Triple Barrel
The Hornitos Black Barrel tequila spends time in three different casks, starting in ex-bourbon casks that impart some whisky-like notes of vanilla and caramel before moving to brand new, heavily charred American oak casks, adding a strong oak character and deep colour, and then finishing in lightly toasted casks that impart a little spicy character. This is a tequila that will often excite a whisky enthusiast and open up a world of flavour exploration with similar traits of whisky, yet still with the clear presence of agave, leading to a smooth finish. The Triple Barrel cocktail is a great example of letting the spirit shine as the star of the cocktail with few additional ingredients involved.Ingredients
Serves 1
2 oz (60 ml) Hornitos Black Barrel Tequila
1 tsp (5 ml) maple syrup
2 dashes Angostura Bitters
large ice cube, to serve
orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, add tequila, maple syrup and bitters. Stir to combine. Strain into a chilled old-fashioned glass over a large cube of ice. Garnish with an orange peel.
Featuring
Smoked Apple Rickey
The smoky character of peat can be a wonderful contrast or complement to a cocktail. Experience it firsthand with the Smoked Apple Rickey cocktail. This recipe features The Famous Grouse Smoky Black whisky.Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
¾ oz (22 ml) Apple Cinnamon Cordial*
½ oz (15 ml) lemon juice
3 oz (90 ml) sparkling apple juice
oatmeal cookie, for garnish (optional)
Instructions
- In a mixing glass with cubed ice, add peated whisky, apple cordial and lemon juice. Stir to combine. Strain into a chilled Collins glass, add sparkling apple juice then fill glass with cubed ice. Garnish with an oatmeal cookie, if desired.
- *To make Apple Cinnamon Cordial, in a small saucepan over medium heat, combine 2 cups (500 ml) unsweetened apple juice with 2 cinnamon sticks broken into a few pieces. Reduce apple juice by half to yield 1 cup (250 ml), approximately 10 to 15 minutes. Remove larger pieces of cinnamon and strain through a coffee filter to remove all particulates. Rinse saucepan and combine apple-cinnamon mixture with 1 cup (250 ml) sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes 1 ¼ cup (310 ml).
Featuring
Honey Bear
The Honey Bear cocktail features the Bearface 7-Year-Old Triple Oak Canadian Whisky. This whisky starts out in used American oak, ex-bourbon casks adding notes of honey, crème brûlée and vanilla, before moving to ex-red wine French oak casks that impart flavours of dried fruit and then finally to air-dried, virgin, toasted Hungarian oak casks that bring a unique spice character and subtle smoky quality. Each of these different casks plays a role in the spirit's complexity.Ingredients
Serves 1
2 oz (60 ml) Bearface Whisky
¾ oz (22 ml) Carolans Irish Mist
2 dashes Angostura Bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Irish Mist and bitters. Stir to chill and dilute. Strain into a chilled cocktail coupe. Garnish with a lemon peel expressed over surface of the cocktail.
Featuring
Lamb Meatball Korma with Lentils
With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Lamb Meatball Korma with Lentils recipe. Pair this recipe with Sandhill Syrah 2021 or Stag's Hollow Heritage Block 2020.Ingredients
Serves 4
1 lb (500 g) ground lamb
2 garlic cloves, minced
1 large shallot, finely chopped
1 tsp (5 ml) kosher salt, plus extra
1½ tsp (7 ml) dried mint
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) curry powder
1 large egg
2 tbsp (30 ml) ghee or grapeseed oil
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2 x 15 oz (425 g) can lentils, drained and rinsed
½ cup (125 ml) white wine
¼ cup (60 ml) korma curry paste
1 x 14 oz (398 ml) can full fat coconut milk
1 lime, zest and juice, divided
2 cups (500 ml) packed spinach leaves
2 Persian cucumbers, thinly sliced on the bias
mint leaves, green onion curls and lime wedges, for garnish
naan bread, whole milk yogurt, to serve (optional)
Instructions
- To make lamb meatballs, in a large bowl, add ground lamb, garlic, shallot, salt, dried mint, cumin, curry powder and egg. Mix with a fork until well combined. Roll about 1½ tbsp (22 ml) lamb mixture into a ball and set aside on a plate. Repeat with remaining lamb mixture.
