Gin-Marinated Cheese & Olives
For those who order extra garnish in their martini to snack on, this recipe is for you. Feel free to customize what you add to the gin-laced brine; olives, blanched pearl onions or even grapes would all be delicious. This recipe is perfect as part of a charcuterie board, added to a green salad as something special or enjoyed straight from the jar. Serve this dish with Bombay Sapphire London Dry Gin.Ingredients
Serves 8
4 oz (110 g) feta, cut into bite-sized cubes
4 oz (110 g) havarti, cut into bite-sized cubes
4 oz (110 g) baby bocconcini
½ cup (125 ml) green olives stuffed with blue cheese
¾ cup (180 ml) olive oil
¼ cup (60 ml) olive brine
1 tbsp (15 ml) finely grated lemon zest
1 tsp (5 ml) fresh thyme leaves
1 tsp (5 ml) red pepper chili flakes
2 oz (60 ml) gin
Instructions
- In a large Mason jar (about 16 oz/500 ml), combine feta, havarti, bocconcini and stuffed olives.
- In a medium bowl, whisk olive oil, olive brine, lemon zest, thyme leaves, chili flakes and gin. Pour into Mason jar, secure lid and gently shake to combine marinade with cheeses and olives. Refrigerate until ready to serve, up to 5 days. Allow to sit at room temperature for 1 hour before enjoying.
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
Forest Elixir
Diving into the deeper, richer and bolder flavours that forest botanicals offer, this Negroni is a perfect blend of bitter, sweet and citrus. The arctic flavours of the gin enhance the herbs in the Green Chartreuse, while the sweet vermouth brings it all into harmony. Make this cocktail with Ungava Gin, Carpano Antica Formula Vermouth, Chartreuse Green.Ingredients
Serves 1
1 oz (30 ml) Ungava Gin
1 oz (30 ml) Antica Formula Vermouth
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) Campari
½ grapefruit wheel, for garnish
1 leaf fresh sage, for garnish
Instructions
- On a heatproof board or baking sheet, carefully set a few cedar chips or a portion of a cedar plank to a smoulder to create cedar smoke. Place an old-fashioned glass on top, trapping smoke inside glass. In a mixing glass, combine gin, vermouth, Chartreuse and Campari, add ice and stir for 5 to 7 seconds. Strain into cedarsmoked glass over a large ice cube or fresh ice, and garnish with ½ grapefruit wheel and sage leaf.
Featuring
Classic Negroni
The classic Negroni is ordered countless times a day all over the world. Bar staples of gin, bitter orange liqueur and sweet vermouth combine to create a drink that’s perfect in any season. Use Beefeater London Dry Gin, Cinzano Rosso Vermouth and Campari to make this cocktail.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
1 orange twist, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over a large ice cube or fresh ice, and garnish with orange twist.
Featuring
Shoreline Negroni
This savoury Negroni pulls inspiration from our beautiful BC coastline forest with a gin using winged kelp as a botanical.Ingredients
Serves 1
1 oz (30 ml) Sheringham Seaside Gin
1 oz (30 ml) Martini Rosso Vermouth
1 oz (30 ml) Campari
1 sprig fresh rosemary, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old‑fashioned glass over a large ice cube or fresh ice, and garnish with rosemary sprig. For elevated smoky aromatics, carefully light rosemary with a match and let it smoulder a little.
Featuring
Move Over Tom Collins
Celebrate the bounty of summer by sprucing up a classic Tom Collins with fresh local strawberries and a fruit-infused pink gin. Create this cocktail with Gordon's Premium Pink Gin.Ingredients
Serves 1
1½ oz (45 ml) Gordon’s Premium Pink Gin
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Honey Syrup*
5 oz (150 ml) soda water
fresh strawberries, sliced in half, for garnish
lemon wheels, for garnish
*2:1 ratio of honey and hot water, stirred until well combined. Allow to cool before using. Store in refrigerator for up to 3 weeks.
Instructions
- In a Collins glass, combine gin, lemon juice and Honey Syrup. Add ice, then top with soda water. Garnish with strawberry slices and lemon wheels, expressing lemon oils into drink for added freshness.
Featuring
Peach Mustard Cedar Plank Pork Tenderloin
Here’s a low-maintenance recipe that’s full of flavour! Make sure to use a thermometer to ensure your pork is cooked but still juicy. Serve with Hard T Peach Vodka Iced Tea or Dead Frog Peach Lemonade Sour.Ingredients
Serves 4
1¼ tsp (6 ml) salt, divided |2 tsp (10 ml) brown sugar
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
1 lb (450 g) pork tenderloin, trimmed
1 tbsp (15 ml) neutral-flavoured oil
½ cup (125 ml) peach preserves
2 tbsp (30 ml) wholegrain Dijon mustard
1 tsp (5 ml) balsamic vinegar
¼ cup (60 ml) chopped peaches
fresh parsley, for garnish (optional)
Instructions
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. |In a small bowl, mix 1 tsp (5 ml) salt, sugar, pepper, garlic powder, onion powder, paprika and cayenne. Sprinkle evenly over pork tenderloin. Let sit for 30 minutes, then coat with oil.
