Cheers!

Just a little note to wish you a Very Happy New Year!

Whether you're Up North, Down South, Out East or Out West, have fun and be safe!

We finally got some snow in Ontario a couple of days after Christmas...this is a beautiful scene after a festive and enjoyable night that I thought too magical not to capture.

See you in 2012!

On the Twelfth Post of Christmas I'm Pleased to Share with Thee...

...Twelve Baubles Bobbing...

It's the last day before Christmas and the final verse of the song. For me back home it's the beginning of an entire week of gifts, friends, family and food, all washed down with a glass of sparkling wine or two. I feel blessed to be surrounded by the people I love, although that's just the tip of the iceberg, really. It may be more of a Thanksgiving Day tradition, but I'd like to take this opportunity to wrap up the Twelve Posts of Christmas with twelve things that I am thankful for. As a visual aid, and to make the post more Christmas-y, I will do this with the help of my Christmas tree ornaments. Here goes...

#1 - Friends

The official ornament of the White House was given to me by an American friend last year.

True friendships can withstand any distance, something I am starting to truly 

appreciate while living so far Up North.

#2 - Art

This lovely bluebird was handcrafted by a Canadian potter.

It's difficult to imagine a world without music, books, colour and more; 

we are all indebted to artists past and present.

#3 - Children

The little child-like elf was purchased in Helsinki, Finland.

Kids have a unique and fresh perspective on life that adults need a dose of every so often.

 #4 - Travel

The Christmas bell journeyed all the way from Indonesia to my tree.

Travel is a luxury that I have enjoyed for many years now, and my experiences in South America, Europe and the Middle East have helped to shape who I am, just like my future travels around Northern Canada will help me to see new perspectives.

#5 - Family

The Nutcracker is was a gift from a friend. 

The soldier always reminds me of the time I took my little niece to see The Nutcracker Ballet in Toronto; it was a magical evening, until I locked my keys in the car. 

It was quite chilly, though she, being family, had to forgive me.

#6 - The Christmas Feeling

The angel and pinecone are straw ornaments from Switzerland.

During Christmas people are more likely to make an extra effort to get together, smile, sing, send cards and help others. I wish it would last all year long.

 #7 - Home

The wooden ornament was purchased in Germany. 

Thanks to the recent news stories about Attawapiskat, Ontario, we are reminded that 

not all Canadians have a place to call home. 

#8 - Nature

The vintage tree was also gifted by a friend.

My favourite thing about living so far North is being surrounded by such 

beautiful and relatively untouched natural landscapes.

#9 - Spirituality

The angel topping the tree was a gift from my Mother.

Whether it's a belief in God, Allah, Karma or simply the goodness in people, 

it is a special thing to have faith in an entity other than yourself.

 #10 - Culture

The glass ornaments were purchased in Ontario.

My North American winter culture includes snowmen and Santa, while people in 

different parts of the world experience winter in a whole different way. 

#11 - Food

The gingerbread man was made by my niece and nephew from applesauce and cinnamon.

I appreciate a nice meal, but mostly I enjoy the fact that I eat three meals a day. There are so many people on this planet (including in my own small Northern Town) who do not. 

#12 - Change

This homemade ornament features tiny pinecones from a tree in Northern Saskatchewan.

So far I have enjoyed the opportunity to experience a different way of life in a new setting, and I'm sure you will hear about many more adventures as the New Year begins.

Have a very Merry Christmas!!!

On the Eleventh Post of Christmas I'm Pleased to Share with Thee...

...Eleven Homey Habits...

Only a few days left until Christmas and I'm really getting into the season. I am currently not Up North, having returned to Southern Ontario to spend this special time with family and friends. I suppose that the term Up North is relative, and to some readers I still am quite North being in Canada, but to me it seems very much Down South.

The most shocking difference between Here and There is the lack of snow! It made me miss my new home as soon as I landed in Toronto. The lovely white fluffy snow really enhanced the holiday season back in Saskatchewan, although I'll gladly suffer through a green and brown Christmas to be with the people I love again for awhile. For this post I thought to simply share with you the things that I love about being home at Christmas.

