There are two kinds of people in the world: Those who stay at home New Year’s Eve—and those who go out.
New Year’s Eve is in your hands—it’s whatever you make it. If you’re alone, why not invite a few friends or neighbours to drop in, either on the Eve or the afternoon of New Year’s Day. Here are my suggestions for, whatever. Let’s say goodbye, so long, farewell, good riddance to 2022 and raise a glass to an excellent 2023. Happy New Year!
When the bombs began to fall in Ukraine, Zirkova moved their distillery and their Master Distiller to Ontario. Now it’s made from Canadian rye and wheat, and distilled four times to create a refined taste. The Vodka Master selects only the centre spirits, or “Tsar’s Cut”, and removes both the lighter spirts and the heavier spirits. The result is smooth sipping Vodka. Zirkova Unity is about creating a home for Zirkova in Canada, where people have come together and united to support and stand with Ukraine. Having Master Distiller Svitlana Vellinga, with her thirty years of experience, join them in the process of making Unity was the final touch in honouring Ukrainian vodka-making traditions and bringing them to life in Canada. “It starts with the best spirits from the heart of the Prairies,” Vellinga explains. “Grain is really important to us, as the best vodkas in Ukraine are made from grain spirits. For Zirkova Unity, we selected grain spirits that had a connection to Ukraine, that were extraordinary quality, non-GMO, grown by generations of Ukrainian and Canadian farmers, gluten-free, kosher, and grown within 100km of the spirits distillery.”
Strengthening the connection between Canada and Ukraine, the Unity Collection features six limited-edition unique works of art on the bottles, crafted by artists from Ukraine and Canada who are contributing not only their unique gifts and talents, but also their stories. 100% of profits from Unity Vodka are sent to Ukraine and its people. Raise your glass and say, “Budmo!”
A few bottles of Bottega Gold and Bottega Rose Gold on your festive table are all you need to tell your guests that this is a party. Bottega Gold is a fresh crisp Prosecco with floral and fruity notes of citrus and peach. Bottega Rose Gold is a Brut Rose sparkling wine with hints of mixed berries, currants and wild strawberries. They are my favorite wines of the season, with the added plus that the bottles themselves make a great fashion statement.
Mix cocktails like a pro. Fresh fruit juice boosts your physical well-being, but shake it up with ice, add some Tequila, Rum or Vodka and it will certainly boost your social well-being. La Presserie has packed an instant cocktail party for you that will make your crowd think you’ve been taking lessons in Mixology. Here is the Drinks Menu crafted with raw, cold pressed fruits, vegetables and herbs made with natural Agave Syrup. There is no water added. Vegan. No preservatives. Frozen to seal in taste and nutrition. Will it be a Cosmo, Paloma, Margarita, Bloody Mary, Mojito or Daiquiri? Defrost the pretty bottle in the fridge, fill two glasses with ice, pour half the mixer into each glass. Add 1.5 white rum, vodka or tequila to each glass and top with club soda. They come six to a case, and will make a dozen gorgeous drinks. Made in Canada—from farm to bottle. And that, darlings, is instant cocktail cachet.
Five-time Juno Award winner and an Officer of the Order of Canada, Liona Boyd has written a book that you will love reading to the children in the family. It begins, “This is the story told wide and told far/ Of a beautiful cat who could play the guitar.” The illustrations by renowned artists and illustrators Laura Fernandez and Rick Jacobson are simply gorgeous. The little ones will be asking you to read it again and again. It’s not too long and not too short. And if you’ve ever loved a cat, you will want a copy for yourself. Available everywhere through Amazon.
Sara Waxman, OOnt, is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Editor in Chief of DINE and Destinations magazine.