PEI Liquor - Celebrate Fall 2020
FALL 2020
CELEBRATE FALL 2020
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Prices subject to change | Products not available at all locations | While supplies last
Photo by Dear Addie Photography
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SAVINGS Browse the best deals of the season!
NOTABLES BY PEI LIQUOR Everything you need to know about our new specialty store – including featured products! NOTABLE COCKTAILS Created with exclusive Notables products. A TASTE OF HOME The perfect chowder recipes for the season to make you feel right at home. A COCKTAIL LOVER’S GUIDE TO BITTERS CRANBERRY DESSERTS Try these seasonal dessert recipes – made with cranberries! FEATURED DRINK STYLE Explore this season’s featured drink style. NEW ARRIVALS Discover something new with our latest arrivals. WHAT’S IN YOUR SINGLE MIXER? Fill up your 8 Pack Carrier with these local picks!
HAPPY THANKSGIVING Celebrate the season with our Thanksgiving picks.
RECIPE INDEX
august 26 - october 6 wine • beer • spirits SAVINGS
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Limited time offers from August 26 - October 6, 2020
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18.79 The Dreaming Tree Crush Red Blend NOW 07529Z, 750 mL $
18.79 The Dreaming Tree Chardonnay NOW 09656Z, 750 mL $
11.79 Keep Calm and Laugh Pinot Grigio NOW 01527Y, 750 mL $
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17.99 19 Crimes Cabernet Sauvignon NOW 07691Z, 750 mL $
Apothic Red NOW 07412Z, 750 mL $
14.99 Santa Carolina Reserva Cabernet Sauvignon NOW 07675Z, 750 mL $
17.99
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17.99 19 Crimes The Banished Dark Red NOW 07729Z, 750 mL $
15.59 Famille Bougrier Muscadet Sevre et Maine NOW 09632Z, 750 mL $
11.79 Keep Calm and Thrive Merlot NOW 01528Y, 750 mL $
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Prices subject to change | Products not available at all locations | While supplies last
SAVE 2.00 $
Specialty!*
Specialty!*
Budweiser 36 Pack Cans 61.99 01047Y, 36 x 355 mL $
Bud Light 30 Pack Cans 51.99 01179Y, 30 x 355 mL $
28.49 Corona 12 Pack Bottles NOW 84009R, 12 x 330 mL $
Specialty!*
Specialty!*
Specialty!*
Molson Canadian 15 Pack Cans 30.49 81711X, 15 x 355 mL $
Alpine 24 Pack Cans 41.98 00016Y, 24 x 355 mL $
Coors Light 48 Pack Cans 78.99 01533Y, 48 x 355 mL $
Specialty!*
SAVE 2.00 $
Specialty!*
Sleeman Clear 15 Pack Cans 29.99 S0052Z, 15 x 355 mL $
Moosehead Light 24 Pack Cans 41.98 00603Y, 24 x 355 mL $
25.49 Beach Chair Lager 12 Pack Cans NOW 81624X, 12 x 355 mL $
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Limited time offers from August 26 - October 6, 2020
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Ungava Gin NOW 01103Z, 750 mL $
26.98 Captain Morgan Spiced Rum NOW 03070Z, 750 mL $
40.09 Bushmills Black Bush NOW 05760Z, 750 mL $
34.99
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31.99 Ketel One Vodka NOW 02966Z, 750 mL $
42.49 Crown Royal Whisky NOW 04110B, 1.14 L $
25.98 Captain Morgan White Rum NOW 03020Z, 750 mL $
SAVE 2.00 $
SAVE 5.00 $
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64.99 Laphroaig Select Islay Scotch NOW 05029Z, 750 mL $
36.99 Sauza Hornitos Reposado Tequila NOW 16833Z, 750 mL $
26.49 Absolut Vodka NOW 02940Z, 750 mL $
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Prices subject to change | Products not available at all locations | While supplies last
6 Prince St., Charlottetown, Founders’ Food Hall & Market
Notables by PEI Liquor is Now Open in the Founders’ Food Hall & Market in Charlottetown! Offering a collection of premium, local, and exclusive wine, beer, and spirits – with over 400 products available only at Notables. It also features a training room for tasting seminars and special events.
