Seaside Spring Collins
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Sheringham Seaside Gin
½ oz (15 ml) Rose Simple Syrup*
½ oz (15 ml) fresh lemon juice
1 pinch sea salt
3 oz (90 ml) sparkling elderflower water
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Rose Simple Syrup, lemon juice and salt. Stir to chill and dilute. Strain into a collins glass over cubed ice. Top with sparkling elderflower water. Garnish with lemon peel.
- *To make Rose Simple Syrup, combine ½ cup (125 ml) sugar with ½ cup (125 ml) boiling water and 2 tsp (10 ml) dried rose petals. Stir to dissolve then strain and transfer to a sealed container and refrigerate for up to 2 weeks.
Featuring
Lime Leaf Sour
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
5 lime leaves (save 1 for garnish)
2 x 1-in (2.5 cm) coin of ginger, peeled
1 egg white
2 oz (60 ml) Drumshanbo Gunpowder Irish Gin
¾ oz (22 ml) orgeat (almond syrup)
1 oz (30 ml) lime juice
freshly grated cinnamon, for garnish
1 lime leaf, for garnish
Instructions
- In a cocktail shaker, muddle 4 lime leaves and ginger then combine egg white, gin, orgeat and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with freshly grated cinnamon and lime leaf.
Featuring
The Southside
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
7 mint leaves
tip of mint sprig, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, lemon juice, Simple Syrup and mint leaves. Shake vigorously and fine strain into a chilled Nick & Nora glass. Garnish with tip of a mint sprig.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
50/50 Martini
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
1 dash orange bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and bitters. Stir to chill and dilute. Strain into a chilled martini glass. Garnish with a lemon peel expressed over surface of the cocktail.
Featuring
Pea & Herb Frittata
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
8 large eggs
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground pepper
2 cups (500 ml) frozen peas, blanched
½ bunch cilantro leaves, roughly chopped
1 bunch dill, chopped
½ bunch parsley leaves, roughly chopped
¼ cup (60 ml) finely chopped chives or green onion
4 oz (125 g) feta, crumbled, divided
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil, divided
1 bunch cherry tomatoes on the vine
pea greens, for garnish
Instructions
- Preheat oven to 350 F (180 C). Beat eggs, cream, salt and pepper. Add peas, cilantro, dill, parsley, chives and 3 oz (90 g) feta. Mix well.
- In an 8-in (20 cm) non-stick oven-safe frying pan, heat butter and 1 tbsp (15 ml) oil over medium heat until butter has melted and is foamy. Swirl it around the pan to coat entire bottom and up sides.
- Pour in egg mixture and cook for 2 minutes until bottom has started to set. Transfer pan to oven and bake for about 20 minutes, until centre of frittata has just set but is still slightly wobbly.
- Place cherry tomatoes on baking tray and drizzle with remaining olive oil. Roast for 10 minutes.
- Transfer frittata to a serving platter. Garnish with roasted tomatoes, pea greens and remaining feta.
Drink Pairings
Pea Pesto Pasta
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 garlic cloves, roughly chopped
¼ cup (60 ml) roughly chopped, toasted pine nuts, divided
1 cup (250 ml) baby arugula
1 cup (250 ml) basil leaves, plus extra for garnish
4 oz (125 g) Parmigiano-Reggiano, grated, divided
1 lemon, zest and juice
2 tsp (10 ml) kosher salt, plus extra to taste and for cooking pasta
1 tsp (5 ml) pepper
1 cup (250 ml) extra-virgin olive oil
2 cups (500 ml) frozen peas, blanched
2 tbsp (30 ml) crème fraîche
1 x 12 oz (350 g) package cheese-stuffed tortellini
chili oil, for garnish
Instructions
- Combine garlic, 2 tbsp (30 ml) pine nuts, arugula, basil, 3 oz (90 g) Parmigiano-Reggiano, lemon juice and salt and pepper in a blender. Blend while slowly drizzling in olive oil until you have a smooth purée. Add peas and pulse until peas are roughly chopped. It should look chunky. Transfer to a bowl, fold in crème fraîche and adjust seasoning.
