|Drinking - but not hot caribous - from ice glasses is a winter tradition.|
I found Quebec restaurateurs and chefs jealous guardians of their recipes, but one Quebecois shared his for the Caribou.
The photograph isn't the best - no fancy stemware in the Bistro - and is a bit fuzzy - did I mention how cold it was? - but pretty is as good tastes and this tastes good.
|A steaming hot Caribou, just the ting for a cold night or day.|
Carnaval de Quebec Caribou
Star anise or cinnamon
Mix two-thirds Merlot with one-third brandy. Heat, seasoning with star anise or cinnamon, to taste.
Can also be served cold but I wouldn't recommend it during Quebec winters.