Elevate holiday gatherings with drinks that suit every type of guest

Nothing warms up a holiday gathering quite like a whisky cocktail. Of course, the versatile spirit can be sipped neat—cue the backdrop of a toasty fireplace, snowscapes through the window, and the smell of food freshly cooked in the oven—but it’s also the perfect base for at-home mixologists to show off great taste through a bottle of Angel’s Envy’s Kentucky Straight Bourbon Whiskey Finished in Port Wine Barrels—a sneak peek into what the future of bourbon has to offer.

For Angel’s Envy Finished Whiskeys, whisky is an art form. The storied history of bourbon and rye doesn’t hold the brand back from taking a modern approach to refinement—developing innovative distillation methods, pioneering new flavour profiles and forming original means of experimentation.

Founded by Bourbon Hall of Fame member and master distiller Lincoln Henderson, and his son Wes Henderson, in Louisville, Kentucky, the innovative bourbon earned its namesake from the elusive distiller’s conundrum—the angel’s share, referring to the 5% of spirit lost each year during barrel aging. After tasting the finished whisky, Angel’s Envy founder Lincoln Henderson exclaimed that they’d finally struck a better deal than the angels.

The artisanal distiller sets itself apart with a unique “secondary finishing” technique, which ages the whisky in two different types of barrels. After being aged up to six years in American white oak barrels, then blended, Angel’s Envy takes it a step further.

Angel’s Envy Bourbon Finished in Port Barrels is finished in ruby port casks from Portugal for up to 6 months, while the Angel’s Envy Rye Finished in Caribbean Rum Casks is finished in rum casks for up to 18 months. This double maturation process fuses each spirit with enticing aromas that make them exceptionally drinkable. While you’re sure to pick up a tinge of vanilla in them all, other flavours in each spirit create an incomparable experience; notes of citrus, caramel, maple and hazelnut define the smooth rye, and subtle hints of raisins and toasted nuts help distinguish the bourbon.

Taking a page out of the Angel’s Envy playbook, these three whisky cocktails combine tradition with a contemporary twist, offering something to savour for every type of guest. For whisky newcomers to aficionados, and everyone in between, Angel’s Envy is accessible for all. It’s delicious sipped neat, and robust and flavourful enough to be mixed into cocktails.

For the guest who craves Great Gatsby glam

The Black Manhattan is the classic Manhattan’s more mysterious cousin. The moody riff on the original trades sweet vermouth for Averna Amaro, adding a rich, herbal bitterness that plays well with the rum-barrel finish of Angel’s Envy Rye. Meanwhile, a dash each of Angostura and orange bitters tie it all together, injecting flavours of citrus, spice and clove.

Serve this to the guest who’s always a bit overdressed, but in the best way possible. They appreciate a well-crafted drink almost as much as they love the ritual of it—watching the ingredients swirl together over ice, the satisfying clink of the mixing glass, and the final flourish of a cherry or orange peel garnish. With each sip, they’ll feel like they’ve stepped into a dimly lit speakeasy, even if the party is actually just your living room.

Black Manhattan

Ingredients:

• 2 oz Angel’s Envy Rye Finished in Rum Barrels
• 1 oz Averna
• 1 dash Angostura bitters
• 1 dash orange bitters
• Cherry or orange peel garnish

Directions:

1. Add all ingredients in a mixing glass.
2. Stir over ice.
3. Strain and serve into a coupe glass.
4. Garnish with a cherry or orange peel.

For the guest who gets the karaoke party started

This isn’t your average Buck. The Honey Ginger Buck combines Angel’s Envy Bourbon Finished in Port Wine Barrels with the zing of ginger beer and a touch of honey sweetness, making it the perfect blend of warmth and bite. A squeeze of lemon keeps things fresh, while a little freshly grated ginger on top adds just the right amount of sharpness.

There’s always that one guest who turns up with a playlist, ready to keep the night rolling through dawn. This drink is for them—bright, bold, and just a bit daring. The honey and ginger will warm their vocal cords, while the bubbly matches their energy. The Honey Ginger Buck will keep up with their endless holiday cheer, whether they’re belting out Mariah Carey or leading a spontaneous carol session.

Honey Ginger Buck

Ingredients:

• 2 1/2 oz. Angel’s Envy Bourbon Finished in Port Wine Barrels
• 1/2 oz. lemon juice
• 1/2 oz 2:1 honey syrup
• 3 oz. ginger beer
• Fresh ginger
• Fresh lemon

Directions:

1. Combine all ingredients besides the ginger beer in a cocktail shaker.
2. Shake vigorously.
3. Strain into a Collins glass over ice and grate fresh ginger to taste.
4. Top with ginger beer and a lemon wheel garnish.
5. Try adding mint when shaking for a fresh pop.

For the guest who skips straight to dessert

Eggnog is a classic, but when you add a pour of Angel’s Envy Bourbon Finished in Port Barrels, it becomes something truly special—creamy, comforting, and with just enough of a kick to remind you it’s for the grown-ups. The bourbon’s layered notes of vanilla and port wine bring a subtle depth that balances out the eggnog’s sweetness, yet still maintains a velvety texture.

This one’s for the guest who bypasses the cheese plate and heads straight for the dessert table. They’re the first to ask if there’s ice cream to go with the pie and aren’t shy about asking to try just a “sliver” of each sweet treat. To serve, a holiday mug adds a playful touch but a coupe lets guests appreciate the frothy topping of egg whites—and the boozy goodness below it.

Bourbon Eggnog

Ingredients:

• 2 oz. Angel’s Envy Bourbon Finished in Port Wine Barrels
• 1 oz. large egg
• 1 1/2 oz. fine sugar
• 3 oz. whole milk
• 2 oz. heavy cream
• 1/4 tsp. vanilla extract
• 1/2 whole nutmeg for garnish

Directions:

1. Beat egg in a blender for 1 minute on medium speed.
2. Slowly add sugar and blend for 1 additional minute, until completely dissolved.
3. Keep the blender running on medium, and slowly add Angel’s Envy and vanilla extract until fully incorporated.
4. Add in milk and cream until combined. Chill in the fridge and grate in nutmeg before serving.
5. Substitute coconut cream or alternative milks for dairy free options.

Shop Angel’s Envy Bourbon Finished in Port Wine Barrels and Angel’s Envy Rye Finished in Rum Casks at your nearest LCBO.