1975
Ingredients
Serves 1
2 oz (60 ml) Aviation American Gin
1½ oz (45 ml) lemon juice
1½ oz (45 ml) Lavender Infused Honey*
1 dash Bittered Sling Grapefruit & Hops Bitters
4 oz (125 ml) club soda
Lavender sprigs, for garnish
Instructions
- Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake hard. Double strain into a tall glass, add club soda and stir gently to mix. Add crushed ice and garnish.
- * Lavender Infused Honey: Mix 1 lb (500 g) honey with 2 cups (500 ml) hot water, add ¼ oz + a pinch (10 g) of lavender. Let steep for 30 minutes, taste and adjust if needed. Strain and cool. Can keep refrigerated for up to 2 weeks.
Featuring
NO RAIN
Ingredients
Serves 1
1 oz (30 ml) Ungava Canadian Premium Gin
1 oz (30 ml) Lillet
2 oz (60 ml) watermelon juice
½ oz (15 ml) Rhubarb Shrub*
1 dash Bittered Sling Lem-Marrakesh BitterS
2 oz (60 ml) club soda
Edible flowers, for garnish
Instructions
- Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake gently. Add soda to a wine glass, double strain cocktail into wine glass then add ice and garnish.
- * Rhubarb Shrub: In a large pot, bring to a boil 2 cups (500 ml) apple cider vinegar, 1 cup (250 ml) white wine vinegar and 2 cups (500 ml) white sugar. When mixture is boiling, reduce heat to a simmer and add 1.3 lb (575 g) frozen rhubarb and 3¼ oz (100 g) peeled and sliced ginger. Simmer until rhubarb is completely broken down into fibers. Using a fine strainer, strain rhubarb and ginger from liquid. Allow mixture to cool down, bottle and date. Refrigerate until ready to use.
Featuring
CHABACANO MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Espolón Blanco Tequila
1 oz (30 ml) Bols Apricot Brandy
1 oz (30 ml) lime juice
3 dashes Angostura Bitters
Dried or fresh apricot, for garnish
Instructions
- Moisten half of outer rim of a coupe glass with a lime wedge and rim glass with kosher salt. Chill until ready to use. In a cocktail shaker with cubed ice, combine tequila, apricot brandy, lime juice and bitters. Shake vigorously until well chilled and strain into prepared chilled coupe glass. Garnish with apricot.
Featuring
HUMO CONGELATO MARGARITA
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
1 cup (250 ml) fresh pineapple, plus extra for garnish
2 pieces cilantro, stems and leaves
2 slices jalapeño, to taste, plus extra for garnish
¾ oz (22 ml) agave nectar
1 oz (30 ml) lime juice
Instructions
- Combine all ingredients, except garnishes, in a blender with ice and blend until smooth. Pour into a large margarita glass. Garnish with pineapple and jalapeño.
Featuring
CLASSIC MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Reposado Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with a 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
GRILLED CAULIFLOWER WITH CAPER, PINE NUT AND RAISIN DRESSING
Ingredients
Serves 4
1 head cauliflower, cut into 4 slices
5 tbsp (75 ml) extra-virgin olive oil, divided
2 lemons, cut in half
2 tsp (10 ml) capers, finely chopped
2 tbsp (30 ml) toasted pine nuts, chopped
2 tbsp (30 ml) golden raisins, roughly chopped
2 tbsp (30 ml) flat leaf parsley, chopped
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 pinch lemon zest
2 tbsp (30 ml) white wine vinegar
1 pinch (or to taste) finely chopped red or Thai chilies
Instructions
- Preheat barbecue to medium heat. Coat cauliflower on each side with 2 tbsp (30 ml) olive oil, season to taste. Rub oiled cauliflower with lemons. Grill cauliflower for about 10 minutes per side, or until golden and can be easily pierced through with a fork. Grill cut side of lemons for 3 minutes, or just until grill marks appear.
- In a small bowl, mix remaining ingredients together. When cauliflower is cooked, transfer to a plate and drizzle dressing over top.
Drink Pairings
GRILLED SALAD WITH GREEN GODDESS DRESSING
Ingredients
Serves 4
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs, such as tarragon, parsley, chives, chervil
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
2 eggs
¼ loaf of French bread, torn into 1-in (2 cm) pieces
2 tbsp (30 ml) olive oil, divided
2 romaine lettuce hearts, sliced in half lengthwise
1 avocado, cut into quarters (leave skin on)
1 cup (250 ml) cherry tomatoes, halved
Chopped chives for garnish
Instructions
- In a blender, mix sour cream, mayonnaise, lemon juice, mixed herbs, anchovy fillets and Worcestershire until smooth. Season to taste. Refrigerate until ready to use in an airtight container, up to 3 days. Can be kept in the refrigerator in an airtight container for up to 3 days.
- Preheat oven to 375 F (190 C).
- Bring a small pot of water to boil over high heat. Gently place eggs into water and boil for 7 minutes. Remove eggs and put into an ice bath until completely cooled. Crack and peel, set aside.
