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Flamin' Mezcal Margarita

Created for taste readers, this cocktail is reminiscent of a Mexican shaved ice drink called a chamoyada. This cocktail features Los Siete Misterios Doba-Yej Mezcal.

Ingredients

Serves 1

Tajín seasoning, for rim, plus more for garnish (optional)

lime wedge or water, for rim

1½ oz (45 ml) ancho-infused Los Siete Misterios Doba-Yej Mezcal* ½ oz (15 ml) Cointreau

1 oz (30 ml) fresh lime juice

¾ oz (22 ml) pure mango juice

splash agave syrup

1 slice ancho-dusted dried mango, for garnish (optional)

*Add 1 large ancho chili pepper, cut open to expose seeds, to 1 x 750 ml bottle of mezcal. Allow to infuse overnight. Strain before using.

Instructions

Sprinkle some Tajín on a small plate. Using a lime wedge or water, moisten rim of one side of an oldfashioned glass and dip rim in Tajín. Fill a cocktail shaker with cubed ice and add mezcal, Cointreau, lime juice, mango juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass. Garnish with Tajín or an ancho-dusted dried mango slice placed halfway into glass along side.

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Vodka-Spiced Chocolate Sauce

With a handful of ingredients, this is dessert in a jar. Everything else may as well be a garnish and will probably take you longer to prepare than this luxuriously decadent chocolate sauce does. The spicy chili bite at the finish gives it a grown-up taste that is simply irresistible! This recipe features Iceberg Vodka as the main ingredient

Ingredients

Serves 2 cups (500ml)

1 cup (250 ml) dark chocolate chips

3 tbsp (45 ml) Iceberg Vodka

1/8 tsp (a pinch) table salt

1 cup (250 ml) whipping cream

½ tsp (2.5 ml) red pepper chili flakes, plus more for garnish

Instructions

In a medium heatproof, non-reactive bowl, combine chocolate chips, vodka and salt. Set aside.
In a small saucepan over medium heat, bring cream and chili flakes to a simmer. Remove from heat.
Using a strainer, strain pepper-infused cream over chocolate chips. Cover with a small plate or plastic wrap and allow chocolate chips to melt slightly for 2 minutes. Using a heatproof spoon or spatula, mix until chocolate is fully melted. Can be stored in an airtight container in refrigerator for up to 1 week; it will thicken as it cools. For a runnier consistency, place container in warm water to melt slightly, then stir and use as desired. Garnish with chili flakes and serve with fruit, ice cream, cake or anything else you can imagine!

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Drink Pairings

Shrimp Boil Griller Packets

This is an easy way to have the fun of a shrimp boil without all the mess—and because everything is cooked in a foil packet, the flavours aren’t watered down by boiling! Enjoy the Shrimp Boil alongside Cutwater Mango Margarita or Barnside Brewing Honey Comb Amber Ale.

Ingredients

Serves 4

1 lb (450 g) new potatoes*

1 tbsp (15 ml) salt, plus more to taste

¼ cup (60 ml) unsalted butter, room temperature

2 tsp (10 ml) Old Bay seasoning

1 clove garlic, minced

1 tsp (5 ml) minced onions

2 tsp (10 ml) minced fresh parsley

1 lb (450 g) shrimp, peeled and deveined

2 ears corn, shucked and cut into quarters

1 lb (450 g) smoked sausages (such as andouille or kielbasa), cut into 1-in (2.5 cm) slices

1 lemon, cut into 4 wedges |freshly ground black pepper, to taste

* To skip step 1 and reduce cooking time, use precooked potatoes or leave them out.

