Canadian Lemonade
Crafted with Canadian whisky, maple sweetness and zesty lemon, this cocktail delivers a refreshing combination of flavours, embodying the true northern spirit.Ingredients
Serves 1
1½ oz (45 ml) Forty Creek Barrel
Select Canadian Whisky
1 oz (30 ml) fresh lemon juice
1 oz (30 ml) maple syrup
3 oz (90 ml) water
1 lemon wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- In a cocktail shaker, combine whisky, lemon juice, maple syrup and water. Add cubed ice and shake vigorously. Fine strain over cubed ice in Collins glass. Garnish with a lemon wheel and thyme sprig.
Featuring
Margaux
Smooth white rum meets grapefruit’s tang, brought together by honey’s unique character in this refreshing cocktail, offering a perfect balance of flavours.Ingredients
Serves 1
1½ oz (45 ml) Bacardí Superior White Rum
¼ oz (7.5 ml) Honey Syrup*
1½ oz (45 ml) fresh pink grapefruit juice
grapefruit peel, for garnish
Instructions
- In a cocktail shaker, combine rum, Honey Syrup and grapefruit. Add cubed ice and shake vigorously. Fine stain into a coupe glass. Garnish with a grapefruit peel.
- * 3:1 ratio of honey dissolved in hot water. Allow to cool before using.
Featuring
Thai Pork Laab
Laab is a spicy, sweet, and tangy dish packed full of umami and bright herbs. It comes together so quickly. Think of it as a meat salad or a quick stir-fry. Try it in rolls with the cabbage and rice, or take bites of it between bites of rice and vegetables. Pair this dish with Our Story Sauvignon Blanc or Kronenbourg 1664 Blanc beer.Ingredients
Serves 4 to 6
2 tbsp (30 ml) raw jasmine rice
2 tsp (10 ml) red pepper chili flakes (or to taste)
1 lb (450 g) ground pork
2 tbsp (30 ml) water
2 green onions, thinly sliced
1 shallot, finely chopped
1 stalk lemongrass, thinly sliced
3 tbsp (45 ml) fish sauce, plus more if needed
1 tbsp (15 ml) granulated sugar
1 to 2 Thai (bird’s eye) chilies, thinly sliced (or to taste)
¼ cup (60 ml) roughly chopped fresh mint leaves
¼ cup (60 ml) roughly chopped fresh cilantro leaves
3 tbsp (45 ml) fresh lime juice
1 small cucumber, sliced, to serve
1 small cabbage, cut into 4 to 6 wedges, to serve
cooked jasmine rice, to serve
Instructions
- In a small frying pan over medium-high heat, toast raw rice until golden brown. Transfer to a spice grinder or small food processor and grind into a powder. Set aside.
- In same frying pan over medium-high heat, toast chili flakes until golden brown. Set aside.
- In a large frying pan or wok over medium-high heat, cook pork with water, stirring constantly to break it up. Cook until no pink remains, 3 to 5 minutes. Turn off heat.
- Add green onions, shallots, lemongrass, fish sauce, sugar, Thai chilies and toasted chili flakes. Stir to combine, then let cool for 5 minutes.
- Add mint, cilantro, lime juice and toasted rice powder. Mix well. Taste and adjust seasoning.
- Serve with cucumbers, cabbage and jasmine rice.
Drink Pairings
Sabich
This Israeli sandwich is a satisfying vegetarian choice. Packed full of vegetables, it has everything you need in a sandwich: something saucy, something pickled, something crunchy and some protein from the eggs and hummus. All components can be prepped ahead of time, making it a breeze to put together when you’re pressed for time! Pair this sandwich with Quails' Gate Rosé or Luccarelli Primitivo Puglia.Ingredients
Serves 4
2½ tsp (12.5 ml) salt, divided, plus more to taste
2 large eggplants, cut into 1-in (2.5 cm) slices
2 large eggs
vegetable oil, for shallow frying
¼ cup (60 ml) tahini
1 clove garlic, finely minced
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) water, plus more if needed
1 small cucumber, thinly sliced
1 small tomato, cut into wedges
freshly ground black pepper, to taste
¼ cup (60 ml) store-bought hummus
4 pitas, heated according to package instructions and cut in half
1 handful fresh flat-leaf parsley leaves
¼ cup (60 ml) pickled turnips, drained and dried on paper towel
hot sauce (optional)
Instructions
- Salt both sides of eggplants with 2 tsp (10 ml) salt and let sit for 20 minutes. After 20 minutes, wipe off excess moisture with a paper towel.
- For the eggs, bring a small saucepan of water to a boil over high heat. Carefully add eggs and bring water back to a boil. Turn heat down to a high simmer and cook for 7 minutes. Remove eggs from saucepan and drop in an ice bath for 3 to 5 minutes. Peel, cut into quarters and set aside.
