Vancouver Cocktail
Ingredients
Serves one 750 ml bottle, pre-diluted, ready to serve. Serves 5
10.75 oz (320 ml) Long Table Gin
5.5 oz (160 ml) Martini Rosso Vermouth
1.75 oz (50 ml) Bénédictine B&B Liqueur
14 dashes orange bitters
7 oz (210 ml) water
lemon twist, for garnish
Instructions
- In a large pitcher or spouted bowl, stir together gin, vermouth, Bénédictine B&B liqueur, orange bitters and water. Using a funnel, transfer to a 750 ml bottle and store in refrigerator indefinitely.
- To serve, chill a coupe or martini glass in freezer for 10 minutes. Measure 3.5 oz (105 ml) into chilled glass and garnish with a twist of lemon, expressing oils over surface.
Featuring
Sugar and Spice Candied Nuts
Ingredients
Serves 1 lb (454 g)
⅓ cup (75 ml) dark brown sugar
½ cup (125 ml) granulated sugar
1 tsp (5 ml) salt
½ tsp (2.5 ml) cayenne pepper, or to taste
¼ tsp (1 ml) black pepper
2 tsp (10 ml) ground cinnamon
1 egg white, room temperature
1 tbsp (15 ml) water
1 lb (454 g) any combination raw, unsalted whole pecans, hazelnuts, cashews and/or almonds
Instructions
- Preheat oven to 300 F (150 C). Line a baking sheet with parchment paper. In a small bowl, combine sugars, salt, cayenne, black pepper and cinnamon, ensuring there are no lumps. In a medium bowl, using a whisk, beat egg white and water until frothy but not stiff. Add nuts and stir to coat evenly. Add sugar/spice mixture and toss well until nuts are evenly coated.
- Spread nuts in an even single layer onto lined baking sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and using 2 forks, break up any clumps. Return to oven and continue baking for 8 to 10 more minutes, or until fragrant and golden brown. Allow to cool completely before packing into decorative jars for gifting.
Drink Pairings
Fig, Port and Rosemary Jam
Ingredients
Serves about 3 cups (enough to fill six ½ cup (125 ml) jars)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) + ¼ cup (60 ml) water, divided, plus extra as needed
¾ cup (175 ml) + ¼ cup (60 ml) port, divided, plus extra as needed
1 lb (454 g) dried Mission figs, stemmed and halved
¼ cup (60 ml) freshly squeezed lemon juice
1 tbsp (15 ml) + 1 tsp (5 ml) finely chopped fresh rosemary leaves, plus 6 sprigs for garnish (optional)
1 pinch salt
Instructions
- In a heavy-bottomed saucepan, combine sugar, 1 cup (250 ml) water, ¾ cup (175 ml) port, figs, lemon juice, rosemary and salt. Bring just to a boil, lower heat and simmer for about 15 minutes, stirring occasionally, until figs have softened considerably. Allow to cool for 10 minutes.
- Using an immersion blender, pulse mixture until smooth, adding a little more water or port to loosen it if necessary. To finish, fold in remaining ¼ cup (60 ml) water and ¼ cup (60 ml) port. Jam should be thick but spreadable.
- Divide jam between six ½-cup (125 ml/4 oz) jars and seal with lids. Store in refrigerator for up to 3 weeks. This jam is excellent with cheese. To gift, wrap string around the jar and attach a rosemary sprig, if desired.
Drink Pairings
CACIO E PEPE SHORTBREAD
Ingredients
Serves approximately 36 shortbread
1 cup (250 ml) salted butter, softened
1 tbsp (15 ml) + 1 tsp (5 ml) coarsely ground black pepper, toasted until fragrant in a dry pan, divided
¼ cup (60 ml) + 1 tbsp (15 ml) icing sugar, sifted
¾ tsp (4 ml) salt
1½ cups (375 ml) flour
½ cup (125 ml) semolina flour
1 cup (250 ml) + ¼ cup (60 ml) packed finely grated Grana Padano cheese, divided
1 tbsp (15 ml) olive oil
Instructions
- In bowl of a stand mixer fitted with paddle attachment, combine butter, 1 tbsp (15 ml) pepper, icing sugar and salt. Beat until smooth and fluffy, about 2 minutes. Scrape down sides of bowl and continue beating for another 2 to 3 minutes. Mixture should be thick and creamy. Add flour and semolina and mix just to incorporate; do not over beat. Add 1 cup (250 ml) grated Grana Padano and mix to combine.
- Transfer dough to a clean surface and divide into 3 equal rounds. Roll each round into about 7-in (18 cm) long logs. Refrigerate until firm, about 2 hours. At this point, logs can be wrapped and kept in refrigerator, up to 1 week, or frozen until ready to bake, up to 1 month. If freezing, allow to thaw overnight in refrigerator before baking.
- When ready to bake, preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. In a shallow dish, combine remaining ¼ cup (60 ml) Grana Padano and 1 tsp (5 ml) pepper. Brush logs with olive oil and roll them in cheese-pepper mixture to coat edges. Slice logs into ¾-in (2 cm) rounds and place on lined baking sheets. Bake for 18 to 20 minutes, or until edges begin to brown and shortbread is just firm to the touch. Transfer to a cooling rack. To gift, pack shortbread into clear cellophane bags and tie with a decorative ribbon.
