Cast Iron Wild Salmon with BC Peaches & Thyme
Wild West Coast salmon and ripe BC peaches are a natural summer pairing. The steady heat of the grill crisps the salmon’s exterior while keeping the centre moist and tender. As the peaches soften, their juices mingle with fresh thyme and a splash of Canadian whisky, creating a light, aromatic glaze right in the pan. Simple, seasonal and effortlessly impressive, this is the kind of seafood main that will have you turning on your grill all summer long.Ingredients
Serves 4
1½ to 2 lbs (680 to 900 g) skin-on wild salmon (1 large fillet or several portions)
1 tbsp (15 ml) olive oil
¾ tsp (4 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
2 ripe BC peaches, sliced into wedges
2 tbsp (30 ml) Sanctuary Reserve Edition Single Malt Canadian Whisky
2 tbsp (30 ml) unsalted butter, cut into small pieces
1 tsp (5 ml) fresh thyme leaves
1 splash white wine vinegar
rustic sourdough, to serve
Instructions
- Preheat barbecue grill to medium, about 375 F (190 C). Place a 10- to 12-in (25 to 30 cm) cast iron skillet on grill grates to heat.
- Pat salmon dry and brush with olive oil. Season evenly with salt and pepper.
- Place salmon in hot skillet, skin-side down. Close barbecue lid and cook for 5 to 6 minutes.
- Scatter peach wedges around salmon in pan. Close barbecue lid and cook for another 4 to 6 minutes, until peaches soften and salmon is nearly cooked through.
- Carefully pour whisky into pan; it may flame up. Once any flames have gone out, scatter butter and thyme leaves into skillet. Close lid and cook for 1 to 2 minutes more, until salmon flakes easily and juices lightly glaze fruit. Add a splash of white wine vinegar and remove from heat.
- Serve directly from skillet with sourdough to sop up all the lovely sauce.
Drink Pairings
Hot-Honey Chip Shot
These loaded chips will infuse your game day get‑together with some big pizza-party energy. Even better, you don’t have to turn on the oven, so there’s zero risk of this snack drifting into added time.Ingredients
Serves 4 to 6
1 × 7 oz (200 g) bag thick-cut plain potato chips
1 tsp (5 ml) vegetable oil
1 cup (250 ml) cup and char style pepperoni slices
Hot Honey and Whisky Sauce, make ahead, recipe follows
1 tbsp (15 ml) toasted sesame seeds
1 tbsp (15 ml) grated Parmesan, plus more to serve
Buttermilk Ranch, make ahead, recipe follows
1 small tomato, diced (optional)
fresh basil leaves (optional)
red pepper chili flakes, to serve
*HOT HONEY AND WHISKY SAUCE (Makes ⅓ cup (80 ml)
⅓ cup (80 ml) liquid honey
1 tsp (5 ml) red pepper chili flakes
1 tsp (5 ml) apple cider vinegar
2 tbsp (30 ml) Forty Creek Honey Spiced Whisky
*BUTTERMILK RANCH (Makes 1½ cups (375 ml)
½ cup (125 ml) buttermilk
½ cup (125 ml) sour cream
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped fresh chives
1 tsp (5 ml) fresh lemon juice
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) garlic powder
1 dash Worcestershire sauce
salt and freshly ground black pepper, to taste
Instructions
- Place chips in a large mixing bowl.
- In a non-stick pan over medium-high heat, warm oil. Add pepperoni and fry until they begin to curl and crisp at edges. Blot excess fat with a paper towel, then pour in Hot Honey and Whisky Sauce and stir to coat.
- Pour mixture over chips and toss gently. Add sesame seeds and toss again.
- Transfer to a serving plate and top with Parmesan, a drizzle of Buttermilk Ranch and diced tomatoes and a few fresh basil leaves, if using. Serve with remaining Buttermilk Ranch, more grated Parmesan and chili flakes on side for guests to add as they wish.
- *To make the Hot Honey and Whisky Sauce: In a small saucepan over medium heat, combine ingredients and mix well. Bring to a boil, then turn off heat. Let sit on cooling burner for 15 minutes, then strain through a fine-mesh sieve. Can be made ahead and stored in an airtight container at room temperature for up to 5 days.
- *To make the Buttermilk Ranch: In a mixing bowl, combine all ingredients, whisk until smooth and adjust seasoning to taste. For best results, let sit, refrigerated, for at least 4 hours. Leftover sauce can be stored in an airtight container in refrigerator for up to 5 days.