STORE HOURS Monday - Saturday 10:00 AM - 8:00 PM Sunday 12:00 PM - 5:00 PM
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Limited time offers from August 26 - October 6, 2020
Keep an eye out for this icon at liquorpei.com – it means the product is exclusive to our Notables store!
Compass Gin Royal 51.70 S0052Z, 750 mL $
Copper Bottom Flux Session IPA 4.49 D0009X, 473 mL $
EATURED
Benjamin Bridge Nova 7 8.99 01303Y, 250 mL $
Prices subject to change | Products not available at all locations | While supplies last
YOU’RE WELCOME.
=
ENJOY RESPONSIBLY. Must be legal drinking age. TM Yasss Queen LLC
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Limited time offers from August 26 - October 6, 2020
CLOVER CLUB View recipe on page 51
View all recipes at liquorpei.com
OTABLE OCKTAILS These cocktails will be a hit at your next gathering – all made with products available exclusively at Notables by PEI Liquor!
LAVENDER BEES KNEES View recipe on page 51
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Limited time offers from August 26 - October 6, 2020
CLASSIC PISCO SOUR View recipe on page 52
CLASSIC BOULEVARDIER View recipe on page 52
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Limited time offers from August 26 - October 6, 2020
Brewedwith real local blueberries. @GahanBeer
Prices subject to change | Products not available at all locations | While supplies last Available in 473ml and 355ml cans (6 pack), and 500ml bo tles at PEI Liqu r Locations.
GAHAN.CA Please enjoy responsibly
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NEW WALLAROOTRAIL, RESERVED for YOU.
Please enjoy
respon bly .
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Limited time offers from August 26 - October 6, 2020
A TASTE OF HOME TOMATOMUSSEL CHOWDER WITH GARLIC AND CHILI View recipe on page 49 chowder recipes
SMOKED HAMAND CORN CHOWDER View recipe on page 49
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Limited time offers from August 26 - October 6, 2020
BIG BATCH PEI SEAFOOD CHOWDER View recipe on page 49
POTATO, LEEK AND GARDEN VEGGIE CHOWDER View recipe on page 50
NEW Mike’s HARD Blue Freeze ™ hits you with the nostalgia of a blue freezie, with bold blue raspberry f lavour and a refreshingly crisp finish. Mike’s Hard Lemonade is a Canadian original made with natural f lavours.
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Prices subject to change | Products not available at all locations | While supplies last ENJOY RESPONSIBLY. ® MIKE’S BEVERAGE CO., USED UNDER LICENSE.
A COCKTAIL LOVER’S GUIDE TO BITTERS
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Limited time offers from August 26 - October 6, 2020
sparked new interest in both traditional and innovative bitters products. Thanks to the recent bitters boom, there’s a plethora of innovative new flavours for both amateur and professional mixologists to experiment with, and some enthusiasts are even making their own concoctions! There are many types of bitters, and understanding the flavor profile of each will help you to de- termine which will be most useful for your cocktail needs. Most bitters recipes can be categorized as either aromatic, fruity, herbal, floral, chocolate, spiced, spicy or celery. The number of different bitters on the market can be overwhelming, especially for a budding cocktail enthusiast. If you’re looking to build your bitters collection, it is wise to start with a bottle of the aromatic variety like the classic Angostura. Bitters can be used to flavour a drink the same way you might use salt or spices to season a dish; the intensity can be used to accent existing flavours, add new ones, and even soften the sometimes harsh flavours of high-proof spirits like whiskey, rum and brandy. Since the flavours are highly concentrated, all it takes is a few drops of bitters to add some serious dimension to your drinks.The sky’s the limit when it comes to integrating creative bitters flavours into your cocktails, but it’s a good idea to taste the bitters on their own first, just to see what you’re working with. If you’ve never made a cocktail with bitters before, start small with one to two drops per cocktail, as you would with a pinch of salt in cooking. A little bitters go a long way, and you can always add more to enhance bold flavours. Bitters play well with practically every mixed drink, so the addition will almost definitely enhance any drink you already know and love.
