proof whisky, Canadaland, Vol. 167

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instagram drink of the week

love potion 1 1/2 oz proof vodka • 4 oz thyme-infused lemonade • fresh thyme for garnish

Fill a glass with ice. Add proof vodka, lemonade and garnish with thyme.

instagram drink of the week

the crimson cup single 1 1/2 oz proof whisky • 1 oz lemon juice • 1 tbsp cranberries (frozen & thawed) • 1/2 oz maple syrup • 2 oz Ocean Spray® Cranberry Cocktail METHOD In a cocktail shaker filled with ice, add 1½ oz proof whisky, 1 oz of lemon juice, 1 tbsp cranberries (frozen & thawed) ½ oz. maple syrup and 2 oz Ocean Spray® Cranberry Cocktail. Shake sharply and strain into a martini glass. Garnish with a lemon and cranberry skewer.

the crimson cup punch bowl 1 cup proof whisky • 5 oz lemon juice • ½ cup frozen cranberries (thawed) • 1/3 cup maple syrup • 1.89 litres of Ocean Spray® Cranberry Cocktail (full bottle) METHOD In a punch bowl or pitcher add ½ cup muddled or smashed cranberries, 1 cup proof whisky, 5 oz. of lemon juice, 1/3 cup maple syrup and 1.89 litres of Ocean Spray® Cranberry Cocktail. Mix well and add lots of ice. Garnish with frozen cranberries.

canadaland cocktail size 1 1/2 oz proof craft whisky • 3 oz cranberry juice • 2 oz Ceres pear juice • 1/8 oz fresh lemon juice • rosemary sprig and cranberries for garnish

Combine all ingredients into a shaker filler with ice, shake and strain into a glass over ice and garnish with a rosemary sprig threaded with cranberries.

punch bowl or pitcher (52oz or 1.5L) 8 oz. proof craft whisky (250ml) • 18 oz. cranberry juice (500ml) • 24 oz Ceres pear juice (750ml) • 1 oz fresh lemon juice (30ml) 

Combine all ingredients into a punch bowl, stir garnish with a rosemary sprig threaded with cranberries.  Also freeze several cranberries ahead of time and add with ice just before party starts.

Last Friday we mixed festive cocktails on the set of Canaland with host, Jesse Brown. CANADALAND is a weekly Podcast focusing on media criticism as well as news, politics, and investigative reporting. Listen to it here.

Jesse Brown’s media criticism show CANADALAND has disrupted the press and become a sensation. It’s the most popular podcast made in Canada, and it breaks news stories every week, exposes scandals, and holds the media to account. Thousands of young, loyal listeners support the show’s crowdfunder. Guests, including Margaret Atwood, Jay Baruchel and Glenn Greenwald give Jesse remarkably candid, surprising and often funny interviews. Named “Best Podcast” for the last three years by iTunes. Check out the December 19th Post. Here is the link: 

twitter: @canadaland  instagram: @canadalandshow  facebook 

proof whisky, razor sharp, Vol. 166

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instagram drink of the week

Whisky Egg Nog by Mildred’s Temple Kitchen 6 large eggs, separated • 3/4 cup sugar • 1 vanilla pod • 1/4 tsp freshly grated nutmeg • 2 cups 2% milk • 3 cups 35% cream • 3 oz proof whisky  • Marshmallows 

Whisk egg yolks and sugar until pale yellow ribbon forms. Heat cream, milk and vanilla pod over medium heat. Remove vanilla pod. Pour 8 ounces of warm liquid into egg yolk mixture and whisk (this is called tempering the eggs and it prevents eggs from curdling). Add egg mixture into pot with the remaining warm milk and cream. Whisk over medium heat for 4-5 minutes. Cool mixture to room temperature and refrigerate for a minimum of 3 hours. Beat egg whites into stiff peaks. Whisk egg whites into chilled egg mixture. Add proof whisky and mix. Top with marshmallows (use a handheld blow torch to toast your marshmallows) or whipped cream and a pinch of grated nutmeg. Enjoy. MAKES 12 SERVINGS. For more eggnog recipes visit Volume 114

instagram drink of the week

the crimson cup single 1 1/2 oz proof whisky • 1 oz lemon juice • 1 tbsp cranberries (frozen & thawed) • 1/2 oz maple syrup • 2 oz Ocean Spray® Cranberry Cocktail METHOD In a cocktail shaker filled with ice, add 1½ oz proof whisky, 1 oz of lemon juice, 1 tbsp cranberries (frozen & thawed) ½ oz. maple syrup and 2 oz Ocean Spray® Cranberry Cocktail. Shake sharply and strain into a martini glass. Garnish with a lemon and cranberry skewer.

the crimson cup punch bowl 1 cup proof whisky • 5 oz lemon juice • ½ cup frozen cranberries (thawed) • 1/3 cup maple syrup • 1.89 litres of Ocean Spray® Cranberry Cocktail (full bottle) METHOD In a punch bowl or pitcher add ½ cup muddled or smashed cranberries, 1 cup proof whisky, 5 oz. of lemon juice, 1/3 cup maple syrup and 1.89 litres of Ocean Spray® Cranberry Cocktail. Mix well and add lots of ice. Garnish with frozen cranberries.

