Holiday Punch
Combine the flavours of BC Whisky with rosemary honey, cranberry, and lemon along with the floral character of earl grey tea to create a memorable flavour experience. This Holiday Punch can be easily made a day or two before your next holiday gathering, allowing everything to harmoniously join in chorus. Featuring Shelter Point Distillery Single Malt Whiskey.Ingredients
Serves 17
1 bottle (750 ml) Shelter Point Whisky
4 cups (1 L) Earl Grey tea*
1½ cups (375 ml) Rosemary Honey Syrup**
1½ cups (375 ml) organic 100% pure cranberry juice (not from concentrate)***
¼ cup (60 ml) fresh lemon juice
¾ oz (22 ml) aromatic bitters
fresh cranberries, lemon wheels and rosemary sprigs, for garnish
Instructions
- In a 16-cup (4 L) container, stir all ingredients except garnishes. Refrigerate to chill for 3 hours. When ready to serve, transfer to dispenser or bowl. Add cubed ice. For each serving add 5 oz (150 ml) to punch glass over cubed ice. Garnish with cranberries, lemon and rosemary.
- * To make Earl Grey tea, steep 6 Earl Grey tea bags in 4½ cups (1 L + 125 ml) boiling water for 5 minutes. Remove tea bags and set aside to cool.
- ** To make Rosemary Honey Syrup, in a small saucepan, combine ¾ cup (180 ml) boiling water with 3 sprigs rosemary. Simmer for 5 minutes. Strain out rosemary, reserve liquid and rinse saucepan. In same saucepan, stir ½ cup (125 ml) rosemary water and 1 cup (250 ml) honey. Allow to cool before using.
- *** This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
Featuring
Golden Delicious Collins
The BC Golden Delicious apple is recognized for its yellowish-green hue and sweetness, which makes it a favourite for baking, apple sauce and apple butter. This Collins-style cocktail combines apple, lemon, whisky, spiced maple syrup and sparkling apple juice for a vibrant and effervescent drink.Ingredients
Serves 1
½ Golden Delicious apple, cored, thinly sliced
¾ oz (22 ml) fresh lemon juice
1½ oz (45 ml) Crown Royal Apple Canadian Whisky
½ oz (15 ml) Spiced Maple Syrup*
2 oz (60 ml) sparkling apple juice
1 Golden Delicious apple, julienne, for garnish
Instructions
- In a cocktail shaker, muddle apple with lemon juice, then add whisky and Spiced Maple Syrup. Add cubed ice and shake gently, then strain into a Collins glass. Top with sparkling apple juice and fill with cubed ice. Garnish with julienne apple.
- *To make Spiced Maple Syrup, combine 4 oz (120 ml) maple syrup and ½ tsp (2.5 ml) baking spice** in a glass jar and microwave until hot, 30 to 60 seconds. Steep and let cool 5 minutes, then fine strain to remove spices. Store unused syrup in refrigerator. ** A combination of cinnamon, nutmeg and allspice, available prepared in most grocery stores.
Featuring
Chocolate Rye Cake
This double rye cake has rye flour and rye whiskey. It’s rich and dense, the rye flour and whiskey add a depth of flavour you won’t find in a regular chocolate cakeIngredients
Serves 8 to 10
4 large eggs, room temperature
3½ cups (860 ml) granulated sugar
½ cup (125 ml) vegetable oil
¼ cup (60 ml) melted butter, plus extra for buttering pan
1½ cups (375 ml) Dutch process cocoa powder, plus extra, for dusting (optional)
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) rye flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) whipping cream
2 cups (500 ml) whole milk
2 tbsp (30 ml) rye whiskey
1 tsp (5 ml) vanilla extract
whipped cream, to serve
Instructions
- Preheat oven to 375 F (190 C). Butter and flour a 13 × 4 × 4-in (33 × 10 × 10 cm) Pullman loaf pan, set aside.
- In a large mixing bowl, with an electric mixer or stand mixer with a paddle attachment, mix eggs, sugar, vegetable oil and butter on high. Set aside.
