Smoked Oyster Dip
Oysters and martinis are a classic pairing. The umami notes of the oyster perfectly complement the clean botanical flavours of vodka or gin. For this recipe, we forgo shucking fresh oysters and instead opt for a creamy and smoky oyster dip that pairs well with a variety of crudités, toasted baguette slices or potato chips. This recipe calls for only one can of oysters, but you can add an extra can for an umami boost. This dip can be paired with Smirnoff Vodka.Ingredients
Serves 6
1 × 3 oz (85 g) can smoked oysters, drained
1 × 8 oz (226 g) block cream cheese, room temperature
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest, plus more for garnish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) chipotle chili powder
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
cucumber rounds, potato chips, crackers or endive leaves, to serve
Instructions
- In a large bowl, combine oysters, cream cheese, mayonnaise, lemon zest, lemon juice, paprika, chili powder and dill. Using back of a large spoon, smash and stir everything until oysters are broken down and mixture is well combined. If you like a smoother dip, you can pulse it in a food processor. Fold in capers.
- Transfer to a serving bowl and garnish with chopped dill, lemon zest and crushed pink peppercorns. Serve with your choice of dippers. Can be stored in an airtight container in refrigerator for up to 4 days.
Drink Pairings
Tuna Tartare & Caviar Toast
A fresh twist on a classic, these bite-sized appetizers are perfect for your next martini hour. The garnish of caviar adds a salty pop that mirrors the briny notes in a classic martini, making this pairing feel both timeless and modern. Whether you’re hosting a cocktail party or just want something special to go with your favourite libation, these bites are elegant, easy to prepare and undeniably indulgent. Enjoy this appetizer alongside Suntory Roku Gin.Ingredients
Serves 8
1 loaf brioche
¼ cup (60 ml) ghee or unsalted butter, room temperature
8 oz (225 g) albacore tuna
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
½ tsp (2.5 ml) fresh lemon juice
1 oz (30 g) caviar
seaweed salad or rehydrated sea grapes*, for garnish
* Available at Asian grocery stores or online
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
- Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside.
- Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside.
- Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired.
- Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.
Drink Pairings
Dirty Dill Martini
This recipe brings a savoury edge to the standard dirty martini, with fresh and punchy pickle brine adding crisp, herbal notes. Use Ketel One Vodka to create this cocktail.Ingredients
Serves 1
1 large sprig fresh dill, for garnish
2 oz (60 ml) Ketel One Vodka
1 oz (30 ml) zesty pickle brine
¾ oz (22 ml) Spanish olive brine
Instructions
- Pin dill sprig to side of a coupe glass and set aside. In a cocktail shaker, combine vodka, pickle brine and olive brine, fill with ice and shake for 10 seconds. Fine strain into prepared glass and serve.
Featuring
Raspberry Rosemary Lemon Drop
Balancing bright citrus with tart berry and a touch of aromatic rosemary, this twist on the lemon drop is vibrant and clean on the palate. This cocktail features Grey Goose Vodka and Chambord Black Raspberry Liqueur.Ingredients
Serves 1
1 lemon wedge, for rim
granulated sugar, for rim
5 large fresh raspberries, divided
1 small sprig fresh rosemary
1½ oz (45 ml) Grey Goose Vodka
½ oz (15 ml) Chambord Black Raspberry Liqueur
¾ oz (22 ml) Rosemary Syrup*
¾ oz (22 ml) fresh lemon juice
Instructions
- With lemon wedge, moisten half the rim of a coupe glass. Shake off any excess juice, then roll moistened rim in sugar and set coupe aside. Skewer 3 raspberries and set aside. In a cocktail shaker, combine remaining 2 raspberries and rosemary sprig and muddle until raspberries are fully broken apart. Add vodka, Chambord, Rosemary Syrup and lemon juice, fill with ice and shake for 10 seconds. Fine strain into prepared coupe and garnish with raspberry skewer laid on top of glass.
- * To make Rosemary Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add fresh rosemary sprigs, loosely packed in same volume as sugar, then reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a finemesh strainer and let cool in refrigerator before using.
