Vintage Hotels’ Icewine & Winter Cocktail Recipes

Pillar and Posts' Icewine infused Fire and Ice Cocktail recipe

This January we’re celebrating Niagara’s world-renowned Icewine grape harvest season. This luscious, intensely flavoured wine will be honoured at our local wineries and during events like the Icewine Village in Niagara-on-the-Lake. 

To celebrate Icewine season we’ve asked the teams at Cannery Restaurant at Pillar and Post and Tiara Restaurant at Queen’s Landing to create cocktail recipes that you can make and enjoy at home. If Icewine is not your thing, Noble Restaurant at Prince of Wales, has created a lovely winter cocktail that is sure to warm you up! All recipes compliments of our Food & Beverage teams. 

Black Forest Manhattan

Inspired by the decadently boozy cherry-and-chocolate German Black Forest Cake, this sweet take on the classic Manhattan includes Inniskillin Icewine.

Compliments of Food & Beverage Manager Ferdinand Don Griot from Tiara Restaurant at Queen’s Landing

Black Forest Manhattan available at the Bacchus Lounge at Queen's Landing Hotel in Niagara-on-the-Lake


1.5 oz Bourbon
1 oz Inniskillin Icewine
1 oz Crème de Cacao
1 oz Cherry brandy
2 dashes of Bitters


  1. Add all ingredients into a shaker.
  2. Shake for 10 – 12 seconds.
  3. Serve in a chilled coupe glass.
  4. Garnish with a cherry.

Fire & Ice Cocktail

The perfect Icewine infused cocktail? Enjoy it in The Gardens while indulging in a Fire & Ice Getaway this winter.

Compliments of Food & Beverage Manager Stephen McGaw from Cannery Restaurant at Pillar and Post.

Pillar and Post's Icewine-infused Fire and Ice Cocktail Recipe available at the OutPost in Niagara-on-the-Lake


½ oz fresh Lime juice
½ oz Cabernet Franc Icewine (Vidal also works)
 2 oz Cabernet Franc wine
Ginger beer


  1. Add all ingredients (except ginger beer) to a cocktail shaker with ice.
  2. Shake until well chilled (30 – 40 seconds).
  3. Strain over fresh ice into a highball glass.
  4. Top with ginger beer and garnish with lemon and orange.

Butter Pecan Espresso Martini

Warm up to winter with this delightful Butter Pecan Espresso Martini made with Gretzky butter pecan cream and freshly brewed Nespresso. 

Compliments of Food & Beverage Manger Jeremy Harb from Noble Restaurant at Prince of Wales

Butter Pecan Espresso Martini Recipe from The Churchill Lounge at Prince of Wales Hotel in Niagara-on-the-Lake


1 ½ oz Gretzky Butter Pecan Cream
½ oz Gretzky Ice Cask Whiskey 
Freshly brewed Nespresso
3 Espresso beans for garnish


  1. Place all ingredients in a shaker with ice.
  2. Pour into a martini glass.
  3. Garnish with 3 espresso beans on top. 

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