proof whisky, crushing on wine, Vol. 35

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If you missed “Rediscover Down Under Australia,” the four-week Australian wine promo at the LCBO, do not despair. Many excellent new Australian wines were added to the shelves, such as the Barwick Estates Pinot Noir 2009 and Crush Sauvignon Blanc Semillon 2009 – and they are here to stay. With patio season just around the corner, we thought it appropriate to mention these amazing light wines. Who ever said you can’t enjoy whisky and wine in one glass? This fruity white wine sangria is perfect for the summer mate! To learn more about our brand visit www.proofbrands.com. Become a friend on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

kiwi crush 1/3 cup superfine sugar • 1/3 cup proof whisky • 1 cup mango juice • 2 mangos, peeled, pitted, and thinly sliced • 3 kiwis, peeled and thinly sliced • 1 lemon, sliced • 1 lime, sliced • 1 tbsp grated ginger • fresh mint • 1 bottle (750 mL) Crush Sauvignon Blanc Semillon, chilled • Soda water or 7-up (only if you have a sweet tooth) • Lots of ice

In a large pitcher, stir sugar and proof whisky until well combined. Stir in fruit slices until fully coated; let stand, refrigerated overnight. Next day add wine, mango juice, grated ginger and mint to pitcher and stir. Add ice and top with soda water just before serving. Serve sangria over ice.

Barwick Wines brings to you quality wines from three premium wine regions in the South West of Western Australia - Margaret River, Pemberton and the Blackwood Valley. The cool Mediterranean climate combined with the duplex soils of Margaret River, karri loams of Pemberton and well drained gravels of the Blackwood provides ideal growing conditions for the selected varieties.  (www.barwickwines.com)

Crush Sauvignon Blanc Semillon 

Fruit lovingly crushed to create a perfect blend that's crisp and zingy, yet softly fruity and so easy to fall in love with. Pairs well with seafood and salad. (LCBO 215673 $13.95 info@proofbrands.com)

Barwick Estates Pinot Noir

The grapes for this wine are sourced from our cooler climate Pemberton vineyard. The typical aromas of cherry, vanilla and spice are accentuated by a sweet fruit palate of berry fruits, cherry and hints of chocolate and forrest floor. Pinot Noir is perfect to enjoy with lighter meats such as goose and duck, and gamey meats such as rabbit. It also goes superbly with Italian dishes. Pairs well with lighter meats and Italian dishes. (LCBO 215194 $15.95 info@proofbrands.com)

Here is a delicious and tangy grilled shrimp starter to enjoy alfresco

grilled citrus shrimp 1/2 cup orange juice • 1 tablespoon minced peeled fresh ginger • 1 tablespoon minced fresh cilantro • 3 tablespoons Crush Semillon Sauvignon Blanc (optional) • 2 tablespoons soy sauce • 1 tablespoon vegetable oil

2 teaspoons grated orange rind • 1 minced hot red chile (optional) • 1 pound large shrimp, peeled and deveined • Cooking spray

Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes. Remove shrimp from dish, reserving marinade. Thread shrimp onto skewers. Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade. (can also be grilled on BBQ)

Mango Salsa 1 ripe mango, peeled and diced (about 1 1/2 cup) • 1/2 medium red onion, finely chopped • 1 Jalapeño chile, minced (optional) • 1 small cucumber, peeled and diced (about 1 cup) • 3 tbsp fresh cilantro leaves, chopped • 3 tbsp fresh • lime juice • Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper.

And for your main – our friends at August Ninth have done it again! (www.augustninth.ca)

Crush Sauvignon Blanc Semillon Risotto

2 tbsp extra virgin olive oil • 2 tbsp butter • 1 cup Arborio rice • 1 medium sized onion, finely chopped • 2 cloves garlic, minced • ¼ cup finely chopped celery • 1 ½ cups Crush Sauvignon Blanc Semillon • 2 tbsp fresh thyme • 3 cups chicken stock (substitute vegetable or fish stock if desired) • Pinch of salt • Freshly ground black pepper • ½ cup grated Parmesan cheese • 2 cups baby arugula

Heat stock just to boiling in medium saucepan, reduce heat.
Add olive oil and one tbsp of the butter in a large skillet over medium heat.
When the oil is hot add garlic, onions and celery and gently fry for about 5 – 7 minutes.
Increase the heat to medium-high and add the rice, stirring constantly until the rice becomes transparent.
Add 1 cup of wine, pinch of salt, thyme and fresh ground black pepper to taste.
Reduce heat and cook until most of the liquid has been absorbed by the rice. Stir frequently.
Add one ladle of stock to the skillet and cook until absorbed, repeat this until the rice is Al Dente (palatable but stiff).
Add the remaining wine and cook until absorbed. The rice should have a creamy consistency at this point (if not ladle in some more stock, or boiling water until you reach the desired texture).
Stir in Parmesan cheese and mix well. Remove from heat.
Add arugula and gently combine. Serve immediately.