Featuring
MatchaTini
The MatchaTini is the newest trend in martinis. An alternative to the popular espresso martini, the MatchaTini is similarly balanced with bold matcha, sweet notes of vanilla and a silky-smooth mouthfeel. A perfect option for those who don’t drink coffee and a fun sip for those who do! Use Absolut Vanilia Vodka and Licor 43 Liqueur to create this cocktail.Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) Strawberry Syrup*
¼ oz (7.5 ml) fresh lemon juice
½ oz (15 ml) egg whites
1 oz (30 ml) matcha tea**
4 drops green strawberry bitters (optional)
½ tsp (5 ml) matcha tea powder, for garnish
Instructions
- In a cocktail shaker, combine vodka, Licor 43, Strawberry Syrup, lemon juice, egg whites, matcha tea and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into a coupe glass. To garnish, place a dry fine-mesh strainer over glass, add matcha tea powder and scrape to push fine matcha dust onto surface of drink.
- * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and let cool in refrigerator before using.
- **To make matcha tea, place 2 tsp (10 ml) matcha powder in a fine-mesh strainer and scrape it through into a bowl. Add ½ cup (125 ml) 180 F (82 C) water and whisk back and forth with matcha whisk for 1 minute, then in a circular motion for 1 minute. Let cool for 2 to 3 minutes before using.
Featuring
Red-Eye to Dubai
Dubai chocolate goes festive! Chocolate ganache tops a silky layer of cranberry mousse, which sits above a crunchy layer of pistachio kataifi adorning a chocolate pistachio brownie. A dessert this decadent will take you late into the evening, right on time to catch a red-eye to Dubai…or any destination! Pair this dessert with Maan Farms Blackberry Wine or Black Sage Pipe.Ingredients
Serves 8-10
¾ cup (180 ml) all-purpose flour
¾ cup (180 ml) chopped pistachios, plus more crushed for garnish
½ cup + 2 tbsp (155 ml) butter, divided
1 cup + 1 tbsp (265 ml) granulated sugar, divid
½ cup (125 ml) cocoa powd
½ tsp (2.5 ml) salt, divided
2 eggs
4 tsp (20 ml) vanilla extract, divided
½ lb (225 g) kataifi, cut roughly into 2- to 3-in (5 to 7.5 cm) segments
1¼ cups (310 ml) pistachio cream, divided
1 tbsp (15 ml) tahini
1 tbsp (15 ml) gelatin
3 tbsp (45 ml) water
1 cup (250 ml) chunky cranberry sauce (not jellied)
2 egg whites
2½ cups + 2 tbsp (655 ml) whipping cream, divided
1 cup (250 ml) semi-sweet chocolate chips
glazed or frosted cranberries, for garnish
Instructions
- Preheat oven to 350 F (175 C). Lightly grease bottom and sides of a 9-in (23 cm) springform pan. Line bottom of pan with parchment.
- In a small bowl, mix flour and chopped pistachios. Set aside.
- In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Remove from heat and let cool for a minute.
- Transfer melted butter to a large bowl and add 1 cup (250 ml) sugar, cocoa powder, ¼ tsp (1 ml) salt, eggs and 2 tsp (10 ml) vanilla. Whisk vigorously until fully combined. Fold in flour-pistachio mixture.
- Pour batter into prepared springform pan. Using an offset spatula, evenly distribute batter. Bake for 25 to 30 minutes, until a toothpick inserted in centre of brownie comes out with a few dry crumbs stuck to it and batter is no longer wet. Remove from oven and cool completely in pan.
- Once cooled, loosen sides of pan and line edge of brownie with acetate paper. Tighten sleeve of pan again to hold acetate paper and brownie in place.
- In a skillet over medium heat, melt remaining 2 tbsp (30 ml) butter and fry kataifi until it starts to turn golden brown, 7 to 8 minutes. Transfer to a large bowl.
- Add 1 cup (250 ml) pistachio cream, tahini and ⅛ tsp (a pinch) salt and mix until combined. Pour over brownie in springform pan and smooth surface with an offset spatula. Set aside.
- In a small bowl, combine gelatin and water and bloom for at least 10 minutes.
- In a small saucepan over medium-low heat, warm cranberry sauce, stirring occasionally until melted. Transfer to a medium bowl and whisk in bloomed gelatin until fully melted into cranberry sauce.
