Holiday cocktails that are sure to give you some Christmas cheer

Holiday party season means many cocktail-forward gatherings.

And if you're wondering where to go for that holiday drink, On The Coast's Urban Foodie Anya Levykh knows a few bars that are serving up new twists on old classics.

"Vancouver's cocktail culture is finally starting to get real recognition," she told On The Coast host Stephen Quinn.

"We have some immensely talented bartenders or, mixologists, if you will in this city, and in the same way that people want to know about what's new and innovative in the food scene, appreciating the innovation and different styles of our local beverage makers is also starting to gain ground."

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Levykh saysThe Mackenzie Room's cold buttered rum, The Prohibition Bar'sInceptionNegroniand Juniper's Rad-Ishare some of the more innovative winter cocktails on Vancouver's bar scene.

And if you're looking to make some of these fancy festive drinks yourself, this week's recipe has two stellar local drinks sure to bring you holiday cheer.

Inception Negroni

Recipe courtesy of Robyn Gray of Prohibition Bar, Rosewood Hotel Georgia

The "Inception Negroni" is a time release cocktail built on a classic cocktail the Negroni. As it melts the guests experience changes. The "White Negroni" is poured over top of an ice ball with a "Regular Negroni" trapped within an ice sphere.

White Negroni (poured over top of ice sphere)

• 20ml Broker's Gin.
• 20ml Martini Bianco Vermouth.
• 20ml Suze Bitter Sweet Liqueur.

Method:

1. Stir until perfectly diluted.
2. Pour over "Inception Negroni Ice Ball."

"Inception Negroni Ice Ball"

• 20ml Broker's Gin.
• 20ml Cinzano Rosso Sweet Vermouth.
• 20ml Campari.

Method:

1. Freeze ice until half frozen (3 hours at 6 C.
2. Remove water from par-frozen ice ball.
3. Inject ice cold Negroni into ice ball.
4. Freeze over opening used to remove water of ice ball with Negroni trapped inside.
5. Stir White Negroni, pour over top of Negroni ice sphere in an old fashioned glass.
6. Garnish with Lemon Swath with expressed oil.

The Rad-Ish

Recipe courtesy of Shaun Layton of Juniper

• 1 oz Ampersand gin.
• Fever Tree lemon tonic (to taste).
• 2 slices heirloom watermelon radish.
• 6 to10 pieces pink peppercorns.
• 1 dehydrated lemon.

Method:

1. Fill large red wine glass with ice.
2. Add 1 oz of Ampersand gin to glass.
3. Pour Fever Tree lemon tonic (about 3/4 of the glass or to taste).
4. Add 2 slices of heirloom watermelon radish (stick in between the ice or deep into the glass).
5. Add 6 to 10 pink peppercorns.
6. Place 1 dehydrated lemon slice on top to garnish.

To hear the full story, click the audio labelled:More than just rum and eggnog: Check out these unique holiday cocktails