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Pineapple Coconut Spritz

This modern spritz defies tradition, inspired by the tropical essence of the piña colada into a lighter, effervescent cocktail, embracing contemporary flair. Made with Malibu Coconut Rum Liqueur and Ruffino Prosecco.

Ingredients

Serves 1

2 oz (60 ml) pineapple juice

1 oz (30 ml) Malibu Coconut Rum Liqueur

½ oz (15 ml) fresh Iemon juice

1 oz (30 ml) soda water

3 oz (90 ml) Ruffino Prosecco

Pineapple wedge and leaves, for garnish

Instructions

In a Collins glass with cubed ice, combine pineapple juice, Malibu and lemon juice. Stir to chill, then top with soda water and Prosecco. Garnish with a pineapple wedge and a few leaves.

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Lambrusco Spritz

Italy’s famous sparkling red wine, Lambrusco, with its berry-forward character, is complemented by dry vermouth and grapefruit in this delightfully dry cocktail.

Ingredients

Serves 1

1 oz (30 ml) fresh grapefruit juice

2 oz (60 ml) Noilly Prat Extra Dry Vermouth

½ oz (15 ml) Simple Syrup*

1 oz (30 ml) soda water

3 oz (90 ml) Medici Ermete Concerto Lambrusco Reggiano

grapefruit peel, for garnish

Instructions

In a large old-fashioned glass with cubed ice, combine grapefruit juice, vermouth, Simple Syrup and soda water, then stir to chill. Slowly and carefully, layer Lambrusco on top. Garnish with a grapefruit peel.
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.

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Sorbet Spritz

Elevating the classic Italian Sgroppino, this effervescent cocktail blends Prosecco, gin and lemon, lifting your favourite sorbet to new heights.

Ingredients

Serves 1

1 oz (30 ml) Bombay Citron Pressé Gin

½ oz (15 ml) fresh lemon juice

½ oz (15 ml) Simple Syrup*

3 oz (90 ml) La Marca Prosecco

1 scoop lemon sorbet (or your favourite flavour)

fresh mint tip, for garnish

Instructions

In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to chill, then strain into a tall, footed glass. Top with Prosecco and a scoop of sorbet. Garnish with mint.
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.

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Aperol Spritz

Bright and bubbly, the classic 3-2-1 formula combines Prosecco, Aperol and soda water, garnished with a slice of orange for a refreshing sip. Bring a taste of Italy to your patio this summer.

Ingredients

Serves 1

3 oz (90 ml) Bottega Il Vino dei Poeti Prosecco Brut

2 oz (60 ml) Aperol Aperitivo

1 oz (30 ml) soda water

orange slice, for garnish

Instructions

In a large wine glass half filled with cubed ice, combine Prosecco, Aperol and soda water. Gently stir to combine. Garnish with an orange slice.

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Forest Collins

Bearface Triple-oaked Canadian whisky, cedar and piney rosemary unite in this cocktail, echoing the grandeur of the forest in a harmonious balance of flavours.

Ingredients

Serves 1

1½ oz (45 ml) Bearface 7-Year-Old Triple Oak Canadian Whisky

1½ oz (45 ml) Rosemary and Cedar Tea*

¾ oz (22 ml) fresh lemon juice

¾ oz (22 ml) Simple Syrup**

2 oz (60 ml) soda water

1 sprig fresh rosemary or spruce tip, for garnish

Instructions

In a mixing glass with cubed ice, combine whisky, Rosemary and Cedar Tea, lemon juice and Simple Syrup. Stir to chill, then strain into a Collins glass over cubed ice. Top with soda and garnish with a rosemary sprig or spruce tip.
* To make Rosemary and Cedar Tea, use a sharp knife to whittle 10 to 15 thin strips, 3- to 4-in (7.5 to 10 cm) long, from a food-safe cedar plank. In 2 cups (500 ml) boiling water, steep cedar strips and 2 tbsp (30 ml) fresh rosemary leaves for 5 minutes. Fine strain into a bottle to cool for later use. Rosemary may be substituted with pine needle tea, available at specialty tea stores or online (please refrain from foraging for pine needles, as some species may be toxic).
** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.

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Mountain Berry

Crafted from majestic mountain inspiration, this vibrant cocktail harmonizes nature’s beautiful berries with the crisp allure of aromatic juniper in Long Table’s London Dry Gin, capturing the essence of alpine serenity.

Ingredients

Serves 1

1½ oz (45 ml) Long Table London Dry Gin

1 oz (30 ml) fresh lemon juice

¾ oz (22 ml) blueberry or blackberry syrup

2 oz (60 ml) berry-flavoured sparkling water

fresh blueberries and blackberries, for garnish

Instructions

In a cocktail shaker, combine gin, lemon juice and berry syrup. Add cubed ice and shake vigorously. Fine strain over cubed ice in an old-fashioned glass. Top with berry-flavoured sparkling water and garnish with fresh berries.