- In a separate medium bowl, whisk egg whites until stiff peaks form.
- In a large bowl, whisk 1½ cups (375 ml) whipping cream with remaining 1 tbsp (15 ml) sugar and 2 tsp (10 ml) vanilla until medium peaks form. Fold in a third of the cranberry sauce to lighten mixture. Then fold in remaining cranberry sauce until no streaks remain. Do same thing with whipped egg whites; fold in a third first and then remaining until no streaks remain. Do not overmix. Pour over pistachio kataifi layer in springform pan. Refrigerate overnight or for at least 6 hours, until mousse has set.
- Place remaining ¼ cup (60 ml) pistachio cream in a small bowl. In a separate small microwave-safe bowl or cup, microwave 2 tbsp (30 ml) whipping cream on high for 25 seconds. Pour over pistachio cream and stir until smooth. Transfer to a piping bag and cut a small hole at tip. Set aside.
- In a heatproof bowl, combine chocolate chips and remaining ⅛ tsp (a pinch) salt.
- In a small saucepan over medium heat, bring remaining 1 cup (250 ml) whipping cream to a simmer. Pour hot cream over chocolate and rest for 2 to 3 minutes to let chocolate melt. Mix until smooth and all chocolate has melted. Cool slightly for about 5 minutes, then pour evenly over cranberry mousse in springform pan.
- Use prepared piping bag with pistachio glaze to decorate surface as desired. Rest at room temperature for 15 to 20 minutes, then refrigerate for at least 2 hours. Garnish as desired with glazed or frosted cranberries (or both) and crushed pistachios. Release sleeve from springform pan and transfer cake to serving platter. Gently remove acetate paper before serving.
Drink Pairings
Tuscan Sour
Taking inspiration from Italy, this sour uses amaro and Chianti for an elevated spin on a New York sour. Built around high-quality Canadian rye whisky and featuring a red wine float and Angostura bitter hearts to garnish, this one is full of flavour. We recommend using Lot No. 40 100% Rye Canadian Whisky, Amaro Montenegro and Cecchi Chianti to craft this cocktail.Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye Canadian Whisky
½ oz (15 ml) Amaro Montenegro
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
½ oz (15 ml) egg whites
½ oz (15 ml) Cecchi Chianti
6 to 8 drops Angostura bitters
Instructions
- In a cocktail shaker, combine whisky, amaro, lemon juice, Simple Syrup and egg whites. Fill with ice and shake for 10 seconds. Fine strain into an old-fashioned glass over fresh ice. For red wine float, slowly and carefully pour wine over back of a bar spoon to layer it nicely into drink. Add bitters with a dropper, cut through them with a toothpick to create hearts and serve. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Pink Lady
This whisky sour is bright and delicious, with perfectly balanced sweetness, citrus and bold flavours from the spirit and liqueur. Shaken with fresh Pink Lady apple and egg whites, it’s an elegant, smooth sip. Create this cocktail with Crown Royal Apple Canadian Whisky and Campari.Ingredients
Serves 1
1½ oz (45 ml) Crown Royal Apple Canadian Whisky
½ oz (15 ml) Campari
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) egg whites
½ oz (15 ml) Simple Syrup*
2 medium slices Pink Lady apple, diced
3 to 5 thin slices Pink Lady apple, fanned out on a skewer for garnish
Instructions
- In a cocktail shaker, combine apple whisky, Campari, lemon juice, egg whites, Simple Syrup and diced apple slices. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass, sit the apple fan skewer on top and serve. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Strawberry Margarita
Licor 43 and fresh strawberry syrup give this margarita a beautiful, round flavour profile. The Tajín rim adds a zesty kick and ties the whole drink together. For best results, make this cocktail with Espolòn Tequila Blanco, Aperol Aperitivo and Licor 43 Liqueur.Ingredients
Serves 1
1 lime wedge, for rim
Tajín seasoning, for rim
1 oz (30 ml) Espolòn Blanco Tequila
½ oz (15 ml) Aperol Aperitivo
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) fresh lime juice
¾ oz (22 ml) Strawberry Syrup*
½ oz (15 ml) egg whites
4 drops green strawberry bitters (optional)
1 dehydrated lime wheel
Instructions
- With lime wedge, moisten half the rim of an old-fashioned glass. Shake off excess juice, then roll moistened rim in Tajín and set glass aside. In a cocktail shaker, combine tequila, Aperol, Licor 43, lime juice, Strawberry Syrup, egg whites and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into prepared glass over fresh ice. Add lime wheel on top and serve. * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine mesh strainer and let cool in refrigerator before using.
