proof whisky, Georgian Bay Vol. 95

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For the next few weeks, we will be covering some great things happening in cottage country and the northern region. For more information on proof brands, visit our website, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.

the tiny blue 6 mint leaves • ¼ cup blueberries • 4 oz sweet & sour mix* • 1 ½ oz proof whisky • soda water

In a cocktail shaker, muddle mint leaves, blueberries and sweet & sour mix. Add ice and proof whisky. Shake and pour into an ice-filled glass. Top with soda water and garnish with mint leaves and fresh blueberries.

 

* sweet & sour mix 1 1/2 cup water • 1 1/2 cup sugar • 1 cup fresh lemon juice • 1 cup fresh lime juice

Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup. Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)

We have been busy, exploring the Simcoe County countryside, in search of great local produce and other interesting offerings. After week one, we have discovered that Georgian Bay South is not just about beautiful sandy white beaches and great sunsets. This area has a lot of amazing foodie things on offer. Today’s Thursty Thursday cocktail was inspired by some of these local treasures.

Day 1 Travelled the county roads of Lafontaine, Ontario, a tiny French farming community, fringed by gorgeous blue beaches. We found an abundance of produce stands and other fresh fare.

Day 2 Visited The Penetanguishene Farmers’ Market. The market runs at the Curling Club every Saturday morning from 8am to 1pm. We purchased some great handmade bread. And that evening, chilled to some great Jazz music at the Library Restaurant in Midland. (www.thelibraryrestaurant.ca)

Day 3 Visited the Midland Farmer’s Market. This market runs every Sunday from 9am to 2pm. Vendors all differ from Penetang market. Highlight was definitely the maple syrup and homemade butter tarts. Stopped into Ciboulette et Cie for a cold drink. Visited friends at a cottage.

Day 4 Went blueberry picking at the Zosche Farm. Had lunch at the Roxy Café located at the new Arts Centre in Midland. Here is a list of other popular pick-your-own berry spots: Foster Farm U-Pick strawberries and raspberries (Wilson Sideroad, on Balm Beach Road, Midland 705-526-8149), Thunder Beach Berry Farm strawberries, blueberries, raspberries (1369 Chemin du Loup (County Rd 6), Tiny (Lafontaine) 705-533-2345), Chapman’s Berry Farm raspberries, currants (6414 Line 3 North, R.R. #1 Midland)

Day 5 Visited the Karma Marketplace in downtown Penetanguishene. Took a drive out to Thunder Bay Beach. You can now enjoy Karma’s weekly food box program. Boxes may include fruits, veggies, meats and pantry staples all produced within 100 miles of the shop. (705.549.5999 karmateiki@live.ca)

Day 6 Visited the Ecology Gardens in Penetanguishene. www.gardenontario.org/site.php/penetang/about/

 

Day 7 Created the tiny blue cocktail and enjoyed a few by the pool.

Here is another great resource for fresh and local foods in the Simcoe area (www.simcoecountyfarmfresh.ca) They even offer an online Simcoe Food Route.

Don’t miss the Fifth Annual Savour Simcoe – Celebrating our Heritage, Agriculture and Regional Cuisine. Mark your calendars for Savour Simcoe 2012 (Sunday August 26th 12pm-4pm) which will again take place on the beautiful outdoor grounds of the Simcoe County Museum surrounded by trees and the artifacts of our rich agricultural history. (In case of inclement weather, the event will be moved indoors.)

Lynn Ogryzlo, author of the "Ontario Table" cookbook, will be at the event, for a book-signing and invite all to sign the Ontario table-cloth pledging support for local food.

 

Remember to check out where magazine for our summer contest & bi-weekly recipes. http://www.where.ca/central-canada/ontario/muskoka. where is now featuring one proof recipe every other week until September.

Weekend Forecast

Saturday: Cloudy periods and a high of 25 degrees.

Sunday: Sunny and a high of 26 degrees.

proof rum, Get Fresh Vol. 94

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Looking for a great party tonight? Read on. For more information on proof brands, visit our website www.proofbrands.com, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.

the balm 1 ½ oz proof rum • ½ oz strawberry liqueur • 4 oz pineapple juice • ½ oz fresh lime • lots of ice

 Pour all ingredients into an ice-filled shaker. Shake and pour into an ice-filled glass. Garnish with fresh strawberries and a pineapple spear.

