Negroni Sbagliato
Win(e)ding Down for the Golden Hour - Pick up a bottle of Asti (or Prosecco) from your local BCLIQUOR store to craft a Negroni Sbagliato. With Campari and sweet vermouth on hand, this Italian classic comes together effortlessly and is an elegant pairing for the warm glow of the golden hour. Ingredients
Serves 1
1 oz (30 ml) Campari
1 oz (30 ml) Martini Rosso Vermouth
2 oz (60 ml) Acquesi Asti
1 orange peel, for garnish
Instructions
- Combine Campari, sweet vermouth and Asti in an old-fashioned glass over a large ice cube or fresh ice and stir for 5 to 7 seconds. Garnish with an orange peel.
Featuring
Understory
Gin steeped with wild shiitakes, briny pickled mushrooms and dry vermouth combine in a deeply earthy, forest-floor, low-ABV martini like no other. Make this martini with Broker’s London Dry Gin and Noilly Prat Extra Dry Vermouth. Ingredients
Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
1 oz (30 ml) mushroom-infused Broker’s London Dry Gin*
½ oz (15 ml) brine from Pickled Mushrooms**
2 Pickled Mushrooms, skewered, for garnish
Instructions
- Place a martini or coupe glass in freezer to chill. In a mixing glass, combine vermouth, mushroom-infused gin and pickling brine. Add ice and stir for 7 to 10 seconds. Fine strain into chilled glass and garnish with skewered Pickled Mushrooms.
- * To make mushroom-infused gin, in a container, combine 7 oz (210 ml) London Dry Gin and 1¾ oz (50 g) dried shiitake mushrooms. Allow to infuse at room temperature for 24 hours. With a slotted spoon, remove mushrooms and press out liquid into gin container. Infused gin will stay fresh in a lidded container in refrigerator for up to 1 month.
- **To make Pickled Mushrooms, in a saucepan, combine 7 tbsp (105 ml) white wine vinegar, 7 tbsp (105 ml) water, 1½ tbsp (22.5 ml) white sugar and 1 tbsp (15 ml) pickling spice. Bring to a simmer over medium heat. Add 7 oz (200 g) fresh cremini mushrooms and simmer for 15 minutes. Remove from heat and transfer to an airtight container. Cool to room temperature, then place in refrigerator and allow to pickle for a minimum of 24 hours. Can be stored in refrigerator for up to 1 month.
Featuring
Pear Me Some Thyme
Light, elegant and refreshing, this sparkling sipper is the taste of a sun-dappled autumn afternoon. Craft this cocktail with Lillet Blanc and Codorníu Clasico Cava Brut.Ingredients
Serves 1
¾ oz (22.5 ml) Lillet Blanc
½ oz (15 ml) Poached Pear liquid*
Codorníu Clasico Cava Brut, to top
3 frozen Poached Pear Roses, for garnish**
few sprigs fresh thyme, for garnish
Instructions
- In a cocktail shaker, combine Lillet Blanc and Poached Pear liquid. Add ice and shake for 5 to 7 seconds. Strain into a wineglass over fresh ice and top with sparkling wine. Garnish with frozen Poached Pear Roses and fresh thyme sprigs, and serve.
- * To make a Poached Pear, cut 1 pear in half lengthwise and place in a saucepan, cut-side down. Add 1½ cups (375 ml) water, ½ cup (125 ml) honey, 1 tsp (5 ml) vanilla extract, 2 star anise, 6 to 8 whole green cardamon pods, ½ tsp (2.5 ml) fresh thyme leaves, 1 cinnamon stick and ½ tsp (2.5 ml) salt. Over medium heat, bring to a simmer, making sure to keep pears submerged under liquid. Simmer for 20 minutes, or until pears are easily pierced with a fork. Remove pears from liquid, then fine strain liquid and set aside for cocktail. Pears and liquid can be stored in separate airtight containers for up to 1 week.
