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Moose Mugs Return

During the month of December, guests in the mood for a whimsical seasonal sipper will love YEW’s “Cog Nog.”  Luxuriously spiked with Cognac, our house-made eggnog is served in a nostalgic Christmas Vacation moose mug. Enjoy at “at-home” Cog Nog with this recipe from Lauren Mote.

Ingredients:

1.50 oz Courvoisier VS Cognac
2.00 oz 35% cream
1.00 oz Darjeeling Tea Syrup*
1 dashes Bittered Sling Condesa Bitters
1 dashes Bittered Sling Palermo Bitters
1 whole egg

Method:
Add all ingredients to a shaker, and viciously dry shake without ice to emulsify the egg. Add ice and shake hard. Double strain into a moose mug, top with freshly grated nutmeg.

 

*Darjeeling Syrup – yield 1L
20g Darjeeling Tea
600g white sugar
600mL water
Add the tea to 140F water, and allow tea to steep for 15 minutes. Strain out the tea, and add the sugar, stir until dissolved.
Store in food-safe, clean, dated bottles in the fridge for up to 7 days.