Smoked Oyster Dip
Oysters and martinis are a classic pairing. The umami notes of the oyster perfectly complement the clean botanical flavours of vodka or gin. For this recipe, we forgo shucking fresh oysters and instead opt for a creamy and smoky oyster dip that pairs well with a variety of crudités, toasted baguette slices or potato chips. This recipe calls for only one can of oysters, but you can add an extra can for an umami boost. This dip can be paired with Smirnoff Vodka.Ingredients
Serves 6
1 × 3 oz (85 g) can smoked oysters, drained
1 × 8 oz (226 g) block cream cheese, room temperature
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest, plus more for garnish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) chipotle chili powder
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
cucumber rounds, potato chips, crackers or endive leaves, to serve
Instructions
- In a large bowl, combine oysters, cream cheese, mayonnaise, lemon zest, lemon juice, paprika, chili powder and dill. Using back of a large spoon, smash and stir everything until oysters are broken down and mixture is well combined. If you like a smoother dip, you can pulse it in a food processor. Fold in capers.
- Transfer to a serving bowl and garnish with chopped dill, lemon zest and crushed pink peppercorns. Serve with your choice of dippers. Can be stored in an airtight container in refrigerator for up to 4 days.
Drink Pairings
Tuna Tartare & Caviar Toast
A fresh twist on a classic, these bite-sized appetizers are perfect for your next martini hour. The garnish of caviar adds a salty pop that mirrors the briny notes in a classic martini, making this pairing feel both timeless and modern. Whether you’re hosting a cocktail party or just want something special to go with your favourite libation, these bites are elegant, easy to prepare and undeniably indulgent. Enjoy this appetizer alongside Suntory Roku Gin.Ingredients
Serves 8
1 loaf brioche
¼ cup (60 ml) ghee or unsalted butter, room temperature
8 oz (225 g) albacore tuna
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
½ tsp (2.5 ml) fresh lemon juice
1 oz (30 g) caviar
seaweed salad or rehydrated sea grapes*, for garnish
* Available at Asian grocery stores or online
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
- Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside.
- Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside.
- Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired.
- Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.
Drink Pairings
Dirty Dill Martini
This recipe brings a savoury edge to the standard dirty martini, with fresh and punchy pickle brine adding crisp, herbal notes. Use Ketel One Vodka to create this cocktail.Ingredients
Serves 1
1 large sprig fresh dill, for garnish
2 oz (60 ml) Ketel One Vodka
1 oz (30 ml) zesty pickle brine
¾ oz (22 ml) Spanish olive brine
Instructions
- Pin dill sprig to side of a coupe glass and set aside. In a cocktail shaker, combine vodka, pickle brine and olive brine, fill with ice and shake for 10 seconds. Fine strain into prepared glass and serve.
Featuring
Raspberry Rosemary Lemon Drop
Balancing bright citrus with tart berry and a touch of aromatic rosemary, this twist on the lemon drop is vibrant and clean on the palate. This cocktail features Grey Goose Vodka and Chambord Black Raspberry Liqueur.Ingredients
Serves 1
1 lemon wedge, for rim
granulated sugar, for rim
5 large fresh raspberries, divided
1 small sprig fresh rosemary
1½ oz (45 ml) Grey Goose Vodka
½ oz (15 ml) Chambord Black Raspberry Liqueur
¾ oz (22 ml) Rosemary Syrup*
¾ oz (22 ml) fresh lemon juice
Instructions
- With lemon wedge, moisten half the rim of a coupe glass. Shake off any excess juice, then roll moistened rim in sugar and set coupe aside. Skewer 3 raspberries and set aside. In a cocktail shaker, combine remaining 2 raspberries and rosemary sprig and muddle until raspberries are fully broken apart. Add vodka, Chambord, Rosemary Syrup and lemon juice, fill with ice and shake for 10 seconds. Fine strain into prepared coupe and garnish with raspberry skewer laid on top of glass.
- * To make Rosemary Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add fresh rosemary sprigs, loosely packed in same volume as sugar, then reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a finemesh strainer and let cool in refrigerator before using.