- In a large frying pan, heat ghee or grapeseed oil and, working in batches if necessary, sear meatballs until nicely browned all over, about 8 to 10 minutes. Transfer to a plate and set aside. Don’t worry if meatballs are not cooked all the way through, they will finish cooking in sauce.
- To make korma sauce with lentils, return frying pan from step 2 to medium heat. Add celery and carrots and cook, stirring often, until slightly softened, about 3 minutes. Add lentils, wine, korma curry paste, coconut milk and lime zest. Bring to a slow simmer, stirring occasionally. Add lamb meatballs and allow to gently cook in simmering sauce, stirring occasionally, until meatballs are cooked through and sauce has thickened slightly, about 5 minutes. Add spinach and stir in until slightly wilted. Remove frying pan from heat.
- In a small bowl, toss together cucumbers with a pinch of salt and juice of 1 lime. Set aside.
- To serve, divide lamb meatballs along with some sauce among warm serving bowls. Garnish with cucumber, mint leaves, green onion curls and lime wedges, if desired. Serve immediately. Suggested accompaniments to this dish are warm naan bread and creamy whole milk yogurt.
Drink Pairings
Fruit & Nut
The Fruit and Nut cocktail features The Kraken Black Spiced Rum. This mythical beast of a spiced rum has been infused with a secret blend of 11 spices and a little concentration of molasses, adding to the dark, rich colour and flavour profile. Distinctive notes of caramel, toffee, cinnamon, clove, vanilla, ginger and nutmeg lead to deep and complex flavours.Ingredients
Serves 1
2 oz (60 ml) Raisin-Infused The Kraken Black Spiced Rum*
¾ oz (22 ml) Disaronno Amaretto
2 dashes Walnut Bitters
Instructions
- In a mixing glass with cubed ice, combine the raisin-infused spiced rum, Amaretto and bitters. Stir to chill and dilute. Strain into a chilled old-fashioned glass over cubed ice. Garnish with reserved rum-soaked raisins on a cocktail pick.
- *To infuse rum with raisins, combine 1 x 750 ml bottle of rum with 1 cup (250 ml) of raisins in a 1 L (4-cup) canning jar, and let sit for 12 to 24 hours. Strain rum back into bottle and reserve raisins for garnish and perhaps your favourite dessert recipe.
Featuring
Vietnamese Sticky Pork Meatball Bowl
With colder weather rolling in, autumn meals should be both warm and filling, this Vietnamese Sticky Pork Meatball Bowl will offer just that. With pickled vegetables and nice noodles, be sure to give this easy recipe a go. Consider pairing this dish with California White Conundrum or Gehringer Ehrenfelser 2019.Ingredients
Serves 4
½ cup (125 ml) unseasoned rice vinegar
1 tbsp (15 ml) granulated sugar
¼ tsp (1 ml) kosher salt
½ cup (125 ml) daikon radish, cut into matchsticks
½ cup (125 ml) carrot, cut into matchsticks
¼ tsp (1 ml) toasted sesame oil
¾ tsp (4 ml) finely grated lime zest, divided
1 lb (500 g) minced pork
3 garlic cloves, minced
1 tbsp (15 ml) minced ginger
2 lemongrass stalks, tough outer leaves removed, finely chopped
2 tbsp (30 ml) chopped fresh cilantro leaves and tender stems
2 tbsp (30 ml) chopped fresh chives
1 red Thai chili, seeded, finely chopped
4 tsp (20 ml) fish sauce, divided
2 tbsp (30 ml) clover honey
2 tbsp (30 ml) low sodium soy sauce
1 package (454 g) thick rice noodles
3 tbsp (45 ml) grapeseed oil
Mint leaves, Thai basil leaves, chopped peanuts and lime wedges, to serve
Instructions
- To make pickled vegetables, in a small saucepan, bring rice vinegar, sugar and salt to a boil. Remove saucepan from heat, stir in daikon, carrot, sesame oil and ¼ tsp (1 ml) lime zest and let cool to room temperature. This pickled vegetable mix may be made up to 2 days ahead and refrigerated in an airtight container along with its pickling liquid.