Christmas Flavours. I've already explored the most common spices and aromas to be found during the holidays through baking, cocktail shaking and ice cream making. A great way to start your Christmas morning right would be with a special blend of Christmas tea or coffee. A couple of years ago I picked up an amazing tea in Kenzington Market in Toronto. It's a Christmas Cookie black tea by Tea4U (I tried looking up their website but the link on the package didn't work, so unfortunately I can't guide you to them) and it is divine! The fragrance is absolutely delicious, as it truly does smell like home baking. The brewed tea is also fabulous; not too sweet despite the name and smoothly rich. If you can find it, or something like it, cherish that first cup of the day.

Christmas Favours: When it's time to get the party started, there's nothing like starting it off with a bang, a crown and a little keepsake. Plus, you need another person to properly pop open a Christmas cracker, which encourages gathering together. Not that one needs any encouragement to get together this time of year!

Christmas Sweets: I generally stay with tradition when doing my holiday baking, but not everyone adheres to that frame of mind, particularly my Christmas sweeties, my niece and nephew. Here's an example of what can happen when you mix icing and creative kids. Children generally make the holidays more special, so if you don't have little ones in your life this Christmas, I encourage you to go out and find some somewhere because the best way for an adult to enjoy the season is through the eyes of a child.

Christmas Eats: I've posted before about the importance of eating well during the holidays, so I'll just give it one more nod here. The French say se faire la bouffe for eating together, and of course when French people gather around the table, good food is a given. One of the most important ingredients to a successful Christmas bouffe is cheese. If you don't have time to go all out preparing a lovely feast, you can still guarantee a fantastic culinary experience with a nice bottle of wine and a cheese plate. Creamy, herbed, aged, smoked, spiced or garnished, as long as there is variety on your board everything will be fine. The Beatles didn't get it quite right, so I'm going to propose an addition to one of their most famous songs: Love, and cheese, is all you need!

Christmas Box: Speaking of must-eats of the season, I'm sure it will come as no surprise to you if you've read my previous December posts that I'm going to write again of Swiss Chocolate. It's just wonderful. Most stores have Lindt nowadays, but I challenge you to see if you can find a European deli that will have more variety. Of course, certain brands of American chocolate have become synonymous with Christmas as well, and I've enjoyed a lot of that stuff over the years too. Sadly, I was recently quite let-down by Pot of Gold chocolates. I was excited to see the Caramels Collection this year, as everyone goes for the caramels first and the black box only has a few of them. I was also surprised that the price of the box was much lower than other years. Well, it didn't take me long to see why the cost has dropped (although I think the box may be a bit smaller too); the chocolates were not very tasty. The quality seems to have plunged; instead of a delicious chewy caramel with a creamy chocolate coating, it was a runny brown syrup inside a tasteless shell. I won't buy them again. Go with Swiss chocolate, my friends. It's what they do.

 

Christmas Socks: Deck the halls with Christmas stockings, fa la la la la la la la! Of course the countdown to Christmas for most kids is really just a countdown to presents. We don't hang our stockings by the chimney with care, we hang them in the hall. Clearly we've got a big job to do before Christmas Eve, as these socks are looking pathetically thin.  

Christmas Glow: Lights are an important part of the holiday experience, and I suppose that harkens back to the Christmas Story. The star that guided the Wise Men to Bethlehem certainly cannot be ignored, and in fact, most cultural holidays include light as an integral element. Hannakuh has the Menorah and the story of the oil that miraculously lit the lamps for eight days. Similarly, Kwanzaa has a Kinara which holds seven candles. Lights and lanterns are a symbol of Ramadan, as feasting is only allowed once the sun has set. Diwali is literally the "festival of lights". Regardless of why you celebrate, candles add a lovely ambiance to any special gathering.

