By Nadia Maclean, Esquimalt Wine Co. ⁠

My favorite winter cocktail, blended with my favorite part of Christmas dinner - the cranberry sauce! Controversial, I know... but you haven't had my recipe! Infused with my favorite holiday spices or citrus and using a Bianco Vermouth to lighten up the classic Boulevardier - a sip of holiday magic! This bourbon plays nicely with a lighter hand so I really enjoy the Bianco versus a Rosso vermouth.⁠

⁠1 1/4oz Basil Hayden Bourbon⁠
1oz Christmas Esquimalt Bianco Vermouth*⁠
1oz Campari⁠⁠

In a chilled mixing glass, pour Bourbon, infused Vermouth and Campari. Top with lots of ice and stir to chill and dilute. Strain over a chilled rock glass with a big rock of ice - express and orange twist over the cocktail and drop twist in. Repeat as needed.⁠

⁠*Christmas Esquimalt Bianco Vermouth⁠

In a mason jar, add 250ml of Bianco Vermouth. Drop in 10 fresh cranberries, 2 wide orange peels, 1 cinnamon stick, 3 cloves, 1 star anise pod and 2 green cardamom pods, lightly crushed. Seal and shake once in a while - allow to infuse for 18 hours before straining into a new jar for all your cocktailing fun. ⁠

PS... a glass of the Christmas Bianco topped with Prosecco and an orange twist Christmas morning is not a bad idea either. Just saying.