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Kelp Me Sour

The bountiful Pacific Ocean is celebrated through a cocktail that embraces the umami flavours of furikake, a Japanese seasoning highlighting nori and sesame seeds. Featured in this recipe is Sheringham Seaside Gin

Ingredients

Serves 1

1½ oz (45 ml) Sheringham Seaside Gin

¾ oz (22 ml) Vegetarian Furikake Syrup*

¾ oz (22 ml) fresh lime juice

1 egg white

vegetarian furikake seasoning, for garnish

Instructions

Place a Nick & Nora glass in freezer for 5 minutes. In a cocktail shaker, combine gin, Vegetarian Furikake Syrup, lime juice and egg white. Shake without ice to emulsify ingredients. Add cubed ice and shake vigorously. Fine strain into chilled glass and garnish with furikake seasoning.
* To make Vegetarian Furikake Syrup, in a small saucepan, combine ½ cup (125 ml) granulated sugar, ½ cup (125 ml) water and 2 tbsp (30 ml) vegetarian furikake seasoning. Simmer to dissolve sugar, then remove from heat and let steep for 5 minutes. Fine strain to remove furikake, then transfer to a clean bottle and allow to cool. Seal and refrigerate for up to 4 weeks. Makes 1 cup (250 ml).

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Miso-Chili Butter Shrimp Scampi

Ditch the knife and fork, roll up your sleeves and dive in. This Wafu take on the southern staple sees sake take over for white wine, while togarashi and yuzu replace Old Bay and lemon. Try this recipe with BC spot prawns and it’s a sure thing! Pair this recipe with Gray Monk Unwooded Chardonnay.

Ingredients

Serves 4 as a main course

MISO-CHILI BUTTER

½ cup (125 ml) unsalted butter, room temperature

1½ tbsp (22.5 ml) red miso paste

2 tsp (10 ml) finely sliced green onions, green parts only

½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper

½ tsp (2.5 ml) honey

½ lemon, zest only

SHRIMP MARINADE

1 tsp (5 ml) minced garlic

1 tsp (5 ml) minced fresh ginger

½ tsp (2.5 ml) Japanese chili powder or ¼ tsp (1 ml) cayenne pepper

½ tsp (2.5 ml) salt

1 lemon, zest and juice

1½ lbs (680 g) large shrimp, deveined, shells on

SCAMPI

1 lb (450 g) red nugget potatoes

4 cobs corn, cut in half

2 tbsp (30 ml) unsalted butter

1 tbsp (15 ml) minced garlic

2 tsp (10 ml) minced fresh ginger

½ cup (125 ml) sake

2 tbsp (30 ml) mirin

2 tbsp (30 ml) fresh lemon or yuzu juice

¼ cup (60 ml) loosely packed bonito flakes

2 tbsp (30 ml) chopped fresh parsley, for garnish

2 tbsp (30 ml) furikake seasoning, for garnish

lemon wedges, to serve

fresh crusty bread, to serve

Instructions

To make Miso-Chili Butter, in a bowl, combine all ingredients and mix well. Spread mixture on a piece of plastic wrap and roll into a log, about 4-in (10 cm) long × 1-in (2.5 cm) thick. Twist ends to seal well and refrigerate for a minimum of 2 hours.
To make Shrimp Marinade, in a non-reactive bowl, combine garlic, ginger, Japanese chili powder, salt and lemon zest and juice. Toss with shrimp and let marinate while you prepare remaining ingredients, no more than 30 minutes.
To finish Scampi, in a medium stockpot, cover potatoes with plenty of cold, salted water and bring to a boil. Once boiling, add corn and cook until potatoes are soft, 8 to 10 minutes. Strain, then transfer to a large mixing bowl and cover to keep warm.
Cut the chilled miso-chili butter into ¼-in (0.6 cm) thick rounds and set aside.
In a large frying pan over medium-high heat, melt unsalted butter and sauté garlic and ginger until fragrant but not browned. Add marinated shrimp and cook until 1 side is pink. Flip shrimp, then add sake, mirin, lemon juice and bonito flakes. Bring to a simmer and cook another 3 to 4 minutes, until shrimp are fully pink and cooked through. With a slotted spoon, add shrimp to corn and potatoes, leaving any juices in pan.
Turn off heat, add half of the miso-chili butter to pan and whisk until melted. Add to shrimp, corn and potatoes and toss well to coat.
Transfer to a large serving dish or serve straight on a table lined with brown kraft or butcher paper. Garnish with remaining miso-chili butter, parsley and furikake seasoning. Serve with plenty of lemon wedges and a loaf of fresh crusty bread to sop up juices.

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Drink Pairings

Shio-Koji Cedar Plank Salmon

The magical and transformative Koji along with ginger, garlic and citrus add depth and a touch of umami richness to this west-coast BBQ favourite. Minimal prep, minimal clean-up, maximum results. This cedar plank salmon recipe pairs wonderfully with Sandhill Rosé.