(TIP: for a blender version add all ingredients to an ice-filled blender. Mix on high and pour into a hurricane glass)

This month’s Thursday night event (presented by Get Fresh Company, FY Ink, F as in Frank and Lostinthewillderness.com) will take place at Get Fresh Company. Get Fresh will welcome the Joyrich 2012 F/W collection onto its shelves (498 Queen St. W) proof drinks will be served. Doors open after 10pm. No cover. Bring your I.D. (www.foreveryongeink.com, http://getfreshcompany.com, http://www.lostinthewillderness.com/blog/)

The Get Fresh Company began in 2009, in Toronto, Canada. It was created to design, market and distribute the freshest garments. The Get Fresh Company is the ideal marketplace for anyone who likes to keep their wardrobe loud, fresh and exclusive.

Get Fresh Company has the opportunity to bring the Joyrich brand, only carried in select retailers worldwide, to Toronto. Joyrich is a clothing brand that originated in the US in 2008. It is worn by celebrities such as Rihanna, Fabolous, Lil Twist, Lil Wayne, Diggy Simmions, Justin Beiber and Busta. (http://getfreshcompany.com)

Joyrich "Casual-rich" L.A. streetwear brand. Established in 2007, the Joyrich brand came to life through the hands of founder Tom Hirota in the heart of Los Angeles. With creative direction by Taka Okude and design by David Melgar, the Joyrich brand is developed from an international perspective. The team's mix of influences culminates with a "retro-future" flair inspired by iconic items of past generations to create the brand's unique and characteristic Joyrich colorful pop textiles. 

Drawing on a variety of design sources, Joyrich blends the essence of several styles to create balanced pieces that are always fun to wear and that suggest an aura of both casualness and richness. 

Layered upon this are pop art graphics that have become the trademark of Joyrich pieces, attracting musicians and celebrities around the world since arriving on the market. (http://joyrich.com/)

Weekend Forecast

Saturday: Cloudy and a high of 24 degrees.

Sunday: Sunny and a high of 29 degrees.

proof vodka, always the bridesmaid Vol. 93

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If you have been granted the honour of hosting your BFF’s Bachelorette Bash this spring, do we have the party starter for you. For more information on proof brands, visit our website www.proofbrands.com, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.

maid of honour 1 package Strawberry Jello  • 4 oz proof vodka • 1¼ cup water • 1 oz lime juice • 1 oz triple sec

Add 1 cup of boiling water to a package of Strawberry Jello (3oz) and stir until fully dissolved. Stir in 1/4 cup of cold water, 1/2 cup of proof vodka, lime juice and triple sec. Let cool and pour into cups and chill until firm. Garnish with tiny pieces of strawberry or lime. (6 hours or overnight) (makes about 10 -12 shooters) (NOTE: we layered our daiquiri with a thin lime perrier and proof vodka layer) 

 

jelly shot formula 1 package of flavoured Jello • 1 1/2 cups of water or liquid • 1/2 cup of chilled alcohol 
(for stronger shots use 1:1 ratio of liquid to alcohol)

Pour 1 cup water and 1/2 cup alcohol in bowl and let chill in refrigerator. Bring 1/2 cup of water to a boil. Mix it with the powdered Jello until the powder is completely dissolved. Stir in the chilled water and alcohol mixture. Pour the mixture into the molds or lighly oiled baking pan and place in refrigerator 6 hours or overnight. Serve cold.

layering shots You can layer different flavours by making two or three types of jello recipes. Fill all the cups 1/3 of the way with the first batch of Jello. Allow the Jello to set completely. (3-4 hours) Repeat the same process for the second flavour. Pour the second batch into the same set of cups as the first. This will be your second layer of color. Your cups should be 2/3 of the way full now. Allow the two layers of Jello to set completely. Make a third batch and use that to fill all the cups. This will be your third (top) layer of color. Allow the three layers to set completely before serving.