Instructions

Put potatoes and 1 tbsp (15 ml) salt in a medium saucepan, cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender, 10 to 20 minutes, depending on size of potatoes.
In a small microwaveable bowl, mix butter, Old Bay, garlic, onions, parsley and salt to taste. Melt in microwave for 30 seconds to 1 minute. Set aside.
Preheat barbecue grill to medium-high.
Cut heavy-duty foil into 4 pieces, each about 12 × 18-in (30 × 45 cm). Divide potatoes, shrimp, corn, sausages and lemon wedges evenly on each piece of foil. Drizzle each packet with butter mixture.
Wrap each packet tightly and grill, barbecue lid closed, for 12 to 15 minutes, until shrimp are pink, opaque and cooked through.
Transfer each packet to a bowl and serve, seasoning with more salt and pepper if needed.

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Drink Pairings

Watermelon Sugar

This mouth-watering watermelon slushy will please the entire family. Elevate this drink with honey from your neighbourhood producer to taste the local flavours. Featuring Victoria Distillers Empress 1908 Cocktail Gin.

Ingredients

Serves 4

4 cups (1 L) cubed watermelon

2 thin slices fresh ginger

2 oz (30 ml) honey

1 cup (250 ml) ice

Victoria Distillers Empress 1908 Cocktail Gin (optional)

candied ginger, for garnish

Instructions

In a blender or food processor, blitz watermelon, ginger, honey and ice until smooth. Pour into 4 cocktail glasses; if desired, stir in 1½ oz (45 ml) gin per adult serving. Add a straw to each glass, garnish with candied ginger and enjoy.

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Golden Hour

Cool off with this vodka and pear punch, and allow the crispy cucumbers to quench your thirst. Use Mailroom Premium Vodka and See Ya Later Ranch Sparkling Brut to create Golden Hour cocktail.

Ingredients

Serves 4

12 thin slices pear, for garnish

4 oz (120 ml) Mailroom Vodka

6 oz (180 ml) See Ya Later Ranch Sparkling Brut

8 oz (250 ml) soda water

6 oz (180 ml) pear juice or nectar

cucumber ribbons, for garnish

Instructions

In a blender or food processor, blitz watermelon, ginger, honey and ice until smooth. Pour into 4 cocktail glasses; if desired, stir in 1½ oz (45 ml) gin per adult serving. Add a straw to each glass, garnish with candied ginger and enjoy.

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Classic Margarita

Margaritas are simple to make. Fresh-squeezed lime key for beautiful balance. El Tequileno Reposado and Cointreau are recommended ingredients.

Ingredients

Serves 1

kosher salt, for rim

lime wedge or water, for rim

1½ oz (45 ml) El Tequileño Reposado Tequila

½ oz (15 ml) Cointreau

1 oz (30 ml) fresh lime juice

¼ oz (7.5 ml) agave syrup

Instructions

Sprinkle some salt on a small plate. Using a lime wedge or water, moisten rim of one side of an old-fashioned glass and dip rim in salt. Fill a cocktail shaker with cubed ice and add tequila, Cointreau, lime juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass.

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Tomato & Bean Salad

The Mediterranean feel of this salad is perfect for summer. Stanley Park Brewing Electro Lager or Cabron Ranch Water make great pairings for this Tomato and Bean Salad.

Ingredients

Serves 4

½ cup (125 ml) extra-virgin olive oil, divided

3 tbsp (45 ml) balsamic vinegar

1 tsp (5 ml) Dijon mustard

1 clove garlic, minced

1 sun-dried tomato packed in olive oil, finely chopped

1 small shallot, minced

salt and freshly ground black pepper, to taste

1 cup (250 ml) canned gigante beans, drained and rinsed

2 handfuls fresh basil leaves, plus more for garnish

3 heirloom tomatoes, thickly sliced

1 cup (250 ml) cherry tomatoes, halved

Instructions

In a medium bowl, whisk ¼ cup (60 ml) olive oil, vinegar, Dijon, garlic, sun-dried tomatoes, shallots, salt and pepper. Add beans, mix well and marinate in refrigerator for 10 minutes or up to 1 hour.
In a blender, blend basil and remaining |¼ cup (60 ml) olive oil until smooth. Strain through a fine-mesh strainer. Discard basil remnants.
Lay tomatoes on a serving platter, top with marinated bean mixture, drizzle with 2 tbsp (30 ml) basil oil and garnish with basil leaves.

