Vidal Blanc, commonly known as Vidal, is a dry white wine produced from the Vidal hybrid grape variety that is grown in Ontario and the northeastern United States. The Vidal hybrid is a cross between the French Ugni Blanc and Rayon d'Or.

This hardy variety with thick skin is very resistant to cold, has high natural acidity and sugar levels, and it is very low in tannins. As a result, Vidal wine can be made in two varieties: medium-bodied dry and off-dry variety, but it can also be vinified into a luscious dessert wine or ice wine. 

B-52 is a layered cocktail that was invented in Banff, Canada in 1977, and was allegedly named after the long-range bomber used by the Americans during Vietnam War. It consists of coffee liqueur (usually Mexican Kahlúa), Irish cream (usually Baileys), and Grand Marnier orange liqueur.

In some versions, Grand Marnier can be replaced with triple sec, Amaretto, Cointreau, or even absinthe. If prepared correctly, the elements are built in a shot glass, and the layers should be visible, with coffee liqueur on the bottom and orange liqueur on top. 

Ice cider is a novel invention introduced in the 1990s in Quebec. The idea for this cider variety was based on ice wine—in which the grapes are frozen before fermentation, creating concentrated, dessert-style wines. Making ice cider involves freezing fresh cider or leaving the fruit to freeze.

It results in full-bodied and fruity ciders that are sweet but should be balanced by subtle astringency and bright acidity. The ciders are usually golden or amber-colored, while the alcohol content varies between 7 and 13%. They are mostly bottled in smaller bottles and are intended for sipping. 

Canadian whisky is a complex and somewhat confusing whisky style. Officially, to be labeled Canadian whisky the spirit must be distilled from a mash of cereal grains and aged for a minimum of three years. Most examples are blends, and they almost always include some percent of rye whisky, though not always.

It is a common misconception that Canadian whisky is rye whisky, and the two terms are often used interchangeably. This stems from the time when rye was added to spirits, mostly based on wheat, to improve their flavor. The name rye whisky soon caught up, and it was often used for most Canadian whisky styles—regardless of their rye content. 

Caesar is a Canadian cocktail made with a combination of vodka, clam-infused tomato juice, hot sauce, and Worcestershire sauce. The cocktail is typically served with ice in a large glass with a celery salt rim, garnished with a lime wedge and a celery stalk.

It is believed that Caesar was invented in 1969 in Calgary by a restaurateur named Walter Chell, who made it to celebrate the opening of a new Italian restaurant. The drink got its name after Chell’s Italian ancestry. Although the cocktail hasn’t gotten much love beyond the Canadian borders, it is considered a great hangover cure and nowadays it is a staple at Canada Day celebrations and informal gatherings.

Spruce beer or bière d'epinette is a fermented beverage flavored with spruce—needles, buds, or spruce essence. It comes in an alcoholic and non-alcoholic form, and it typically takes on fruity, citrusy, and herbal aromas.

Modern varieties usually come in the form of herbaceous soft drink, with an alcohol content that does not go over 0.5% ABV. Alcoholic versions were not common, but several microbreweries have recently introduced modern spruce beer interpretations, usually promoted as seasonal, wintertime, or Christmas specials. 

Advertised as the black sheep of Canadian liqueurs, Yukon Jack is a liqueur that combines blended Canadian whiskey and honey. It is an overproof liqueur available as 100 proof for American and 80 proof for the Canadian market. Yukon Jack has an appealing golden color.

It is a potent and sweet liqueur that has a smooth flavor and aromas of vanilla and spices. Although it can be enjoyed neat or on the rocks, it also works well in cocktails and long drinks. Yukon Jack is produced in Valleyfield, Quebec, while the Sazerac Company owns the brand.

Toronto is a bold and rich classic cocktail based on Canadian rye whisky and Fernet Branca—the bittersweet Italian amaro. Other ingredients include simple syrup or maple syrup. Some recipes include bitters, and some replace whisky with brandy (usually Cognac).

The recipe was first published as Fernet Cocktail in Robert Vermeire's Cocktails: How to Mix Them. Vermeire states that the cocktail was appreciated by the citizens of Toronto. It was later featured in several other publications as a Toronto Cocktail. 

Caribou is an alcoholic drink hailing from Quebec that usually combines red wine, maple syrup, and grain spirits such as whisky or vodka. The blends often include spices, brandy, sherry, or port. Although it might sound similar to European mulled wine, this Canadian specialty is often served chilled.

Caribou is a staple drink during La Carneval de Quebec when it is sometimes served in shot glasses carved from ice. Its origin is mostly associated with French-Canadian traders who traveled across North America in the 17th century. The legend says that the original version was made with grain spirits and caribou blood—hence the name—but this remains an unconfirmed theory.