It is so cold in Québec in the winter that sometimes your lips start to go numb and freeze together. You begin to talk like you have had too much novocaine at the dentist. Luckily there is a remedy; the Caribou. It contains all sorts of “medicinal spirits” meant to keep you from freezing. At Carnaval it is served in glasses made of ice or poured into long tubes perfect for sipping while you are jumping up and down to the DJ’s house frantic or trance party music at the Ice Place stage. Carnaval begins the last day of January to mid- February with the epi-center on the Plains of Abraham Carnaval grounds, but events take place all over Québec. Go to carnival.qc.ca for more.
Print
Caribou the Famous Drink of Winter Carnaval de Québec
- Total Time: 2 minutes
- Yield: 10 1x
Description
Caribou, a feisty alcoholic beverage, became popular in the early Carnivals. The recipe was created by Ti-Père, a business that was first established on Ste-Thérèse Street in the lower city, then, more recently, in Old Québec. Suffice it to say a typical caribou contains brandy, vodka, sherry and port… Wow!
Ingredients
- Recipe for 10 people:
- 3 oz. (90 ml) Vodka
- 3 oz. (90 ml) Brandy
- 12 1/2 oz. (375 ml) Canadian Sherry
- 12 1/2 oz. (375 ml) Canadian Port
Instructions
- Pour into a punchbowl and mix together. Serve in sherry glasses or , pour in a flask or specialty drinking tube and share with a group, preferably while playing in the snow. Be careful, this packs a wallop as the name implies.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Cocktails
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 120
Frequently Asked Questions
What is caribou, and where does this recipe come from?
Caribou is a traditional Quebecois punch made from vodka, brandy, Canadian sherry, and Canadian port. This particular version traces back to Ti-Pere, a business first established on Ste-Therese Street in lower Quebec City and later in Old Quebec. It became popular at the Winter Carnaval, which runs from the last day of January to mid-February.
How strong is this punch?
Very strong. The batch for 10 people combines 3 oz of vodka, 3 oz of brandy, 12 1/2 oz of Canadian sherry, and 12 1/2 oz of Canadian port. Four alcohol sources, including two fortified wines. Sip it, do not gulp it. Be careful. It packs a wallop as the name implies.
How do you serve it at Carnaval, and can I scale it down?
At Carnaval it gets poured into glasses made of ice or long tubes for sipping while jumping to music at the Ice Place stage. For a party, pour everything into a punchbowl and mix. To scale down, just keep the ratios equal: vodka and brandy in equal parts, sherry and port in equal parts at about four times that volume. The proportions are what hold it together.
You 100% captured the spirit of Carnaval de Québec with your description of Caribou! It is the perfect drink to warm up during chilly festivities. LOVE THIS!
I never knew the story behind Caribou! It sounds like the perfect winter drink to enjoy during Carnaval de Québec. I can’t wait to try making it at home this season. Thanks for sharing this delightful piece of tradition!
This is not the caribou that we were served in Quebec… This recipe is much more complicated, and where’s the Canadian maple syrup?
It’s been many years since I attended Quebec’s Winter Carnival, but I distinctly remember the Caribou was served warm (like a hot mulled cider).
That is how I prefer it!
Read an Inspector Gamache novel by Louise Penny. Caribou was mentioned several times as the story took place during Carnival. It was helpful to see the ingredients.
According to the locals, who I’ve interviewed no less than 5 for the story on Caribou, that is not how you make it.
same, my dad & family was fom province Quebec, over the years we’ve had Caribou making parties—we’ve used 180 grain alchohol, port wine & tea!!