Ingredients

Serves 4

¼ cup (60 ml) shio-koji

1 tbsp (15 ml) finely minced fresh ginger

2 cloves garlic, finely minced

2 tsp (10 ml) brown sugar

½ orange, zest only

1 side (about 1½ lbs/680 g) salmon, skin on, pin bones removed

Heirloom Tomato Salad, to serve, recipe follows (optional)

HEIRLOOM TOMATO SALAD

1 lemon, juice only

1 clove garlic, finely minced

2 tbsp (30 ml) finely chopped fresh shiso or 1 tbsp (15 ml) each of fresh Thai basil and fresh mint

1 tbsp + 1 tsp (20 ml) capers, chopped

1½ tbsp (22.5 ml) extra-virgin olive oil

12 oz (340 g) heirloom tomatoes, cut into bite-sized pieces

1 shallot, very thinly sliced

Instructions

In a small bowl, combine shio-koji, ginger, garlic, brown sugar and orange zest.
Pat salmon dry with paper towel and rub with shio-koji mixture. Cover with plastic wrap and refrigerate for 8 to 12 hours.
Submerge a food-safe cedar plank in water, weighted down with a heavy bowl, and soak for 1½ to 2 hours.
Preheat barbecue grill to 400 F (200 C).
Remove salmon from refrigerator, unwrap and wipe off excess marinade.
Remove plank from water, pat dry and place in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon, skin-side down, directly on charred side. Close barbecue lid and, maintaining grill temperature at 350 to 400 F (175 to 200 C), cook for 10 to 12 minutes, or until salmon flakes easily when pierced with a fork at its thickest point.
Serve with Heirloom Tomato Salad directly over salmon or on side.
HEIRLOOM TOMATO SALAD
In a medium bowl, combine lemon juice, garlic, shiso, capers and olive oil and stir well Toss with tomatoes and shallots, and serve.

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Drink Pairings

Miso Ramen Chowder

In the true spirit of Wafu, east meets west at the bottom of this bowl. What starts as a simple and classic ramen will find you finishing up the last few spoonfuls of a rich and hearty chowder. Pair this ramen with 33 Acres of Nirvana IPA.

Ingredients

Serves 4

Bacon Dashi

8 oz (225 g) unsliced smoked slab bacon, cut into ¼ × 1 × 1-in (0.6 × 2.5 × 2.5 cm) pieces

1 piece (about 3 × 4-in/7.5 × 10 cm) dashi kombu seaweed, rinsed

1 stalk celery, cut into ¾-in (2 cm) pieces

1 × 330 ml bottle Asahi Super Dry

2 × 10 oz (284 ml) cans clam nectar

2 cups (500 ml) water

3 g (about ¼ cup/60 ml) bonito flakes

MISO RAMEN CHOWDER

2 tbsp (30 ml) canola oil, divided

2 tsp (10 ml) minced garlic

1 cup (250 ml) Zuiyo Junmai Sake

1 lb (450 g) fresh clams (such as Manila or littleneck)

4 eggs

½ cup (125 ml) whipping cream

¼ cup (60 ml) white miso

1 tbsp (15 ml) potato starch

1 medium Yukon Gold potato, cut into ⅓-in (0.8 cm) dice

2 stalks celery, cut into ⅓-in (0.8 cm) dice

½ yellow onion, cut into ⅓-in (0.8 cm) dice

1 lb (450 g) fresh ramen noodles

½ cup (125 ml) finely sliced green onions, green parts only, for garnish

togarashi seasoning, for garnish

toasted nori sheets, for garnish

Instructions

To make Bacon Dashi, in a medium saucepan, combine bacon, kombu, celery, Asahi, clam nectar and water and bring to a boil. Skim any foam, then reduce heat and simmer for about 25 minutes. Remove from heat, add bonito flakes and let steep for 10 minutes. Remove bacon slices and set aside. Strain dashi into a heatproof container and set aside.
To make Miso Ramen Chowder, in a saucepan with a tight-fitting lid over medium-high heat, warm 1 tbsp (15 ml) canola oil until shimmering. Add garlic and sauté until fragrant, about 30 seconds. Pour in sake and reduce liquid by one-third, then add clams and cover. Cook for 3 to 4 minutes, discarding any clams that don’t open, then set aside with reserved bacon.
Carefully pierce bottom of each egg with a thumbtack or pushpin; this will make them easier to peel. In a small saucepan, boil enough water to cover eggs, then gently lower eggs into water and cook for 7 minutes. Cool under cold running water until easy to handle. Peel and set aside for garnish.
In a small bowl, mix cream, miso and potato starch until smooth. Set aside.
In a medium saucepan over medium-high heat, place remaining 1 tbsp (15 ml) canola oil. Add potatoes, celery and onions and sauté until onions are slightly softened. Pour in dashi and simmer until potatoes are softened, then pour in miso-cream mixture and stir until slightly thickened. Add reserved bacon and clams and remove from heat.
In a large saucepan of rapidly boiling water, blanch ramen noodles, stirring often, until cooked but still firm, 60 to 90 seconds. Strain and shake out any excess liquid.
Divide noodles into 4 bowls and ladle in hot broth, distributing clams and bacon evenly. Garnish each bowl with sliced green onions, togarashi, toasted nori and 1 egg, cut in half.

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Drink Pairings

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