Christmas Cards in a Row: In this newest age of mass media broadcasting, there is something to be said for receiving a Christmas card in the mail. It may be outdated, it may be expensive, but it is still thoughtful and appreciated. It is incredibly easy to tweet to thousands of people at once, or even send a group text or email, so a card means that you can be sure someone thought of you specifically and put some effort into letting you know that you are loved. The cute little kitty guarding this string of cards is Mumford. He chose to sit on the mantle so idyllically that this photo could almost be a Christmas card.

Christmas Bubbles to toast away Christmas Troubles: The holidays are, after all, a time of celebration! Nevertheless, the holidays can be stressful. Even the most seasoned Christmas revelers are likely to feel anxious at some point in December. It could be something serious like having to deal with a personal tragedy while everyone around is so festive, or something frivolous like which wine to serve at your holiday gathering. Unfortunately not all of your worries will disappear at the pop of the champagne cork, but some may. Sparkling wine pairs with virtually any and every food, so it's a no-brainer to serve when friends and family are over. As for those larger issues, there is always something in life to celebrate, even if at times it doesn't seem that way. Make an effort to find something worth toasting to, even if it is only the miracle of life itself.

Christmas Trees: I've already shared a few of my favourite Christmas finds, some of which come from different parts of the world. These clay trees were made right Here by a local Ontarian artist. I try to make a point of seeking out Christmas markets and bazaars in order to find unique treasures to relish for years to come.

 

Christmas, Please! You may think that I'm crazy. I love Christmas a lot and I'm not afraid to say it. I spend the last month of each year making sure that the traditions are kept, recipes are made, decorations are hung, toasts are made and presents are wrapped. For me it's quite fun in itself, but I've come to realize that all of the preparations are great for another reason: they prolong and heighten the anticipation of the time when my family gets together to eat, drink, laugh and give gifts. I was never the type of kid to go snooping around my parents' room for an early glimpse of Christmas presents, and as an adult I'd still rather not have any hints about what is under the tree. I enjoy the sensation that looking forward to something great involves, it's a child-like feeling that I cherish and proof that one never has to completely grow up. That is why I love Christmas.

On the Tenth Post of Christmas I'm Pleased to Share with Thee...

...Ten Wintry Wonders...

"Oh the weather Up North is frightful, but by the tree it's so delightful! 

And since there's (seriously) no place to go, let it snow, let it snow, let it snow!" 

Only a few days until Christmas so time to slow things down a bit. By now the shopping is (almost) done, the Christmas parties have been hosted and attended and the baking is aging gracefully in the fridge in airtight containers. It's time now to bask in the final countdown to the best day of the year and the most beautiful time of year in northern Saskatchewan. It's been snowing intermittently over the last few days, which is lovely in itself, but when the flurries are over the beauty is revealed. Here are ten highlights of the snowy season so far. Take some time to savour the holidays with friends and family, and to revel in the beauty of the Great White North.

Each branch is coated with a chilly veneer that is further enhanced by the morning sunlight. The days are at their shortest at this time of year, 

so the sun never really strays too far from the horizon.

Today's sapling could be next year's Christmas tree! 

A couple of front runners try not to get too bogged down in a mire of frozen white.

A fresh snowfall creates a charming little hat for a mossy green bearded elf.

Vibrant winter berries starkly contrast the recent snowfall. 

This home still appears to be vacant; 

either that or its current occupant has forgotten to shovel his walkway again.

A lovely pattern of grasses have braved the snow;

their wilted curlicues play nicely on the sleek white background.

A snowball perched on a spruce pole might mean that this is the right way to the North Pole.

An icy bay on an icy day. 

Most water has frozen by now but this keeps moving enough to stay 

glassy and clear throughout the year.

A gargantuan sun ponders the possibility of setting over the prairies, 

but it is only 1pm so it will have to wait for about three more hours. 

Low-lying clouds catch the fluorescent rays of a setting sun that isn't going to go to bed 

without a fight...maybe it's hoping for a glimpse of Santa!

On the Ninth Post of Christmas I'm Pleased to Share with Thee...

...Nine Treats-a-Tempting...