As Movember comes to a close, proof whisky and the Razor Company are offering a special promo at the LCBO. If you pick up a bottle of proof whisky, you will receive a FREE Razor Company razor. Get it now because the offer ends when supplies run out. Razor Company memberships make great holiday gifts.With a Razor company membership, RC will ship you a new razor monthly or bi-monthly, depending on your plan. RC also has a good selection of shaving creams and skin products for both men and women.

Razor Company provides you with a more convenient, cost-effective and hassle-free way to make sure you always have a fresh razor on hand-without leaving your home. THey take your order and ship right to your door on a monthly or bi-monthly schedule. 

Here's how it works: 1. Choose your razor combo Pick either a 3 or 5 blade razor - your handle is free! Choose your ideal package size. 2. Choose Delivery option Monthly shipping or save money by using Bi-Monthly shipping or our Bulk Ship option. 3. We ship directly to your home Shipping, handling and those nasty taxes are all included in our prices. www.razorcompany.com

proof vodka, poolside prom, Vol. 165

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instagram drink of the day • the great pumpkin

the great pumpkin 2 oz proof vodka • 1 tbsp canned pumpkin pie filling • 1/2 oz pumpkin spice syrup*

Shake all ingredients and strain into a martini glass filled with ice. Sprinkle with nutmeg or cinnamon.

*pumpkin spice syrup: Add 4 cinnamon sticks, 2 tbsp of fresh peeled ginger, a vanilla bean, 1 tbsp whole allspice berries, 1 tbsp whole cloves, about 6 whole star anise pods, 2 cups of sugar and 2 3/4 cups of water. Simmer ingredients on low heat for 30 minutes, stirring occasionally. Remove from heat and let steep for another 2-3 hours. Strain into a glass container and store in the refrigerator until needed. Serve toasted pumpkin seeds on the side.

the apple crisp single 1 oz  proof whisky • 1/2 oz Goldschlager • 5 oz apple cider METHOD To a highball glass filled with ice, add proof whisky, Goldschlager and apple cider. Garnish drink with cinnamon stick. This cocktail can be served warm as well, just omit the ice and warm in a heat-resistant mug.

the apple crisp pitcher 8 oz proof whisky • 4 oz Goldschlager • 40 oz apple cider METHOD To a pitcher, add proof whisky, Goldschlager and apple cider. Serve in highballs glasses filled with ice or a heat-resistant mug. Garnish with a cinnamon stick. (october 21, 2010, volume 3)

poolside prom The seventh annual GretaConstantine pool party had a theme that some of the city's best-dressed were all too happy to oblige: "poolside prom." 

Well-heeled revellers entered the home of Michael Cooper and Krystal Koo through a white-and-maroon balloon arch and were taken back to school with Chef Christine Vynal's chic cafeteria treats (think mini hot dogs with corn relish.) 

Giving a taste of what's to come in Kirk Pickersgill and Stephen Wong's spring/summer 2017 collection were models festooned with exaggerated ruffles, tulle overlays and voluminous sleeve details, and guests were surely planning next year's wardrobes while sipping on Apothic Wine and proof vodka. 

Things only got more memorable when the Toronto Cheer Athletics Titans bounded onto the scene in custom Greta looks to flip and toss in perfect pyramids (hello magazine)

photos by George Pimentel (www.oneshotgeorge.com), Gabriella Bevilacqua (mazonvintage.com)

proof whisky, batch, Vol. 164

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Two weeks ago, we had the pleasure of collaborating on drinks with the Well Preserved Team, Joel MacCharles and Dana Harrison. We got together to make delicious cocktails for the Drake launch party of their amazing new book, Batch. Joel wanted us to share the recipe with you. This drink requires a little time and commitment, but let me tell you—it is well worth the effort. To learn more about our brand visit www.proofbrands.com.

the smoked cherry sour  2 oz proof whisky (this cocktail was designed for it) • 1 oz charred lemon juice* • 1/2 oz (1 Tbsp) smoked cherry simple syrup**

Fill a shaker with ice and add all ingredients, cover and vigorously shake for 8-10 seconds. Pour into a chilled glass filled with ice.

* Charred Lemon Juice

Charring the lemons is also optional but recommended. Briefly caramelizing the lemons changes their flavour from bright and sour to rich and sour and is a real nice compliment to the whisky and brown sugar. I like to make this right before making the cocktails to prevent oxygen from changing the flavour and colour of the citrus though some people make enough for a few days and store in the fridge, covered. Yield: Approximately 4 oz

You will need 4 lemons. Cut the lemons in half (across the middle as if you were cutting an orange to juice it). Preheat a cast iron (or other heavy) pan or BBQ on high heat.  Place lemons, cut side down, on the heat source and allow them to cook until sark brown or even black (they will be hot, use care when handling). Remove lemons from heat and cool. Optional: strain through a fine sieve or coffee filter. You’ll lose some of the liquid but this will produce a better mouth feel.

