95
This fresh and fruity rosé, with only 80 calories per 188 mL serving, does not compromise on taste. Fruity aromas of strawberry and cherry greet you on the nose, accompanied by gentle floral notes that lead to a refreshingly light palate. Enjoy it as an aperitif, or try it with light appetizers, seafood and salads.
Matt & Steve’s Caesar Ready to Drink, $3.95
Matt & Steve’s is the only Canadian-owned and Canadian-made Caesar brand on the market. This Ready-to-drink creation uses their bean brine in the recipe. Shows bold aromas and flavours of tomato, celery, pepper and herb with spicy notes. Chill and enjoy straight from the jar or over ice.
Good Protein’s Eggnog All-in-One Shake, $37.99
Bringing a wholesome twist to a seasonal favourite. Smooth, creamy, and perfectly spiced with vanilla and nutmeg, it delivers all the cozy nostalgia of classic eggnog, made the Good Protein way: nutritious, balanced, and better-for-you.
Festive Food
Crispy Potato and Egg Stacks (By Chef Josh Gale)
Ingredients:
- Olive oil, for frying and brushing
- 1 small yellow onion, thinly sliced
- 3 medium Yukon Gold potatoes, peeled and thinly sliced (1-2 mm)
- 6 large eggs
- Salt and pepper to taste
- ½ cup (125 mL) grated Manchego or Parmesan (optional)
- Fresh chives (optional)
- Smoked paprika (optional)
Homemade Garlic Aioli
- ½ cup (125 mL) mayonnaise
- 1 garlic clove, minced
- 1 tbsp (15 mL) lemon juice
- Pinch of salt and pepper
Instructions:
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt, then cook slowly for about 15 minutes, stirring occasionally, until deep golden and jammy. Set aside to cool slightly. Start cutting potatoes into slices.
- In the same pan, add a little more olive oil. Working in batches, gently fry the potato slices until tender but not crisp, as they should bend easily without breaking. Drain on a paper towel and season lightly with salt.
- In a large bowl, whisk the eggs with salt, pepper, and grated cheese (if using). Stir in the caramelized onions until evenly combined.
- Preheat the oven to 375°F (190°C). Line a loaf pan or small square baking dish (approximately 20 cm x 20 cm and 5 cm deep) with parchment paper. Begin layering the ingredients: a layer of potatoes, followed by a spoonful of the egg mixture, then another layer of potatoes. Repeat until the pan is full. Press down gently and brush the top with a little olive oil.
- Bake at 375°F (190°C) for 30 to 35 minutes, until golden and set in the center. Once cooked, remove from the oven, and allow the baked tortilla to cool for 20 minutes. For cleaner layers, place another pan or foil-covered weight on top to gently press it down. Chill for at least 1 hour or overnight before slicing. Once firm, cut into 1½-inch cubes or rectangles and store in an airtight container until closer to serving time.
- Closer to serving time, reheat the baked tortilla cubes in a 400°F (200°C) oven for 8 to 10 minutes, until the edges are golden and crisp.
- While the tortilla cubes are baking, whisk together ½ cup mayonnaise, 1 minced garlic clove, 1 tablespoon lemon juice, and a pinch of salt and pepper until smooth and creamy; let sit for 10 to 15 minutes to allow the garlic flavour to develop before serving.
- Top with a small dollop of garlic aioli and finish with a sprinkle of chives or smoked paprika before serving.
True North Maple & Apple Salad
Ingredients:
- 1/3 Cup Raw Pecans, roughly chopped
- 1/4 Cup Raw Pumpkin seeds
- 1 Tbsp Olive Oil
- 2 Tbsp Maple Syrup
- 1/4 Tsp Cinnamon
- Salt, to taste
- 2 Packs of GoodLeaf True North Blend
- 1 Honey crisp apple, thinly sliced
- 1/2 Cup Brie (or soft cheese of choice), cut into bite sized pieces
- 1/3 Cup Sweetened Dried Cranberries
Honey Apple Vinaigrette
- 1/3 Cup olive oil
- 1 Small Shallot, finely diced
- 1 Handful Fresh Sage Leaves
- 1/4 Cup Apple Cider Vinegar
- 2 Tbsp Maple Syrup
- 1/4 Tsp Cinnamon
- Salt, to taste
Instructions
- In a cast iron skillet on medium heat, toss together pecans, pumpkin seeds, olive oil, maple syrup, cinnamon, and salt, stirring often to prevent burning. Cook for about 10 mins until nuts are lightly toasted and sticking together. Once cooked, lay on a parchment paper and flatten to cool.
- Using the same pan on medium heat, combine 1tbsp of the oil, shallot and sage and cook until sage is crisp. Once cooked, combine cooked mixture along with remaining vinaigrette ingredients to a small food processor or blender to combine.
- Assemble salad, combining GoodLeaf True North Blend with remaining ingredients, along with cooked nut mixture and vinaigrette.
1 Package GoodLeaf True North Blend
- ½ Cup Turkey, cubed
- ½ Cup Stuffing
- ½ Cup cooked Veggies of choice cut into bite size pieces (any you have left over – squash, green beans, beets all work great)
- 1 Small shallot, thinly sliced
- 1 Handful dried cranberries
- 1 Handful nuts of choice (pecans, pistachios, walnuts, etc.)
Cranberry Sauce Vinaigrette
- ½ Cup cranberry sauce
- 1/3 Cup olive oil
- 2 Tbsp red wine vinegar
- ½ Tsp lemon juice
- Salt and pepper, to taste
Instructions:
- Add all salad ingredients to a bowl.
- Mix together dressing ingredients and pour over salad, to taste.
- Enjoy immediately!