- In a large frying pan over medium-high heat, heat 1-in (2.5 cm) oil to 350 F (175 C). Fry eggplant slices until golden, 2 to 3 minutes per side. Drain on paper towel, then set aside.
- In a small bowl, mix tahini, ½ tsp (2.5 ml) salt, garlic, lemon juice and 1 tbsp (15 ml) water until smooth. If needed, add 1 tsp (5 ml) water at a time until sauce is consistency of ketchup. Taste and adjust seasoning if necessary. Set aside.
- Season cucumbers and tomatoes with salt and pepper.
- To assemble, spread 1 to 2 tsp (5 to 10 ml) each of tahini sauce and hummus between each pita. Divide eggplant slices, eggs, cucumbers, tomatoes, parsley, pickled turnips and hot sauce (if using) between each pita and top with extra tahini sauce to taste.
Drink Pairings
Tuna Spaghetti
This tuna spaghetti dish is made mainly of ingredients most folks have in their pantries. It’s light but comforting and a great addition to your weeknight meal arsenal. It’s also very flexible; you can adjust the spice, add some tomatoes, or include a green vegetable. Spinach, chopped broccolini, kale, peas, and zucchini all work well. You could also brown the garlic for some nuttiness or even use pre-roasted garlic for a sweet, mellow flavour. The possibilities are endless! Pair this recipe with Terre Di Chieti Zaccagnini Tralcetto Pinot Grigio or Peroni Nastro Azzurro beer.Ingredients
Serves 2 to 3
salt, for cooking spaghetti, plus more to taste
½ lb (225 g) spaghetti
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) capers, dried on paper towel, divided
3 cloves garlic, thinly sliced
2 anchovies packed in oil
freshly ground black pepper, to taste
1 tbsp (15 ml) jarred crushed Calabrian chilies or red pepper chili flakes, to taste
3 × 5 oz (140 g) cans tuna in olive oil (oil is used in recipe so do not drain)
1 × 15 oz (425 g) can cannellini beans, drained
1 tsp (5 ml) caper brine
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
1 lemon, zest and juice
Instructions
- Bring a large saucepan of well-salted water to a boil over high heat. Cook spaghetti according to package directions.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add 1 tbsp (15 ml) capers and carefully fry until they pop. Remove capers and set aside. Turn off heat and let oil cool for 2 minutes.
- Roughly chop remaining 1 tbsp (15 ml) capers and place them in frying pan along with garlic, anchovies and pepper. Let cook in residual heat until garlic is soft. Turn heat to low if needed. Once garlic is soft, add chilies, tuna and its oil, cannellini beans and caper brine. Mix, breaking tuna into large chunks.
- Once spaghetti is cooked, reserve 1 cup (250 ml) cooking water. Drain spaghetti and add to pan with ¼ cup (60 ml) cooking water. Toss well, adding more cooking water as needed if pasta is dry. Add parsley and lemon zest and juice, and toss well. Taste and adjust seasoning. Garnish with parsley.
- * Tuna canned in olive oil will result in a better taste, but if you only have tuna packed in water, drain water and add an extra 2 tbsp (30 ml) extra-virgin olive oil to the recipe.
Drink Pairings
Prawn Roll
This summer, give a BC twist to the East Coast lobster roll by using prawns instead of lobster. You can use any size prawn you like; just adjust the size of the cuts. You can even use pre-cooked shrimp to make it very easy! These prawn rolls pair beautifully with 33 Acres of Ocean West Coast Pale Ale or Quails' Gate Riesling.Ingredients
Serves 4
Salt, for cooking, plus more to taste
1 lb (450 g) prawns, peeled and deveined
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) fresh lemon juice
1 pinch lemon zest
2 tsp (10 ml) Old Bay seasoning
2 tsp (10 ml) fresh chives, finely sliced
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) finely chopped fresh parsley leaves
pepper, to taste
4 brioche hot dog buns, unsplit
3 tbsp (45 ml) butter
1 lemon, cut into wedges
Instructions
- If using pre-cooked prawns, skip this step. Bring a medium saucepan of water to a boil over high heat and season with salt. Add prawns and cook until opaque all the way through and their internal temperature reaches 145 F (63 C); cooking time will vary depending on size of prawns. Remove from water and shock in a bowl of ice water to cool completely; time will depend on size of prawns. Drain and dry well.
- If necessary, cut prawns into bite-sized pieces, about 1-in (2.5 cm).
- In a medium bowl, combine prawns, mayonnaise, lemon juice and zest, Old Bay, chives, Worcestershire sauce, parsley and pepper. Mix and adjust seasoning to taste. Set aside.
- Trim off lengthwise sides of hot dog buns and discard trim. Slice buns halfway down middle (from top to bottom).
- Heat a large frying pan over medium heat. Melt butter, then add buns cut-side down. Toast for 2 to 3 minutes per side, or until golden brown. Remove from heat.