Drink Pairings
White Chocolate Truffles with Rose and Pistachio
Ingredients
Serves about 30 truffles
¾ cup (175 ml) whipping cream
¾ lb (340 g) + ⅓ lb (175 g) finely chopped high quality white chocolate, divided
6 tbsp (90 ml) unsalted butter
½ tsp (2.5 ml) best quality rose water, or to taste
1½ tsp (7 ml) Grand Marnier (optional)
1 pinch salt
2 tbsp (30 ml) finely crushed edible dried rose petals
⅔ cup (150 ml) chopped toasted pistachios
Instructions
- In a medium saucepan, bring cream just to a boil. Remove from heat and immediately add ¾ lb (340 g) chocolate, butter, rose water and Grand Marnier, if using. Gently whisk until chocolate and butter are melted and mixture is completely smooth. Pour into a shallow container, cover and refrigerate until fully set, preferably overnight.
- Line a baking sheet with parchment paper. Fit a piping bag with a ½-in (1.25 cm) round nozzle (or a plastic freezer bag with ½-in (1.25 cm) snipped off from one corner). Spoon chocolate mixture into bag and pipe 1-in (2.5 cm) mounds onto lined baking sheet. Place sheet in freezer for 2 hours, or until truffles are solid.
- In a shallow bowl, combine crushed rose petals and pistachios and set aside.
- In a small pot, bring water to a boil, then reduce to a gentle simmer over medium-low heat. Place remaining ⅓ lb (175 g) chocolate in a small heatproof bowl that will fit over pot. Place bowl over pot of simmering water and melt chocolate slowly, stirring, until smooth. Turn off heat, leaving bowl over pot so chocolate remains liquid.
- To roll the truffles, this step is a bit messy, so having an extra pair of hands here can be quite helpful. Wearing thin plastic gloves, smear a little melted chocolate into your palm with a spoon. Carefully pick up a truffle (they will be quite soft) and quickly but gently roll it in a circular motion between your palms to make a thin even coating of chocolate and round out shape. Place truffle into pistachio mixture and roll it around with a fork to coat evenly. Set it on parchment-lined baking sheet; repeat with remaining truffles. Remove gloves and quickly roll each truffle between your palms once more to help pistachios adhere and to finish shaping. Place truffles back on baking sheet and return to freezer to set overnight.
- Once set, store truffles in refrigerator overnight, or in freezer for up to 1 month, well covered, until ready to pack into decorative boxes for gifting. These delicate confections need to be refrigerated until serving.
Drink Pairings
Royal Bubble
Ingredients
Serves 1
1 oz (30 ml) Stolichnaya Razberi Vodka
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) simple syrup*
2½ oz (75 ml) Medici Ermete
Concerto Lambrusco Reggiano Frizzante
raspberry, for garnish
Instructions
- In a mixing glass with ice, combine vodka, lemon juice and simple syrup. Stir to chill and dilute, then strain into a flute glass. Top with Lambrusco and garnish with a raspberry.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
After 8 Eggnog
Ingredients
Serves 1
1 oz (30 ml) McGuinness Crème de Cacao
1 oz (30 ml) McGuinness Crème de Menthe
3 oz (90 ml) dairy or non-dairy eggnog
mint sprig, for garnish
Instructions
- Combine liqueurs and eggnog in a cocktail shaker with ice. Shake vigorously, then strain into a rocks glass over new ice. Garnish with a mint sprig.
Featuring
BAKED APPLE
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Bourbon
2 oz (60 ml) apple juice
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Spiced Maple Syrup*
dried apple or star anise, for garnish
Instructions
- In a cocktail shaker with ice, combine bourbon, apple juice, lemon juice and Spiced Maple Syrup. Shake, then strain into a rocks glass over cubed ice. Garnish with dried apple or star anise.
- *Combine 3.4 oz (100 ml) maple syrup and ¼ tsp (2.5 ml) baking spice in a glass jar and microwave until hot, 30 to 60 seconds. Steep and let cool for 5 minutes, then fine strain to remove spices. Unused syrup may be stored indefinitely in refrigerator.
Featuring
WITCHES’ HONEYDEW BREW
Ingredients
Serves
2 tbsp (30 ml) black sesame seeds, for garnish (optional)
1 oz (30 ml) Luksusowa Vodka
1 oz (30 ml) Bols Melon Liqueur
½ oz (15 ml) lime juice
2 sprigs fresh mint
2 oz (60 ml) soda water
green food colouring (optional)
Instructions
- If using, place black sesame seeds on a plate, moisten rim of a stemless wine glass and gently roll in crushed sesame seeds so they stick to glass. In a cocktail shaker, combine vodka, melon liqueur, lime juice and mint. Fill with ice and shake vigorously to combine. Pour through a fine mesh strainer into prepared glass over cubed ice and top with soda water. Add a few drops of green food colouring to intensify the colour, if desired.
Featuring
BLOOD & SPICE
Ingredients
Serves
2 oz (60 ml) Bacardí Spiced Rum
½ oz (15 ml) pink grapefruit juice
½ oz (15 ml) lime juice
½ oz (15 ml) grenadine
2 dashes Angostura Bitters
hibiscus flower, for garnish (optional)
red food colouring (optional)
Instructions
- In a cocktail shaker, combine all ingredients. Fill with ice and shake vigorously until well chilled. Strain into a Collins glass over cubed ice and garnish with a hibiscus flower, if using. Add a few drops of red food colouring to intensify the colour, if desired.