Kraken's second annual Eggnog Cocktail Competition puts exciting spins on your favourite holiday beverage

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      The lucky judges included Fable's Chef Trevor Bird, Vancity Buzz senior editor Lindsay William-Ross, La Grotta Del Formaggio's Chef Alex Tung, Shangri-La's food and beverage manager Moustafa AlGayar, and freelance food writer Nikki Bayley.

      Based on the judges' decision, it was Tarquin Melnyk's twist on 'nog that took home the prize. His recipe will be our featured cocktail in an upcoming issue of the Straight, but for now, take a look at the other four recipes and curl up in front of the fire with one of these delicious holiday concoctions.


      Dylan Williams' Rompope Punch

      • 1 oz. toasted almond-infused Kraken Black Spiced Rum
      • 1 oz. Jose Reposdo Traditional
      • 1 oz. Trinidadian mauby syrup
      • 3 oz. Avalon Eggnog
      • 4 dashes of Apothecary Nightshade bitters (molé)

      For easy serving, quadruple the recipe and mix in a large punchbowl. Serve over ice and top with freshly grated nutmeg.


      Tiffany Davis' Ayurvegnog (Ayurvedically Inspired Eggnog)

      • 2 oz. Kraken Black Spiced Rum
      • ¾ oz. housemade pistachio orgeat syrup
      • 1 dash of almond extract
      • 5 oz. Avalon Eggnog

      Shake with iced mango tamarind chutney cubes. Garnish with a cardamom cookie crumble, Avalon whipped cream infused with cardamom bitters, cinnamon, nutmeg, and a brandied cherry.


      Geoff Mott's Lait-Viathan


        • 3 oz Kraken Black Spiced Rum
        • 3 oz Avalon Eggnog
        • 1 whole egg

      Dark Cacao, Chartreuse, and Orange Bitter Chantilly:

          • 2½ oz. whip cream
          • 1 barspoon dark Creme de Cacao
          • 1 barspoon Chartreuse
          • 1 barspoon simple syrup
          • 3 dashes Angostura Orange Bitters

      Hand whip cream in a Boston shaker. Dry shake all ingredients first, and then shake with one ice cube. Strain into a chilled cocktail glass and garnish with a dollop of Chantilly and freshly grated nutmeg.


      Jose Borges' The Chata Box

      Avalon Nog Horchata:

          • 3 cups uncooked white rice
          • 2.5L water
          • 4 sticks of cinnamon
          • 2 star anise pods
          • 5 cloves
          • ½ cup dates (fine cut)
          • ½ cup almonds (ground)
          • 3 cups Avalon Eggnog
          • 1 vanilla bean
          • 2 oz. raw honey

      Pour about half the water and all the rice into a blender, being sure not to overfill your carafe. Blend for one minute. Pour the blended rice water into a gallon-sized pitcher or glass jar. Add the remaining water, cinnamon sticks, anise, and cloves and let stand at room temperature overnight, covered. Strain the rice water into storing container using a mesh strainer.


          • 2 oz. Kraken Black Spiced Rum
          • 2 oz. date and nut horchata (see above)
          • ½ oz. Gillespie's Aphro Chocolate Chili liqueur
          • 1 barspoon 1:1 sugar syrup

      Build cocktail in a rocks glass, fill with ice, and stir. Garnish with fresh cinnamon powder.