Green Gucci Suit
Green Gucci Suit was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring El Gobernador Pisco and Bols Melon, this green kiwi cocktail will cool you down in the summer heat.Ingredients
Serves 1
1½ oz (45 ml) El Gobernador Pisco
½ oz (15 ml) Kiwi Syrup*
½ oz (15 ml) Bols Melon Liqueur
½ oz (15 ml) fresh lime juice
2 dashes Saline**
2 dashes Ms. Better’s Lime Leaf Bitters
lime wheel, for garnish
mint sprig, for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake hard and strain into a rocks glass. Add ice and garnish with lime wheel and mint sprig.
- *To make Kiwi Syrup, blend 1 cup (250 ml) kiwi, ¼ oz (7.5 ml) vodka and ½ cup (125 ml) water, then strain through a large mesh strainer. In a saucepan heat mixture with 1 cup (250 ml) sugar and stir until dissolved. Transfer to a clean bottle, allow to cool and refrigerate for up to 1 week. Makes 2 cups (500 ml).
- **To make Saline, add 2 tsp (10 ml) kosher or sea salt to 7 tbsp (100 ml) water; stir to dissolve.
Featuring
BC Oysters Served with Topping Trio
BC Oysters three ways! Have fun on the half shell with creating classic and unique oyster topping options. Featuring tropical Pickled Pineapple and Chili Oil, classic Horseradish and Lemon Granita, and Nam Jim and Crispy Garlic for a Vietnamese flair.Ingredients
Serves 4
PICKLED PINEAPPLE & CHILI OIL
¼ cup (60 ml) fresh pineapple cut into
¼-in (0.6 cm) cubes
1 tbsp (15 ml) Champagne or white wine vinegar
1 tbsp (15 ml) freshly squeezed lime juice
1 tbsp (15 ml) brown sugar
¼ tsp (1 ml) kosher salt
½-in (1.25 cm) stick cinnamon
4 BC oysters, shucked
2 tsp (10 ml) chili oil
1 small serrano pepper, thinly sliced
HORSERADISH & LEMON GRANITA
3 tbsp (45 ml) prepared or fresh horseradish
3 tbsp (45 ml) sour cream
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) water
1 pinch freshly ground black pepper
4 BC oysters, shucked
½ lemon, zest only
6 fresh chives, finely chopped
NAM JIM & CRISPY GARLIC
1 tbsp (15 ml) short-grain rice
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) water
4 tsp (20 ml) freshly squeezed lime juice
½ small shallot, finely chopped
10 fresh cilantro leaves, finely chopped
4 BC oysters, shucked
1 tbsp (15 ml) fried garlic
Instructions
- PICKLED PINEAPPLE & CHILI OIL
- In a small container, mix pineapple, vinegar, lime juice, sugar, salt and cinnamon. Cover and marinate in refrigerator overnight or up to 3 days.
- Top each oyster with 1 tbsp (15 ml) pineapple mixture and garnish with chili oil and 1 slice serrano pepper. Leftover pickled pineapple can be frozen for up to 1 month. Makes 4 oysters + extra pickled pineapple
- HORSERADISH & LEMON GRANITA
- In a small bowl, mix horseradish, sour cream, lemon juice, water and pepper. Transfer to a freezer-safe container, cover and freeze overnight.
- To serve, use a fork to scrape frozen mixture until it is all fluffy like shaved ice. Spoon 1 tbsp (15 ml) mixture over each oyster and garnish with lemon zest and chives. Leftover granita can be frozen for up to 1 month. Makes 4 oysters + extra granita
- NAM JIM & CRISPY GARLIC
- In a small frying pan over medium heat, toast rice until golden brown, 5 to 8 minutes. Let cool, then grind to a rough powder in a mortar and pestle. Set aside.
- In a small bowl, mix sugar, fish sauce, water, lime juice, shallots and cilantro. Pour 1 to 2 tsp (5 to 10 ml) sauce on each oyster. Garnish with toasted rice powder and fried garlic.
