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
Pretzel Focaccia with Maple Whisky Mustard
This craveable mash-up combines the airy, pillowy crumb of Italian focaccia with the rich, malty crust of a classic Bavarian pretzel—bringing together the best of both worlds. Ideal for dipping, drizzling or devouring warm from the pan. Use Sortilège Canadian Whisky and Maple Syrup to create this appetizer.Ingredients
Serves 1 loaf / Makes about ½ cup (125 ml) Maple Whisky Mustard
550 g (about 4 ½ cups/1.1 L spooned) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) granulated sugar
1½ tsp (7.5 ml) active dry yeast
2½ cups (625 ml) warm water
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) baking soda
⅓ cup (80 ml) boiling water
3 tbsp (45 ml) butter, melted, plus more for greasing
1 tbsp (15 ml) pretzel salt or flaked sea salt
1 tbsp (15 ml) sesame seeds (optional)
1 recipe Maple Whisky Mustard, to serve, recipe follows
MAPLE WHISKY MUSTARD
¼ cup (60 ml) grainy Dijon mustard
¼ cup (60 ml) Sortilege Canadian Whisky
1 tbsp (15 ml) maple syrup
⅛ tsp (pinch) freshly ground black pepper
Instructions
- In a large mixing bowl, combine flour, salt, sugar and yeast and mix well. Add warm water, a few splashes at a time, mixing with a wooden spoon until dough comes together. It should have a thick batter consistency. Continue mixing for a minute or two until no lumps remain. Cover with plastic wrap and refrigerate for 8 to 24 hours.
- Preheat oven to 450 F (230 C) and place rack at centre position.
- Grease a 9 × 13-in (23 × 32.5 cm) baking dish with butter, then pour in olive oil and spread oil over bottom and all sides of dish.
- Take dough from refrigerator and remove plastic wrap. Turn dough into greased baking dish. Using your hands, gently spread dough evenly to corners of dish.
- Place baking soda in a small bowl (use a bowl slightly larger than you think necessary, as mixture will fizz and bubble up a bit when you add water). Pour boiling water into bowl and stir to dissolve baking soda. Brush top of dough with about half the baking soda solution. Set remaining solution aside.
- Place dough in a warm spot to rise until doubled in size, anywhere from 30 to 90 minutes depending on room temperature.
- When doubled in size, brush dough with remaining baking soda solution and transfer to oven. Bake for 12 minutes, then remove from oven, brush with melted butter and sprinkle with pretzel salt and sesame seeds, if using. Return to oven, rotating pan from original position, and bake until top is deep brown and bottom is golden and crisp, another 10 to 15 minutes.
- Let cool slightly, then remove from pan and transfer to rack to cool completely before slicing. Serve with Maple Whisky Mustard. Leftover focaccia can be stored in an airtight container at room temperature for up to 5 days.
- MAPLE WHISKY MUSTARD
- In a small mixing bowl, combine all ingredients and whisk until smooth. Store in an airtight container in refrigerator for up to 1 month. Bring to room temperature and whisk before serving.
Drink Pairings
Pacific Blush
Adding an autumnal element of cranberries to this bright and juicy cocktail makes it perfect for those who like playful cocktails year-round. Long Table Texada Vodka, Sheringham Fresh Rhubarb Gin and Steller's Jay Brut are used to craft this cocktail.Ingredients
Serves 1
4 to 6 fresh local organic cranberries, plus 3 more for garnish
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) Sheringham Rhubarb Gin Liqueur
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice (or yuzu juice)
2 oz (60 ml) local sparkling wine (such as Steller’s Jay Brut)
fresh mint, for garnish
Instructions
- In a cocktail shaker, muddle 4 to 6 cranberries to release their juice. Add vodka, rhubarb liqueur, Simple Syrup and lime juice, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass and top with sparkling wine. Add fresh ice, stir gently and garnish with fresh mint and the remaining cranberries. *1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Gather & Pour
A charming bittersweet aperitif to fall for while your guests commune and relax. Easy to batch and even easier to serve. This cocktail can be made with Amaro Montenegro and Cinzano Rosso Vermouth.Ingredients
Serves 1
1 oz (30 ml) Amaro Montenegro
1 oz (30 ml) Cinzano Rosso Vermouth
2 dashes Angostura cocoa bitters
2 oz (60 ml) rooibos tea*
1 slice Braeburn apple studded with 1 whole clove, for garnish
Instructions
- In a bottle, combine amaro, vermouth, bitters and tea and chill in refrigerator so you’re ready to pour when guests arrive. Once chilled, pour into an old-fashioned glass over ice and garnish rim with a clove-studded apple slice. Alternatively, you can prepare cocktail as guests arrive. If making a batch to serve a group, multiply amount of each ingredient by number of servings you require.