So far this month we've got drinks, appetizers, decorations and meals covered for your holiday entertaining. There is still one element missing, and I'm sure those with a sweet tooth have already figured out what it is...Christmas cookies! I've made a tray and left it with some milk by the tree for Santa. I'm sure he won't have time to try them all, but at least he's got some variety, which, I've been told, is the spice of life.

For me, Christmas just isn't Christmas without the sweets that I make every December. Some are recipes that my mother would make during my formative years, while others I have compiled as an adult. Up Here they're called "dainties", and as I was arranging the platter I could see why: my treats can be fragile, flaky, runny, gooey, powdery or crumbly. But they all have one thing in common; they're all sweet and scrumptious!

The nine treats I tempt you to try are (clockwise from the top): Pfeffernuesse, Peanut Butter Truffles, Homemade Turtles, Best Ever Sugar Cookies, Mocha Caramel Nanaimo Bars, Peanut Butter Squares, Cranberry-Lemon Shortbread and Cranberry Chocolate Squares. In the middle is my Festive Party Mix. 

Pfeffernusse

Every year I buy the December issue of Canadian Living magazine, mainly for the recipes but I also enjoy the gift ideas and other nice holiday reading as well. The Pfeffernusse recipe is one of a few different German Christmas recipes that the magazine featured one year. It's nice and spicy; not in terms of heat, but in terms of flavour, and I find that people either love them (my nephew eats them by the handful) or tend to stay away (my neice wants nothing to do with them). The cookies are bite size, which is nice for casual snacking. Sometimes a big gingerbread man is too much of a commitment when all you want is a quick blast of flavour, so reach for one of these sugary bites instead.

Peanut Butter Truffles

The next recipe has got to be my partner's favourite, for the same reason that the chocolate peanut butter ice cream is his favourite; it's that classic combination of nut and cocoa flavours. The Peanut Butter Truffle recipe is also from Canadian Living magazine. I've found that if I used crunchy peanut butter than I don't need to add chopped peanuts, there's enough texture for me already. I should add that the first time I made these I used natural peanut butter (I try to use it as much as possible), but it wasn't sweet enough to stand up to the bitter chocolate, so use the salt-and-sugar-added stuff. Also, I don't dip my truffles with two forks like the recipe says; I stick toothpicks in them, refrigerate for 1/2 hour to harden them a bit, then dip them that way. I take the toothpicks out before the chocolate has a chance to harden again and cover the hole with a half peanut. You wouldn't have to top the truffles, but I think it's great to do because it lets anyone who is allergic to peanuts know to stay away, although I suppose if that person has a severe allergy they should be asking about anything before trying, but it's just more obvious this way, and it's prettier too! One final note: I make Cranberry Chocolate Squares (see below) after any dipping recipes so that I can use any leftover chocolate for the bottom layer. That way I'm not wasting even an ounce of what is one of the greatest expenses of holiday baking. I made the squares on the same day as the truffles, but you could also refrigerate the leftover chocolate to melt again another day.

Homemade Turtles

Here's a recipe that I learned from my Mother. It's a simple and delicious way to make Turtles, one of the most celebrated of the store-bought Christmas chocolates. These little guys are always the first to disappear at a holiday gathering, so be sure to make lots! Here's how: Place 2 pecans side by side on a cookie sheet. Place one unwrapped caramel on top and heat in the oven on a low temperature until the caramel is soft enough to be flattened with the back of a spoon. Then melt as many milk chocolate chips on top as you can fit and smooth with a fork. Let harden in the fridge. You may want to grease the cookie sheet so that any caramel that melts off the pecans won't stick, and also butter the spoon if you find that it's sticking to the caramels as you flatten them. To smooth the melted chips, I found that just moving the edge of the tines of the fork around in a circular motion got the chocolate to settle down nicely. I suppose if you want to you could completely coat the turtles in chocolate by setting them on a fork and pouring melted chocolate overtop, but don't use chocolate chips for that because they won't melt properly; use bakers chocolate instead. For me, though, it's not necessary.