Drink Pairings
Strawberry Vanilla Margarita
Taste the summer with fresh BC strawberries to add a fresh local kick to your summer Margarita! Who can say no to the classic flavour combo of strawberry and vanilla. Use blanco tequila for best results and enjoy on a hot summers day!Ingredients
Serves 1
1 lime wedge, to rim glass
kosher salt, to rim glass
1½ oz (45 ml) Gran Centenario Plata Tequila or Espolón Blanco Tequila
1 oz (30 ml) Licor 43
1 oz (30 ml) fresh lime juice
4 strawberries, save 1 for garnish
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with kosher salt. In a cocktail shaker, muddle 3 strawberries, combine tequila, Licor 43, lime juice and cubed ice. Shake vigorously and fine strain over new cubed ice into prepared rocks glass. Garnish with a strawberry.
Featuring
BC Scallop Crudo with Bacon
This take on classic Vietnamese flavors entices the senses paired with BC Scallops and Bacon! Enjoy this as a fresh, cool appetizer while eating local. Be sure to follow proper raw seafood handling procedures.Ingredients
Serves 4
¼ cup + 2 tbsp (90 ml) granulated sugar, divided
¼ cup (60 ml) fish sauce
2 tbsp (30 ml) water
2 tbsp (30 ml) freshly squeezed lime juice
1 small Thai (bird’s eye) chili, thinly sliced
1 small shallot, thinly sliced
1 lb (450 g) BC scallops, thawed if frozen
1 tbsp (15 ml) kosher salt
2 oz (60 g) bacon or pork belly, cut into ¼-in (0.6 cm) cubes
1 handful fresh cilantro leaves
2 tbsp (30 ml) chili garlic oil
1 tbsp (15 ml) fried garlic
Instructions
- In a small bowl, mix ¼ cup (60 ml) sugar, fish sauce, water, lime juice, chilies and shallots. Set aside and let sit for at least 30 minutes.
- Cut scallops in half. In a medium non-reactive bowl, mix salt with remaining 2 tbsp (30 ml) sugar, add scallops, toss and let cure in refrigerator for 30 minutes. Remove from refrigerator, rinse and dry well with paper towels.
- In a small pan over medium heat, cook bacon until fat has rendered and it’s crisp and golden on all sides, about 5 minutes. Drain and set aside.
- To serve, divide scallops evenly between dishes. Pour 2 tbsp (30 ml) sauce per serving. Garnish with chilies and shallots from sauce, bacon, cilantro, chili garlic oil and fried garlic.
Drink Pairings
Bourbon Barbecue Beef Ribs
Turn up the barbeque and bust out the bourbon for this Father’s Day feast for the senses! Spirited bourbon-barbecue-sauce coated beef ribs are sure to treat dad as well as impress guests for outdoor hosting. Pair these ribs you’re your favourite bourbon to create the optimal flavor and spirit pairing.Ingredients
Serves 3 to 4
3 tbsp (45 ml) brown sugar, divided
1 tbsp + 2 tsp (25 ml) kosher salt
4 tsp (20 ml) garlic powder, divided
3 tsp (15 ml) smoked paprika, divided
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) freshly ground black pepper
1 rack beef back ribs (about 3 lbs/1.4 kg), silverskin removed, rack cut in half
¼ cup (60 ml) yellow mustard
½ cup (125 ml) ketchup
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) chili powder
1 tsp (5 ml) dry mustard
2 tbsp (30 ml) Bourbon
1 tbsp (15 ml) molasses
Instructions
- Preheat oven to 275 F (135 C).
- In a small bowl, mix 2 tbsp (30 ml) brown sugar, 1 tbsp (15 ml) kosher salt, 2 tsp (10 ml) garlic powder, 2 tsp (10 ml) smoked paprika and the cayenne pepper and black pepper. Set aside.
- Rub yellow mustard on ribs. Sprinkle dry rub evenly over ribs and wrap in foil. Place on a baking sheet and bake for 3½ hours, or until tender and meat pulls away easily from bone.
- While ribs are baking, in a small bowl, mix remaining 1 tbsp (15 ml) brown sugar, ketchup, vinegar, remaining 2 tsp (10 ml) salt, remaining 2 tsp (10 ml) garlic powder, remaining 1 tsp (5 ml) smoked paprika, chili powder, dry mustard, bourbon and molasses. Simmer over medium heat until reduced to a barbecue-sauce consistency, about 10 minutes. Set aside.