** Smoked Cherry Simple Syrup

Don’t have a smoker? Don’t fret - you can make this cocktail without smoking it if you’d like. We use a simple device called a pellet smoker that let’s us use a common BBQ as a smoker. Using it is almost as easy (and similar to) burning incense; the BBQ remains off while wood pellets smoulder and produce smoke for hours on end. Yield: 1 cup simple syrup (can be multiplied and will keep in fridge for 10 days or more)

You will need 1 lb of cherries & 1 cup brown sugar. Remove stems from cherries. Roughly chop cherries in half with a pairing knife (it’s ok to let the pits stay in). Cutting them will allow them to readily release their liquid. Place cherries in a large bowl with sugar, mix well. Cover and place in fridge for 6-24 hours, stirring occasionally. They will produce their own liqueur. Place cherries on stove and bring to a simmer over medium-high heat. Simmer for 7 minutes. Strain and cool the syrup. You should have approximately 1 cup of liquid (add water to top if you have less). Place syrup in a stainless steel or glass bowl and smoke for 8-10 hours using hardwood. I recommend hickory, oak or a combination of the two. Pour into a jar with a lid and store in fridge.

“In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant. We were very lucky to share a backyard sampling with Joel & Dana.

Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen.

With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

Thank-you Joel & Dana! It was a great experience. You can pick up a copy of this beautiful book at pretty much any bookstore. Their story began here: www.wellpreserved.ca

proof whisky, May long weekend, Vol. 163

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Happy May TWO-FOUR! To honor this special occasion, we are having another picnic. To learn more about our brand visit www.proofbrands.com. Today we've taken some of the best flavours of Canada and put them in a glass. Celebrate this holiday with this surprisingly super tasty cocktail!

the victoria ½ cup spiced proof whisky • 1 cup fresh raspberries • 2 cups cranberry juice • ¼ cup lime juice • 1 cup pear juice • 2 bottles craft beer • berries for garnish

To a pitcher, add ½ cup spiced proof whisky, 1 cup fresh raspberries, 2 cups cranberry juice, ¼ cup lime juice and 1 cup pear juice. Stir to mix, and store in refrigerator, covered if desired. 

Just prior to serving, add 24 oz (2 bottles) of your favourite lager-style craft beer. Stir gently to chill and pour into glasses with ice. Garnish with more raspberries. (this cocktail was created by the martiniclub.com)

Have lunch at Canoe Landing Park. Toronto’s urban eight-acre park is located in the heart of the city and designed by Canadian author Douglas Coupland. It makes a perfect backdrop for a Canada Day picnic. The park incorporates integrated artwork in the form of a landform (the bluff) and stand alone art pieces by Douglas Coupland: a canoe large enough for people to stand in and see over the Gardiner to Lake Ontario, a colourful display of large fishing bobbers, a sculptural beaver dam, programmed tree lighting, a pair of "iceberg benches" situated near the canoe, the "heart-shaped stone" bronze artwork, an all-season astroturf sports field and a one-mile run called the Terry Fox Miracle Mile.

proof whisky has been SUPER-SIZED. 
We are now available in 500ml & 750ml - just in time for the long weekend!

Have a safe and Happy May 24! Stay tuned for some new summer cocktails and events!

Mother's Day, Volume 162

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Happy Mother’s Day! For more information on proof brands visit www.proofbrands.com

mama tea 48 oz boiling water • 6+ cups ice • 6 Sloane Tea Citron Chamomile tea bags • ½ cup sugar • 1 cup loosely-packed mint leaves (plus a few more for garnish) • 1 bottle proof whisky • juice of 1 lime • juice of 1 lemon (1 lime & 1 lemon for garnish)

Boil water and add to Sloane Tea bags. Steep for 5 minutes. Pour into a large 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 & lime juices and mint. When ready to serve, fill pitcher with ice and citrus slices. Serve over ice with extra mint, citrus slices or sprigs of rosemary. (Adjust sweetness to taste)

We recently met with the owners of Sloane Tea in Toronto and we are already working on a series of cocktails made with the teas. Its pretty packaging and great flavours make it a perfect gift for mom.

At Sloane, we are an alliance of Fine Tea Merchants of premium specialty teas sourced directly from point-of-origin. We are the exclusive distributors in North America for the guild of gardens we represent, the most prized estate of which has been producing tea since 1899. The stunning packaging, the taste of our teas, the beauty of its colour in your cup, and the enticing fragrance combine old-world charm and gentility into an affordable luxury beloved by gourmet food consumers and specialty gift collectors. We are certified tea sommeliers, professional chefs, culinary educators, restauranteurs, and lovers of tea – a community of friends stewarding tea as gastronomy … we are Sloane!

Visit their website to get an idea of  their great range in flavours, their recipes and beautiful photos with Bicyclette (http://sloanetea.com)

If you are looking for something different to do with mom, start out taking her for brunch at the Gladstone Hotel

Another great place that may appeal to your mom is the French Bistro and Boulanger, Cluny Bistro at the Distillery. It’s beautiful space seems to be the perfect spot for a drawn out brunch on a Sunday morning. (clunybistro.com)

Happy Mother’s Day!