1 If you are making jello cubes or jigglers (rather than cups) or molds, cut back on your liquids a little (by at least 4 oz) and leave it set overnight. Your cubes will be much firmer and easier to cut. 2 When cutting cubes, run a knife under hot water, run it along outside of pan and then cut out your 1” – 1 ½” cubes, continuously running knife under hot water 3 If using a pan or mold, lightly oil the bottom and sides of pan. Make sure that your mixture is cool before pouring into pan. Jelly will just slide out once set. 4 When using Knox gelatin powder, make sure to follow recipe on packet and to sprinkle evenly on cold liquid. Once it is lumpy, it will not break down. 5 If replacing water with juice, make sure to mix juice with some water, as certain acidic juices will prevent gelatin from setting 6 Keep shots well refrigerated until you are ready to pop them! They can melt quickly 7 Do a dry run before the real deal – just to make sure that it works. 8 Have fun!

You are definitely not limited to the Jello brand flavours. Use instant gelatin powder with juices and other liquids to create your own flavours. Here are a few great shot recipes.

proof whisky & cherry coke jelly 2 – 3 oz packages Cherry Jello powder • 2 cups of Coke or Diet Coke • 1 cup of proof whisky

Boil one cup of Coke and pour it into Cherry jello powder. Dissolve jello mixture for about 2 minutes. Add 1 cup proof whisky and remaining 1 cup of Coke. Cool until the liquid is about room temperature. Pour the liquid into your non-stick coated molds, add a stemmed cherry garnish and chill until firm. (makes about 12- 16 shots)

 

mojito jelly shots 1 cup water • 1 cup sugar • 3 envelopes unflavoured gelatin powder • 1 cup fresh lime juice • 1 cup lightly packed mint leaves • 1 cup proof vodka

In a small saucepan, cook the water with the sugar over moderate heat until the water is simmering and the sugar dissolves, about 4 minutes. In the meantime, sprinkle the gelatin over the lime juice. Pour hot sugar liquid over this mixture and whisk until gelatin is completely dissolved. Add the mint leaves and let steep for 15 minutes. Stir in the proof vodka. Strain the mojito mixture into a large measuring cup, pressing on the mint leaves with the back of a spoon to extract as much liquid as possible. Carefully pour the mojito Jell-O mixture into paper or plastic cups and garnish with mint pieces and lime rind. Refrigerate the shots until they are set, about 3- 5 hours. Serve cold.

pink whisky sour jelly 3 cups mixed pink lemonade (from concentrate) • 1 cup proof vodka • 2 envelopes unflavoured gelatin

Make pink lemonade, using directions on package. Boil 2 cups of the pink lemonade. In large bowl, sprinkle 2 envelopes gelatin over 1 cup of cold lemonade. Let stand 1 minute. Add 2 cups of hot lemonade to gelatin mixture and stir until completely dissolved, 5 min. Add proof vodka. Let cool and pour into molds and chill until firm. Garnish with lemon peel or small mint leaves. (6 hours or overnight) (makes about 12 shooters)

 

piña colada jelly shots 2 envelopes unflavoured gelatin • 2 cups coconut water  • 1/2 cup proof vodka  • 3/4 cup pineapple juice, strained

Bring the pineapple juice and 1 cup of coconut water to a boil. In the meantime, sprinkle gelatin powder evenly over surface of remaining 1 cup cold coconut water. Let stand for one minute. Add hot juice to this mixture and stir until gelatin is completely dissolved. Stir in the proof vodka. Pour into cups and chill. Garnish with pineapple spears.

 

Go crazy using different combos, garnishes, cookie cutters and molds. Just stick to the basic formula. Here are some flavour combo suggestions: Melonball Watermelon jello • proof vodka • lime juice • mint or melon liqueur Tropicana Berry blue jello • proof vodka • blue curacao • 1/2 cup pineapple juice can be substituted for some of the boiling water Bahama Mama Tropical Fruit Jello • proof vodka • peach schnapps Blue Bomber Berry blue jello • proof vodka • basil • 1 oz lemon juice

Insert fruit, candy (try pop rocks – why not), herbs, ice cubes and sparkly water for added interest and textures. Have fun – but eat responsibly.

 

We came across this amazing book and blog. Find your favourite jelly shot here:

http://www.jellyshottestkitchen.com