- In a medium bowl, sift cocoa powder, all-purpose flour, rye flour, baking powder and salt. Set aside. In another medium bowl, whisk whipping cream, milk, rye whiskey and vanilla extract. Set aside.
- Add half dry ingredients to egg and oil ingredients and mix on low just until combined. Add half wet ingredients and mix until just combined. Repeat with remaining dry and wet ingredients.
- Pour batter into prepared loaf pan and bake for 45 minutes to an hour, until a wooden skewer inserted comes out clean.
- Cool to room temperature before removing from pan. Dust with cocoa powder, if using. Serve with whipped cream.
Drink Pairings
Bates Motel
This chilling cocktail balances suspense and intrigue in a single glass. The base of Irish whiskey is a nod to the Bates family name, while the lemon represents Norman Bates’s enigmatic character. A touch of blood-red grenadine adds a sinister element, reminiscent of the infamous shower scene, and the bitters offer an unexpected psychological twist.Ingredients
Serves 1
1½ oz (45 ml) Bushmills Triple Distilled Irish Whiskey
¼ oz (7.5 ml) Simple Syrup*
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) soda water
¼ oz (7.5 ml) grenadine
3 dashes Angostura bitters
Instructions
- In a cocktail shaker with cubed ice, combine Irish whiskey, Simple Syrup and lemon juice. Shake gently, then strain into a Collins glass. Top with soda water and fill with crushed ice. Mix grenadine and bitters in a shot glass and drizzle over crushed ice.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Sour Cherry & Plum Old Fashioned
Old Fashioned with a twist! Angel’s Envy Kentucky Straight Bourbon Whiskey plus Sour Cherry Plum Cordial takes this Old Fashioned cocktail to a new level.Ingredients
Serves 1
2 oz (60 ml) Angel’s Envy Kentucky Straight Bourbon Whiskey
½ oz (15 ml) Sour Cherry & Plum Cordial*
3 to 5 dashes plum bitters
1 lemon twist, dried plum or fresh plum slice, for garnish (optional)
Instructions
- Add all ingredients to a mixing glass with ice. Stir and strain into a rocks glass over fresh ice.
- Garnish with lemon twist, dried plum or fresh plum slice.
- *To make Sour Cherry & Plum Cordial, add 2 cups (500 ml) each chopped fresh plums, pitted dark cherries and brown sugar to a saucepan along with juice of 1 lemon and ½ tbsp (7.5 ml) malic acid (optional). Bring to a boil over medium heat until reduced to syrup consistency, about 10 to 15 minutes. Reduce heat to low and continue stirring to desired consistency. Remove from heat, strain off fruit and allow to cool before using. Will keep in refrigerator for up to 2 weeks. Makes about 3 cups (750 ml).
Featuring
Coastal Collins
Keep it local with the Coastal Collins which highlights the characteristics of the spirit. Complimented with a little sea salted honey cordial, and fresh ginger then finished with soda and a lemon twist. The overall profile will be both savoury and fresh, perfect for seaside sipping!Ingredients
Serves 1
2 coins fresh ginger (about 1-in/ 2.5 cm each), peeled and sliced
1½ oz (45 ml) Shelter Point Single Malt Whisky
½ oz (15 ml) Sea Salt Honey Syrup*
¾ oz (22 ml) lemon juice
2 oz (60 ml) soda water
1 lemon peel, for garnish
Instructions
- In a cocktail shaker, muddle fresh ginger, then combine whisky, Sea Salt Honey Syrup and lemon juice. Add cubed ice, shake gently then strain into a collins glass. Top with soda water before filling the glass with cubed ice. Garnish with a lemon peel expressed over surface of the cocktail.
- *To make Sea Salt Honey Syrup, in a small bowl, combine ⅓ cup (80 ml) boiled water, ⅔ cup (160 ml) honey and ½ tsp (2.5 ml) sea salt. Stir to mix then transfer to a sealed container and store in refrigerator for up to 2 weeks. Makes 1 cup (250 ml).