- When ribs are cooked, remove from oven. Preheat barbecue grill to low. Place ribs on barbecue and grill for 30 to 40 minutes, turning frequently and brushing with barbecue sauce. Ribs are done once sauce is glazed and sticky. Remove from barbecue and cut into individual ribs. Serve with remaining barbecue sauce and desired side dishes.
Drink Pairings
Spicy Elderflower Margarita
Take the classic Margarita up a notch with this spicy floral recipe. Add your spice level as desired and enjoy the aromas of Elderflower! Use your favourite blanco tequila or try one of our recommendations below from your local BCL.Ingredients
Serves 1
1 lime wedge, to rim glass
Tajín seasoning, to rim glass
1½ oz (45 ml) Don Julio Blanco Tequila or Sierra Silver Tequila
1 oz (30 ml) St. Germain Elderflower Liqueur
1 oz (30 ml) fresh lime juice
1 jalapeño, for muddling and garnish*
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with Tajín. In a cocktail shaker, muddle 3 to 4 slices of jalapeño, then combine tequila, Bols Elderflower Liqueur and lime juice. Shake vigorously and fine strain over new ice into prepared rocks glass. Garnish with jalapeño slices.
- *Remove seeds to control spice level.
Featuring
Agave Lime Barbecue Chicken Wings
These wings have the perfect zesty balance of all the Mexican flavors you love! These swicy wings are sure to be devoured as an appetizer or side dish. Have a wing night and surprise your friends with this flavor! Paired with your favourite tequila.Ingredients
Serves 4 to 6
3 lbs (1.4 kg) split chicken wings
1 tbsp + 1 tsp (20 ml) kosher salt, divided
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) chili powder
2 tsp (10 ml) freshly ground black pepper
2 tsp (10 ml) ground coriander
1 tsp (5 ml) cayenne pepper
2 tsp (10 ml) vegetable oil, plus more for oiling grill
½ cup (125 ml) agave syrup
3 limes, divided
2 tbsp (30 ml) Tajín seasoning
½ bunch fresh cilantro leaves
Instructions
- Dry chicken wings with paper towels. In a large bowl, toss wings with 1 tbsp (15 ml) salt and the cumin, chili powder, black pepper, coriander, cayenne and vegetable oil. Let marinate at room temperature for 30 minutes, or place in refrigerator, covered, to marinate for at least 30 minutes or up to overnight.
- Preheat oven to 350 F (175 C). If wings have been in refrigerator, remove from refrigerator and let sit at room temperature for 30 minutes. Transfer wings to a parchment-lined baking sheet. Bake for 30 minutes.
- In a small bowl, mix agave syrup, zest of 2 limes, juice of 1 lime, Tajín and remaining 1 tsp (5 ml) salt. Set aside.
- Remove wings from oven after 30 minutes and set aside. Preheat barbecue grill to medium-high. Oil grill with vegetable oil. Grill wings for 5 to 8 minutes, until golden brown on both sides. Place wings in a large mixing bowl, pour agave mixture on wings and toss to coat.
- Transfer wings to a serving platter and garnish with cilantro leaves and remaining lime, cut into 6 wedges.
Drink Pairings
BC Albacore Tuna Tataki
Making tuna tataki at home doesn’t need to be intimidating. If you love tuna, this recipe is a must try! Made with Albacore tuna and accompanied by all the tasty Japanese flavours of ponzu, sesame, nori, and daikon. Enjoy this fresh recipe sure to delight!Ingredients
Serves 2-4
1 x ¼ oz (7 g) package powdered gelatin
¼ cup (60 ml) cold water
½ cup (125 ml) ponzu, or ½ cup (125 ml) soy sauce + 1 tbsp (15 ml) freshly squeezed lime juice + zest of 1 lime
2 tbsp (30 ml) rice vinegar
¼ cup (60 ml) granulated sugar
1 previously frozen albacore tuna loin, thawed
1 tsp (5 ml) kosher salt
1 pinch freshly ground black pepper
1 tbsp (15 ml) vegetable oil
3 red radishes, divided
¼ medium daikon radish, peeled and cut into ½-in (1.25 cm) cubes
1 mini cucumber, cut into ½-in (1.25 cm) cubes
1 small handful broccoli flowers or pea shoots
1 tsp (5 ml) black sesame seeds
2 pieces toasted nori snacks, crumbled
1 tsp (5 ml) sesame oil
Instructions
- To make a ponzu jelly, in a small bowl, sprinkle gelatin over water and let sit for 5 minutes.