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Drink Pairings

Eternal Sunshine

Celebrate the goodness of summer with the flavours of the Okanagan: wine, peaches and apples. Eternal Sunshine pitcher cocktail uses Inniskillin Okanagan Pinot Grigio, Lillet Blanc and Chum Churum Peach Soju.

Ingredients

Serves 4-6

1 × 750 ml bottle Inniskillin

Okanagan Pinot Grigio

6 oz (180 ml) Lillet Blanc |6 oz (180 ml) Chum Churum Peach Soju

10 oz (300 ml) fresh orange juice

6 oz (180 ml) apple juice

3 oz (90 ml) fresh lemon juice

1 cup (250 ml) sliced fresh fruit of choice

Instructions

In a large bowl or pitcher, combine wine, Lillet Blanc, soju and juices. Stir, then add ice and your fruit of choice. Ladle or pour into your favourite glasses and enjoy.

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Chopped Green Goddess Salad

Chopped salads come together so quickly, and this is no exception. The dressing is bright and fresh from all the herbs. Serve this salad alongside Second Cousin Pear Cider or Four Winds Featherweight IPA.

Ingredients

Serves 4

2 tbsp (30 ml) extra-virgin olive oil

2 tbsp (30 ml) full-fat plain Greek yogurt

2 tbsp (30 ml) fresh lemon juice

1 tbsp (15 ml) champagne vinegar

¼ cup (60 ml) roughly chopped fresh parsley leaves

2 tbsp (30 ml) roughly chopped fresh dill leaves

2 tbsp (30 ml) finely chopped fresh chives

1 tbsp (15 ml) roughly chopped fresh tarragon leaves

1 tsp (5 ml) celery salt |1 tsp (5 ml) Worcestershire sauce

1 tsp (5 ml) Tabasco sauce

1 clove garlic, minced

salt and freshly ground black pepper, to taste

2 cups (500 ml) chopped romaine lettuce

1 avocado, pitted and diced

1 long English cucumber, diced

1 cup (250 ml) roughly chopped snow peas

1 cup (250 ml) roughly chopped pea tips

½ cup (125 ml) pistachios, chopped

Instructions

To make dressing, in a blender, combine olive oil, yogurt, lemon juice, vinegar, parsley, dill, chives, tarragon, celery salt, Worcestershire, Tabasco, garlic, salt and pepper. Blend until smooth.
In a large salad bowl, toss remaining ingredients with dressing. Taste and adjust seasoning, and serve.

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Drink Pairings

Watermelon Cucumber & Feta Salad

This is the perfect salad for a hot summer day. The salty feta complements the juicy, sweet watermelon well. Enjoy this salad with Bridge Brewing Primetime beer or a Spicy Margarita by Ole Cocktails.

Ingredients

Serves 4

2 handfuls fresh mint leaves, divided

4 oz (110 g) feta, cut into cubes

1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided

1 handful fresh flat-leaf parsley

leaves, finely chopped

1 handful fresh chives, finely chopped

1 handful fresh basil, roughly chopped

2 tbsp (30 ml) red wine vinegar

1 tsp (5 ml) Dijon mustard

salt and freshly ground black pepper, to taste

1 lb (450 g) watermelon, cut into 1-in (2.5 cm) cubes

½ small red onion, thinly sliced

1 long English cucumber, cut into 1-in (2.5 cm) pieces

Instructions

Set aside a few mint leaves to use as garnish, and finely chop rest of mint.
In a small mixing bowl, toss feta with 1 tbsp (15 ml) olive oil. Add parsley, chives and half of chopped mint, and toss to coat. Set aside.
In a blender, combine remaining ¼ cup (60 ml) olive oil, remaining chopped mint, basil, vinegar, Dijon, salt and pepper. Blend until smooth.
On a large serving platter, arrange watermelon, red onions, cucumbers and reserved whole mint leaves. Drizzle with dressing and serve.

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Drink Pairings

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