PEI Liquor - Celebrate Late Summer 2021

• 1 Tbsp Kosher salt • 2 oz fresh grapefruit juice (pink is best) • 1/2 oz fresh lime juice • 1 tsp grenadine • 4 oz San Pellegrino Grapefruit (pompelmo) soda • 1 grapefruit wedge or slice Directions Pour the kosher salt on a plate, rub half of rim of a highball glass with grapefruit wedge and then dip the rim of the glass in the salt. Combine the grapefruit juice, lime juice, grenadine and sugar in the glass; stir until sugar is dissolved. Add enough ice to fill the glass, then top off with the soda. Garnish with a grapefruit wedge.

Directions Squeeze the lime wedges into an old fashioned glass, then put the wedges in the glass and muddle the sugar and lime until the sugar is dissolved.

Fill with completely with ice, add the cachaça or rum and stir briefly.

Maritime Michelada From page 29 Makes 1 Drink

Strawberries and Cream No-Churn Ice Cream From page 18 • 1 heaping cup sliced fresh strawberries • 1 can sweetened condensed milk • 1 Tbsp vanilla extract • 1/4 tsp salt • Juice and zest of 1/2 a lemon • 2 cups very cold whipping cream (35%) Directions Combine the strawberries, con- densed milk, vanilla, salt, and lemon together in the bowl of a blender or food processor. Blend until very smooth, scraping down the sides of the blender as necessary to make sure there are no lumps. In a separate bowl or with a stand mixer, beat the whipped cream with a whisk until it is fluffy and makes stiff peaks. Add half the strawberry puree to the whipped cream and fold it in slowly until it’s barely combined, then add the remaining puree and stir very gently until the mixture is smooth. Be careful not to overmix it! Spread the ice cream mixture into a shallow casserole dish and freeze for 2 hours. Give the mixture a stir with a spatula about halfway through. Once the mixture is frozen, wrap it very tightly and enjoy within two weeks.

Add a splash of soda water if desired and enjoy ice cold!

Blueberry Cornmeal Cobbler From page 17 Serves 6-8 • 7 cups frozen PEI blueberries • 1/3 cup sugar • 2 Tbsp cornstarch • 1/4 cup canola oil • 1/2 cup white sugar • Juice and zest of 1/2 lemon • 1/2 cup milk • 2 eggs • 1 cup all-purpose flour • 1 1/2 tsp baking powder • 1/2 tsp salt • 1/2 cup cornmeal • A little sugar for garnish In a medium mixing bowl, mix together the blueberries, sugar and cornstarch. Pour into a medium cast iron pan. In a large bowl, whisk together the butter, sugar, lemon, eggs and milk. Whisk until well-combined and pale and fluffy. In a separate small bowl, mix together the flour, baking powder, salt and cornmeal. Pour the dry ingredients into the wet, stir until just combined, then carefully spoon the mixture over the blueberries. Sprinkle a small handful of sugar over the cornmeal topping for some extra sparkle. Bake for 30-35 minutes, until the cornmeal topping is golden brown and the sides of the cobbler is bubbly and sticky. Directions Preheat your oven to 375F.

Honey Lemon Sorbetto From page 19 Makes about 1 litre

• 2 lime wedges • 2 oz clamato juice • 1 oz fresh lime juice • 1 tsp Maritime Madness “Shuckin’ Delicious” hot sauce • 1 bottle alcohol-free lager • Coarse salt and pepper for the rim • Ice cubes Directions Place about one tablespoon of salt mixed with a little pepper on a small plate. Rub the rim of a tall pint glass with one of the lime wedges to moisten it, then dip the rim in the salt mixture to coat. Fill the glass half full with ice. Add the clamato juice, lime juice and hot sauce to the glass and give it a stir with a long-handled spoon or swizzle stick. Top with the beer and garnish with the remaining lime wedge.

• 1 cup white sugar • 1/4 cup PEI Honey

• 2 tsp grated lemon zest • 1/2 cup fresh lemon juice • A pinch of salt • 1 1/2 cups of cold water • 1 Tbsp Matos Orange Liqueur, 16017Z Directions Place all the ingredients in a blender and blend for about 1 minute, until all the sugar is dissolved. Strain the mixture through a fine sieve into a pitcher or bowl and then refrigerate until fully chilled. Transfer the lemon mixture to the (pre-frozen) bowl of an ice cream machine and churn for 15-25 minutes, until it’s the texture of a milkshake. Scrape the sorbet mix into an airtight container with a lid and freeze until firm, about 2 hours.

Gin Bramble From page 22 Makes 1 Drink

• 1 oz Gordon’s Premium Pink Gin, 01307Y • 6 oz Somersby Blackberry Cider, 19570X • 2 lemon wedges • Ice • Fresh blackberries to garnish

Miscouche Mule From page 28 Makes 1 Drink • 1 oz fresh lime juice • 1/2 oz simple syrup • 3-4 mint leaves

Directions Mix the gin and the juice of 1 lemon wedge together in a short glass. Add enough ice to fill the glass, then top up with the blackberry cider. Garnish with another lemon wedge and then scatter with fresh blackberries.

• 1/2 cup non-alcoholic ginger beer • 2 oz lime flavoured sparkling water • Lime wedge for garnish Directions In the bottom of a rocks glass, combine the lime juice, simple syrup, mint and ginger beer. Stir to combine, then fill the glass up with ice and top up with soda water. Add a lime wedge for garnish and enjoy ice cold.

Summer Mocktails

Caipirinhas From page 21 Makes 1 Drink

• 1/2 a lime, cut into wedges • 2 tsp sugar • 2 oz Cachaça or white rum such as Havana Club, 03694Z • A splash of soda water

Souris Sunrise From page 27 Makes 1 Drink

Serve warm with fresh cream or ice cream.

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CELEBRATE LATE SUMMER 2021

Limited time offers from July 28 - August 31

Prices subject to change | Products not available at all locations | While supplies last