Featuring
Peach Tart
How could one say no to celebrating Canada Day in style with a cocktail like the Peach Tart! Highlighting Canadian whisky with a peachy twist. This sour-style cocktail is sure to delight whisky drinkers and sour connoisseurs alike!Ingredients
Serves 1
lemon wedge, for rimming glass
crumbled ginger cookie, for rimming glass
1 egg white
2 oz (60 ml) Crown Royal Peach Whisky
½ oz (15 ml) Rich Demerara Syrup*
¾ oz (22 ml) lemon juice
Instructions
- Moisten outer rim of a chilled cocktail coupe glass with a lemon wedge and rim glass with crumbled ginger cookie. In a cocktail shaker, combine egg white, whisky, Rich Demerara Syrup and lemon juice. Shake without ice to emulsify ingredients. Fill cocktail shaker with ice and shake vigorously, then fine strain into prepared cocktail coupe glass.
- * To make Rich Demerara Syrup, in a small saucepan, combine 1 cup (250 ml) demerara sugar with ½ cup (125 ml) water. Simmer and stir to dissolve. Do not boil. Transfer to a clean, sealed bottle and store in refrigerator for up to 4 weeks. Makes 6 oz (180 ml).
Featuring
Old Orchard
The Old Orchard is a take on an Old Fashioned, a classic spirit-forward cocktail. This variation uses apricot liqueur for a touch of sweetness and is accented by walnut bitters.Ingredients
Serves 1
2 oz (60 ml) Forty Creek Barrel Select Canadian Whisky
¾ oz (22 ml) Bols Apricot Brandy
2 dashes Walnut bitters
dried or fresh apricot, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, brandy and bitters. Stir to chill then strain into a chilled old-fashioned glass over cubed ice. Garnish with dried or fresh apricot on a cocktail pick.
Featuring
Whiskey & Nut Baked Camembert
Celebrate St. Patrick’s Day with an Irish-inspired brunch!Ingredients
Serves 8
oil, for greasing
1 x 16 oz (500 g) Camembert wheel
3 tbsp (45 ml) Irish whiskey
1 cup (250 ml) mixed nuts (such as pecans, almonds, cashews)
2 sprigs fresh rosemary, leaves removed from stem
3 sprigs fresh thyme, leaves removed from stem
3 tbsp (45 ml) maple syrup
flaky sea salt, to taste
freshly ground black pepper, to taste
Irish soda bread, for serving*
Instructions
- Preheat oven to 400 F (200 C). With a neutral oil, lightly grease a small baking dish or pie plate, preferably one that can also be used for serving.
- Score top of Camembert cheese, cutting about ½-in (1 cm) deep. Place in prepared baking dish, scored-side up. Drizzle whiskey over top of cheese and set aside for 10 minutes.
- Meanwhile, roughly chop nuts and add to a small bowl along with rosemary leaves and thyme leaves. Toss to combine.
- Top cheese with nut and herb mixture. Drizzle maple syrup over top and bake in oven until cheese is warm and softened and nuts are fragrant, about 10 to 12 minutes. Check on cheese often while it bakes. If nuts start to brown too fast, cover loosely with foil. Season warm baked cheese with a sprinkle of flaky sea salt and black pepper. Serve immediately alongside slices of Irish soda bread.
- *Purchase store-bought or you can find this recipe with the Irish Coffee Soda Bread Pudding recipe.