- Toss bread with 1 tbsp (15 ml) olive oil and put on a baking tray. Bake croutons for about 10 to 15 minutes, or until golden brown, turning once or twice. Remove from oven and cool.
- Preheat barbecue to medium heat. Rub cut side of the romaine hearts with 1 tbsp (15 ml) olive oil and grill for 2 to 3 minutes, just until grill marks form. Grill cut sides of avocados for about 2 minutes per side, just until grill marks form. Plate romaine hearts, avocados and cherry tomatoes on a platter. Cut eggs in half and place on the platter, garnish with croutons, chives and dressing.
Drink Pairings
BARBECUED BRIE WITH MARINATED CHERRIES
Ingredients
Serves 4
1 tbsp (15 ml) sugar
1 tbsp (15 ml) bourbon
1 pinch each, salt and pepper
1 pinch lemon zest
1 cup (250 ml) cherries, pitted and halved
1 tsp (5 ml) lemon juice
1 small wheel brie, about 5 to 6-in (12 to 15 cm), room temperature
1 tbsp (15 ml) olive oil
Herbs, for garnish
Toasted or candied nuts, to serve
Toasted bread and/or crackers
Instructions
- In a small pot over medium heat, heat sugar, bourbon, salt, pepper and lemon zest just until sugar has dissolved. Let cool, then mix with cherries and lemon juice. Let sit for at least 1 hour, or up to 3 days refrigerated. Let cherries come to room temperature before serving.
- Preheat barbecue to medium heat. Rub brie with olive oil on both sides. Once barbecue is hot, grill brie for about 5 minutes per side. Transfer brie to a serving platter and top with marinated cherries. Garnish with herbs and serve with candied nuts and bread and/or crackers.
Drink Pairings
SMOKED SALMON AND CAPERS SANDWICH LOAF
Ingredients
Serves 8 to 10
4 cups (1 L) cream cheese
3 x 5.2 oz (150 g) packages Boursin cheese (Garlic and Herb, or any flavour as desired)
16 slices of dark bread (brown, rye or Pumpernickel), approximately 4 x 4-in (10 x 10 cm) after crusts removed
1 cup (250 ml) butter, at room temperature, divided
2 lbs (1 kg) smoked salmon, divided (for layers and garnish)
½ cup (125 ml) red onion, thinly sliced
3 tbsp (45 ml) capers
Optional garnish suggestions: limes, sage, cucumber, blueberries and curly leaf lettuce
Instructions
- In a large mixing bowl, blend together cream cheese and Boursin until smooth.
- On a serving platter, lay 4 slices of bread face down to form approximately 4 x 16-in (10 x 40 cm) rectangle. Evenly spread ⅓ butter, followed by ¾ cup (175 ml) cheese mixture. Reserving 4 to 5 thin fillets of smoked salmon for garnish, cover surface of bread with ⅓ of remaining smoked salmon. Loosely scatter ⅓ sliced red onion and 1 tbsp (15 ml) capers. Cover with 4 slices of bread. Repeat this process 2 more times. Snuggly wrap with plastic wrap and chill for 4 hours. Refrigerate remaining cheese mixture and smoked salmon until ready to assemble.
- When chilled, remove plastic wrap and frost sides and top with cheese mixture. Decorate surface with remaining smoked salmon along with other optional garnish suggestions, as desired.
Drink Pairings
MEDITERRANEAN GRILLED VEGETABLE SANDWICH WHEEL
Ingredients
Serves 8
½ cup (125 ml) butter, at room temperature, divided
3 round disks of focaccia bread, about 8-in (20 cm) diameter, 1-in (2.5 cm) high
⅓ cup (75 ml) basil pesto
1 cup (250 ml) grilled eggplant
1 cup (250 ml) roasted yellow peppers
8 oz (250 g) buffalo mozzarella,
sliced ¼-in (0.5 cm) thick, divided
½ cup (125 ml) mayonnaise, divided
4 tbsp (60 ml) grainy mustard, divided
⅓ cup (75 ml) sun-dried tomato pesto
1 cup (250 ml) grilled zucchini
1 cup (250 ml) roasted red peppers
1 cup (250 ml) arugula (optional)
Optional garnish suggestions: colourful tomatoes and Italian parsley
Instructions
- Spread ¼ cup (60 ml) butter over 1 disk of focaccia bread, followed by basil pesto. Evenly distribute eggplant, yellow peppers and half of buffalo mozzarella.
- Spread ¼ cup (60 ml) mayonnaise and 2 tbsp (60 ml) grainy mustard over second disk of focaccia. Stack on top of first layer of sandwich, mayonnaise side facing down.
- Spread ¼ cup (60 ml) butter on top side of second disk of focaccia, followed by sundried tomato pesto. Evenly spread zucchini, red peppers and remaining mozzarella over surface. Top with arugula, if using.
- Evenly spread ¼ cup (60 ml) mayonnaise and 2 tbsp (30 ml) mustard over third disk of focaccia and stack over sandwich, mayonnaise side down. Lightly press sandwich together and garnish as desired.