- Cook tortellini according to package instructions. Add cooked tortellini plus ¼ cup (60 ml) pasta water to pea pesto and mix, adding more pasta water if sauce is too dry.
- Divide pasta into 4 bowls and garnish with chili oil, remaining Parmigiano-Reggiano and basil.
Drink Pairings
Pea Pancakes with Fried Egg
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 cups (500 ml) frozen peas, blanched
6 eggs, divided
1 cup (250 ml) milk
¼ cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided
3 tbsp (45 ml) finely chopped chives, divided
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) salt, divided
2 tbsp (30 ml) baking powder
3 tbsp (45 ml) olive oil, plus extra for cooking pancakes
1 tbsp (15 ml) Champagne vinegar
1 tsp (5 ml) grainy mustard
salt and pepper, to taste
1 cup (250 ml) arugula (or any other salad green)
1 cup (250 ml) pea greens
2 radishes, julienned
3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp
Instructions
- In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, ¼ cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined.
- In a large bowl, mix flour, salt and baking powder.
- Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain.
- Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon ¼ cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven.
- Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown).
- Stack pancakes on 4 plates and top each portion with a fried egg.
- Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates.
Drink Pairings
Pea, Proscuitto & Buratta Platter
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4 - 6
2 cups (500 ml) frozen peas, blanched and shocked in ice water
¼ cup (60 ml) extra-virgin olive oil, plus more for toasting bread and for garnish
2 garlic cloves, roasted, mashed
1 lemon, zest and juice
3 tbsp (45 ml) finely chopped chives
¼ tsp (1 ml) salt
4 oz (113 g) ball burrata
3½ oz (100 g) sliced prosciutto
freshly ground black pepper, to taste
1 large ciabatta loaf, sliced, to serve
Instructions
- In a blender, pulse peas, ¼ cup (60 ml) olive oil, roasted garlic, lemon zest and juice, chives and salt until roughly mashed. Taste and adjust seasoning. Spread on serving platter.
- Place burrata on top of pea purée and arrange prosciutto slices around it. Drizzle with olive oil and sprinkle pepper all over.
- Brush remaining olive oil over sliced ciabatta and toast under broiler until golden brown, about 1 to 2 minutes each side. Serve alongside platter.
Drink Pairings
Paddy Cap Collins
This refreshing drink is evenly balanced with the tartness of pink grapefruit juice, enhanced by the subtle sweetness of honey syrup and a hint of fresh lemon juice. Shaken together and strained over ice, this Collins will taste like finding a pot of gold, featuring Paddy Irish WhiskeyIngredients
Serves 1
1½ oz (45 ml) Paddy Irish Whiskey
1 oz (30 ml) pink grapefruit juice
½ oz (15 ml) Honey Syrup
¼ oz (7 ml) fresh lemon juice
2 oz (60 ml) grapefruit soda
grapefruit peel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, pink grapefruit juice, Honey Syrup and lemon juice. Shake gently and strain into a collins glass over cubed ice. Top with grapefruit soda. Garnish with a grapefruit peel expressed over surface of the cocktail.
Featuring
Irish Fiddle
This cocktail will have you doing the Irish Fiddle. It's a great spring cocktail for whisky lovers, with a hit fresh lemon juice. This drink features Amaretto Di Saschira Luxardo and Tullamore Dew.Ingredients
Serves 1
1½ oz (45 ml) Tullamore Dew Irish Whiskey
¾ oz (22 ml) Luxardo Amaretto Di Saschira Liqueur
½ oz (15 ml) fresh lemon juice
2 dashes Angostura Bitters
1 cherry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, amaretto, lemon juice and bitters. Shake vigorously then fine strain into a chilled old-fashioned glass over cubed ice. Garnish with a cherry.