Bitters are a key component of any home bartender’s kit, and essential to many classic cocktails. We can credit the craft cocktail resurgence of the last decade or so for the renewed interest in these potent and often bitter liquids, but what are they, and which ones should you stock your bar with? How can you use them in alcoholic drinks? Fortunately, in this guide, we’ll cover everything you need to know for using this bartending essential. Bitters are boozy, highly concentrated flavor extracts made by infusing botanicals like barks, flowers, roots, berries, fruits, herbs and spices in high-proof alcohol. Once the botanicals have been steeped in the alcohol and the spirit has absorbed those flavors, the ingredients are strained from the liquid and it’s diluted to reduce the proof before bottling. Alcoholic bitters have been around for many centuries-even before cocktails existed- but they came in vogue during the 19th century when they were touted as medicine- curing everything from in- digestion to insomnia. It wasn’t until the 1800s that bitters were appreciated beyond their medicinal properties for the way they added complexity to cocktails. Bitters had their heyday in the 1800s before the federal government finally began regulating these products, which meant lowering the proofs, adding ingredients labels and regulating medical claims. The final straw for many brands was Prohibition, when the bitters were outlawed along with other alcoholic beverages. Only Angostura and Peychaud’s brands survived, and they continue to remain brand leaders to this day. Flash forward about a century, and the early 2000’s craft cocktail resurgence has
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Prices subject to change | Products not available at all locations | While supplies last
CLASSIC CITRUS BITTERS
Makes about 2 cups INGREDIENTS 2 oranges (zest only) 2 lemons (zest only) 1 cup 40% vodka
both jars tightly and let stand in a cool dark place for 10 days. After 10 days, strain the bittering mix through a fine-mesh sieve to remove the solids, then strain again through a coffee filter into the citrus mix jar. Do not remove the orange zest. Shake again and let steep for an additional 10 days. Strain out the citrus zest through a fine-mesh sieve, and then again through a coffee filter into an airtight container. Store for up to 12 months – no need to refrigerate. NOTE: Gentian root is available at most health food stores, online, or in the supplement section in the grocery store. It can be purchased as a chopped dried root, as a powder, or even mixed into an extract or tincture. Any of these products are fine to use, but powders and extracts often have a stronger flavour and you’ll only need half the amount called for in the recipe.
1 cup bourbon or whiskey 1 tsp gentian root (see note) ½ teaspoon caraway seeds 4 whole cloves ½ tsp cardamom seeds ½ tsp coriander seeds 1 star anise pod HOW TO MAKE
Preheat your oven to 150F. Zest the oranges and lemons using a vegetable peeler and place the peels on a cookie sheet. Bake until dried but not burned, about 1 hour. Let cool completely. Once the zests are cool, place them in a 1L sealable glass jar with the vodka and shake well. (This is your citrus mix). Place all the spices in a different sealable glass jar with the bourbon and shake well. (This is your bittering mix.) Seal
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Limited time offers from August 26 - October 6, 2020
GIFT IDEA Fill some dropper bottles with your homemade bitters, add a label & voila! The perfect gift for the cocktail lover.
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Prices subject to change | Products not available at all locations | While supplies last
MARITIME PI LSNER MARITIME INGREDIENTS
C L E A N , C R I S P , N O B L E.
Limited time offers from August 26 - October 6, 2020 loneoakbrew.com
26 Enjoy responsibly.
CELEBRATE FALL 2020
CRAFTED IN CANADA
THE ORIGINAL CRAFT COCKTAIL-IN-A-CAN
ASK FOR IT AT YOUR LOCAL LIQUOR STORE BIN#01452Y Retail Price $4.49
Please drink responsibly. ©Georgian Bay Spirit Co. TM 2020
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Prices subject to change | Products not available at all locations | While supplies last
WHAT’S IN YOUR SINGLE MIXER?
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Limited time offers from August 26 - October 6, 2020
Copper Bottom Centennial Stock Blonde 4.04 81691X, 473 mL $
Copper Bottom Blueberry Sour 4.49 01367Y, 473 mL $
View all products at liquorpei.com
Copper Bottom Broadside APA 4.19 81690X, 473 mL $
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Prices subject to change | Products not available at all locations | While supplies last
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Limited time offers from August 26 - October 6, 2020
Deep Roots Honey of a Gin 24.95 S0054A, 375 mL $
Double Hill IslandSide Cider 5.49 19588X, 473 mL $
Upstreet Gravedigger Pumpkin Ale 4.29 01497Y, 473 mL $
Cavit Prosecco 19.99 15427Z, 750 mL $
EW ARRIVALS
Terry’s Berries Blueberry Lemonade 4.79 17993X, 473 mL $
Hola Brut Cava 20.99 15424Z, 750 mL $
Absolut Juice Strawberry Vodka 32.99 01463Y, 750 mL $
NEW
N O S U G A R A D D E D I N F U S I ON S
Just add soda.