Best Ever Sugar Cookies

1 cup salted butter

1 cup sugar

1 egg

1 teaspoon vanilla

2 teaspoons baking powder

3 cups flour

Cream butter and sugar, then beat in egg and vanilla. Add 1 cup of flour. Beat. Add second cup of flour. Beat. Add baking powder and third cup of flour. Beat. Roll onto parchment paper and cut into shapes. Bake for 5 minutes in a 400 degree oven...do NOT let golden.

Sugar cookies are the most common Christmas cookie because they're so colourful and festive (just don't tell The Gingerbread Man I said that). They're also fun to make with kids because of the mixing, rolling, cookie cutters and the icing afterwards. I've always had a beef with sugar cookies, however, because naked (that is, without globs of sweet icing and yummy sprinkles), I've never found them to taste very good. Until recently I had never had a sugar cookie that I would eat on its own. That is until I took a bite of one made by a good friend of mine. The ingredients list isn't much different from your average recipe (although it had more butter than the one I've had on stand-by for years), but my friend was adamant that if I follow the directions exactly, I, too could have lovely tasting sugar cookies. So I did. The butter must be salted, she insisted (although I suspect if you used unsalted and added 1/4 teaspoon of salt the world would continue spinning), and the flour added in thirds. And only 3 cups, no more! The parchment paper is the key there, and I think that is why my cookies always turned out blandly; I always added about 1/2 cup more flour (if not more) in order to make them easy to pick up from the counter after being cut out. I also was likely overcooking them, waiting until they browned slightly in the oven before removing them, but they do continue cooking for a little while after being removed, so it's true that if you take them out just before they brown, they'll be fully cooked and nice and soft. It's also true that my cookies taste great! The downside is that the rolling and cutting part would be difficult to do with kids, since the dough is more finicky and harder to manage. If you're doing this with kids, go ahead and throw in as much flour as you need, but your cookies will be dryer and less tasteful. Otherwise, if you've got any amount of patience (and I don't have lots, to be honest, but just enough), then try it this way. It's worth it.

Mocha Caramel Nanaimo Bars

Here's another recipe that I got from a magazine that I make sure to pick up every Christmas (for that matter, I try to pick up every issue). The Mocha Caramel Nanaimo Bar recipe comes from the LCBO magazine. For those of you who haven't passed through Ontario recently, the LCBO is the Liquour Control Board of Ontario, and it puts out a free magazine about 5 or 6 times per year to promote different spirits, wines and beers. It's actually quite a nice publication, with some recipes that feature different types of alcohol and others that pair well with certain drinks. These bars have no liquour in them, and I would recommend them with a nice cup of coffee or tea; what you choose to put in your coffee or tea is your own business. I've made these squares for three years in a row now, and I still haven't managed to keep the caramel portion from oozing out once they're cut. I've added more icing sugar each year (this year I mixed in a whole extra cup), but still they're a bit too oozy. Despite this fact, they are gooooooooooood. No one has ever complained about the appearance of these dainties once they've tried them.

Peanut Butter Squares

1/2 cup butter

1 cup peanut butter

2 packages butterscotch chips

1 package coloured marshmallows

Melt butter, peanut butter and butterscotch chips (wow that's a lot of butter) in a saucepan on low heat. Cool the mixture well but not so well that it hardens completely; you want it just so you can stir it but not so hot that it will melt marshmallows. Add the marshmallows and put in a greased square pan and let set. 

I like to find a new holiday recipe each year to try out; sometimes they are hits and stay in my yearly repertoire, and sometimes they just don't cut it and I lose the recipe. This year I didn't make anything brand new, but I count these squares as my "new" recipe despite the fact that I grew up eating them. I tried making them once but they didn't quite turn out. I think I didn't let the mixture cool enough and the marshmallows melted, then the whole thing ended up not setting correctly. This year, however, everything worked out fine. The squares are gobbled up by children, and they're nice and colourful on your cookie tray. I only wish that they would make holiday coloured marshmallows which are just red, green and white. Maybe this exists, but I've never seen it. If I only had a quarter for every time I wished that I owned a marshmallow empire...

