Spicy Watermelon Punch
Ingredients
Serves 16 (3L)
50 oz (1.5 L) watermelon juice (need about ¾ medium-sized watermelon, peeled and cubed) plus extra for garnish
2 to 4 jalapeños, sliced (or to taste)
25 oz (750 ml) Iceberg Vodka
12½ oz (375 ml) fresh lemon juice
12½ oz (375 ml) Simple Syrup*
jalapeño slices and watermelon cubes, for garnish
Instructions
- Use a juicer or blender to juice or purée fresh, peeled and cubed watermelon along with jalapeño slices. Add juice to a large vessel and combine with vodka (if using), lemon juice and Simple Syrup. Fine strain batched cocktail into a large pitcher with ice. To serve, pour 6 oz (180 ml)** prepared cocktail over cubed ice in a glass then garnish with jalapeño slices and cubed watermelon.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** If starting with a non-alcoholic mix, measure 4 1/2 oz (135 ml) into glass, add 1 1/2 oz (45 ml) of vodka, then fill glass with ice.
Featuring
Mezcal Sour
Ingredients
Serves 1
1 egg white
1 oz (30 ml) Sombra Mezcal
1 oz (30 ml) Montenegro Amaro
¾ oz (22 ml) fresh lime juice
½ oz (15 ml) Simple Syrup*
Instructions
- Place a coupe glass in freezer. In a cocktail shaker, combine egg white, mezcal, amaro, lime juice and Simple Syrup. Shake “dry” (without ice) to emulsify ingredients, then add cubed ice and shake vigorously to chill. Fine strain into chilled coupe and garnish with a lime twist.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Anjeo Old Fashioned
Ingredients
Serves 1
½ tsp (2.5 ml) Demerara sugar
2 dashes Angostura bitters
2 dashes chocolate bitter
1 tsp (5 ml) wate
2 oz (60 ml) Gran Centenario Añejo Tequila
2 strips orange zest (save 1 for garnish)
Instructions
- Place an old-fashioned glass in freezer. In a mixing glass, combine sugar, bitters and water, then stir to dissolve. Add tequila, then express oils of 1 orange zest into mixing glass. Add cubed ice and stir until well chilled and diluted. Strain over new ice into chilled old-fashioned glass and garnish with orange zest.
Featuring
Reposado Collins
Ingredients
Serves 1
1½ oz (45 ml) Espòlon Reposado Tequila
1 oz (30 ml) Hibiscus Tea Syrup*
1 oz (30 ml) fresh lemon juice
3 oz (90 ml) sparkling apple juice
julienned red-skinned apple, for garnish
Instructions
- In a tall glass without ice, add tequila, Hibiscus Tea Syrup and lemon juice, stir to combine. Add sparkling apple juice then fill glass with cubed ice. Garnish with julienned red-skinned apple.
- * To make Hibiscus Tea Syrup, steep 2 hibiscus tea bags in 1 cup (250 ml) boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.
Featuring
Blanco Mojito
Ingredients
Serves 1
4 sprigs fresh mint (save 1 for garnish)
2 oz (60 ml) Cazadores Blanco Tequila
¾ oz (22 ml) Chamomile Tea Syrup*
¾ oz (22 ml) fresh lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine 3 sprigs of fresh mint with tequila, Chamomile Tea Syrup and lime juice. Shake vigorously and fine strain into a double old‑fashioned glass over cubed ice. Top with soda water. Garnish with fresh mint and lime wheels.
- * To make Chamomile Tea Syrup, steep 2 chamomile tea bags in 1 cup (250 ml) of boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.
Featuring
PESTO PRAWNS
Ingredients
Serves 2
3 garlic cloves, divided, minced
⅓ cup (75 ml) raw walnuts
1 cup (250 ml) basil leaves, packed
⅓ cup (75 ml) olive oil
½ lemon, juice only
⅓ cup (75 ml) Parmesan, plus extra for garnish
salt and pepper, to taste
2 tbsp (15 ml) butter, divided
1 small baguette, halved
10.5 oz (300 g ) raw peeled prawns
1 cup (250 ml) cherry tomatoes
1 head butter lettuce, outer leaves removed, roughly chopped
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 F (180 C).