Drink Pairings
Spicy Mango Margarita Popsicles with Tajín
This tropics-inspired treat features sweet mango, zesty lime and a surprising kick of heat.Ingredients
Serves 6
2 cups (500 ml) mango juice
½ cup (125 ml) diced fresh or frozen mango
6 tbsp (90 ml) fresh lime juice (3 to 4 limes)
2 tbsp + 1 tsp (35 ml) Jose Cuervo Tradicional Silver Tequila
¼ cup (60 ml) granulated sugar
Tajín seasoning, for dipping
Instructions
- In a blender, combine mango juice, diced mango, lime juice, tequila and sugar. Purée until smooth.
- Pour into six 3 oz (90 ml) popsicle moulds and insert popsicle sticks.
- Freeze for 8 hours or overnight.
- Remove popsicles from moulds and dip in Tajín to serve.
Drink Pairings
Carrot Basque Cheesecake
This carrot Basque cheesecake brings a playful, seasonal twist to a beloved classic. Its naturally orange hue comes from the carrot purée folded into the batter, and it sits on a carrot-cake-inspired blondie base, giving you two desserts in one. For the best result, seek out a smooth, high-quality mascarpone from an Italian specialty shop. Conventional grainier versions won’t give you the same luxurious finish. Enjoy the Carrot Basque Cheesecake with Sanctuary Reserve Edition Single Malt Canadian Whisky or Bench 1775 Whistler Pinot Noir Icewine.Ingredients
Serves 10 to 12
6 tbsp (90 ml) unsalted butter, melted
½ cup (125 ml) light brown sugar
4 large eggs, divided
1 tsp (5 ml) vanilla extract
½ cup + 2 tbsp (155 ml) all-purpose flour
1 medium carrot, grated
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cardamom
3 × 8 oz (226 g) blocks cream cheese, room temperature
1 × 10 oz (300 ml) can sweetened condensed milk
½ cup (125 ml) carrot purée, homemade* or store-bought
1 cup (250 ml) whipping cream, chilled
2 tbsp (30 ml) smooth mascarpone, room temperature
3 tbsp (45 ml) icing sugar
2 tbsp (30 ml) Canadian whisky
toasted pecan halves, for garnish
Instructions
- Preheat oven to 425 F (220 C).
- Line a 7-in (18 cm) springform pan with a large piece of parchment, pressing and creasing to fit snugly so that it completely covers interior of cake pan and leaves at least 2-in (5 cm) overhang around all edges. Set aside.
- Start by making carrot blondie base. In a bowl, whisk melted butter, brown sugar, 1 egg and vanilla until well combined. Add flour, grated carrot, salt, cinnamon, nutmeg and cardamom. Using a spatula, fold dry ingredients into wet batter. Transfer batter to prepared springform pan and smooth into an even layer over bottom. Set aside.
- To make Basque cheesecake topping, in a food processor, combine remaining 3 eggs, cream cheese, sweetened condensed milk and carrot purée. Blend until a smooth batter forms, scraping down sides of bowl with a spatula as needed. Pour batter over blondie base and level with a rubber spatula or back of a spoon.
- Bake cheesecake until top is richly caramelized and centre is still jiggly, 40 to 50 minutes. Transfer to a rack and let cool completely to room temperature in pan, about 3 hours. Chill, uncovered, for at least 4 hours or up to overnight.
- Right before serving, in a chilled bowl, whisk whipping cream, mascarpone and icing sugar until medium-stiff peaks form. Gently fold in whisky with a spatula.
- Top cheesecake with whisky whipped cream and garnish with toasted pecans before slicing and serving.
Drink Pairings
Sea & Stem
An old-fashioned reimagined with Suntory Toki Blended Japanese Whisky, subtle and savoury tamari and rich demerara sugar— balanced, bold and quietly elegant.Ingredients
Serves 1
2 oz (60 ml) Suntory Toki Blended Japanese Whisky
⅓ oz (10 ml) Tamari Syrup*
2 dashes Angostura bitters
1 piece dried kombu, for garnish
1 cocktail cherry, for garnish
Instructions
- In a mixing glass, combine whisky, Tamari Syrup and bitters. Add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over fresh ice and garnish with kombu and a cocktail cherry.
Featuring
Midas Sip
This takes the whisky and ginger to the next level! Layers of peat from the whisky, spice from the ginger and umami from the nutritional yeast combine for a pleasantly surprising flavour profile. Create this cocktail with The Famous Grouse Smoky Black Blended Scotch Whisky.Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
½ oz (15 ml) Nutritional Yeast Syrup*
½ oz (15 ml) fresh lemon juice ginger beer, to top
½ lemon wheel, for garnish
1 dried bay leaf, for garnish
nutritional yeast, for garnish
Instructions
- In a Collins glass, combine whisky, Nutritional Yeast Syrup and lemon juice and stir gently to combine. Add ice and top with ginger beer. Garnish with ½ lemon wheel, bay leaf and sprinkle of nutritional yeast.