To finish your meal, pick up a Sweet Fandango pie made with Pinot Noir or a How Do You Like them Apples made with Sauvignon Blanc at www.slicepies.ca

If you live in Alberta, don’t forget to purchase your tickets to the Late Night Art Party - Saturday, June 4, 9 pm-2 am. Not only is it the official opening of the Warhol: Manufactured Exhibit at the AGA, it is proof’s first appearance in the west. proof will be serving three delicious cocktails all made with its proof vodka, proof rum and whisky. (www.youraga.ca)

It’s that time of year again. The Drinks Show is coming to 99 Sudbury, in Toronto. proof will be there serving a couple of its delicious cocktails. Get your tickets online today. (www.drinksshow.ca)

Weekend Forecast:

Saturday: Variable cloudiness and a high of 22 degrees

Sunday: Chance of thundershower and a high of 25 degrees

proof whisky, what’s fresh, Vol. 34

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Victoria Day weekend stands for many things in addition to the obvious, the Queen’s Birthday. It is the first long weekend to kick off the summer, the first camping weekend for some and the opening of several farmers’ markets throughout the cities. Yay – finally some freshly grown goods from your own backyard. Today, we are taking advantage of the seasonal produce available and have mixed up a fresh and tangy cocktail, the rhubard cup. Enjoy it over some fireworks this long weekend. To learn more about our brand visit www.proofbrands.com. 

Become a friend on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

The rhubarb cup  1 1/2 oz proof whisky - 1 oz fresh lemon juice – 3 oz rhubarb simple syrup*

Shake 1 1/2 oz proof whisky, 1 oz lemon juice and 3 oz rhubarb simple syrup* in an ice-filled shaker. Pour it into an ice-filled glass and garnish with a strip of rhubarb or rosemary. (for a lighter version, top with soda water)

*Rhubarb simple syrup: add 1 ½ cups chopped rhubarb, 1 cup sugar and 1 ½ cups water to a sauce pan. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain into a bottle and chill. It can be stored in the refrigerator for up to 2 weeks.

Although some simple syrups require steeping on the stove (like the rhubarb version above), most simple syrup recipes follow the same formula – dissolve equal parts sugar and hot water, drop in a flavour additive, let cool et voilà. This spring and summer we will be experimenting with many new herbs and syrup combinations. Here are a few simple syrup ideas to get you started. (most of these ingredients are NOT in season)

Basil Simple Syrup - 1/2 cup granulated sugar,
1/2 cup water,
1 cup fresh basil leaves - Add sugar and water to a saucepan, stir and heat until it boils; sugar will. Add basil leaves, stir to submerge all leaves, and turn heat off. Allow leaves to steep until liquid cools, 30-45 minutes & strain.

Chipotle-Orange Syrup - 2 cups water, 1 Chipotle pepper, 2 Strips fresh orange peel, 3/4 cup sugar

Bring the water to a boil in a saucepan. Reduce to a simmer and add the chipotle pepper and orange peel. Cover and let simmer for 15 to 20 minutes. Strain with a fine-mesh sieve and add the sugar. Return to a boil and stir until the sugar dissolves.

Remove from the heat and let cool. Pour the syrup into a container and keep in the refrigerator.

Vanilla-Ginger Simple Syrup – 1 cup sugar, 1 cup water, 1/4 cup fresh ginger, chopped, 2 vanilla beans, split and scraped

Combine all ingredients into a saucepan and bring to a boil for one minute.

Remove from the heat and let steep for 20 minutes. Strain and cool.

Rose-infused Simple Syrup - 2 cups, 1/2 cup water, 1/2 cup rose water

Bring water to a boil. Dissolve sugar into the boiling water, stirring constantly. Once sugar is dissolved remove from heat. Cool & bottle.

Vanilla Simple Syrup - 1/2 cup granulated sugar,
1/2 cup water,
1 vanilla bean. Follow basil recipe. Can leave bean in for more intense flavour.

Lemon-Mint Simple Syrup - 1/2 cup granulated sugar,
1/2 cup water,
4 sprigs mint and 1 tbsp lemon peel. Follow basil recipe.

Apple-Cinnamon Simple Syrup - 1/2 cup granulated sugar,
1/2 cup water,
1 cinnamon stick & 2 cups sour apples. Follow rhubarb recipe recipe, only steeping for 30 minutes. Strain & return cinnamon to syrup.

 

Farmers' markets are not just for your fruits and vegetables. Expect to find meats and fish, herbs, honey, mushrooms, garlic, eggs, cheese, bread and other baked treats, preserves, jams and even plants and flowers.  Although Toronto has many farmers markets, they are all open on different days and times.

For a list of Toronto Farmers Markets visit: http://tfmn.ca

If you don’t want to leave the comfort of your home, a few farmers will make housecalls: www.farmersmarketonline.ca

 

One of our favourite ‘year-round’ markets is still the Evergreen Brickworks. Currently, the market is set-up inside the building, but after May 28th, it will be an outdoor market once again. Check their website for market times and other classes & events: http://ebw.evergreen.ca

See their handy chart for seasonal produce in May. (apples, field rhubarb, asparagus, fiddleheads, baby greens, greenhouse carrots, greenhouse lettuce and tomatos and certain sprouts.