- In a measuring cup, combine ponzu, rice vinegar and sugar. Add enough water to reach 1¾ cups (430 ml). Pour into a small saucepan and bring to a boil over high heat. Turn off heat and add softened gelatin. Mix well and let cool to room temperature. Once cooled, transfer to a container or bowl. Cover and refrigerate until set, about 3 hours. This will make more than needed. Any remaining jelly can be kept covered in refrigerator for up to 1 week.
- Dry tuna well with paper towels. Trim off belly portion of loin. Season with salt and pepper.
- In a non-stick frying pan over high heat, heat vegetable oil. Sear tuna for 2 minutes on each side, just until golden brown. Remove from pan and chill in refrigerator until cool. Slice into 1-in (2.5 cm) slices.
- Julienne 2 red radishes and thinly slice remaining red radish.
- Arrange tuna slices on serving platter. Garnish with julienned and sliced red radishes, daikon, cucumbers, broccoli flowers, a quarter of the ponzu jelly, sesame seeds and nori. Sprinkle with sesame oil.
Drink Pairings
Classic Margarita
Why change what’s already good? This classic Margarita recipe uses 100% agave blanco tequila with just the right proportions to make a tasty Margarita. Use fresh lime as available or substitute as available. Try this recipe out on the patio this summer!Ingredients
Serves 1
1 lime wedge, to rim glass
kosher salt, to rim glass
1½ oz (45 ml) Jose Cuervo Tradicional Silver Tequila or Teremana Tequila Blanco
1 oz (30 ml) Cointreau
1 oz (30 ml) fresh lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with kosher salt. In a cocktail shaker with some cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour into prepared rocks glass. Garnish with lime wheel.
Featuring
Pulled Pork Sandwiches
This recipe takes classic pulled-pork sandwiches to the next level. Enjoy this out with the barbecue this summer, Treat dad for Father’s Day! The perfectly seasoned pork is beyond tender. Topped with tasty coleslaw, served on your favourite bun. Pair this with your favourite peated whisky.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2½ lbs (1.1 kg) boneless pork shoulder or butt roast
2 tbsp + 1 tsp (35 ml) kosher salt, divided
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) dry mustard
2 tsp (10 ml) cayenne pepper
1 cup (250 ml) barbecue sauce
¼ green cabbage, thinly sliced
1 carrot, julienned
½ small red onion, finely diced
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) yellow mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
4 to 6 hamburger buns, sliced in half
Instructions
- Preheat barbecue grill to high. Rub oil on pork shoulder. Grill pork for 5 minutes on each side, just to give it a charred flavour. Set aside.
- Preheat oven to 275 F (135 C).
- In a small bowl, mix 2 tbsp (30 ml) salt, sugar, garlic powder, onion powder, paprika, dry mustard and cayenne pepper. Place pork in an ovenproof baking dish and sprinkle with salt and sugar mixture. Cover tightly with foil and bake for 3½ to 4 hours, until pork can shred easily with a fork. Remove from oven and let cool to room temperature. Skim off and discard any excess fat from cooking liquid. Using 2 forks, roughly shred pork, keeping it chunky. Cover and let sit overnight in refrigerator to let flavours meld.
- When ready to serve, preheat barbecue grill to medium.
- In a frying pan over medium heat, heat pork with barbecue sauce. Taste and adjust seasoning.
- In a medium mixing bowl, mix cabbage, carrot, onions, remaining 1 tsp (5 ml) salt, vinegar, olive oil, mustard, Worcestershire sauce and black pepper. Set aside.
- Toast cut side of buns on preheated barbecue. Place desired amount of pulled pork on each bottom bun. Top with slaw and close with top buns.