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recipes

Summer Cocktail Recipe: The Avalon

So long, sweet summer. Our cocktail feature from proof brands has come to an end, but you still have one opportunity to win their ultimate summer prize pack. Enter for your chance to win one of four ultimate summer prize packs from proof!

Ingredients
2 oz (60 ml) proof rum
4 oz (120 ml) apple cider
1 oz (30 ml) maple syrup
1 oz (30 ml) fresh lemon juice

Directions
In an ice-filled shaker, add proof rum, apple cider, maple syrup and lemon juice. Shake and strain into a Collins glass filled with ice and garnish with apple slices.

Pitcher size: To a pitcher add 8 oz (240 ml) proof rum, 16 oz (475 ml) apple cider, 4 oz (120 ml) maple syrup and 4 oz (120 ml) lemon juice. Stir well to mix and pour into ice filled glasses. Makes 4 drinks.

For more great recipe ideas, visit www.proofbrands.net.

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Summer Cocktail Recipe: The Urban


Check back every other Wednesday this summer for a new cocktail recipe and enter for your chance to win one of four ultimate summer prize packs from proof!

Ingredients
1½ oz proof whisky
4 oz Ceres pear juice
¼ oz fresh lemon juice

Directions
Pour proof whisky, Ceres pear juice and lemon juice into a shaker filled with ice. Shake and pour into a glass filled with ice.

Pitcher size: To a pitcher add 9 oz proof whisky, ¾ litre Ceres pear juice and 2½ oz lemon juice. Stir well to mix and pour into ice filled glasses. Makes 6 drinks.

For more great recipe ideas, visit www.proofbrands.net.

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Summer Cocktail Recipe: The Seared Caesar

Check back every other Wednesday this summer for a new cocktail recipe and enter for your chance to win one of four ultimate summer prize packs from proof!

Ingredients
1½ oz proof whisky
2 tsp Bull’s-Eye BBQ sauce
¼ oz fresh lime juice
4 oz Mott’s Original Clamato juice
1 beef pepperette
celery salt

Directions
Rim a tall glass with fresh lime and celery salt. Fill the glass with ice and add proof whisky, barbecue sauce, fresh lime juice and Mott’s Original Clamato juice. Stir to mix. Garnish with a beef pepperette.

Pitcher size: To a pitcher, add 1½ cups proof whisky, 2 tbsp barbecue sauce, ¼ cup lime juice and 4 cups Mott’s Original Clamato juice. Stir to mix. Makes 6–8 drinks.

For more great recipe ideas, visit www.proofbrands.net.

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Summer Cocktail Recipe: Watermelon Punch

Check back every other Wednesday this summer for a new cocktail recipe and enter for your chance to win one of four ultimate summer prize packs from proof!

Ingredients
lots of mint
4 oz proof rum
4 oz fresh lime juice (3-4 limes)
4 oz watermelon juice*
2 oz simple syrup**
8 1-inch (2.5-cm) cubes of watermelon, frozen

Directions
Place a mint sprig in each of your 4 glasses and muddle by crushing the mint against the side of the glass with a wooden spoon. Stir together proof rum, lime juice, watermelon juice and simple syrup in a large pitcher, then add watermelon cubes and remaining mint sprigs. Pour rum mixture into glasses. Serve immediately.

*To prepare watermelon juice, process peeled watermelon in a blender and strain.

**To make simple syrup, combine equal parts sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid, let cool and store in the refrigerator for up to 3 weeks.

For more great recipe ideas, visit www.proofbrands.net.

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Summer Cocktail Recipe: The Blue Heron

Check back every other Wednesday this summer for a new cocktail recipe and enter for your chance to win one of four ultimate summer prize packs from proof!

Ingredients
4 basil leaves
2 tsp cane sugar
1 oz  sparkling water
3 tbsp frozen blueberries
1 oz fresh lime juice
1½ oz proof rum
1 basil branch
2 wild blueberries and small skewer for garnish

Directions
Combine basil leaves and cane sugar into an old-fashioned glass and add sparkling water. Mix ingredients lightly with pestle. Add frozen blueberries, crush and mix for a second time. Fill the glass two-thirds full with crushed ice. Add lime juice and proof rum and stir well. Thread wild blueberries onto skewer. Garnish glass with wild blueberry skewer and basil branch. Makes 1 cocktail.

Pitcher size: To a pitcher, add ½ cup basil leaves, ⅓ cup cane sugar and 6 oz sparkling water. Muddle with the back of a wooden spoon. Add 1½ cups frozen blueberries and muddle again. Finally add 6 oz lime juice and 9 oz proof rum, stir well to mix. Pour into glasses filled with crushed ice. Makes 6 drinks.

For more great recipe ideas, visit www.proofbrands.net.

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Summer Cocktail Recipe: The Black Fly

Check back every other Wednesday this summer for a new cocktail recipe and enter for your chance to win one of four ultimate summer prize packs from proof!