Cranberry-Lemon Shortbread

Every Christmas cookie tray needs a shortbread, but I've never been a huge fan of the stuff, finding it a bit bland. That's why this Cranberry-Lemon Shortbread recipe from Inspired (yes, another magazine) by Our Compliments caught my eye; the great combination of lemon and cranberry adds some zesty zip to otherwise boring baking (sorry traditional shortbread fans, but it's just how I feel). Last year I iced my cookies and found that the icing was too runny with all of the juice, so I would only use half next time. 

This year I decided not to ice the cookies and instead I pressed them with a holly stamp that I bought at a pottery studio in while on vacation in Nova Scotia. The studio is called Birdwall-Worthington Pottery and it can be visited in Mahone Bay. They make stamps with many different shapes and the neat thing is that they use Nova Scotian clay. You can check them out at this website. I figured that the stamped shape would not be altered much by the cooking process, since there is no baking soda or powder in the dough. It did turn out nicely, but I think that the craisins make it a bit difficult to see the outline of the holly. Nevertheless, the cookies are so tasty that they don't even need the icing. Finally, shortbread I look forward to eating!

Chocolate Cranberry Squares

1/3 cup butter

8 ounces semi-sweet chocolate

3 Tablespoons corn syrup

2 cups chocolate wafer crumbs

1 cup white chocolate chips

1/2 cup chopped dried cranberries

1 teaspoon silver dragees

In a saucepan over low heat, melt together butter, semi-sweet chocolate and corn syrup; stir in chocolate wafer crumbs and spread in a greased or parchment paper-lined 9x13 inch pan. Sprinkle white chocolate chips over the base, then the craisins and then silver dragees. Press lightly so that the toppings stick together and refrigerate until firm, about 2 hours.

I was sure that this recipe came from a Canadian Living magazine, but I couldn't find it anywhere on their site. They have a recipe with the same name online, but it is quite different. These squares are super quick and easy to make. The only thing I would say is to make sure that the toppings are pressed into the base; I even put the oven on low and put the pan in to melt the chocolate chips a bit but not enough that they lose their shape. Despite this, about half of my silver dragees seem to fall off every year when I cut the squares. Regardless, they're a yummy treat (and my Mom's favourite). I like to cut squares into small pieces so that they're bite-size, especially if they're crumbly, so that you can just pop them into your mouth instead of taking a bite and risking a party faux-pas (or a stain on your best, most festive Christmas sweater!). Also, if you don't like what you eat, you don't have to worry about how to discreetly discard the rest of your square; you already have!

Festive Party Mix

The last treat is one that you may have seen before...I admit that I double-dipped and included a recipe here that I already shared on Day Seven. The Festive Party Mix is incredibly addictive, so you'll probably want to serve it in a larger dish than I have because that much will go pretty quickly, especially if I'm in attendance at your seasonal bash. Another thing you could do is pull out the clumps after you've cooled the mixture and put them on the cookie platter amongst all the other treats. The mix is sweet, salty, chocolatey and crunchy. It's got different sizes and textures. And it's nice and colourful for your Christmas platter, although you could use normal coloured Smarties and make this for any party throughout the year. It would also make a great Christmas gift wrapped in a nice jar or a Christmas bag.

I think that Santa should be happy with his selection when he drops in on his way back to the North Pole. The nice thing about holiday baking is that you make the same thing year after year and can perfect things as the Christmases go by. I'm constantly altering things and making notes in my cookbooks so that they'll be better the next time. I may have awhile before some of these recipes are perfected, but getting there (and eating as I go) is half the fun. Oh, I'll have to make exercise my New Year's resolution this year!

On the Eighth Post of Christmas I'm Pleased to Share with Thee...

...Eight Drinks for Toasting...

