Seasonal cocktail recipes from Fairmont Hotels

Mistletoe martinis and more

‘Tis the season for cocktails you might not normally sip while lounging by a pool in the summer, which is why some of these specialty drinks are only available for a limited time. Of course, if you decide to make them yourself you can actually sip a Cranberry and Cinnamon Blast poolside. Recipes compliments of Fairmont Hotels.

Fairmont Vancouver Airport

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These two cocktails will be featured in Jetside and Globe lounges from Nov. 1 to Dec. 31. 

G & G

This cocktail celebrates the flavours of the classic After Eight mint chocolate treat.

1 oz Brockmans Gin

½ oz Grand Marnier

2 dashes Aztec Chocolate bitters

Shake with ice

Pour into rocks glass over one large ice cube.

Top with a Guinness float and foam and garnish with tender mint sprig.


Cranberry & Cinnamon Blast

A bright and fresh cocktail, perfect for celebrating the season.

1.5 oz Finlandia Vodka

3/4 oz cranberry shrub

3/4 oz cinnamon syrup

1/2 oz fresh lemon juice

Shake with ice

Pour over ice in tall high ball glass

Top with soda and garnish with a few cranberries and a long sprig of rosemary


Fairmont Pacific Rim: Pac Rim Holiday Punch

Fairmont Pacific Rim

Pac Rim Holiday Punch

1.5 oz Grand Marnier

.7 oz Ron Zacapa rum or any other aged rum

.7 oz lemon juice

.7 oz maple syrup (thinned)

Dash of Dale De Groff Pimento Bitters

2 oz Lapsang Souchong tea (cold)

Punch prep

Block ice: Fill an empty plastic container with water and freeze

Dilute maple syrup with hot water at two parts syrup to one part water.  

Steep tea bags in room temperature water in clean container for 12 hours.


Multiply ingredients by the amount of servings you need

Mix all ingredients into large container or bottle. Add two cinnamon sticks and one star anise and store in the fridge for two hours.

Add block ice to punch bowl, give the bottle(s) with punch an light shake before pouring over ice into punch bowl.

You can add cinnamon sticks, orange wheels and grate nutmeg on top of punch for garnish.


Fairmont Chateau Whistler: Cameron’s Kick

Mallard Lounge at Fairmont Chateau Whistler

Cameron’s Kick


1.5 oz Gentleman Jack

0.5 oz Talisker Storm Scotch Whisky

0.5 oz lemon juice

0.5 Orgeat syrup

Angostura Bitters to taste

Shake then strain over fresh ice is a rocks glass.

Add a couple dashes of Angostura Bitters to taste.

Garnish with a dehydrated lemon wheel.


Fairmont Waterfront: Mistletoe martini

Fairmont Waterfront

ARC Restaurant

Mistletoe martini


1.5 oz vodka

0.5 oz elderflower

0.5 oz cranberry juice

0.5 oz lemon juice

0.5 oz honey

Garnish the rim of a martini glass with crushed candy cane.

Mix all ingredients into a shaker glass, add a full scoop of ice and shake vigorously for 10 seconds.

Strain into martini glass.

Top off with a dry sparkling wine.


Fairmont Waterfront: Hot buttered rum cocktail

Hot buttered rum cocktail

1 tsp brown sugar

1 tsp unsalted butter

1/2 tsp honey

1 clove

1.5 oz dark rum

4 oz boiling water


ground cinnamon

Premix the brown sugar, butter, clove, nutmeg cinnamon and honey. Add to glass.

Pour rum over mixed ingredients.

Slowly pour boiling water to top off cocktail.

Garnish with cinnamon sticks or star anise.


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