Featuring
MatchaTini
The MatchaTini is the newest trend in martinis. An alternative to the popular espresso martini, the MatchaTini is similarly balanced with bold matcha, sweet notes of vanilla and a silky-smooth mouthfeel. A perfect option for those who don’t drink coffee and a fun sip for those who do! Use Absolut Vanilia Vodka and Licor 43 Liqueur to create this cocktail.Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) Strawberry Syrup*
¼ oz (7.5 ml) fresh lemon juice
½ oz (15 ml) egg whites
1 oz (30 ml) matcha tea**
4 drops green strawberry bitters (optional)
½ tsp (5 ml) matcha tea powder, for garnish
Instructions
- In a cocktail shaker, combine vodka, Licor 43, Strawberry Syrup, lemon juice, egg whites, matcha tea and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into a coupe glass. To garnish, place a dry fine-mesh strainer over glass, add matcha tea powder and scrape to push fine matcha dust onto surface of drink.
- * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and let cool in refrigerator before using.
- **To make matcha tea, place 2 tsp (10 ml) matcha powder in a fine-mesh strainer and scrape it through into a bowl. Add ½ cup (125 ml) 180 F (82 C) water and whisk back and forth with matcha whisk for 1 minute, then in a circular motion for 1 minute. Let cool for 2 to 3 minutes before using.
Featuring
Beet Blini with Butternut Squash Ribbons
These colourful cocktail bites bring together seasonal flavours in the most delightful way. Did you know that butternut squash is technically a fruit? Its natural sweetness pairs beautifully with the earthiness of the beet blini, creating a perfectly balanced bite. Enjoy this appetizer with Absolut Vodka.Ingredients
Serves 6-8
⅓ cup (80 ml) warm water (about 110 F/43 C)
½ tsp (2.5 ml) granulated sugar
1 tsp (5 ml) active dry yeast
⅔ cup (160 ml) buckwheat flour or oat flour
⅔ cup (160 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
5 oz (150 ml) buttermilk, plus more if needed
7 oz (200 g) boiled beets, roughly chopped
1 large egg, separated, divided
2 tbsp + ¼ cup (90 ml) unsalted butter, divided
⅓ cup (80 ml) dried cranberries
2 tbsp (30 ml) red wine vinegar
½ tsp (2.5 ml) red pepper chili flakes
2 tbsp (30 ml) extra-virgin olive oil
½ small butternut squash, peeled and seeded
2 green onions, trimmed
¼ cup (60 ml) packed fresh mint leaves
¼ cup (60 ml) toasted pecans, roughly chopped
kosher salt and finely ground black pepper, to taste
4 oz (110 g) goat’s cheese, room temperature
Instructions
- Start by making beet blini. In a small bowl, stir water, sugar and yeast. Let stand, allowing yeast to bloom, for 8 to 10 minutes. If mixture does not become foamy and frothy, yeast may be inactive and you will need to repeat this step with a new pack of yeast.
- Meanwhile, in a medium bowl, whisk flours and sea salt. Set aside.
- In a blender, blend buttermilk, beets and egg yolk until smooth. Set aside.
- Melt 2 tbsp (30 ml) butter and set aside.
- Make a well in centre of dry ingredients and add bloomed yeast mixture, beet mixture and melted butter. Whisk until a smooth batter forms. Cover bowl with a tea towel and set aside for 1 hour. Once batter has rested, it should have consistency of pancake batter. Whisk in more buttermilk, a tablespoon at a time, if too thick.
- Meanwhile, make brown butter. In a small saucepan over medium heat, melt remaining ¼ cup (60 ml) butter. Cook, stirring constantly, until milk solids separate and start to turn a deep golden brown, 3 to 5 minutes. Immediately strain through a fine-mesh strainer, separating milk solids from remaining liquid fat (called clarified butter). Set both aside.
- In a small bowl, whisk egg white until soft peaks form. Gently fold into rested batter.
- Preheat a non-stick frying pan or cast iron frying pan over medium heat. Add 1 to 2 tsp (5 to 10 ml) reserved clarified butter and swirl to coat bottom of pan. Working in batches, dollop rounded teaspoons of blini batter into pan, leaving at least 2-in (5 cm) between each blini. Cook until bubbles start to break surface of blini, 1 to 2 minutes, then flip and cook for another minute. Transfer blini to a plate and continue cooking remaining batter. Blini can be cooked and stored in an airtight container in freezer for up to 1 month. Let thaw overnight in refrigerator before gently warming for a few minutes in oven at 350 F (175 C).