- * To make Nutritional Yeast Syrup, in a small saucepan, combine 3½ oz (105 ml) water and 2 tbsp (30 ml) nutritional yeast. Bring to a simmer to infuse water. Add 5 tbsp (75 ml) granulated sugar and a pinch of salt. Stir until dissolved. Strain out solids and store in refrigerator for up to 2 weeks.
Featuring
Darkest before Dawn
Step through the gateway of savoury cocktails with this easy take on a classic Manhattan. With herby amaro and extra panache from the celery bitters, this cocktail will find its way into your regular rotation. Make this cocktail using Alberta Premium Canadian Rye Whisky, Cinzano Rosso Vermouth and Averna Amaro Siciliano.Ingredients
Serves 1
2 oz (60 ml) Alberta Premium Canadian Rye Whisky
½ oz (15 ml) Cinzano Rosso Vermouth
½ oz (15 ml) Averna Amaro Siciliano
2 dashes celery bitters
1 piece sea salt dark chocolate, for garnish
Instructions
- Place a coupe glass into freezer to chill. In a mixing glass, combine whisky, vermouth, amaro and bitters. Add ice and stir for 7 to 10 seconds. Strain into chilled coupe and garnish with a piece of sea salt dark chocolate.
Featuring
Evening Stroll
This is a vibrant spring alternative to a classic old-fashioned or rusty nail cocktail. It can easily be batched and kept bottled in the freezer for a quick and easy nightcap. We recommend using Bushmills Black Bush Irish Whiskey and Cointreau to create this cocktail.Ingredients
Serves 1
1½ oz (45 ml) Bushmills Black Bush Irish Whiskey
½ oz (15 ml) Rosemary-Infused Cointreau*
1 dash Angostura bitters (optional)
1 sprig fresh rosemary, for garnish
Instructions
- In a mixing glass, combine Irish whiskey and Rosemary-Infused Cointreau. For added depth, add a dash of Angostura bitters. Add ice and stir, then strain into an old-fashioned glass over fresh ice. Garnish with a rosemary sprig and enjoy.
- * To make Rosemary-Infused Cointreau, rinse 1 bushy sprig fresh rosemary under cold water and drop it into a full bottle of Cointreau. Allow to infuse for at least 3 days for best results. Strain out rosemary after a maximum of 1 week of infusion time.
Featuring
Sushi Smash
This creative take on a whisky smash is inspired by the sushi experience at an omakase restaurant. Pulling elements like ginger, lemon and jalapeño right off the plate, this well-balanced cocktail has just the right amount of sweetness, citrus and spice. For best results, use Nikka Days Blended Whisky and Nakano Kuni Zakari Umeshu to create the Sushi Smash cocktail.Ingredients
Serves 1
1½ oz (45 ml) Nikka Days Blended Whisky
1 oz (30 ml) Nakano Kuni Zakari Umeshu
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Ginger Jalapeño Syrup*
1 slice jalapeño and 1 piece candied ginger on a skewer, for garnish
Instructions
- In a cocktail shaker, combine whisky, plum wine, lemon juice and Ginger Jalapeño Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice, place jalapeño ginger skewer on top and serve.
- * To make Ginger Jalapeño Syrup, in a small saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add equal parts sliced ginger and jalapeño so that their total volume matches volume of sugar. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and cool in refrigerator before using.
Featuring
Brown Butter Irish Coffee
In this elevated version of a classic Irish coffee, Brown Butter Syrup adds a sweet and savoury character, while torched whipped cream topped with sugar creates a glaze reminiscent of crème brûlée. Make this cocktail with Paddy Irish Whiskey.Ingredients
Serves 1
1½ oz (45 ml) Paddy Irish Whiskey
¾ oz (22 ml) Brown Butter Syrup*
4 oz (120 ml) hot coffee
whipped cream and fine sugar, for garnish
Instructions
- In a tempered glass, combine whiskey, Brown Butter Syrup and hot coffee and stir for 5 seconds. Add whipped cream to fill glass and add a layer of fine sugar to cover whipped cream. Use a kitchen torch to caramelize sugar until golden brown, and serve.
- * To make Brown Butter Syrup, in a saucepan over medium heat, heat 1 cup (250 ml) butter until brown. Add 1 cup (250 ml) brown sugar and stir until dissolved. Add 1 cup (250 ml) water and stir until fully combined. Allow to cool, then stir or shake syrup before using.