Featuring
Tourtière Hand Pies
This riff on the traditional French Canadian meat pie makes for a great filling snack or part of a meal paired with a green salad. You could easily swap out the homemade pastry for store-bought puff pastry in a pinch. Enjoy this entrée with Guinness 0 Non-Alcoholic Draught or Marantiqua Pinot Noir.Ingredients
Serves 10
2½ cups (625 ml) all-purpose flour, plus more for rolling out dough
1 tsp (5 ml) fine sea salt
1 tbsp (15 ml) granulated sugar
1 cup (250 ml) unsalted butter, cut into ¾-in (2 cm) pieces and frozen
2 tbsp (30 ml) apple cider vinegar
6 tbsp (90 ml) ice water
1 tbsp (15 ml) grapeseed or avocado oil
1 small yellow onion, minced
kosher salt
2 cloves garlic, minced
¼ lb (110 g) ground beef
¼ lb (110 g) ground pork
¼ tsp (1 ml) ground allspice
1 small Russet potato, peeled and grated
1 egg yolk
2 tbsp (30 ml) whipping cream
Red Wine Ketchup, to serve, make ahead, recipe follows
RED WINE KETCHUP | Makes about 1 cup (250 ml)
1 × 5½ oz (156 ml) can tomato paste
⅓ cup (80 ml) red wine
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) garlic powder
⅛ tsp (a pinch) fine sea salt
Instructions
- Start by making dough for crust of hand pies. In bowl of a food processor fitted with S blade, pulse flour, sea salt and sugar. Add frozen butter and pulse until largest pieces of butter are pea-sized. Add apple cider vinegar and then ice water, 1 tbsp (15 ml) at a time, pulsing between each addition of water and checking consistency of pastry after first 2 tbsp (30 ml). Dough should resemble coarse crumbs but come together when pinched between 2 fingers. You might not need all the water to reach this point.
- Tip mixture onto a clean work surface and quickly bring dough together with your hands. Gently work dough just until you can shape it into a ball. Flatten dough into a disc about ½-in (1.25 cm) thick, wrap in plastic wrap and refrigerate for 1 hour.
- Meanwhile, in a large frying pan over medium heat, warm oil. Add onions and a good pinch of kosher salt and cook, stirring often, until softened, about 4 minutes. Stir in garlic and continue to cook, stirring constantly, for 1 minute. Add ground meats, stirring and breaking up meat occasionally, until meat is lightly browned and crumbly. Sprinkle allspice over meat mixture, then add potato and cook, stirring often, for about 3 minutes. Potato will absorb any liquid in pan. Remove from heat and set aside to cool at room temperature.
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
- Generously flour a work surface and unwrap chilled dough. Roll dough to ¼-in (0.6 cm) thick. Keep lifting dough to make sure it’s not sticking to surface, adding more flour as necessary.
- Find a stencil, like a bowl, about 6- to 7-in (15 to 18 cm) in diameter. With a sharp paring knife, cut out as many dough rounds as you can.
- In a small bowl, whisk egg yolk and cream.
- Working with 1 dough round at a time, add about 3 tbsp (45 ml) filling to centre of pastry. Brush lightly around edge with egg wash, then bring edges together to make a half moon. Place on lined baking sheet and repeat with remaining dough rounds and filling. Lightly brush tops of each hand pie with egg wash.
- Bake until pastry is golden brown and crisp, 15 to 18 minutes. Let cool for 10 minutes before serving with Red Wine Ketchup.
- RED WINE KETCHUP
- In a medium saucepan, whisk all ingredients and place over medium-high heat. Stirring constantly, bring to a boil. Reduce heat to medium-low and simmer, stirring often, until slightly thickened, 6 to 8 minutes. Remove from heat and let cool before using. Will keep in an airtight container in refrigerator for up to 2 weeks.