- To make pesto, in a blender, place 2 garlic cloves, walnuts, basil, olive oil, lemon juice and Parmesan. Blend on high until smooth. Season to taste with salt and pepper and set aside.
- In a small microwave-safe bowl, melt 1 tbsp (15 ml) butter and add remaining clove of minced garlic. Lay baguette on a baking sheet and pour butter mixture evenly over top. Place in oven until brown and toasted, about 10 minutes.
- In a medium saucepan over medium-high heat, melt remaining 1 tbsp (15 ml) butter. Place prawns in a small bowl with 2 large spoonfuls of pesto. Mix to coat. Cook prawns in butter just until opaque, about 2 to 3 minutes on each side. Remove prawns and set aside. Add cherry tomatoes to same saucepan and cook for 5 to 8 minutes until slightly charred.
- In a large bowl, toss together lettuce, prawns and cherry tomatoes. Add balsamic to remaining pesto and dress salad to taste, then toss to combine.
Drink Pairings
SESAME GINGER TOFU
Ingredients
Serves 2
½ tbsp (7.5 ml) minced ginger
1 clove garlic, minced
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) honey
¼ cup (60 ml) tahini paste
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) water
1 x 450 g package firm tofu
½ cup (125 ml) breadcrumbs
2 tbsp (30 ml) sesame seeds
2 tbsp (30 ml) flour
salt and pepper, to taste
2 tbsp (30 ml) grapeseed oil
1 cup (250 ml), frozen, shelled edamame, thawed
2 cups (500 ml) sushi rice, cooked
½ cup (125 ml) chopped cilantro leaves, plus extra for garnish
1 lime, cut into wedges, for garnish
Instructions
- In a medium-sized bowl, combine ginger, garlic, soy, honey, tahini, sesame oil and water. Add extra water as needed to thin sauce. Set aside.
- Cut tofu block in half lengthwise, then diagonally to form 4 triangles. Do not dry off tofu. Season with salt and pepper.
- On a flat plate, add breadcrumbs, sesame seeds and flour. Lightly mix with a fork. Press tofu gently into flour mixture, coating all sides.
- In a cast iron skillet, heat oil over medium heat. Cook tofu on all sides until crispy and golden brown, about 12 to 15 minutes total.
- In a separate bowl, mix edamame, rice and cilantro. Season to taste with salt and pepper.
- Serve tofu on top of rice. Garnish with sesame sauce, cilantro and lime wedges.
Drink Pairings
COCOA STEAK & SALAD
Ingredients
Serves 2
1 tsp (5 ml) cocoa powder
1 tsp (5 ml) brown sugar
½ tsp (2.5 ml) smoked paprika
2 garlic cloves, minced
salt and pepper, to taste
1 lb (454 g) New York strip steak
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) butter
2 corncobs, kernels only
4 cups (1 L) mixed greens of choice
¼ cup (60 ml) feta, crumbled
2 tbsp (30 ml) red onion, diced
1 tbsp (15 ml) canned chipotle sauce
1 lime, juice only
1 tsp (5 ml) honey
Instructions
- In a small bowl, combine cocoa powder, brown sugar, smoked paprika, garlic, salt and pepper. Coat steak evenly on all sides with spice rub.
- In a large cast iron skillet, heat 1 tbsp (15 ml) oil over medium‑high heat. Add steak to pan and sear until browned, about 4 minutes. Add butter and flip steak. Tilt, pan towards you and spoon melted butter over steak a few times to baste. For medium‑rare, cook to an internal temp of 130 F (54 C), about 10 minutes. Allow steak to rest for 5 minutes, then slice into ¼-in (0.5 cm) thick slices.
- In the same skillet, over medium heat, sauté corn kernels until browned and tender, about 5 to 8 minutes.
- To make salad, in a large bowl combine cooked corn, mixed greens, feta and red onion.