One can tell that Christmas is coming from the change in commercials on TV: toys, perfume...and spirits! I try to take advantage of the fact that everyone has time to go for a "holiday drink" in December, even when they normally wouldn't. It's fun to go to a pub or cocktail bar for a drink, but it's also exciting to invite friends over and pour a few of your own. It's budget-friendly (if you do it potluck style), everyone gets what they want, and you can experiment to make new cocktails of your own. I made eight drinks that are great to serve at Christmas; some are traditional favourites and others are new concoctions. I hope you enjoy a few of them over this festive season, as there are so many different flavours and aromas.

The libations I made are: 1) Cosmarita 2) Peppermintini 3) Blue Christmas 4) French 75
5) Baileys on the rocks 6) Whisky Cider 7) Blueberry Tea 8) Rum & Eggnog. If you do want to have a cocktail party during the holidays (or any time) and make each drink, here's your shopping list:

Booze:

Tequila

Orange Liqueur (I use Cointreau; Grand Marnier and Triple Sec would work as well)

Blue Curacao

Peppermint Schnapps

Vodka

Sparkling Wine (you don't have to go crazy and spend a fortune!)

Gin (I like Bombay Sapphire, but whatever)

Irish Cream Liqueur (Baileys)

Whisky 

Amaretto

Spiced or Dark Rum

Mix:

Cranberry Juice

Cream

Pineapple Juice

Sprite

Apple Cider

Black Tea

Eggnog

Other Stuff:

Fresh Limes

Fresh Lemons

Pineapple Wedges

An Orange

Ice

Salt

Sugar

Candy Canes

Cinnamon Sticks

Nutmeg

It's a long list, so you certainly don't have to make all of the drinks to have a successful cocktail party. The garnishes are not necessary, of course, but they make the drink more attractive and they're fun, so try to do something fun with your cupful.

 

The Cosmarita is one that I made up, although the two drinks that inspired it are certainly not new; it's basically a frozen version of a Cosmopolitan but with tequila instead of vodka. It's nice and tart, but if you want a sweeter drink, rim the glass with sugar instead of salt.

Make it: Cut a lime wedge and slice the middle sideways so that it can sit on the rim of the glass. Push the wedge all around the rim and then salt the rim by setting it upside down on a plate covered in salt. Crush some ice in a blender and add an ounce of tequila, half an ounce of orange liqueur, half an ounce of fresh lime juice (or lime cordial if you don't have fresh lime, but fresh is much, much better), and 2-3 ounces of cranberry juice. Pulse with the blender to combine and then pour into the salted glass. Garnish with the lime wedge.

Another cocktail that came about while mixing is a Peppermintini. I suppose that this isn't original, but I didn't reference the recipe anywhere but the ol' noggin. I could have rimmed the glass with crushed candy canes, but I wanted to keep it simple and garnish with just the small cane. A discovery that I had is that the candy cane will dissolve into the drink, making it sweeter and also more pepperminty, which is quite nice. You can see that the red sugar has dissolved in the bottom of the glass above. If you want a sweeter drink, break up a second small candy cane and drop the pieces in the liquid.

Make it: In a cocktail shaker with ice, shake together an ounce of vodka, an ounce of peppermint schnapps and an ounce of cream. Pour into a martini glass and garnish with a small candy cane. If you'd like, add a drop or two of green food colouring to the shaker for a festive green potion.

This drink is called Blue Christmas. It would be a great cocktail for a "Christmas in July" party, because it's got a nice tropical flavour. It's a lot like some versions of a Blue Lagoon, and this is the drink with which you can have the most fun with garnishes. I grabbed a Christmas toothpick and stuck it into a pineapple wedge with a cocktail umbrella.

Make it: Fill a hurricane glass with ice, then pour over an ounce of vodka and an ounce of blue curacao (or if you don't have it, use an ounce of orange liqueur and add a couple drops of blue food colouring). Add 3 ounces of pineapple juice and fill the rest of the glass with sprite. Garnish with whatever fruit you have around, the more the merrier!

The French 75 is a drink that was introduced to me at a lovely cocktail bar in Ottawa this fall. It's a strong drink that was created during World War I and named after the French 75 millimetre field cannons that must have been pretty strong themselves. My favourite bit is the sparkling wine, which makes this refreshment, well...refreshing!