Featuring
Blackcurrant Gin Fizz
BC blackcurrant jam adds dark fruit notes and vibrant colour to this sparkling cocktail. Dry gin and fresh lemon juice provide balance, while sparkling wine creates a refreshing and effervescent finish. Use Sheringham Seaside Gin and See Ya Later Ranch Sparkling Brut to make the Blackcurrant Gin Fizz.Ingredients
Serves 1
1 oz (30 ml) Sheringham Seaside Gin
½ oz (15 ml) fresh lemon juice
4 tsp (20 ml) BC blackcurrant jam
4 oz (120 ml) See Ya La Later Ranch Sparkling Brut
1 lemon wheel, for garnish
Instructions
- In a cocktail shaker, combine gin, lemon juice and blackcurrant jam. Fill with ice and shake for 10 seconds. Fine strain into a stemless wineglass filled with fresh ice. Top with sparkling wine and stir gently to incorporate. Garnish with lemon wheel, add a straw and serve.
Featuring
Red Rum Sangria
Red wine, rum and citrus come together in this fall-ready sangria that balances richness and brightness. Notes of dark fruit, orange and spice make it a light and refreshing cocktail perfect for entertaining. For best results, use Captain Morgan Gold Rum, Meaghers Triple Sec and Mouton Cadet Bordeaux Red to make this sangria.Ingredients
Serves 1
4 oz (120 ml) Mouton Cadet Bordeaux Red
1 oz (30 ml) Captain Morgan Gold Rum
½ oz (15 ml) Meaghers Triple Sec
1 oz (30 ml) cranberry juice
¾ oz (22.5 ml) fresh orange juice
¼ oz (7.5 ml) fresh lemon juice
1 slice orange, for garnish
Instructions
- In a wineglass filled with ice, combine red wine, rum, triple sec, cranberry juice, orange juice and lemon juice. Stir gently for 10 seconds to chill and incorporate. Garnish with orange slice, add a straw and serve.
Featuring
Halibut Packets with Preserved Lemon & Olives
A classic cooking style gets an upgrade inspired by North African cuisine. A splash of white wine creates steam inside each parchment pouch, keeping the fish moist and tender on the grill while locking in all the bold Mediterranean flavour. With minimal prep and virtually no cleanup, these packets deliver impressive results with very little effort, making them perfect for relaxed summer entertaining.Ingredients
Serves 4
4 halibut fillets (about 6 oz/170 g each)
1 cup (250 ml) roughly chopped tomatoes
½ cup (125 ml) mixed olives, pitted and roughly chopped
2 tbsp (30 ml) finely chopped preserved lemon
2 cloves garlic, sliced
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
½ cup (125 ml) Inniskillin Winemaker’s Series Pinot Grigio
2 tbsp (30 ml) extra-virgin olive oil
fresh parsley or cilantro, chopped, for garnish
lemon wedges, to serve
cooked couscous, to serve (optional)
Instructions
- Preheat 1 side of barbecue grill to medium-high, about 400 F (200 C). Cut 4 large pieces of parchment into 20- to 25-in (50 to 63 cm) squares and 4 pieces of foil into slightly larger squares.
- Place 1 halibut fillet in centre of each parchment square. Top evenly with tomatoes, olives, preserved lemon and garlic. Sprinkle with cumin, coriander, salt and pepper. Drizzle with wine and olive oil. Fold parchment into sealed packets, then wrap each tightly in foil.
- Place packets directly on grill grates over side of barbecue that has not been turned on. Close lid and cook for 12 to 15 minutes, until fish flakes easily with a fork (carefully open 1 packet to check).
- Carefully open packets, garnish with herbs and serve with lemon wedges and couscous, if desired.
