food
LET’S HAVE A DRINK
Sweet ’n’ spicy Tequila takes on a lighter, fizzier form in this refreshing sipper Recipe by CHRISTINE SISMONDO
El Jaibol Serves 1
Celebrate the return of spring with this sweet riff on a classic highball, made with tequila and ginger instead of the more traditional whisky-soda formula. 1
oz Patrón Silver blanco tequila*
1
oz Giffard Ginger of the Indies liqueur**
½
oz Campari
½
oz lemon juice
¼
oz simple syrup
4
oz soda water
3
dashes Dillon’s Hot Pepper Bitters (or to taste)*** Grapefruit twist, for garnish
*Or another high-quality blanco (clear) tequila. **Giffard isn’t available in every province. Domaine de Canton and The King’s Ginger are both excellent substitutes. ***If Dillon’s is hard to find, Scrappy’s, Bittermens and Nickel 9 all make bitters from spicy chili peppers.
WHAT A PAIR
Wine pro Vidal Wu and beer sommelier Crystal Luxmore play matchmaker for some of the recipes in this issue. Here are their picks
Big Spruce Kitchen Party Pale Ale + Tofu and Quinoa Rainbow Chard Wraps, p 92 Taste the terroir of Cape Breton Island with this pale ale. Big Spruce Brewing grows some of its own hops and is certified organic. The beer’s citrusy bitterness will smooth out the chard’s bite, while its crisp bubbles will cleanse the tongue. bigspruce.ca.
70
CHATELAINE • MAY/JUNE 2022
Little Beasts La Saison d’Été + Rotisserie Chicken Tartines with Pea Pesto, p 96 This female-owned Ontario brewery specializes in Belgian-style beers, and this saison’s notes of passion fruit, bubble gum, white pepper and lemon will pair perfectly with this summery dish. littlebeastsbrewing.com.
Southbrook Vidal SkinFermented White + Pan-Fried Mediterranean Sea Bass, p 97 Everyone’s least-loved icewine grape, Vidal, gets a makeover in this biodynamic orange. Made without additives, this was Ontario’s first skin-fermented wine and remains a benchmark, all pithy grapefruit, apricot and herbal tannins. southbrook.com.
Tawse Quarry Road Pinot Noir + Smoky Chard, Potato and Sausage Soup, p 92 This perfect pinot from the late Paul Pender, a beloved stalwart of Ontario’s winemaking scene who died earlier this year, is made for the dinner table. Food-friendly, it amuses every bouche with ripe fruit, balanced acidity and a spicy, earthy finish—ideal for cozy soups. tawsewinery.ca.
SWEET ’N’ SPICY PRODUCED BY AIMEE NISHITOBA. PHOTO, ERIK PUTZ. FOOD STYLING, ZEKE GOODWIN. PROP STYLING, NICOLE BILLARK.
1. Chill tequila and highball glass in the freezer, and soda water in the refrigerator, so that everything is nice and frosty. Cold temperatures are key in a long drink. 2 . Drop a couple of ice cubes into chilled highball glass. Pour in tequila, ginger liqueur and Campari and gently stir for a few seconds. Add lemon juice, simple syrup and soda water. 3. Top with ice and stir gently again. Add bitters and garnish with grapefruit twist.