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Prices subject to change | Products not available at all locations | While supplies last PLEASE ENJOY RESPONSIBLY.
CRANBERRY CLAFOUTIS View recipe on page 50
RAN- ERRY
desserts
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Limited time offers from August 26 - October 6, 2020
CRANBERRY PISTACHIO FRANGIPANE TARTS View recipe on page 50
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Prices subject to change | Products not available at all locations | While supplies last
FRUIT AND NUT CHOCOLATE GANACHE TART View recipe on page 51
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Limited time offers from August 26 - October 6, 2020
LEMON CRANBERRY UPSIDE-DOWN CAKE View recipe on page 51
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Prices subject to change | Products not available at all locations | While supplies last
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Limited time offers from August 26 - October 6, 2020
YOUR PERFECT HOLIDAY PAIRING IS BACK
@MOOSEHEAD
Prices subject to change | Products not available at all locations | While supplies last MUST BE LEGAL DRINKING AGE. PLEASE ENJOY RESPONSIBLY.
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Limited time offers from August 26 - October 6, 2020
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FEATURED Gahan 1772 IPA 3.90 81679X, 473 mL $ Granville Island Brewer’s Choice Pack 27.99 01487Y, 8 x 473 mL $ 2 4
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Copper Bottom Centennial Stock Blonde 4.04 81691X, 473 mL $
Copper Bottom Broadside APA 4.19 81690X, 473 mL $
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3.69 Moosehead Small Batch Rose Hibiscus Saison NOW 01491Y, 473 mL $
Upstreet White Noize White IPA 4.14 81747X, 473 mL $
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Prices subject to change | Products not available at all locations | While supplies last
THANKS- GIVING happy
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Limited time offers from August 26 - October 6, 2020
Upstreet Eighty Bob Red Ale 3.99 81753X, 473 mL $
Bogside Go Getter India Session Ale 4.29 81729X, 473 mL $
Gahan Pumpkin Ale 4.49 01075Y, 473 mL $
Double Hill Nomad Cider 7.49 19580R, 500 mL $
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Prices subject to change | Products not available at all locations | While supplies last
View products & recipes at liquorpei.com
SAVE 2.00 $
Coldstream Cranberry Vodka Soda 18.49 01448Y, 6 x 355 mL $
SAVE 2.00 $
28.99 Crown Royal Apple NOW 04011Z, 750 mL $
26.98 Captain Morgan Spiced Rum NOW 03070Z, 750 mL $
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Limited time offers from August 26 - October 6, 2020
SAVE 3.00 $
J. Lohr Estates Riverstone Chardonnay 27.39 09626Z, 750 mL $
30.90 Chablis Saint Martin NOW 09830Z, 750 mL $
Matos Gamay Noir 18.99 07029Z, 750 mL $
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Prices subject to change | Products not available at all locations | While supplies last
NOW AVAILABLE CRACKED CANOE 6-PACK CANS!
MOOSEHEAD
MOOSEHEAD
Crafted with quality ingredients and expert techniques, Moosehead’s Premium Light Lager does not compromise on flavour!
3.5% ABV 100% GREAT TASTE
@MOOSEHEAD
MUSTBELEGALDRINKINGAGE.PLEASEENJOYRESPONSIBLY.