Ingredients
2 oz proof whisky
2 oz  Chambord black raspberry liqueur
½ oz simple syrup*
1 oz fresh lemon juice
Garnish with blackberries

Directions
Pour proof whisky, Chambord, 2 tsp simple syrup, and lemon juice into an ice-filled shaker. Shake well and strain into a tumbler glass filled with cubed ice. Garnish with blackberries. To make a tall drink, top with 2 oz soda water.

Pitcher size: To a pitcher, add 8 oz proof whisky, 8 oz Chambord, 2 oz simple syrup and 4 oz lemon juice. Stir well to mix and pour into ice filled glasses. Makes 4 drinks.

*To make simple syrup, combine equal parts sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid, let cool and store in the refrigerator for up to 3 weeks.

For more great recipe ideas, visit www.proofbrands.net.

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Summer Cocktail Recipe: Trout Lake Tea

Check back every other Wednesday this summer for a new cocktail recipe and enter for your chance to win one of four ultimate summer prize packs from proof!

Ingredients
16 oz  boiling water
4+ cups ice
3 black tea bags
2 tbsp sugar
1 cup loosely-packed mint leaves (plus a few more for garnish)
12 oz proof whisky
juice of 1 lime
juice of 1 lemon
1 lime and 1 lemon for garnish

Directions
Boil water and pour over tea bags. Steep for 5 minutes. Pour the hot tea into a large thermos or pitcher, along with the sugar and the ice. As the ice melts, juice one lemon and one lime and then slice the other two for garnish. Loosely muddle the mint leaves in a glass or bowl. Into the pitcher of now-sweetened tea, stir in the proof whisky, lemon and lime juices and mint. When ready to serve, fill pitcher with ice and citrus slices. Serve over ice with extra mint and citrus slices. Adjust sweetness to taste. Makes about 6 drinks.

For more great recipe ideas, visit www.proofbrands.net.

SPONSORED POST

Summer Recipe: The Georgian Bay Mojito


The languid days of summer are upon us, and this year Where has partnered with proof brands to bring you refreshing recipes perfect for warm nights on the patio, relaxing cottage weekends and all of the festivities in between.

Check back every other Wednesday this summer for a new cocktail recipe and enter for your chance to win one of four ultimate summer prize packs from proof!

Ingredients
2 tbsp sugar
2 oz tonic water
1½ oz fresh lime juice
1 oz proof rum
2 oz strawberry purée (or 3–4 large strawberries, muddled)
6–8 mint leaves

Directions
In a glass, crush mint leaves with sugar, pour in tonic water and mix well. Fill glass with ice and add lime juice, proof rum and strawberry purée and mix well.

For more great recipe ideas, visit www.proofbrands.net.

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Hot Dining: Cranberry Bellini Recipe

Cranberry Bellini

Toast the new year with this festive Cranberry Bellini, an updated version of the Italian classic, created by Hendrick’s Gin Brand Champion, Charlotte Voisey. We think it will make the perfect addition to any New Year’s Eve party.

Ingredients
• 1 oz (30 mL) Hendrick’s Gin (which recently won gold for “Best Distilled Gin” at the 2011 International Spirits Challenge)
• 1 oz (30 mL) cranberry juice
• 1 oz (30 mL) simple syrup
• 1/2 oz (15 mL) fresh lemon juice
• 4 oz (120 mL) champagne

Method
• Combine ingredients in a mixing glass (except champagne)
• Shake well
• Strain into a flute glass
• Top with champagne
• Garnish with a sugared cranberry

Serves one

*To make simple syrup: Bring equal parts sugar and water to a boil. Stir to dissolve and then let cool.

Weekend reading list: The top stories from around our offices

Welcome to our new weekend feature, in which we bring you the top stories from around our offices at St. Joseph Media. Looking for fall fashion trends? Like cooking? DIYing? Check out our picks after the jump!

(more…)

Parks Canada Heritage Gourmet App Lets You Travel Back in Culinary Time

By Annemarie Dooling

Instead of using an app to locate a gourmet restaurant, why not download an iPhone app that will make you a gourmet chef?

Parks Canada Heritage Gourmet is like a trip to dine at the tables of Canadians from the 18th century to today. Browse through more than 70 recipes sorted by ingredient, themed menu, region or period for a list of Canadian traditional and modern delicacies. The app lists both little-known retro plates and old familiar favorites, such as Quebec’s Fort Chambly Pea Soup, an 18th century Halibut and Bacon dish and a recipe for traditional  Sourdough Flapjacks, which were originally cooked over an open flame. The shopping list and bookmarking features make it easy to save meal picks on the go and locate every ingredient you need, and behind-the-scenes videos and cooking tips connect the dots between the past lives of the meals and your current kitchen.

But this isn’t just a standard recipe app, this is a traveling food-lover’s dream. Each recipe comes with a historic biography and timeline, detailing when the dish first made its debut. Plus, a “site” tab lists current travel information on the corresponding national historic site so that you have the most well-rounded and informed Canadian meal possible. Be sure to check the app often, as recipes are improved and added all the time.

The app: Parks Canada Heritage Gourmet (for iPhone)
Cost
: Free
Where to download: http://itunes.apple.com/ca/app/parks-canada-heritage-gourmet/id451612819