- Preheat barbecue grill to high.
- Place cedar plank on 1 side of barbecue. Heat for 5 minutes. Place pork on plank and cook, barbecue lid closed, for 10 minutes. Turn heat to low on side with plank and to medium on other side, and continue cooking until pork reaches an internal temperature of 130 F (54 C), about 20 minutes.
- While pork is cooking, in a saucepan, combine peach preserves, remaining ¼ tsp (1 ml) salt, Dijon and vinegar. Bring to a boil over medium heat. Remove from heat and set aside.
- Spread half of peach mixture over pork, close barbecue lid and continue cooking until pork reaches an internal temperature of 145 F (63 C). Add chopped peaches to remaining peach preserve mixture and keep warm.
- Remove pork from barbecue and let rest for 5 minutes before slicing. Place slices on a serving platter and pour remaining peach mixture overtop. Serve with a green salad.
Drink Pairings
Backyard Escapades
Fresh basil and pineapple juice bring a new layer of complexity and an herbaceous, tropical twist to your patio sipper.Ingredients
Serves
4 to 5 leaves fresh basil, plus more for garnish
1½ oz (45 ml) Tanqueray London Dry Gin
2 oz (60 ml) fresh pineapple juice
½ oz (15 ml) fresh lime juice
⅓ oz (10 ml) Simple Syrup*
soda, to top
1 wedge pineapple, for garnish
Instructions
- In a cocktail shaker, muddle basil leaves. Add gin, pineapple juice, lime juice and Simple Syrup, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass over fresh ice and top with soda. Garnish with pineapple wedge and basil leaves.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Glide Like the Snake
Glide into the new year with the elegance of a snake with this refreshing punch-style cocktail. Aromatic Jasmine Green Tea is combined with Saigon Baigur Gin, Aperol and lemon juice to create a premium punch that can be served throughout an evening of Lunar New Year celebrations. Garnish with star anise and peppercorns for an extra touch of spice.Ingredients
Serves 10 to 12
14 oz (400 ml) Simple Syrup*
28 oz (830 ml) cold Jasmine Green Tea**
21 oz (620 ml) Saigon Baigur Dry Gin
6 oz (180 ml) Aperol Aperitivo
7 oz (210 ml) fresh lemon juice
2 lemons, sliced
whole star anise***
whole peppercorns***
*1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using. See note below on adding spices to Simple Syrup.
** To make Jasmine Green Tea, pour 4½ cups (1.1 L) boiling water over 5 to 6 tsp (25 to 30 ml) jasmine green tea leaves and steep for 10 minutes before straining leaves. Allow to cool, then refrigerate for up to 5 days. Makes 4 cups (1 L).
***To make punch more intense, add 4 to 5 whole star anise and 1 tsp (5 ml) whole peppercorns to your Simple Syrup as it cools. This will bring out more spice notes.
Instructions
- Prepare Simple Syrup and Jasmine Green Tea a day in advance. When ready to serve, combine all ingredients except for spices in a punch bowl and stir to combine.
- Add ice just before serving.
- Garnish with star anise and peppercorns, as desired.
Featuring
Snowy Nights
A French 75 is a classic and elegant cocktail, perfect for holiday entertaining. This rendition is elevated by substituting the traditional Simple Syrup with a homemade Cinnamon Lemongrass Syrup to add a unique and aromatic flavour profile, sure to impress at any festive gathering.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Lemongrass Syrup*
Cinzano Prosecco, to top
lemon twist, for garnish
Instructions
- In a cocktail shaker, combine gin, lemon juice and Cinnamon Lemongrass Syrup. Add ice and shake for 5 to 7 seconds. Pour into a flute glass, top with Prosecco and garnish with a lemon twist.
- *To make Cinnamon Lemongrass Syrup, in a saucepan, combine 1 cup (250 ml) water and 1 stick cinnamon (and ½ tsp/2.5 ml red pepper chili flakes, if you dare). Bring to a boil and continue boiling until volume is reduced by half. Remove from heat and add ½ cup (125 ml) granulated sugar and 2-in (5 cm) piece lemongrass, chopped. Stir to dissolve sugar. Cool to room temperature, then remove solids and store in refrigerator for up to 2 weeks. Makes enough for 10 to 12 cocktails.