FEATUREDCOCKTAIL
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Prices subject to change | Products not available at all locations | While supplies last
PEI’S CHOICE SPIRITS
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Limited time offers from August 26 - October 6, 2020
recipes A TASTE OF HOME
¼ lb butter 1 large onion, rough chopped 1 large russet potato, peeled and chopped 1 rib celery, chopped ¼ cup dry white wine 1 ½ L fish stock or light chicken stock 2 cups whipping cream 2 lbs baby red PEI potatoes, sliced in half 1 medium carrot, peeled and cut into coins 1 lb raw PEI bay scallops 1 lb fresh Atlantic haddock fillets, chopped 1 lb cooked PEI lobster meat 1 cup cooked PEI blue mussel meat 1 cup cooked baby shrimp Juice of one lemon Fresh chopped parsley, tarragon, chives and Directions First, make the chowder base: Heat the butter in a large dutch oven over medium heat. Add the onions, celery and russet potato and sau- te for 5 minutes, until the onion is translucent. Add the wine and let cook for one minute, un- til almost all the liquid is gone. Add the stock, bring to a simmer, then cook for about 20 minutes, until the potato is very soft. Remove from heat and use an immersion blender to blend all the base ingredients together until very smooth. Return the pot to the heat and add the cream, baby potato halves and carrots. Bring to a slow simmer and cook, stirring occasionally until the potatoes are barely tender, about 25 minutes. Add all the raw seafood, then bring the mixture to a simmer again. Add the cooked seafood- the mussels and the lobster- and then bring the pot just to a simmer and then turn the heat to low. Stir in the lemon juice a bit at a time, then season your chowder with salt and pepper to taste. Serve right away topped with fresh herbs. Enjoy! dill (a handful of each) Salt and pepper to taste
Tomato Mussel Chowder with Garlic and Chili From page 17 Serves 4-6 ¼ cup olive oil 1 large onion, minced 4 cloves garlic, minced 1 Tbsp dried oregano 2 tsp chili flakes 1 bulb fennel sliced thinly (reserve the fronds) ½ cup dry white wine 1 can (3-4 cups) whole peeled tomatoes 2 cups diced new potatoes 500ml clam juice or fish stock 5 lbs raw PEI blue mussels, washed Salt and pepper Fresh chopped basil and fennel fronds to garnish Directions Heat a large dutch oven over medium heat, then add the oil, onion, garlic, spices and fennel to the pot. Cook, stirring often, for about 5 minutes, until the fennel and onion are translucent. Add the wine and cook another 5 minutes, until all the liquid is gone. Add the juice from the can of tomatoes, then crush the tomatoes into chunks using your hands and add them and the potatoes to the pot. Reduce the heat to low and simmer very gently for 30 minutes While the soup base is simmering, heat a separate large pot over high heat with about ¼ inch of water in the bottom. Once the water is rapidly boiling, add the mussels all at once. Give them a good stir, then cook covered on high heat for about 4 minutes, until the shells have all opened. Remove from heat and strain in a colander, reserving the juices. Once the mussels have cooled a bit, remove the meat from the shells and discard the shells (you may like to keep a few mussels in the shell for garnish-your choice!) Add the mussel cooking liquid to the soup base, then stir in the cooked mussels and let the seafood warm through for about 2-3 minutes, stirring gently one or twice. Taste the broth and add more salt and pepper if needed. Remove the pot from the heat, divide into serving bowls and garnish with fresh chopped basil and fennel fronds and serve with crusty bread. Enjoy!
Smoked Ham and Corn Chowder From page 18 Serves 4-6
2 Tbsp salted butter 1 cup good quality smoked ham, diced 1 medium yellow onion, diced 1 stalk of celery, diced 2 large russet potato, peeled cut into ½ inch cubes 1 large carrot, peeled and diced
2 cups corn kernels, fresh or frozen 2 cups chicken or vegetable stock 1 cup whole milk or cream Salt and pepper to taste
Directions In a large dutch oven, melt the butter over me- dium heat. Add the ham, onion and celery and cook for about 5 minutes, stirring, until the onions are translucent. Add all the remaining ingredients except the milk, and turn the heat to medium-low. Simmer gently for about 30 minutes, until the potatoes are tender. Scoop out about 1 quarter of the soup mixture, puree with a blender or stick blender until smooth and return to the pot. Bring everything to a gentle simmer again and add the milk. Add salt and pepper to taste and serve hot.
