After 8 Fizz

Celebrate the season with this festive and indulgent cocktail that blends the refreshing bite of peppermint with the smooth sweetness of chocolate. Topped with Codorníu Cava for a bubbly finish, this cocktail is crowned with a decadent swirl of whipped cream and a sprinkle of shaved chocolate, making it the perfect treat for holiday gatherings.
Ingredients Instructions

Ingredients

Serves 1
¾ oz (22 ml) Luksusowa Vodka
¾ oz (22 ml) McGuinness Crème de Cacao Liqueur
¼ oz (7.5 ml) McGuinness Peppermint Schnapps
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) Codorníu Cava Clasico Brut
whipped cream and shaved chocolate, for garnish

Instructions

  1. In a cocktail shaker, combine vodka, crème de cacao, schnapps and lemon juice. Add ice and shake for 5 to 7 seconds. Pour over fresh ice in an old-fashioned glass, then top with Cava until ½-in (1.25 cm) from top. Garnish with whipped cream and shaved chocolate.
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Move That to Tomorrow

With all the hustle and bustle of the holiday season, sometimes it is important to take a moment to reflect and move the to-do list to tomorrow. Savour the moment with this festive spin on a classic mimosa, elevated with grenadine and rosemary.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) fresh orange juice
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) grenadine
2 dashes Angostura bitters
4 oz (120 ml) Ruffino Lumina Prosecco
orange wheel and fresh rosemary sprig, for garnish

Instructions

  1. In a Collins glass, stir orange juice, lemon juice, grenadine and Angostura bitters to combine. Add ice and top with Prosecco. Garnish with orange wheel and rosemary sprig.
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Snowy Nights

A French 75 is a classic and elegant cocktail, perfect for holiday entertaining. This rendition is elevated by substituting the traditional Simple Syrup with a homemade Cinnamon Lemongrass Syrup to add a unique and aromatic flavour profile, sure to impress at any festive gathering.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Beefeater London Dry Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Lemongrass Syrup*
Cinzano Prosecco, to top
lemon twist, for garnish

Instructions

  1. In a cocktail shaker, combine gin, lemon juice and Cinnamon Lemongrass Syrup. Add ice and shake for 5 to 7 seconds. Pour into a flute glass, top with Prosecco and garnish with a lemon twist.
  2. *To make Cinnamon Lemongrass Syrup, in a saucepan, combine 1 cup (250 ml) water and 1 stick cinnamon (and ½ tsp/2.5 ml red pepper chili flakes, if you dare). Bring to a boil and continue boiling until volume is reduced by half. Remove from heat and add ½ cup (125 ml) granulated sugar and 2-in (5 cm) piece lemongrass, chopped. Stir to dissolve sugar. Cool to room temperature, then remove solids and store in refrigerator for up to 2 weeks. Makes enough for 10 to 12 cocktails.
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White Wine Mashed Potatoes with Brown Butter Maple Bacon Sauce

Buttery, creamy mashed potatoes are one of life’s best comfort foods. Cooking the potatoes in white wine adds an extra layer of complexity to the final dish. While heavenly on their own, mashed potatoes go from simple to spectacular when drizzled with a warm brown butter maple bacon sauce just before serving. Feel free to make the potatoes ahead of time, warming gently over low heat before plating. The sauce should be made just before serving. This dish pairs wonderfully with Tom Gore Chardonnay.
Ingredients Instructions

Ingredients

Serves 4
2.2 lbs (1 kg) Yukon Gold or yellow-fleshed potatoes, peeled and chopped
2 cups + 2 tbsp (530 ml) Tom Gore Chardonnay, divided
1 cup (250 ml) whipping cream
¾ cup (180 ml) unsalted butter, divided
kosher salt and freshly ground black pepper, to taste
2 strips thick-cut bacon, diced
2 tbsp (30 ml) pure maple syrup
½ cup (125 ml) pecans, roughly chopped
chopped fresh parsley leaves or chopped fresh chives, for garnish (optional)

