Pynk
Ingredients
Serves 1
1 oz (30 ml) Aperol Aperitivo
¼ oz (7 ml) Odd Society Bittersweet Vermouth (Can substitute Amaro Montenegro for a slightly different take)
¾ oz (22 ml) Honey Syrup
2 dashes orange blossom water (Available at specialty grocery stores)
1 pinch salt
soda water, to top
grapefruit twist, for garnish
Instructions
- To make Honey Syrup, dissolve a 1:1 ratio of liquid honey into boiling water. Allow to cool before using.
- In a Collins glass, add first 5 ingredients and stir to combine. Fill glass with ice and top with soda. Garnish with a grapefruit twist.
Featuring
Elderflower Spritz
Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) dry Prosecco
1 oz (30 ml) soda water
thinly sliced cucumber, mint sprigs or edible flowers, for garnish
Instructions
- Pour St-Germain into a wine glass filled with ice cubes. Slowly add Prosecco, then top with soda. Stir gently and serve garnished with any combination of cucumber, mint sprigs or edible flowers.
Featuring
In the Sun
Ingredients
Serves 1
1½ oz (45 ml) Cabo Wabo Reposado Tequila
½ oz (15 ml) Lillet Blanc
¼ oz (7 ml) Giffard Crème de Violette
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flowers, for garnish
Instructions
- To make Simple Syrup, dissolve a 1:1 ratio of sugar into boiling water. Allow to cool before using.
- Combine all ingredients in a cocktail shaker filled with ice and shake. Strain into a rocks glass over ice. Garnish with edible flowers.
Featuring
See Fernando
Ingredients
Serves 1
½ oz (15 ml) Cachaça 51
¼ oz (7 ml) Grand Marnier
Villa Teresa Rosé Frizzante, to top
orange twist, for garnish
Instructions
- In a mixing glass with ice, stir first 3 ingredients. Strain into a coupe glass and top with sparkling rosé. Garnish with an orange twist.
Featuring
Cherry Spritz
Ingredients
Serves 1
2 oz (60 ml) Averna Amaro Siciliano
3 oz (90 ml) Concerto Lambrusco
1 oz (30 ml) cherry soda, such as Boylan’s Black Cherry
cherries (fresh or maraschino), for garnish
Instructions
- Pour Amaro into a wine glass filled with ice cubes. Slowly add Lambrusco, then top with cherry soda. Stir gently and garnish with cherries.
Featuring
Rhubarb Spritz
Ingredients
Serves 8
8 oz (250 ml) Rhubarb Syrup, or to taste
8 oz (250 ml) Lillet Blanc (Can substitute with St-Germain Elderflower Liqueur, or half each.)
1 bottle (750 ml) dry Prosecco
1 cup (250 ml) soda water
rhubarb shavings, mint leaves or rosemary sprigs, for garnish
Instructions
- To make the Rhubarb syrup, chop 4 to 6 rhubarb stalks into ½-in (1.25 cm) chunks. In a medium saucepan, combine rhubarb pieces with 1 cup (250 ml) each sugar and water and 2 tbsp (30 ml) freshly squeezed lemon juice; cook over medium heat until sugar dissolves. Reduce heat and simmer, crushing rhubarb with a wooden spoon until it breaks down and mixture thickens. Strain through a fine mesh sieve into a bowl, pressing down solids to extract as much liquid as possible. Discard solids. If necessary, stir in more water to yield 8 oz (250 ml) syrup. Allow to cool. Can be stored in refrigerator for up to a week in a sealed container.
- Combine syrup and Lillet in a large pitcher half-full of ice. Gently stir in Prosecco and top with soda. Divide into wine glasses and serve garnished with rhubarb or fresh herbs.
Featuring
Frozen Aperol Spritz
Ingredients
Serves 8
4 orange ice pops, sticks removed
8 oz (250 ml) Aperol Aperitivo
2 cups (500 ml) ice cubes
1 bottle (750 ml) dry Prosecco
orange wheels, for garnish
Instructions
- To a large blender, add ice pops, Aperol and ice. Blend on highest setting just until a slushy consistency is reached. Pour into a serving pitcher; gently stir in Prosecco. Divide into flutes and garnish each with an orange wheel.