- To make meatballs, in a large bowl, stir together pork, garlic, ginger, lemongrass, cilantro, chives, Thai chili and 2 tsp (10 ml) fish sauce until well combined. Roll about 1½ tbsp (22 ml) pork mixture into a ball and set aside on a plate. Repeat with remaining pork mixture.
- In a small bowl, whisk together honey, soy sauce, remaining 2 tsp (10 ml) fish sauce and ½ tsp (2.5 ml) lime zest. Set aside.
- Cook rice noodles according to package directions and set aside.
- Heat oil in a large frying pan over a medium heat. Working in batches, if necessary, add meatballs and cook, turning occasionally, until cooked through, about 8 minutes. Place hot meatballs in a large bowl and drizzle with reserved honey glaze mixture. Gently toss to coat.
- When ready to serve, divide rice noodles among serving bowls and drizzle with a little of the pickling liquid from pickled vegetables. Top with meatballs, a drizzle of honey glaze and a tangle of drained pickled vegetables. Garnish with a generous scattering of herbs and peanuts. Serve with lime wedges, if desired.
Drink Pairings
Handmade Gnocchi with Mushroom Cream Sauce
Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap! Ardeche Chardonnay Louis Latour or Sandhill Cabernet Merlot 2021 make great wine pairings for this recipe.Ingredients
Serves 2 to 4
Handmade Gnocchi*, recipe follows
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
3 cups (750 ml) chopped mushrooms
3 sprigs thyme, stems removed
1 cup (250 ml) whipping cream
1 cup (250 ml) grated Parmesan
salt and pepper, to taste
3 cups (750 ml) arugula, to serve
½ lemon, juice only, to serve
HANDMADE GNOCCHI:
3 lbs (1.5 kg) of russet potatoes (roughly 6 large potatoes)
¼ tsp (2 ml) salt
3 egg yolks
¾ cup (175 ml) flour, plus more as needed
Instructions
- Prepare Handmade Gnocchi (recipe follows) or use store bought.
- In a saucepan, heat oil and butter over medium-high heat. Add garlic, mushrooms and thyme. Sauté for 8 minutes until softened and some of the mushroom moisture has cooked off. Add whipping cream and Parmesan. Season with salt and pepper. Cook on low for 5 minutes until cream has reduced slightly.
- Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook gnocchi, if using fresh, until it floats to the surface. (If using store bought, prepare according to package instructions.) Using a slotted spoon, remove gnocchi and place directly into mushroom sauce. Add ½ cup (125 ml) of pasta water directly to sauce. Stir to coat.
- To serve, top gnocchi with a handful of arugula and a squeeze of lemon.
- HANDMADE GNOCCHI:
- Preheat oven to 400 F (200 C).
- Using a fork, poke a few holes into each potato. Bake for 45 minutes or until fork-tender. Allow to cool before handling. Cut potatoes in half lengthwise. Scoop out inside and place in a potato ricer. Repeat and rice all potatoes directly onto a clean working surface. Season with salt.
- In a small mixing bowl, whisk egg yolks together. Drizzle directly onto riced potatoes. Sprinkle flour evenly over potatoes and eggs. Using the back of a chef ’s knife or bench scraper, chop down repeatedly over potato mixture to mix flour and egg evenly into potatoes. Once everything is evenly distributed, start to gather dough to form a ball. If dough is still very sticky, add a small amount of flour at a time, until you can hold dough without it sticking to your hands. Knead dough 5 to 8 times until you can no longer see any egg streaks. Do not over knead.