Drink Pairings
Irish Coffee Soda Bread Pudding & Whiskey Caramel Sauce
Celebrate St. Patrick’s Day with an Irish-inspired brunch!Ingredients
Serves 6
INGREDIENTS FOR SODA BREAD
1½ cups (375 ml) all-purpose flour
2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking soda
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) cream of tartar
3 tbsp (45 ml) unsalted butter, cold and cut into cubes
1½ cups (375 ml) buttermilk, plus extra
1 large egg
INGREDIENTS FOR WHISKEY CARAMEL SAUCE
1½ cups (375 ml) granulated sugar
⅔ cup (150 ml) water
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) unsalted butter, cut into small pieces
2 oz (60 g) cream cheese, cut into small pieces
¼ tsp (1 ml) kosher salt
¼ cup (60 ml) Irish whiskey
¼ cup (60 ml) whipping cream
INGREDIENTS FOR BREAD PUDDING
½ cup (125 ml) raisins
¼ cup (60 ml) Irish whiskey
unsalted butter, for greasing
1 tbsp (15 ml) espresso powder
1 tbsp (15 ml) boiling water
4 large eggs
¾ cup (175 ml) light brown sugar
2 cups (500 ml) whole milk
½ cup (125 ml) brewed coffee, chilled
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) demerara sugar
whipped cream, to serve (optional)
Instructions
- To make Soda Bread, position rack in centre of oven, then preheat to 350 F (180 C). Line a baking tray with parchment paper and set aside.
- In a large bowl, whisk together both flours, baking soda, baking powder, salt and cream of tartar. Add butter and, using your hands, rub in butter between fingertips until mixture resembles breadcrumbs. Set aside.
- In a measuring jug or medium bowl, whisk together buttermilk and egg until thoroughly combined.
- Make a well in centre of flour mixture and add buttermilk mixture. Using a fork, incorporate liquid into flour mixture until just combined and a shaggy, sticky dough forms. Fine if a few dry patches remain. DO NOT overmix dough, as resulting loaf could become tough and dense. Turn out dough onto a floured surface and, using hands or a bench scraper, quickly and gently form dough into an 8-in (20 cm) round. Place on prepared baking tray and using a serrated knife, cut a large cross across top, cutting two thirds of the way into the dough. Brush loaf lightly with a little extra buttermilk. Transfer loaf to oven and bake until a wooden skewer inserted into centre comes out clean, about 45 to 60 minutes. Transfer to a wire rack to cool completely to room temperature. Soda Bread may be made up to 3 days in advance.
- While Soda Bread cools, make Whiskey Caramel Sauce. In a medium saucepan, add sugar, water and honey, then cook over medium-high heat, stirring occasionally, until sugar has completely dissolved. Stop stirring and allow mixture to simmer until golden, about 15 to 20 minutes. Remove saucepan from heat and stir in butter, cream cheese and salt, whisking constantly until thoroughly combined. Add whiskey and cream and continue to whisk, taking care as mixture may bubble up. If not all cream cheese incorporates into sauce, blend briefly with an immersion blender or in a blender until well combined. Transfer to a heatproof container and set aside to cool to room temperature. Whiskey Caramel Sauce may be made in advance and kept covered and refrigerated for up to 1 week. When ready to serve, warm gently in a small saucepan over low heat, stirring often.
- To make Bread Pudding, place raisins in a small bowl and pour whiskey over top. Set aside for 30 minutes, stirring once or twice. Drain raisins in a fine mesh sieve, discarding remaining liquid, and set aside.
- While raisins plump, preheat oven to 350 F (180 C). Grease six 12 oz (355 ml) mini casserole dishes with butter and set aside.
- In a small bowl, whisk together espresso powder and boiling water until powder has dissolved.
- In a large bowl, whisk eggs and brown sugar until well combined. Add milk, coffee, vanilla and salt and whisk again. Whisk in espresso mixture until well incorporated. Cut loaf of soda bread into 1-in (2.5 cm) cubes, then add to coffee mixture and toss well. Divide among prepared baking dishes, pouring any remaining custard mixture over plated puddings. Let puddings soak for at least 30 minutes.
- While puddings sit, preheat oven to 350 F (180 C).
- Place bread puddings on a baking tray, cover baking dishes with tin foil and bake for 20 minutes. Uncover, sprinkle with demerara sugar and continue to bake until an instant read thermometer inserted in centre registers 165 F (74 C), about another 10 minutes. Let bread puddings cool for 10 minutes.
- Serve warm bread puddings with Whiskey Caramel Sauce and whipped cream, if desired.