- For butternut squash topping, start by making a dressing. In a medium bowl, combine dried cranberries and red wine vinegar and let macerate for 30 minutes. Add chili flakes, olive oil and reserved browned milk solids from brown butter. Whisk with a fork until well combined.
- Using a vegetable peeler, shave squash into very thin ribbons. Place in a large bowl and add green onions. Drizzle with cranberry brown butter dressing and toss gently to combine. Add mint and pecans, toss again and season with kosher salt and pepper.
- Plate blini on a serving platter and top with a smear of goat’s cheese and a tangle of butternut squash ribbons.
Drink Pairings
Pacific Blush
Adding an autumnal element of cranberries to this bright and juicy cocktail makes it perfect for those who like playful cocktails year-round. Long Table Texada Vodka, Sheringham Fresh Rhubarb Gin and Steller's Jay Brut are used to craft this cocktail.Ingredients
Serves 1
4 to 6 fresh local organic cranberries, plus 3 more for garnish
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) Sheringham Rhubarb Gin Liqueur
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice (or yuzu juice)
2 oz (60 ml) local sparkling wine (such as Steller’s Jay Brut)
fresh mint, for garnish
Instructions
- In a cocktail shaker, muddle 4 to 6 cranberries to release their juice. Add vodka, rhubarb liqueur, Simple Syrup and lime juice, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass and top with sparkling wine. Add fresh ice, stir gently and garnish with fresh mint and the remaining cranberries. *1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Twilight Offering
This deep jewel-toned sipper blends plum, cherry and a touch of smoke—elegant, earthy and made for offerings under fading autumn light. This cocktail features Maraska Šljivovica Plum Brandy, The Choya 23° Japanese Umeshu and Absolut Vodka.Ingredients
Serves 1
1 lime or lemon wedge, for rim
black salt, for rim
½ oz (15 ml) Maraska Šljivovica Plum Brandy
½ oz (15 ml) The Choya 23° Japanese Umeshu
1 oz (30 ml) Absolut Vodka
1 oz (30 ml) cherry juice
1 slice plum, for garnish
Instructions
- With lime or lemon wedge, moisten rim of coupe glass and dip in black salt. In a cocktail shaker filled with ice, combine brandy, fruit liqueur, vodka and cherry juice. Shake until chilled and diluted. Double strain into rimmed coupe and garnish with plum slice.
Featuring
Evening Along the Canal
Bringing two worlds together with a greyhound cocktail and the bubbles of a Collins, this delightfully tart drink will quench your thirst after a busy day. Evening Along the Canal cocktail features Alberta Pure Vodka.Ingredients
Serves 1
1½ oz (45 ml) Alberta Pure Vodka
1 oz (30 ml) grapefruit juice
¾ oz (22 ml) Simple Syrup*
5 oz (150 ml) soda water
maraschino cherry, for garnish
grapefruit peel, for garnish
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Instructions
- In a Collins glass, combine vodka, grapefruit juice and Simple Syrup. Add ice, then top with soda water. Garnish with grapefruit peel and a cherry.
Featuring
Vodka-Spiced Chocolate Sauce
With a handful of ingredients, this is dessert in a jar. Everything else may as well be a garnish and will probably take you longer to prepare than this luxuriously decadent chocolate sauce does. The spicy chili bite at the finish gives it a grown-up taste that is simply irresistible! This recipe features Iceberg Vodka as the main ingredientIngredients
Serves 2 cups (500ml)
1 cup (250 ml) dark chocolate chips
3 tbsp (45 ml) Iceberg Vodka
1/8 tsp (a pinch) table salt
1 cup (250 ml) whipping cream
½ tsp (2.5 ml) red pepper chili flakes, plus more for garnish
Instructions
- In a medium heatproof, non-reactive bowl, combine chocolate chips, vodka and salt. Set aside.
- In a small saucepan over medium heat, bring cream and chili flakes to a simmer. Remove from heat.
- Using a strainer, strain pepper-infused cream over chocolate chips. Cover with a small plate or plastic wrap and allow chocolate chips to melt slightly for 2 minutes. Using a heatproof spoon or spatula, mix until chocolate is fully melted. Can be stored in an airtight container in refrigerator for up to 1 week; it will thicken as it cools. For a runnier consistency, place container in warm water to melt slightly, then stir and use as desired. Garnish with chili flakes and serve with fruit, ice cream, cake or anything else you can imagine!