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Mulled Wine
This Dickensian classic was created before vintners learned how to preserve wine with corks and sulphites. Back in Victorian times, wine was kept in oak barrels until consumed; it often spoiled, so wine merchants created "mulled wine," masking bad odours with spices and liqueurs.
When mulling wine, use a full-bodied red, such as an Australian Shiraz or a Chilean cabernet. The wine needn't be expensive, but don't use anything you wouldn't drink by itself-cooking concentrates its flavours, for good or for bad.
Mulled means heated, not boiled, which is important to keep in mind as you make this cocktail.
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Hot Butter Rum Cider
This ought to be an Atlantic Canadian signature drink, given all the rum we smuggled here during the 30s. This hot drink also capitalizes on our heritage in making first-class cider-and it's a great comfort to come inside to on a cold winter's day.
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Spiced Chai Latte
Speaking of rum… the bartenders at Onyx Cocktail Bar & Restaurant, in Halifax, have created two trendy drinks using the traditional spirit of choice regionally, here is one.
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Mac's Fishcakes
No self-respecting Atlantic Canadian would dream of making fishcakes from fish other than salt cod.
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Auntie Crae's Berry Jam
Like other Atlantic Canadians, Newfoundlanders enjoy jams and jellies made of strawberries, raspberries, blueberries, cranberries and red currants. But they go a step further with other berries they know and claim as their own.