Instructions

  1. Place potatoes and 2 cups (500 ml) wine in a large saucepan. Add as much cold water as needed to cover potatoes completely. Place saucepan over medium-high heat and bring to a boil. Boil until potatoes are very tender when pierced with a knife, 18 to 25 minutes. Drain potatoes, discarding cooking liquid, and let cool for a few minutes. Pass potatoes through a ricer or mash using a potato masher or fork.
  2. Meanwhile, in a small saucepan over medium heat, bring cream and ½ cup (125 ml) butter to a simmer. Stir until butter has melted, then beat into mashed potatoes and season with salt and pepper. Set aside, keeping warm.
  3. Place remaining ¼ cup (60 ml) butter in a small saucepan and melt over medium heat. Cook, stirring occasionally, until butter solids sink to bottom of saucepan and start to turn golden brown, 8 to 10 minutes. Transfer browned butter to a heatproof bowl and set aside.
  4. Return saucepan to heat and add bacon. Cook, stirring frequently, until crisp, 5 to 8 minutes. Return browned butter to saucepan along with maple syrup and remaining 2 tbsp (30 ml) wine. Bring mixture to a simmer and cook for 1 minute. Add pecans and continue to cook, stirring often, until slightly thickened and fragrant, another 2 to 3 minutes.
  5. To serve, place mashed potatoes in a serving dish and drizzle with brown butter maple bacon sauce. Scatter chopped parsley or chives overtop, if desired, and serve immediately.
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Drink Pairings

Buttered Popcorn Risotto

Dinner and a movie with a bit of a plot twist. This creamy and delicious risotto, spiked with loads of popcorn flavour, makes for a great weekday dinner. Pair this Buttered Popcorn Risotto with Viognier Yalumba Y Series or Bread & Butter Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 as a main course or 6 as a starter
1 tbsp + ¼ cup (75 ml) unsalted butter, divided
2 cups (500 ml) yellow onion cut into ⅛-in dice, divided
3 tbsp (45 ml) minced garlic, divided
1 × 12 oz (341 ml) can corn niblets
4 cups (1 L) low-sodium chicken stock
4 cups (1 L) white cheddar popcorn, plus more for garnish
1½ cups (375 ml) arborio rice
1 tsp (5 ml) salt, plus more to taste
1 cup (250 ml) Bread & Butter Chardonnay
2 tbsp (30 ml) nutritional yeast
½ cup (125 ml) finely grated Parmigiano-Reggiano, plus more for garnish
freshly ground black pepper, to taste
fresh chives, for garnish
truffle oil or melted butter, for garnish (optional)

Instructions

  1. In a medium saucepan over medium heat, melt 1 tbsp (15 ml) butter. Add 1 cup (250 ml) onions and 2 tbsp (30 ml) garlic and sauté until softened, 2 to 3 minutes. Add corn, stock and popcorn and bring to a boil. Remove from heat and purée until smooth. Strain and keep warm.
  2. In a separate medium saucepan over medium-high heat, melt remaining ¼ cup (60 ml) butter. Add remaining onions and garlic and sauté until soft but not browned, about 5 minutes. Stir in arborio rice, add salt and cook until rice turns slightly translucent, then pour in wine and cook until mostly absorbed. Add enough popcorn stock to barely cover rice and reduce heat to a low simmer. Stirring regularly, continue cooking risotto, adding another ladle of popcorn stock as needed to keep covered. Cook until rice is al dente but no longer has a starchy centre, about 20 minutes.
  3. Once cooked, stir in nutritional yeast and Parmigiano-Reggiano and season with pepper. Finished consistency should be saucy and creamy but hold a bit of shape for a few seconds when stirred.
  4. Transfer to serving dishes and garnish with extra popcorn, Parmigiano-Reggiano and chives. Drizzle with truffle oil or melted butter if desired.
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Drink Pairings

Instant Ramen Mushroom Carbonara

Creamy, rich and loaded with umami, this easy meal goes from packet to plate in under 20 minutes. This definitely isn’t your nonna’s recipe. This dish can be enjoyed with a glass of Montgras Reserva Pinot Noir or Haywire Pinot Gris Reserve.
Ingredients Instructions

Ingredients

Serves 2 to 3
⅓ cup (80 ml) finely grated pecorino Romano, plus more for garnish
1 seasoning packet from instant ramen noodles, divided
1 egg + 1 egg yolk
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
8 shiitake mushrooms, stems removed, sliced ¼-in (0.6 cm) thick
2 tbsp (30 ml) Haywire Pinot Gris
2 × 3½ oz (100 g) blocks instant ramen noodles
freshly ground black pepper, to taste

Instructions

  1. In a small bowl, whisk pecorino Romano, half of ramen seasoning packet, whole egg and egg yolk. Set aside.
  2. In a small saucepan, boil just enough water to cover ramen noodles, but don’t add noodles yet.
  3. In a non-stick skillet over medium heat, heat butter until foamy, then add olive oil, mushrooms and remaining half of ramen seasoning packet. Cook until mushrooms are tender, 5 to 6 minutes, then deglaze with wine, scraping any brown bits stuck to pan.
  4. Once mushrooms have almost finished cooking, add noodles to boiling water and cook just enough that they can be separated, 45 seconds to 1 minute. Reserve ⅓ cup (80 ml) cooking liquid and strain noodles.
  5. To mushroom pan, add reserved ⅓ cup (80 ml) pasta water and turn off heat. Add noodles and toss, then pour egg-cheese mixture directly onto noodles, mixing well until evenly coated. Transfer to serving bowls and garnish with more finely grated pecorino Romano and freshly ground black pepper. Serve immediately.
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Drink Pairings