We’ve talked about them before, but a couple of other great resources are: www.simcoecountyfarmfresh.ca &  www.ofvga.org

If you live in Alberta, don’t forget to purchase your tickets to the Late Night Art Party - Saturday, June 4, 9 pm-2 am. Not only is it the official opening of the Warhol: Manufactured Exhibit at the AGA, it is proof’s first appearance in the west. proof will be serving three delicious cocktails all made with its proof vodka, proof rum and whisky. (www.youraga.ca)

 

It’s that time of year again. The Drinks Show is coming to 99 Sudbury, in Toronto. proof will be there serving a couple of its delicious cocktails. Get your tickets online today. (www.drinksshow.ca)

Long Weekend Forecast:

Friday: Isolated showers and a high of 20 degrees

Saturday: Mainly sunny and a high of 22 degrees

Sunday: Scattered Showers and a high of 21 degrees

Monday: Chance of thundershowers and a high of 24 degrees

proof whisky, another man’s treasure, Vol. 33

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With recent sunny skies and temperatures soaring well above 10 degrees, do we dare hose down the plastic furniture and migrate our living space to the outdoors? I optimistically say – YES! Let’s tidy up the backyard and open patios for business.

After this cleanup we can follow another spring ritual and either host or visit a yard sale. An outdoor clearance is a great way to purge junk or find more treasure to add to the mass of clutter. Unfortunately, most yard sales heat-up in the wee hours of the morning, so if dragging yourself out of bed at this ungodly hour is not an option, there is still hope. Many pre-loved goodies can be found at a few key locations around the city. Today we are off on a scavenger hunt for vintage barware. Enjoy this recycled classic, ‘the proof is in the collins' from your now-tidy patio. To learn more about our brand visit www.proofbrands.com. Become a friend on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

proof is in the collins - 2 oz proof whisky - 1 oz fresh lemon juice – 1 oz simple syrup – 5 oz soda water – 1 slice lemon

Shake 2 oz proof whisky, 1 oz lemon juice and 1 oz simple syrup in an ice-filled shaker. Strain into an ice-filled Collins glass. 

Top with soda and garnish with a lemon wheel or wedge.

For a hit of colour, we used a 2007 Ritzenhoff beer glass, designed by Bruno Gregori. There is no rule against serving a cocktail in a beer glass. Mix-it-up and have some fun with your glassware. Set your table with a variety of mix-n-match favourites. Bergo, located in the Distillery District carries a good selection of Ritzenhoff products. (www.bergo.ca  Distillery District)

Ritzenhoff features more than 280 designers from all over the world – architects, designers and artists along with comic illustrators, advertisers, illustrators, interior designers, set designers and sculptors. They all contribute their own style and differing working methods to an endless variety of ideas – thus Ritzenhoff has created a minor encyclopaedia of contemporary design on glass. (www.ritzenhoffusa.com)

After a winter of mall shopping and stuffy department stores, we are in need of some colour and excitement, and so today, we are thinking outside the Crate and Barrel box and going on a little barware scavenger hunt through the city. With Toronto’s great cultural pockets and quirky boutiques there are many good reasons to hit the streets.

Let’s start at Morba in the West end. Located on the south side of Queen Street, just West of Bathurst, this modern-day curiosity shop stores an eclectic mix of both vintage and new furniture and home accessories. 

You can easily lose an hour in this design-conscious museum because anywhere you look, you will see an interesting display or detail. 

Although packed with a LOT of stock, every wall, floor, ceiling in this warehouse is designed to perfection. 

(www.morba.ca  665-667 Queen West)

A little further West, BYOB Cocktail Emporium carries a great selection of retro glassware, French absinthe fountains, spray-paint shakers and many other kooky bar-related gadgets! 

Their merchandise is creatively displayed at this spacious Trinity-Bellwoods location. (http://byobto.com  972 Queen Street West)

In the East...When you walk into Ethel’s you may get the feeling that you are walking into your parent’s 1960s rec room. (but in a good way) Ethel stocks a funky range of mid-century modern furniture, vintage glassware and accessories. 

(www.ethel20thcenturyliving.com  1091 Queen St. E)

Although these two retailers sell new goods, their shelves are just cluttered enough to give you the illusion of antiquing. Here, we found a great selection of glassware, shakers and juice and syrup bottles. (www.dinetz.ca 231 King St. E) (Nikolaou Restaurant Equipment Ltd.  629 Queen Street West)


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If you know of any other vintage glass or barware shops – let us know! 
We are always looking for new glassware, ideas and interesting places to visit. You can comment here, on FB, twitter or drop us an email us at info@proofbrands.com

If you are in Oakville tomorrow evening, pop into the LCBO for a Barwick Estates Pinot Noir (LCBO #215194) or Crush Sauvignon Semillon Blanc (LCBO #215673) tasting with proof brands inc. proprietor Michael Riley. August Ninth will also be there serving a delicious fresh white-wine risotto. (www.augustninth.ca) If you miss Friday’s tasting, check out the Summerhill LCBO for a recap tasting on Saturday. There will be wine-spiked apple pie. (www.slicepies.ca)

Weekend Forecast:

Saturday: High of 19 degrees and rain :(

Sunday: High of 15 degrees and rain :(