- Cut dough into 4 sections, working with 1 section at a time. Keep rest of dough covered. Roll each section of dough out to form a ½-in (1.25 cm) rope. Cut rope into 1-in (2.5 cm) gnocchi and place on a floured baking sheet until ready to cook.
- This recipe makes a large quantity of gnocchi. You can freeze gnocchi on a lined baking sheet and then transfer into a plastic container. Store in freezer for up to 2 months.
Drink Pairings
Handmade Orecchiette with Brussels Sprouts & Sausage
Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!Ingredients
Serves 2 to 4
Handmade Orecchiette* recipe follows
2 tbsp (30 ml) olive oil
3 Italian sausages, casings removed
15 Brussels sprouts, shredded
3 garlic cloves, minced
1 tsp (5 ml) chili flakes
1 lemon, juice only
salt and pepper, to taste
½ cup (125 ml) panko bread crumbs, toasted
¼ cup (60 ml) chopped parsley
1 cup (250 ml) grated Parmesan, divided
*This recipe can be made with store-bought orecchiette pasta, if desired.
HANDMADE ORECCHIETTE:
2½ cups (625 ml) semolina flour
½ tsp (2 ml) salt
¾ cup (175 ml) warm water
Instructions
- Prepare Handmade Orecchiette (recipe follows) or use store bought.
- In a large saucepan, heat oil over medium-high heat. Brown the sausage meat in pan, using a wooden spoon to gently break apart the sausage as it cooks to form a mince. Add Brussels sprouts, garlic, chili flakes and lemon juice. Cook for 5 to 8 minutes, until Brussel sprouts are soft. Season with salt and pepper. Remove from heat and set aside.
- Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
- Reheat sausage mixture. Add pasta water and pasta. Stir to combine and let cook for 2 minutes.
- In a small mixing bowl, mix together bread crumbs, parsley and ½ cup (125 ml) of Parmesan.
- Serve pasta topped with toasted panko crumb mixture and extra ½ cup (125 ml) of Parmesan.
- HANDMADE ORECCHIETTE:
- In a stainless steel mixing bowl, mix together 2½ cups (625 ml) semolina flour and salt. With hands, make a small well in middle of flour mixture. Pour warm water into well. With floured hands gently bring some of the flour from the outside into the water until a shaggy dough forms. Place dough onto a clean, floured surface. Bring dough together into a ball and knead until dough is smooth and bounces back when poked, about 5 to 8 minutes. Wrap dough tightly in plastic wrap and set aside for 30 minutes.
- Once dough has rested, cut into 4 even sections. Work with 1 piece of dough at a time, keeping remaining portions covered so they don’t dry out. Dust a work surface with semolina flour, roll out dough to make a rope about ½-in (1.25 cm) thick. Cut rope into small pieces, about a thumb width each. Using back of a dinner knife, starting at top of 1 piece of dough, drag knife towards you, pushing the dough ball flat. It will look like a little disk with curled up sides. Flip disk inside out to make a rounded cone. Repeat with rest of dough. Place finished pasta shapes on a floured tray until ready to cook.
Drink Pairings
Handmade Linguine Puttanesca
Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!Ingredients
Serves 2 to 4
Handmade* Linguine, recipe follows
3 tbsp (45 ml) olive oil
4 garlic cloves, minced
2 anchovy fillets
¼ cup (60 ml) tomato paste
1 x 14 oz (398 ml) can crushed tomatoes
½ cup (125 ml) Kalamata olives, pitted, chopped
2 tbsp (30 ml) capers
1 tsp (5 ml) chili flakes
1 tbsp (15 ml) butter
salt and pepper, to taste
½ cup (125 ml) grated Parmesan, for garnish
¼ cup (60 ml) chopped basil, for garnish
*This recipe can be made with store-bought linguine pasta, if desired.