Featuring
Burrata with Meatballs and Polenta
Ingredients
Serves 4
½ lb (250 g) ground pork
½ lb (250 g) ground beef
1 egg, beaten
½ cup (125 ml) bread crumbs
1 tbsp (15 ml) chopped Italian parsley
2 tsp (10 ml) salt
1 tsp (5 ml) ground pepper, divided
½ cup (125 ml) grated Parmigiano Reggiano, divided, plus extra for garnish
extra-virgin olive oil, for frying
½ onion, finely chopped
2 garlic cloves, finely chopped
1 x 28 oz (796 ml) can San Marzano tomatoes, crushed
1 cup (250 ml) milk
½ cup (125 ml) polenta
2 tbsp (30 ml) cold butter
4 x 4 oz (125 g) burrata cheese
1 handful fresh basil leaves, for garnish
Instructions
- In a bowl, combine ground meats, egg, bread crumbs, parsley, salt, ½ tsp (2.5 ml) pepper and ¼ cup (60 ml) Parmigiano Reggiano. Roll into twelve 1½ oz (45 g) meatballs.
- In a heavy-bottomed frying pan, fry meatballs in olive oil, working in batches if necessary, until golden brown on all sides but not cooked all the way through. Remove meatballs and all but 2 tbsp (30 ml) olive oil from pan. Return to medium heat.
- Sweat onion and garlic in olive oil until soft. Add tomatoes and season to taste with salt and pepper. Add meatballs and bring to a boil, then turn down to a simmer and cover. Cook for about 20 minutes, or until meatballs are cooked through. Check and adjust seasoning. Meatballs and sauce can be made up to 3 days ahead, as flavours will only develop more over time.
- In a medium-sized saucepan, bring milk and 1 cup (250 ml) water to a boil. Season with salt and remaining ½ tsp (2.5 ml) pepper. Slowly whisk in polenta and turn down to a simmer. Cook for 20 minutes, stirring frequently to avoid it sticking to bottom of saucepan, until polenta is thick and cooked through. Remove from heat and stir in butter and remaining ¼ cup (60 ml) Parmigiano Reggiano.
- Divide polenta between 4 dishes. Top each with 3 meatballs, some sauce and a ball of burrata. Garnish with basil and more Parmigiano Reggiano.
Drink Pairings
Crispy Burrata served with Stewed Tomatoes
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil
2 garlic cloves, thinly sliced
1 bay leaf
1 sprig thyme
16 oz (500 g) cherry tomatoes
salt and pepper, to taste
vegetable oil, for deep-frying
4 oz (125 g) burrata cheese
½ cup (125 ml) all-purpose flour, seasoned with salt and pepper
1 egg, beaten
½ cup (125 ml) panko bread crumbs
micro greens or herbs, for garnish
grated Parmigiano Reggiano, for garnish
Instructions
- In a frying pan, heat olive oil over medium heat. Add garlic and cook just until soft. Add bay leaf, thyme and cherry tomatoes. Season with salt and pepper. Cover with a lid and cook for 10 minutes, until tomatoes are softened.
- Remove lid and cook for another 5 minutes, or until most of the liquid has reduced. Remove from heat and allow to cool to room temperature.
- Heat vegetable oil to 375 F (190 C) in a saucepan large enough to deep-fry burrata without oil overflowing.
- To bread burrata, prepare 1 shallow bowl with seasoned flour, 1 with the beaten egg and 1 with the panko. Coat burrata in flour, then dip into beaten egg. Repeat, then coat burrata in panko. Dip back into beaten egg and finish with another coating of panko. The burrata is very delicate and needs a thick coating of breading so that the cheese will not leak out. Deep-fry burrata until golden brown, about 4 minutes. Using a slotted spoon, remove from oil and season with salt.
- Place stewed tomatoes on a serving plate, then place burrata on top. Garnish with micro greens or herbs and Parmigiano Reggiano.
Drink Pairings
Burrata and Prosciutto Salad
Ingredients
Serves 6 to 8
6 cups (1.5 L) salad greens, such as watercress or arugula
½ cup (125 ml) fresh peas, blanched
1 tbsp (15 ml) pistachio oil
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) champagne vinegar
salt and black pepper, to taste
8 oz (500 g) burrata cheese
5 oz (140 g) prosciutto
2 tbsp (30 ml) roughly chopped shelled pistachios
bread, for serving
Instructions
- In a bowl, dress greens and peas with pistachio oil, 1 tbsp (15 ml) olive oil, champagne vinegar and salt and pepper to taste. Transfer to a large serving bowl.
- Nestle burrata in middle of greens, then arrange around with prosciutto.
- Drizzle remaining olive oil over burrata, then sprinkle with pistachios and black pepper. Serve with a loaf of fresh bread.