- To make salad dressing, in a separate small bowl, add chipotle, lime juice, honey and remaining olive oil. Mix to combine and season to taste with salt and pepper. Pour over salad and toss to coat. Serve alongside sliced steak.
Drink Pairings
PORTOBELLO MUSHROOM BURGERS
Ingredients
Serves 4
2 tbsp (30 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) onion powder
1 garlic clove, minced
2 sprigs thyme, leaves removed and chopped
salt and pepper to taste
1 large white onion, cut into 1-in (2.5 cm) slices
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
3 tbsp (45 ml) dry onion soup mix
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
vegetable oil for deep frying
1 cup + 1 tbsp (250 ml +15 ml) all‑purpose flour, divided
2 tsp (10 ml) seasoning salt, plus extra to taste
1 cup (250 ml) beer, such as lager
4 slices Havarti cheese
4 brioche buns, halved
4 lettuce leaves
Instructions
- To make marinade, in a resealable bag or container, mix vinegar, olive oil, onion powder, garlic, thyme, salt and pepper. Add mushrooms and toss to coat. Refrigerate mushrooms in marinade for at least 1 hour, or overnight.
- Soak onion slices in ice water for 1 hour, drain and dry with paper towels. Separate slices into rings and set aside.
- To make onion spread, in a small bowl, mix sour cream, mayonnaise, onion soup mix, chives and parsley. Set aside.
- Fill a medium-sized saucepan with 3-in (8 cm) oil and heat to 375 F (190 C).
- In a medium-sized bowl, mix 1 cup (250 ml) flour, seasoning salt and beer until smooth. Dust onions with remaining flour. Working in batches, dip onion rings in batter until coated, then fry until golden brown, about 2 to 3 minutes per side. Remove from oil and drain on a rack. season to taste with seasoning salt.
- On a barbecue preheated to medium-low, grill mushrooms until cooked through and soft, turning occasionally, about 15 minutes. Place a slice of cheese on 4 mushroom caps and top with a second cap. Continue grilling, turning occasionally, until cheese is melted. Meanwhile, grill buns, cut-side down until golden brown.
- To assemble burgers, spread onion spread on cut sides of buns. Top with a portobello burger, lettuce leaf and 2 onion rings. Serve remaining onion rings with remaining onion spread.
Drink Pairings
TERIYAKI SALMON BURGERS
Ingredients
Serves 4
4 x 6 oz (180 g) salmon fillets (check for any remaining bones)
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) brown sugar
1 cup (250 ml) teriyaki sauce
½ tsp (2.5 ml) toasted sesame oil
3 tbsp (45 ml) miso
½ cup (125 ml) mayonnaise
2 tsp (10 ml) grated ginger
½ pineapple, peeled, cored and cut into 1½-in (3.75 cm) slices
3 tbsp (45 ml) vegetable oil, divided
1 tsp (5 ml) toasted sesame seeds
¼ small red onion, thinly sliced
4 lettuce leaves
4 Hawaiian sweet rolls or soft burger buns
Instructions
- Sprinkle salmon fillets with salt and sugar. Place on a plate or tray and refrigerate for 20 minutes to quick cure. After 20 minutes, rinse off salt and sugar completely, then dry salmon with paper towels.
- While salmon is curing, heat teriyaki sauce in a small saucepan over medium heat until reduced by half.
- To make miso mayonnaise, in a small bowl, mix sesame oil, miso, mayonnaise and ginger and set aside.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Rub remaining 1 tbsp (15 ml) oil on pineapple and salmon.
- Grill salmon for 3 to 4 minutes each side, or until desired doneness, brushing with teriyaki sauce. Grill pineapple for 3 minutes each side. Remove salmon and pineapple from barbecue once done. While salmon and pineapple are cooking, heat buns on top rack of barbecue.
- To assemble burgers, spread miso mayonnaise on both sides of each bun. Place a piece of salmon on bottoms of each bun. Drizzle salmon with remaining teriyaki sauce and sprinkle with sesame seeds. Top each burger with a pineapple slice, red onion, lettuce and bun top.