- * To make tea, steep about ¼ oz (8 g) TEALEAVES Vanilla Rooibos loose-leaf tea (or similar rooibos) in 2 cups (500 ml) boiling water for 3 minutes (since rooibos is naturally tannin and caffeine-free, it will never over-steep or become bitter). Set aside to cool.
Featuring
Cranberry Cheesecake Swirled Pumpkin Bars
Looking for a Friendsgiving dessert that is easy to share but still brings the wow factor? These plush, fudgy bars tick all the boxes. They are easy to transport with no fussy assembly or fragile crust, and their festive flavour makes them the perfect sweet finish after a big Thanksgiving meal. Serve this dessert with Lot No. 40 100% Rye Canadian Whisky or Forty Creek Butter Tart.Ingredients
Serves Makes 18 bars
1 cup (250 ml) unsalted butter
1 cup (250 ml) brown sugar
1⅓ cups (330 ml) granulated sugar, divided
⅔ cup (160 ml) pumpkin purée
1 tbsp (15 ml) vanilla extract
2 large eggs, divided
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1½ tsp (7.5 ml) ground cinnamon
1½ tsp (7.5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) canned cranberry sauce, stirred
¼ cup (60 ml) ginger wine
Instructions
- Preheat oven to 350 F (175 C). Line a 9 × 13‑in (23 × 32.5 cm) baking pan with parchment.
- In a small saucepan, combine butter, brown sugar and 1 cup (250 ml) granulated sugar. Place over medium heat and cook, stirring constantly, until butter and sugars have combined into a homogeneous, glossy mixture, about 8 minutes.
- In a large bowl, whisk pumpkin purée, vanilla and 1 egg. Add butter-sugar mixture and stir to incorporate.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon and ginger. Add to pumpkin mixture and fold in with a rubber spatula just until no streaks of flour mixture remain. Pour batter into prepared pan and spread into an even layer.
- In a separate medium bowl, combine cream cheese with remaining ⅓ cup (80 ml) granulated sugar and egg. Whisk with a fork until smooth. Set aside.
- In another medium bowl, stir cranberry sauce and ginger wine. Set aside.
- Drop big spoonfuls of cream cheese mixture on top of pumpkin batter, followed by large dollops of cranberry sauce mixture. Use a butter knife to make big, distinct swirls, taking care not to over-swirl batter.
- Transfer baking pan to oven and bake until edges are set and centre has puffed slightly but is still slightly gooey, 25 to 30 minutes.
- Let cool completely on a rack before removing from baking pan and slicing into 18 bars. Store in an airtight container in refrigerator for up to 5 days.
Drink Pairings
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
Classic Aperol Spritz
A classic Aperol Spritz is a summer staple, boasting a balance of bitter, citrusy and slightly sweet flavours. The result? A bright, bittersweet cocktail with a sunset hue that’s as refreshing as it is iconic.Ingredients
Serves 1
2 oz (60 ml) Aperol Aperitivo
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
1 orange slice, for garnish
Instructions
- Add cubed ice to a large wineglass. In a mixing glass, combine Aperol, Prosecco and soda water. Pour into wineglass and stir gently. Garnish with an orange slice.
Featuring
Limoncello Spritz
Channeling the bright flavours of Italy, the Limoncello Spritz offers a vibrant, lemon forward alternative. This spritz is crisp, citrusy and slightly sweet—with the taste of the Amalfi Coast in every sip.Ingredients
Serves 1
2 oz (60 ml) Luxardo Limoncello
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
1 lemon wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- Add cubed ice to a large stemmed glass. In a mixing glass, combine Limoncello, Prosecco and soda water. Pour into glass. Garnish with a lemon wheel and a sprig of fresh thyme.
Featuring
Hugo Spritz
The classic St-Germain Spritz, also known as the "Hugo Spritz," is a lightly sweet floral option that feels like a summer breeze in a glass. This spritz is delicate, refreshing and effortlessly elegant, making it a crowd-pleaser for any gathering.Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
lemon or lime & mint, for garnish
Instructions
- Add cubed ice to a large wineglass. In a mixing glass, combine St-Germain, Prosecco and soda water. Pour into wineglass and stir. Garnish with a lemon twist. Or, to make the popular variation of a St-Germain Spritz, the Hugo Spritz, garnish with a lime wheel and fresh mint leaves.