Ciao Dec/Jan 2016 number one hundred one | Page 50

ciao! cooks
Elsa Taylor and Sean Bernard
The Roost Social House
RECIPE INSPIRATION
As the mastermind behind the The Roost's unique libations, Elsa
is a fount of creative drink ideas. In fact, she's been mixing a
'cocktail of the day' for an entire year. Her holiday punch blends
trendy flavour profiles like ginger and coconut with seasonal
staples like nutmeg, cloves, cinnamon and orange. From his perch
in The Roost's cozy kitchen, chef Sean churns out flavourful small
plates. His butternut squash cups pair perfectly with this punch,
matching warming spices and a savoury hint of sage.

Ginger Coconut
Punch
This party-perfect large batch
cocktail lends gingery zip to a
punch bowl presentation.

INGREDIENTS

6 oz Forty Creek Copper Pot
Canadian Whiskey
2 oz D.O.M. Benedictine liqueur
2 oz honey syrup
3 oz lemon juice
6 dashes Free Bros. Whiskey Barrel
bitters
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
2 bottles Royal Jamaican ginger
beer
1 pint Coconut Bliss ice cream
(naked coconut flavour)
3 sprigs rosemary
5 orange wheels

METHOD
1. Mix whiskey, liqueur, honey
syrup, lemon juice, bitters, nutmeg,
cloves, and cinnamon in a punch
bowl filled with ice. Top with ginger
beer.
2. Garnish with scoops of ice cream,
orange wheels, and rosemary sprigs
immediately before serving.

Yield 1 punch bowl
48

ciao! / dec/jan / two thousand sixteen