Make it: Fill a champagne flute half full with ice. In a cocktail shaker with some ice, mix 1 ounce gin, 1 ounce fresh lemon juice and half an ounce of simple syrup (that's sugar and water boiled down, or if you don't have that prepared use 1 teaspoon of superfine sugar, which can be made by putting normal sugar in a blender for a few pulses). Strain into the flute and top up with sparkling wine. I didn't want to garnish the drink because I find champagne flutes so elegant on their own, but the sugar and lemon tends to stay at the bottom, so a nice glass stir stick is a great idea here.

This one really isn't a cocktail, since there's no mixing involved. It's just straight up Baileys, over ice, but I had to include it here because it is Christmas to me. The creamy smoothness, the wonderful aroma, and the nice but not overpowering hit of alcohol make the drink a present on its own. Looks like Santa thinks so too; I'm sure he'd rather have kiddies leaving this out for him with cookies than boring old milk.

Make it: Put 3-4 ice cubes in a low-ball glass. Pour Baileys over ice. Enjoy.

Another simple drink, but one that requires at least the smallest bit of mixing. It's a drink that I know from my sister and can be enjoyed either hot or cold. It's maybe more of an autumn bevvie, but as long as you have access to apple cider, there's no reason why you can't have it for Christmas too. Apple and cinnamon is a classic combination, so if you don't have cinnamon sticks, make sure to at least sprinkle a pinch of the ground stuff on top. The whisky works well with the sweetness of the apple. I don't know if regular apple juice would work, but I'm sure it wouldn't be horrible. 

Make it: Pour 1 and a half ounces of whisky into a low-ball glass, top with apple cider. For the hot version, pour the whisky into a mug and top with warm apple cider (mulled, if you wish). Garnish with a cinnamon stick.

This drink is only served warm, and it's my favourite hot alcoholic beverage (ok, maybe it doesn't top Baileys and hot chocolate, and I do love mulled wine...well it's in the top 5 anyway). Blueberry Tea is an exquisite, silky way to end the night and keep your insides warm. Generally it's made with orange pekoe tea, but if you're a tea nut like me and have so many varieties of tea in your cupboard (you'll know if you are a tea nut like me if you have an entire cupboard devoted to tea), then try it with different flavours. I've got a nice blueberry black tea that I'll have to try next. Also, it's nice to garnish with a slice of orange, but I didn't have any so I left it by itself. In hindsight, I could have used a lemon wedge...yes, that would have been nice en lieu of the orange. Oh well, there's always next time! (Can you tell I've got my Cosmarita here beside me? There are perks to posting about fabulous cocktails ;)

Make it: Pour one ounce of amaretto and one ounce of orange liqueur into a brandy snifter (as you can see, I don't have that either. Geez this post is starting to fall apart). I used a mug, obviously. Lightly brew a cup of black tea and pour about 4 ounces over the alcohol. Garnish with an orange wedge...unless you don't have one. If you haven't got an orange wedge a lemon wedge will do. If you haven't got a lemon wedge then God bless you.

The last one is the most classic Christmas drink that doesn't really need explanation or directions, but I'll include them anyways. I was going to make my own nog this year, but after making all of that ice cream from my earlier post I was running out of milk and eggs. So I decided to just get some from the store, which is a bit of a cop out for me because I don't like buying pre-made things when I could make them myself. Sometimes, however, life gets busy and it's necessary to take a short cut or two, so I'll try better next year. Sadly, it's also cheaper to buy it than make it, so it's sometimes hard to justify the extra work, but I do think that generally it's worth it in the end. Quality is always worth it.

Make it: Pour 1 ounce dark or spiced rum into a goblet and top with eggnog. You can add a bit of brandy too, if you'd like. Top with a pinch of freshly grated nutmeg.

Of course you can alter these drinks to include as many or as few spirits as you would like. Each of these thirst quenchers would be a wonderful reason to propose a Christmas toast this year...although what you say is up to you. Cheers!