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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Festive Holiday Cheer!

The big guy in the red suit has been making his rounds on the parade circuit and the snow has arrived. Both of these sobering realities are getting everyone all wound up for the coming holiday season which is barreling down on us and motivating many to flock to the stores this while others are awaiting the corporate shopping sprees of Black Friday and Cyber Monday.

How to get your rocks on

How to get your rocks on

The more practical ones are choosing to go the DIY route which is often inspired by social media sites that make everything look just perfect. Making liquor is an easy gift to make and there is nothing better to bring on those hallucinations of sugared plums dancing in our heads for the coming season and for the most part is practical.

Not all of the ingredients for these recipes can be sourced locally but I do recommend using Ontario harvested cranberries in the Cranberry Liqueur recipe and it is in my opinion if you want a truly enjoyable Kawartha Kahlua you will need to use Kyoto Coffee’s Kyoto Classic Bold. This coffee has a thick, heavy feel to it with a bright flavour that stands up well to the sugar content required to make Kawartha Kahlua. Seeing as both these recipes need a bit of time to age I suggest you get started on them this weekend if you want to be handing them out in a seasonal manner.


Cranberry Liqueur


6 cups sugar granulated sugar

3 cups water

3 12 oz bags cranberries fresh or frozen

1 40 oz bottle vodka or rum

2 vanilla beans

1 Cinnamon stick

1 orange rind


In a medium size stainless steel sauce pot, combine the sugar and water and gently heat it over medium flame until the sugar is dissolved, stirring often and not letting the mixture boil.  This sugar water is more commonly known as simple syrup and will be referred to as such from here on in the recipe. Remove the simple syrup from heat and let it cool down to room temperature.

Meanwhile pick through the cranberries discarding stems and those that are bruised or blemished. Give the berries a good rinsing off with cold water and let them drain.

Working in small batches, puree the cranberries with the simple syrup in a food processor.

Transfer the pureed berries into a large mixing bowl and the rest of the simple syrup to the large mixing bowl and stir. Add the alcohol and stir. Split the vanilla beans lengthwise and add to the mixture.

Allow the mixture to age for 18 days in a sealed glass container, in a cool dark place. Strain the mixture into your gift jars through cheese cloth or coffee filter Yields 2 litres


Kawartha Kahlua


3 cups water

2 cups granulated sugar

1 cup finely ground Kyoto Classic Bold coffee

2 tbsp. pure vanilla extract

2 cups vodka



Using the sugar and water make a simple syrup and add the coffee grinds to the still hot simple syrup. Mix together. Set aside to cool completely.

Once cooled, stir in the vanilla extract and vodka. Allow the mixture to age for 30 days in a sealed glass container in a cool dark place. Strain the mixture into your gift jars through cheese cloth or coffee filter. Yields 1.5 liters





1 1/2 cups water

1 cup granulated sugar

1/2 cup packed dark brown sugar

2 tablespoons pure almond extract

2 teaspoons pure vanilla extract

2 cups Vodka



Into a heavy bottom sauce pan add: water, sugars and bring to a boil. Cook until sugars are well dissolved. Remove from heat and allow to cool for approximately 15 minutes.

To pan add: extracts and vodka. Mix to combine.

Pour Amaretto into desired jars and cap. Store in a cool/dry location.


Limón cello



1 liter pure grain alcohol (Everclear) or unflavored vodka

10 organic lemons – peeled

3 cups sugar

4.5 cups water



Wash your lemons and dry them well. Remove the peels with your vegetable peeler . Careful to ONLY peel the rind and NOT the pith (white portion).

Place the lemon peels into a large glass container with an wide mouth & an airtight lid. Pour the alcohol on top & seal with lid. Keep the container in a cool dry dark place. Shake it once a day for approximately 10 days.

On the 11th day, boil the water and sugar, stirring often until well combined, making a make a simple syrup. Take off of heat and let it cool completely.

Remove the lemon peels from your jar and discard. Strain the liquid with a sieve or coffee filter. Combine the two liquids together. Pour them into desired bottles and leave them at least once month before consuming.

Note: Limón cello is best served chilled.

Can also be produced with oranges, kumquats citrus blah, blah woof woof



If you make these recipes and do some dumb drunk ass thing to yourself or someone else, that's your fault not mine so go sue yourself

If you make these recipes and do some dumb drunk ass thing to yourself or someone else, that’s your fault not mine so go sue yourself


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