Drink Pairings
La Riviera
A sophisticated choice for the individual who wants a low-ABV solution to their martini. Vibrant as ever, this version allows the vermouth to take charge and will have you feeling like you’re on the Riviera in moments. Best enjoyed with a bowl of green olives.Ingredients
Serves 7
8 oz (250 ml) Patrón Silver Tequila
5 oz (150 ml) Noilly Prat Extra Dry Vermouth
5 oz (150 ml) González Byass
Tio Pepe Palomino Fino Sherry
5 oz (150 ml) water
orange twists, for garnish
Instructions
- Combine tequila, vermouth, sherry and water in a 25 oz (750 ml) bottle, seal with a screw cap and store in freezer until ready to serve. Be sure to leave some space in bottle (do not overfill) to allow liquid to expand as it cools. Garnish each serving with an orange twist.
Featuring
Still Summer
Served pre-diluted and ice-cold, this martini is a timeless crowd-pleaser on a hot day. With notes of vanilla, white chocolate and summer berries, this is a grown-up rendition of a chocolate martini.Ingredients
Serves 7
14 oz (420 ml) Strawberry-Infused Grey Goose Vodka*
7 oz (210 ml) Martini Bianco Vermouth
3½ oz (105 ml) water
8 dashes Angostura cocoa bitters
halved strawberries, for garnish
*To make Strawberry-Infused Grey Goose Vodka, thinly slice 3½ oz (105 g) strawberries and place in a container. Add 14 oz (420 ml) vodka and mix to combine. Set aside, covered, to infuse at room temperature for 24 hours. Remove strawberry slices and pass infused vodka through cheesecloth to remove any fine solids. Store in refrigerator for up to 2 weeks.
Instructions
- Combine vodka, vermouth, water and bitters in a 25 oz (750 ml) bottle, seal with a screw cap and store in freezer until ready to serve. Be sure to leave some space in bottle (do not overfill) to allow liquid to expand as it cools. Garnish each serving with half a strawberry.
Featuring
Basil Limoncello Spritz
This Italian-inspired spritz uses fresh lemon and basil to enhance the refreshing qualities of limoncello and Prosecco.Ingredients
Serves 1
2 oz (60 ml) Rossi d’Asiago Limoncello
½ oz (15 ml) fresh lemon juice
6 leaves fresh basil, plus 1 large leaf for garnish
2 oz (60 ml) Santa Margherita Valdobbiadene Prosecco Superiore Brut
2 oz (60 ml) soda water
1 lemon wheel, for garnish
Instructions
- In a cocktail shaker, combine limoncello, lemon juice and 6 basil leaves. Fill with ice and shake for 10 seconds. Fine strain into a wine glass over fresh ice, top with Prosecco and soda water and stir to combine. Garnish with lemon wheel and basil leaf and serve.
Featuring
Rosemary Pinenut Frico Chips
These crunchy and oh-so-addictive flavour bombs are an easy way to add a bit of texture to just about any dish. Top your soup. Crown your salad. Elevate your toast… Go ahead, get your frico on. Enjoy this side dish with San Felice Vermentino or Umani Ronchi Casal di Serra Verdicchio Classico Superiore.Ingredients
Serves about 20 chips
1 cup (250 ml) finely grated Parmigiano-Reggiano (do not use pre-shredded)
1 cup (250 ml) finely grated Gruyère
1½ tsp (7.5 ml) chopped fresh rosemary
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) pine nuts
1 tbsp (15 ml) all-purpose flour
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, combine cheeses, rosemary and pepper. Cover and let sit at room temperature for 1 hour. Add pine nuts and flour and toss gently.
- Line 2 large baking sheets with parchment or silicone mats. Place a 3‑in (7.5 cm) ring mould or cookie cutter on 1 sheet and spoon 1 tbsp (15 ml) mixture into centre. Using back of a spoon, spread into a thin, even disc. Repeat with remaining mixture, leaving ½‑in (1.25 cm) between discs.
- Transfer to oven and bake for 4 minutes. Rotate sheets and bake for 2 to 4 minutes more, until golden. Remove from oven and cool briefly on sheets.
- Transfer cooled frico chips to an airtight container, layering with parchment. For extra crispness, add a food‑grade silica package. Store at room temperature for up to 2 weeks.
- Use frico chips to give crunch to your favourite salad, soup or pasta, or simply enjoy them as a snack with a glass of wine.