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Before Red Bull, there was Caribou. In the 17th century, loggers and colonial French-Canadian woodsmen, or coureur des bois, mixed the blood of the caribou deer with whisky or other alcohol. This mixture warmed them up and provided the necessary energy needed to hunt for the fur trade, especially in Canada’s frigid winter months. In later centuries, red and port wine replaced the blood, but the Algonquin Caribou name stuck, as a reminder of the animal.
Today, Caribou liqueur is a potent, sweet beverage served in most restaurants during Québec City’s annual winter Carnaval season that begins each January. Walk along the city streets during a chilly night, and you’ll find signs from many restaurants and bars boasting their special Caribou drink and tempting visitors out of the cold and inside for a glass of the good stuff. One such spot is the authentic and cozy Aux Anciens Canadiens on Rue Saint Louis. This Quebecois institution serves a Le Caribou cocktail made with Canadian Sherry, vodka and a twist of lemon served in a Vino Grande Spiegelau brandy glass. Recipes from other venues are a combo of vodka, brandy, Canadian sherry and Canadian port. If you want to explore this drink’s production further, head to Île d’Orléans and the Cabane à Sucre L’En-Tailleur or “Sugar Shack”, where the house recipe has been used for more than eight generations.
During Carnaval season, take a look around and you’ll find many people holding a plastic cane-like tube which is often filled with Caribou! When facing sub-zero temps it’s the perfect body warmer for the fests outdoors. Drink enough, and not only will you barely feel the cold (still, bundle up) but you’ll also have had the liquid courage to dance with Bonhomme, the party’s snowman-like mascot.
Looking for a great take-home gift from Québec? A bottle of Caribou made from Mondia Alliance has 22.9% alcohol, so it packs a punch. It’s one of the region’s original buys as it’s rarely found outside the province. One can find it in liquor stores, or as a last chance souvenir opportunity, the airport. Once brought home, serve it straight, over ice, or even add it to hot tea with a dash of cloves and nutmeg for the mulled wine equivalent. Salud!