Sour Cream & Onion Potato Chip Frittata

Packed with the nostalgic flavours of sour cream and onion, this frittata is a great weekday meal solution that might not even require a trip to the grocery store. Serve this Frittata with Steller’s Jay Oliver Brut or Oyster Bay Marlborough Chardonnay.
Ingredients Instructions

Ingredients

Serves 2 to 3 as part of a main course
2 tbsp (30 ml) butter
1 yellow onion, thinly sliced
1 clove garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
6 eggs
1 cup (250 ml) sour cream, divided
2 tbsp (30 ml) milk
¼ cup (60 ml) finely shredded aged white cheddar
5 strips cooked bacon, roughly chopped
2½ cups (625 ml) lightly crushed sour cream and onion potato chips, plus more for garnish (use sturdy, kettle-style chips for best results)
3 tbsp (45 ml) finely chopped fresh chives
¼ tsp (1 ml) onion powder

Instructions

  1. Preheat oven to 325 F (160 C) and set rack to centre position.
  2. In a non-stick skillet over medium-high heat, melt butter. Add onions and sauté until they start to brown. Reduce heat to medium-low, add garlic and thyme and continue to cook until onions are fully softened and a light amber colour, about 15 more minutes.
  3. In a medium mixing bowl, gently whisk eggs, ½ cup (125 ml) sour cream and milk until smooth, then mix in cheddar, bacon and caramelized onions.
  4. Pour egg mixture back into pan, add crushed potato chips, transfer to oven and cook until eggs are barely set, about 15 minutes.
  5. While frittata is cooking, mix remaining ½ cup (125 ml) sour cream with chives and onion powder and set aside.
  6. Remove frittata from oven, run a knife or spatula around edges of pan and slide frittata onto a serving plate. Garnish with dollops of sour cream and chive mixture and a few more potato chips.
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Drink Pairings

Bloody Mary Minestrone

Shake up your soup repertoire this fall with this fun take on minestrone. If you plan to store the soup for a few days, cook the pasta separately according to package directions and add it to the soup just before serving. You can pair this Minestrone with Castello Di Gabbiano Cavaliere D’oro Chianti.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 tbsp (30 ml) grapeseed oil or vegetable oil
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
1 poblano pepper, seeded and finely chopped
3 cloves garlic, finely minced
6 cups (1.5 L) homemade or low-sodium chicken stock
1 × 28 oz (796 ml) can fire-roasted diced tomatoes, undrained
1 × 28 oz (796 ml) can crushed tomatoes
½ cup (125 ml) Stoli Vodka
2 tbsp (30 ml) Worcestershire sauce
½ tsp (2.5 ml) granulated sugar
1 cup (250 ml) ditalini pasta, shells or elbow noodles
2 cups (500 ml) chopped hearty greens (such as kale, Swiss chard or collard greens)
2 × 14 oz (398 ml) cans cannellini beans
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) prepared horseradish
salt, to taste
fresh celery leaves or flat-leaf parsley leaves, for garnish (optional)
1 lemon, cut into wedges, to serve

Instructions

  1. In a large saucepan or Dutch oven, heat oil over medium-high heat. Add onions, celery, carrots and peppers. Cook, stirring often, until onions start to become translucent, 4 to 6 minutes. Stir in garlic and cook, stirring constantly, for 1 minute.
  2. Stir in stock and tomatoes. Bring mixture to a boil, then reduce heat and simmer, covered, for 15 minutes. Stir in vodka, Worcestershire and sugar. Return soup to a simmer and let cook, uncovered, for 15 minutes, stirring occasionally.
  3. Stir in pasta. Continue simmering, uncovered, until pasta is al dente and veggies are tender, 10 to 15 minutes.
  4. Stir in greens, beans, lemon juice and horseradish and let cook another minute longer, until greens wilt slightly. Season with salt.
  5. Divide soup among serving bowls, sprinkle with celery leaves and serve with a lemon wedge to squeeze over soup if desired.
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Drink Pairings

Butternut Squash Pilsner Mac & Cheese

Nothing hits the spot on a crisp fall day like a soul-soothing bowl of creamy mac and cheese. In this decadent adult version, we have created a creamy cheese sauce using four types of cheese and have added butternut squash and pilsner beer for an extra layer of earthy depth in the final dish. Serve this Mac & Cheese with Josh Cellars Chardonnay or Parkside Dawn Pilsner.
Ingredients Instructions