- Divide prawn mix between each bun and serve with lemon wedges.
Drink Pairings
Sunset in Goa
Embracing sunset hues, this gin cocktail blends turmeric, cardamom and mandarin orange peel with vermouth and orange blossom water for a vibrant, aromatic delight.Ingredients
Serves 1
1 pod cardamom
1½ oz (45 ml) Bombay Sapphire Sunset Gin
1 oz (30 ml) Martini Rosso Vermouth
2 drops orange blossom water
1 oz (30 ml) fresh orange juice, chilled
orange peel, for garnish
Instructions
- Place a martini glass in freezer for 5 minutes. In a mixing glass, gently crack open cardamom pod with a muddler, then combine with gin, vermouth and orange blossom water. Add cubed ice and stir to chill and dilute, then strain into chilled martini glass. Slowly and carefully, pour chilled orange juice into martini glass, sending it to bottom of glass and creating a sunset-layered look. Garnish with an orange peel.
Featuring
Cucumber Mule
Refreshing and vibrant, this cucumber mule gin cocktail combines crisp cucumber, zesty lemon, delicate jasmine and spicy ginger for a harmonious burst of flavour.Ingredients
Serves 1
1½ oz (45 ml) Victoria Distillers Empress 1908 Cucumber Lemon Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Jasmine Green Tea Cordial*
3 oz (90 ml) ginger beer
cucumber slices, for garnish
fresh mint tip, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, lemon juice and Jasmine Green Tea Cordial. Shake vigorously and pour over crushed ice in a copper mule cup or similar glass. Top with ginger beer, gently stir to combine and garnish with cucumber slices and mint.
- * To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 2 jasmine green tea bags and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 1 cup (250 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 14 oz (400 ml).
Featuring
Song & Dance
Echoing the Grand Cabaret’s stone fruit chorus, this cocktail stars Hendrick’s Grand Cabaret Gin, cherries, peaches and apricots, accompanied by a delightful almond accent and crisp lemon. Watch the cocktail on YouTube.Ingredients
Serves 1
5 cherries, fresh or frozen (save 1 for garnish)
1 egg white
1½ oz (45 ml) Hendrick’s Grand Cabaret Gin
½ oz (15 ml) orgeat (almond syrup)*
¾ oz (22 ml) fresh lemon juice
Instructions
- Place a cocktail coupe in freezer for 5 minutes. In a cocktail shaker, muddle 4 cherries, then combine with egg white, gin, orgeat and lemon juice. Shake without ice to emulsify ingredients, then add cubed ice and shake vigorously. Fine strain into chilled coupe and garnish with a cherry.
- * Available at specialty stores.
Featuring
Firecracker Salmon Bowl
This salmon bowl packs a punch of flavour. We are all familiar with poke, but cooking salmon until just opaque offers a beautiful, rich, and comforting dish. Served over rice with a creamy dressing, avocados, and vegetables, it is sure to keep you satiated and satisfied. This bowl pairs wonderfully with Lago Vinho Verde Rosé and Twin Sails Dat Juice Citra Pale Ale.Ingredients
Serves 2
SPICY MAYO
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
1 tbsp (15 ml) Thai sweet chili sauce
GOMA-AE EDAMAME
¼ cup (60 ml) white sesame seeds
1 tbsp (15 ml) soy sauce
1½ tsp (7.5 ml) maple syrup
1 cup (250 ml) frozen shelled edamame, thawed
FOR BOWL
1½ tsp (7.5 ml) grated fresh ginger
2 cloves garlic, grated
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) sesame oil
2 fillets salmon or steelhead trout (about 1 lb/450 g in total), skin removed, cubed
2 cups (500 ml) cooked black rice or sushi rice (or both)
1 large carrot, spiralized
1 avocado, sliced
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
2 green onions, sliced, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
Instructions
- To make Spicy Mayo, in a small mixing bowl, mix mayonnaise, sriracha and sweet chili sauce. Set aside.
- To make Goma-ae Edamame, in a small non-stick pan on medium-high heat, toast sesame seeds for 3 to 5 minutes, until golden brown. Remove from heat, place into a small blender or clean coffee grinder and blend into a powder. Pour contents into a medium mixing bowl. Add soy sauce and maple syrup and mix to combine. If mixture is too thick, add water, 1 tsp (5 ml) at a time, until desired consistency. Add edamame and stir to coat. Set aside.
- To make Bowl, in a small mixing bowl, combine ginger, garlic, soy sauce, maple syrup and sesame oil. Add cubes of salmon and place in refrigerator to marinate for 30 minutes.
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment.
- Place marinated salmon cubes on lined baking sheet. Bake for 8 minutes, until salmon is cooked through.
- In 2 serving dishes, evenly divide rice, carrots and avocados. Add seasoned edamame and salmon and drizzle with spicy mayo. Garnish with cilantro, green onions and sesame seeds.