HANDMADE LINGUINE:
300 g of flour, plus more for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)
Instructions
- Prepare Handmade Linguine (recipe follows) or use store bought.
- In a large saucepan, heat oil over medium-high heat. Add garlic and anchovy fillets. Using a fork gently mash anchovies into a paste. Add tomato paste, crushed tomatoes, olives, capers and chili flakes. Allow to cook for 5 to 8 minutes. Add butter and adjust seasonings, to taste.
- Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook prepared pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
- Add reserved pasta water and pasta to sauce, stir to coat and serve with Parmesan and chopped basil.
- HANDMADE LINGUINE:
- On a clean, floured surface, place the flour and salt. Using your hands, create a well in the centre big enough to hold the eggs.
- In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring sides of flour well into mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
- Unwrap dough and place on a clean lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll dough ball out as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. Once dough is as thin as you can get it, make sure the whole surface of dough is dusted with flour so it doesn’t stick. Fold pasta sheet over itself a few times. Using a sharp knife cut pasta into ribbons. Unfold pasta noodles and gently mound onto a floured surface until ready to cook. Repeat with remaining dough.
Drink Pairings
Handmade Butternut Squash Ravioli with Brown Butter, Pancetta & Sage
Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!Ingredients
Serves 2 to 4
Handmade* Butternut Squash Ravioli, recipe follows
6 slices pancetta
1 cup (250 ml) salted butter
6 sage leaves
½ cup (125 ml) Parmesan
*This recipe can be made with store-bought ravioli pasta, if desired.
HANDMADE BUTTERNUT SQUASH RAVIOLI:
300 g of flour, plus extra for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)
1 small butternut squash, roasted (should yield about 3 cups (750 ml) of roasted squash)
1 cup (250 ml) grated Parmesan
⅛ tsp (1 ml) nutmeg
¼ tsp (2 ml) cinnamon
salt and pepper, to taste
Instructions
- Prepare Handmade Butternut Squash Ravioli (recipe follows) or use store bought.
- Preheat oven to 350 F (180 C).
- Line a baking tray with parchment paper and lay pancetta slices flat. Cook for 8 minutes or until crisp. Set aside.
- In a medium saucepan, over medium heat, melt butter. Add sage leaves and gently fry until crisp. Remove leaves to a paper towel. If butter is still light in colour continue to cook over medium until golden brown and nutty smelling. Remove from heat and set aside.
- Bring 16 cups (4 L) of water to boil. Season generously with salt. Cook Handmade Squash Ravioli until it floats, or 4 to 5 minutes. (If using store bought, prepare according to package instructions.)
- Plate ravioli on a serving platter and drizzle with browned butter. Sprinkle with ½ cup (125 ml) of Parmesan, fried sage leaves and crinkled pancetta.
- HANDMADE BUTTERNUT SQUASH RAVIOLI:
- On a clean, floured surface place the flour and ¼ tsp (2 ml) salt. Using hands, create a well in the centre big enough to hold the eggs.
- In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring the sides of the flour well into the egg mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap the dough tightly in plastic wrap and rest for 30 minutes.
- While dough is resting, make the filling.
- In bowl of a food processor, add roasted squash, Parmesan, nutmeg and cinnamon. Season with salt and pepper and pulse on medium until smooth. Place in a piping bag until ready to use.
- Unwrap dough and place on a clean, lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll out dough ball as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. You should have a long rectangle, about 4-in (10 cm) wide. Pipe quarter-sized dollops along bottom half of pasta sheet. Make sure to leave ¾-in (2 cm) space between each dollop.
- Using a small bowl filled with water, wet index finger and lightly brush around sides of filling. Fold top half of pasta sheet over filling to meet bottom edge. Using hands, press around filling to close ravioli. Make sure there’s no air inside. Cut ravioli into individual pieces and place on a floured surface until ready to boil. Repeat with remaining dough.