Ingredients

Serves 4
½ medium butternut squash (about 1 lb/450 g)
4 tbsp (60 ml) unsalted butter, divided, plus more to butter skillets
1 large shallot, finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) all-purpose flour
1 tsp (5 ml) dry mustard 
1 cup (250 ml) Parkside Dawn Pilsner
1 cup (250 ml) whole milk
½ cup (125 ml) whipping cream
4 oz (110 g) sharp cheddar, shredded
2 oz (60 g) aged Gruyère, shredded
2 oz (60 g) goat’s cheese, crumbled
½ cup (125 ml) freshly grated Parmesan, divided
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) cavatappi pasta 
½ cup (125 ml) panko bread crumbs
1 tsp (5 ml) fresh thyme leaves, chopped

Instructions

  1. Preheat oven to 400 F (200 C). Butter four 6-in (15 cm) cast iron skillets and place on a rimmed baking sheet. Set aside.
  2. Scoop out seeds from butternut squash and discard or reserve for another use. Place squash cut-side down on a parchment-lined rimmed baking sheet and roast until point of a knife or fork easily pierces squash skin and flesh, about 45 minutes. Keep oven on. Let squash sit at room temperature until cool enough to handle, then scoop out softened flesh and place in a medium bowl. Discard skins. Mash flesh with a fork or potato masher until a thick paste forms. Set aside.
  3. In a large saucepan over medium-high heat, melt 2 tbsp (30 ml) butter. Add shallots and cook, stirring often with a wooden spoon, until translucent, about 4 minutes. Stir in garlic and cook another 2 minutes, stirring frequently. Sprinkle flour and dry mustard overtop before stirring well into onion mixture, then let cook, stirring often, for 1 minute. Stir in pilsner and bring mixture to a simmer. Cook, stirring frequently, for about 4 minutes. Add milk, cream, cheddar, Gruyère, goat’s cheese, ¼ cup (60 ml) Parmesan and 1 cup (250 ml) mashed butternut squash (reserving remaining squash for another use), stirring until well incorporated and cheeses have melted. Purée sauce with an immersion blender or blend in a blender until smooth. Taste and season as desired with salt and pepper. Set aside.
  4. Bring a large saucepan of water to a boil. Cook cavatappi pasta for 2 minutes less than package directions.
  5. Meanwhile, melt remaining 2 tbsp (30 ml) butter, then transfer to a medium bowl and mix with remaining ¼ cup (60 ml) Parmesan, panko and thyme. Set aside.
  6. Drain pasta, return to saucepan and stir in reserved cheese sauce. Cook over medium heat, stirring constantly, for 2 minutes. Divide sauced pasta among skillets. Top with a generous sprinkle of panko mixture before transferring skillets on baking sheet to oven. Bake until panko is lightly browned and cheese sauce is bubbling, 15 to 20 minutes. Serve hot.
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Drink Pairings

Red Wine Pasta

Look no further for a quick and impressive meal perfect for a cozy date night or simply a chilly Thursday evening. To make this pasta more substantial, cooked slices of fennel sausage are a delicious addition. We recommend pairing this Red Wine Pasta with Côtes Du Rhône Famille Perrin Réserve or Salentein Portillo Uco Valley Vegan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 large shallot, finely diced
kosher salt, to taste
¼ tsp (1 ml) red pepper chili flakes
1 × 750 ml bottle Salentein Portillo Uco Valley Vegan Pinot Noir
1 lb (450 g) spaghetti
¼ cup (60 ml) finely grated Parmigiano-Reggiano, plus more to serve
chopped fresh parsley leaves or chopped fresh baby arugula leaves, for garnish

Instructions

  1. Bring a large saucepan of water to a boil.
  2. In a large, high-sided skillet, combine oil, garlic, shallots, a good pinch of salt and red pepper chili flakes. Place skillet over medium heat and, stirring occasionally, cook until garlic and shallots are softened and translucent, 4 to 6 minutes. Slowly pour in red wine, taking care as wine may splatter. Increase heat to medium-high and bring sauce to a boil.
  3. Meanwhile, season boiling water generously with salt. Add spaghetti, bring back to a boil and cook for 2 minutes.
  4. Transfer spaghetti to skillet with red wine sauce and cook, stirring occasionally with tongs, until spaghetti is bright red and al dente and most of wine has been absorbed, 4 to 8 minutes. Stir in Parmigiano-Reggiano.
  5. Divide pasta among serving plates before topping with chopped parsley or arugula and extra Parmigiano-Reggiano. Serve immediately.
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Drink Pairings

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