The Advocates' Society's Holiday Drink Guide

The Advocates’ Society’s
HOLIDAY
Drink Guide
www.advocates.ca

Blackberry Royale (Mocktail)
Featured at the Young Advocates’ National Social: Mixer & Mixology
Hot Toddy
Featured at the Jolly Jamboree as the “grown-up drink”
Serves 1
Serves 1
• 3 to 4 Plump Fresh Blackberries
• 1 Oz Vanilla Syrup*
• 1 Oz Egg Whites (about 1 eggs worth)
• Soda
• Champagne Flute
• Blackberry for Garnish
In a shaker, muddle blackberries. Add vanilla syrup
and egg white to muddled blackberries. Dry shake
vigorously for 10-15 seconds. Remove top of shaker
and add ice. Shake again for 10-15 seconds. Double
strain into a champagne flute. Top with soda and
garnish with a blackberry and enjoy!
*Vanilla Syrup Recipe
• 1/2 cup water
• 1/2 cup white sugar
• 1 teaspoon vanilla
extract or a vanilla pod
Boil the water and mix with
the sugar. Remove from
heat. Stir until the sugar is
fully dissolved and add in
vanilla. Stir.
If using a vanilla pod, slice the
pod in half and remove the
flesh adding it to the sugar
water. Let it steep for 2-3
hours, and strain.
• 1½ ounce brown liquor such
as brandy, whiskey or rum
• 1 tablespoon honey
• ½ ounce lemon juice
• 1 cup hot water
• 2 teaspoons of butter
(optional, but so delicious!)
• Lemon wedge, cinnamon stick
and star anise, for garnish
(optional)
Combine the first five ingredients
into the bottom of a warmed mug.
If desired, garnish with the lemon,
cinnamon stick or star anise -
Enjoy!
The Advocates’ Society’s Holiday Drink Guide | Page 2
The Advocates’ Society’s Holiday Drink Guide | Page 3

Coquito
Yield: 56 oz
Staff member Robin Black’s pick for best holiday beverage!
Prep Time: 20 minutes
• 1 ½ cups dark rum or spiced
rum, if you prefer. (Brugel is a
nice one)
• 1 (14 oz) can sweetened
condensed milk* (or sweetened,
condensed coconut milk)
• 1 (15 oz) can cream of coconut**
(or coconut cream)
• 1 (15 oz) can coconut milk
• 1 (15 oz) can evaporated milk
(or use second can of coconut
milk or coconut cream)
• 1 teaspoon vanilla extract (pure
is best)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 vanilla pod - split open and
sliced in half lengthways (one
for each bottle)
• 2 cinnamon sticks
• 4 tablespoons shredded coconut,
optional to rim glasses
This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with
coconut, rum and cinnamon for an extra thick and creamy coconut eggnog style drink.
This holiday beverage can also be made dairy free by using coconut based products.
And, eliminate the rum for an alcohol-free beverage.
1. In a blender, puree all liquid ingredients and powdered spices (not vanilla bean
or cinnamon sticks). Pour into bottles with lids and shake well. I like to use the PC
embossed plastic water bottles with lids
2. Add ½ vanilla pod and 1 cinnamon stick per bottle.
3. Chill for at least 4 hours (1 week is better) to infuse the flavours and store in an
airtight container in refrigerator for up to a month.
4. You have to shake vigorously before pouring, since the coconut cream will harden
at the top of the bottle.
5. Serve in glass. Ice optional. Decorative cinnamon stick optional. Rimmed glass
with coconut optional.
*While the traditional recipe has milk products in it, you can make it using all
coconut-based products if you need it to be dairy free. The biggest challenge will
be finding sweetened condensed coconut milk - harder to find at mainstream
stores but T & T, Walmart or Food Basics will likely have it, as well as the cream of
coconut and/or coconut cream.
**recipe note: cream of coconut is commonly made by Goya. It is a very thick,
sweetened coconut milk with chunks of shredded coconut in it. This is not the same
as coconut cream that only has coconut listed on the ingredients. But, in a pinch,
you can use Coconut Cream as a replacement for cream of coconut.
The Advocates’ Society’s Holiday Drink Guide | Page 5

Maple Old Fashioned
Featured at the Young Advocates’ National Social: Mixer & Mixology
Creamy Hot Chocolate
Featured at the Jolly Jamboree
Serves 1
• 2 Oz Rye Whiskey
• ½ Oz Maple Syrup (use 1/3 Oz
if you prefer less sweet)
• 2 to 3 Dashes Angostura
Bitters
• Orange Peel or Cinnamon
Stick (garnish)
• Ice
• Rocks Glass
Serves 4
Fill a clean mixing glass ¾ with Ice.
Add ingredients to mixing glass.
Prepare your rocks glass with
ice. Stir ingredients smoothly and
quickly for about 15-20 seconds.
Strain into iced rocks glass. Run
garnish around rim and side of the
glass to spread oils. Top drink with
garnish, sip and enjoy!
• 1/3 cup unsweetened cocoa powder
• 3/4 cup white sugar
• 1 pinch salt
• 1/3 cup boiling water
• 3 1/2 cups milk (or milk substitute)
• 3/4 teaspoon vanilla extract
• 1/2 cup half-and-half cream
(optional, but makes it so decadent)
• Marshmallows (optional garnish)
Combine the cocoa, sugar and pinch
of salt in a saucepan. Blend in the
boiling water. Bring this mixture to an
easy boil while you stir. Simmer and
stir for about 2 minutes. Watch that
it doesn’t scorch. Stir in 3 1/2 cups of
milk and heat until very hot, but do
not boil! Remove from heat and add
vanilla. Divide between 4 mugs. Add
the cream to the mugs of cocoa to
cool it to drinking temperature, top
with marshmallows - Enjoy!
The Advocates’ Society’s Holiday Drink Guide | Page 6
The Advocates’ Society’s Holiday Drink Guide | Page 7

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