the proof is in...: proof whisky, virtual vintage, Vol. 149

With only two weeks left in the Christmas present scavenger hunt things are getting a little more critical. The window for most online shopping is quickly closing and shops have sold out of their premium goods. If you have not yet placed your online orders, park yourself at your computer with our virtual flea lineup and a cup of this piping cocktail. Perfect on a snowy day. For more information on proof brands visit www.proofbrands.com

gingerbread jolt 1 oz proof whisky • 5 oz freshly brewed coffee (we used Balzac’s** Blend) • 1/2 oz gingerbread syrup* • steamed milk

Add proof whisky and gingerbread syrup to a heatproof mug. Pour in coffee and top with steamed milk. Garnish with a sprinkle of ground cinnamon. You can rim your cup with cinnamon sugar for an extra special cup.

*gingerbread syrup Add 1 cup sugar and 2 2” sticks of cinnamon, a 1” pice of fresh ginger peeled and sliced into thin pieces, 1/2 tsp of vanilla extract to a saucepan and 1 cup of water. Bring to a boil and stir until the sugar is dissolved. Reduce heat and simmer for 5 minutes. Allow to cool and strain (remove cinnamon and ginger) into your recycled proof bottle. This will keep in the refrigerator for 2 weeks. Use in your morning coffee or make a double batch and give one as a gift. (or you can purchase pre-made syrups at monin.com)

** Balzac's values are infused with everything our customers experience in our cafés. Artisanal, Sustainable, Local and Natural are the four cornerstones of our business practices. Each product is thoughtfully and diligently sourced. While we endeavour to keep an eye on efficiency and affordability, we will not take shortcuts with our quality or preparation techniques. We strive to offer 'Slow Food' prepared quickly, not 'Fast Food'. Balzac's has been offering Fair Trade Organic coffee, sugar and cocoa since 1997 and all milk used in our beverage service is organic and locally sourced.