Big Batch PEI Seafood Chowder From page 19 Makes 5L, serves 10
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CRANBERRY DESSERTS
Cranberry Pistachio Frangipane Tarts From page 35 Serves 8-10 For the crust: • ½ cup unsalted butter, softened • 1⁄4 cup white sugar • 1 large egg yolk • 1 1⁄4 cups all-purpose flour • 1⁄4 tsp. kosher salt
Potato, Leek and Garden Veggie Chowder From page 20 Serves 4-6 • 1/2 cup salted butter • 2 leeks sliced, white and pale green parts only • 2 cloves garlic, minced • 2 tsp dried thyme • 1 tsp salt • 1 quart vegetable or chicken broth • 2 tablespoons flour • 3 cups diced yukon gold potatoes • 2 cups diced garden veggies (see note) • 2 cups heavy whipping cream • 1/2 teaspoon pepper Directions Melt the butter in a large heavy bottom dutch oven over medium heat. Cook the leeks, garlic, thyme and salt in the butter, stirring often, for about 10 minutes. Stir the flour into the leek mixture. Slowly add in the broth while stirring, and reduce heat to medium low. Bring the pot to a gentle simmer, then add the potatoes and chopped garden veggies. Simmer for about 15 minutes, then add the remaining veggies and cook another 15 minutes, until the potatoes are tender and the chowder has thickened slightly. Stir in the cream, then season to taste pepper and a bit more salt. Serve hot. NOTE: Lots of veggies are great in this recipe; we suggest tender carrots, diced zucchini, chopped kale, halved green or yellow beans, chopped green cabbage or broccoli florets. cheese. Serve right away.
Cranberry Clafoutis From page 34 Serves 6-8
• 3 large eggs plus 3 egg yolks • 1 cup white sugar, divided • 2 cups 10% cream • 1/2 cup all-purpose flour • 3 tablespoons Grand Marnier (16590Z) • 1 1/2 teaspoons vanilla extract • Pinch of salt • Butter, for the baking dish • 2 1/2 cups fresh or frozen cranberries, cut in half • Confectioners’ sugar, for dusting Directions Combine the eggs, egg yolks, ½ cup sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Blend until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature for about 30 minutes. Meanwhile, preheat your oven to to 425F. Generously butter the bottom and sides of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the halved cranber- ries with 5 tablespoons sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F. Carefully pour the prepared batter into the hot pan over the cranberries. Sprinkle the remaining 3 tablespoons sugar on top and return to oven. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners’ sugar before serving warm.
For the filling and topping: • Heaping ½ cup frozen cranberries, fully thawed • 3 tbsp. sugar • 1⁄4 cup chopped pistachios • Confectioners’ sugar, for dusting (optional) Directions Preheat your oven to 350F and butter a 9-inch tart pan generously. Make the crust: In a stand mixer, beat the butter and sugar until light and fluffy. Scrape down the bowl, then beat in the egg yolk. Combine the flour and salt, then add to the bowl, beating on low speed until just incor- porated. Press the dough into the bottom and sides of the prepared tart pan. Dock the dough thoroughly with a fork. Place the tart pan on a baking sheet; freeze for 10 minutes or until firm. Add the frangipane to the center of the tart crust and spread to evenly fill all the way to the edges. Mix the thawed cranberries with the sugar; toss well. Place the cranberries in a single layer, leaving a little room between the berries. Discard any excess sugar or juices from the bowl. Bake the tart in the preheated oven until the top is lightly browned, about 35 minutes.Re- move the tart and let cool for 5 minutes, then carefully transfer to a rack to cool completely. Just before slicing, unmold the tart,sprinkle with pistachios, and dust with confectioners’ sugar if desired.
NOTABLE COCKTAILS Clover Club From page 11 Makes 1 • 1 oz raspberry syrup • ½ egg white • Ice
Fruit and Nut Chocolate Ganache Tart From page 36 Serves 8-10 For the nut crust: • 1 cup chopped unsalted hazelnuts • 1 cup all-purpose flour • 2 Tablespoons white sugar • 1/2 teaspoon salt • 1/2 cup butter, cold and cubed • 3 Tablespoons ice water For the fruit ganache: • 1/4 cup raspberry preserves • 2/3 cup heavy whipping cream • 1 1/3 cups semi-sweet chocolate chips • 1 cup dried cranberries • 1 cup other dried fruit (such as cherries, raisins, blueberries or chopped apricots and figs) • Large pinch of coarse kosher salt Directions Preheat your oven to 350F. Generously butter a 9-inch tart pan. Make the crust: Use a food processor to pulse the cup of the hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea- sized crumbs. Transfer mixture to a large bowl and slowly stir in 3 Tablespoons of ice water, until it sticks together. Press the dough firmly and evenly into the prepared tart pan. Bake (with pie weights) for 18-20 minutes until golden brown. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling. Spread preserves over bottom of cooled crust. Bring cream to simmer in a heavy medium saucepan. Reduce heat to low; add choco- late chips and stir until melted and smooth. Remove from heat. Stir in fruit and coarse salt. Spread chocolate mixture in crust. Chill until set, about 2 hours, then carefully remove from the tart pan. Serve cold or at room temperature.
Lemon Cranberry Upside-Down Cake From page 37 Serves 8-10
• ½ oz freshly squeezed lemon juice • 2 oz Citadelle Reserve Gin (S0019Z) • Fresh raspberries to garnish Directions For the raspberry syrup, combine 1 cup water and 2 cups sugar in a small pot. Bring to a simmer, then let cool and add 1 cup raspberries. Allow the syrup and raspberries to steep for 24 hours, then muddle berries to fully release the juices. Strain through a fine mesh strainer and store in an airtight container in the fridge for up to 2 weeks. For the cocktail: Add gin, lemon juice, raspberry syrup and egg white into a shaker. Dry shake (no ice) to fully incorpo- rate the egg, then add ice to shaker and shake vigorously for 20-30 seconds or until fully chilled. Strain into a chilled cocktail coupe and garnish with fresh raspberries if desired. Lavender Bees Knees From page 12 Makes 1 • Ice • 2 oz Compass Royal Gin – S0052Z • ½ oz fresh lemon juice • ½ oz lavender honey syrup • Sprigs of lavender to garnish. Directions To make the lavender honey syrup: combine equal parts honey, hot water and a few sprigs of lavender. Stir to combine, let stand 10 minutes, then strain and then chill any unused syrup. Combine gin, lemon juice and honey syrup in a cocktail shaker full of ice, stir briefly to dissolve honey syrup, then fill with ice. Shake well for about 10 seconds and strain into a chilled martini glass.
Topping: • ¾ cup firmly packed brown sugar • ¼ cup butter • 2 heaping cups fresh or frozen cranberries
Cake: • 1 ¾ cups all purpose flour • 2 teaspoons baking powder • ½ teaspoon salt • ½ cup soft butter • 1 ½ cups white granulated sugar • 3 large eggs • 2 Tbsp lemon zest • ½ cup sour cream or greek yogurt • ¼ cup of milk
Directions Generously butter the bottom and sides of a 9 x 13 inch pan and preheat your oven to 350F. Make the topping: In a small saucepan, place the ¼ cup of butter and the ¾ cups of packed brown sugar. Cook over medium heat while stirring until the sugar dissolves. Once the mixture comes to a rolling simmer, cook another 15 seconds. Pour the cooked sugar mixture into the prepared pan and top with cranberries in an even layer. In a small bowl, whisk together flour, baking powder and salt. In a separate medium bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar and butter until fluffy. Add the eggs one at a time, beating after each addition. Stir in the lemon zest and sour cream and the milk and mix until smooth, then fold in the flour mixture. Pour batter over the cranberries in the cake pan, and smooth the surface. Place in the preheated oven and bake until a tester comes out with just a few moist crumbs, and pressing down on the surface bounces back, about 45-50 minutes.Cool the cake in the pan on a rack for 10 minutes, then carefully invert onto your serving plate.
Classic Pisco Sour From page 13 Makes 1 • Ice • 2 oz Miguel Torres Chile Pisco El Gobernador – S0006Z • 1 oz fresh lime juice • 1/2 oz simple syrup • 1 fresh egg white • Angostura Bitters to garnish – 16003S Directions Dry shake (no ice) to fully incorporate the egg, then add ice to shaker and shake vigorously for 20-30 seconds or until fully chilled. Strain into a chilled rocks glass over fresh ice. Garnish with 3 drops of the bitters. Gently drag a toothpick through the drops to create a heart design.
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Classic Boulevardier From page 14 Makes 1 • 1 oz Crown Royal Special Reserve Whisky – S0010Z • 1 oz Campari – 20110Z • 1 oz Martini Riserva Speciale Rubino Vermouth – B0156Z • Orange peel for garnish Directions In a rocks glass, add a large ice cube. Combine all ingredients and stir to mix. Garnish with an orange peel, expressing the oils onto the surface of the drink when peeling. Cheers!
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