Occasions Magazine - Spring 2020

Spring 2020

A C E L E B R AT I O N O F F O O D & D R I N K

CHARCUTERIE BOARDS CINCO DE MAYO Authentic Mexican dips

LET’S C TOGETH OME ER BY S T A YSIGNS I N G A P AOF The impac RT t of

THE SEASON

COVID-19 celebratin has chang g o c c a ed h s ion let’s explo re new wa s. Though we nee ow we are d to stay a ys to stay that this c part, conn o situation, ntent was created ected. Understand in pri please sta y safe and or to our current g enjoy resp onsibly.

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Floral cocktails

E ALL IN T H I S TO GETHER

HOORAY FOR ROSÉ Worldly pairings

SPRING 2020

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Spring 2020 Published by: Herald Custom Media

COOLER

WHISKY

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DISCOVERY DISCOVERY with the help of our DISCOVERY Discovery Guide

ROBUST LIGHT MEDIUM MEDIUM & product has tasteROBUST profi le to help & SMOKY you find your & FRESH & FRUITYan assigned COMPLEX COOLER Each WHISKY CANNABIS & SPICY see the iconsLIQUEUR below BASE throughout the magazine DISCOVERY favourites.

DISCOVERYYou will DISCOVERY

and in store to help you discover your tastes.

MEDIUM & FRUITY

MEDIUM & SPICY

LIGHT & FRESH

ROBUST & SMOKY

ROBUST & COMPLEX

MEDIUM & FRUITY

MEDIUM & SPICY

ROBUST & COMPLEX

WINE TASTE PROFILES LIQUEUR

CRISP & HOPPY

BASE

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ROBUST & MALTY

BOLD & FULL

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MATIC RANT

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TASTE PROFILES SWEET CIDER LIGHTLY MEDIUM SWEET

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COOLER TASTE PROFILES SPICY LIGHTLY

SPICY

MEDIUM

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LIQUEUR BASE WHISKY TASTE PROFILES MEDIUM DRY SWEET DRY CENTRE ENHANCE LIGHT MEDIUM & FRESH & FRUITY

COOLER WHISKY MIXOLOGYDISCOVERY DISCOVERY

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COOLER WHISKY DISCOVERY DISCOVERY DISCOVERY MIXOLOGY DISCOVERY CIDER WINE MIXOLOGY ICONS LIGHTLY MEDIUM SWEET

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DISCOVERY WHISKY COOLER SPICY DISCOVERY DISCOVERY DISCOVERY DISCOVERY SWEET For more information or to take the quiz, visit us at myNSLC.com/DiscoverYourTastes BASE

DISCOVER

DISCOVER

& FRUITY

& SPICY

COMPLEX

& SMOKY

NSLC Vice President, Customer Strategy: Brynn Leard Category Director, Wine & Spirits: Pius Walker Category Team Lead, Wine: Peter Rockwell Category Team Lead, Spirits: Jennifer Katona Category Team Lead, Refreshment: Chrissy Leonard Corporate Social Responsibility Manager: Beth Martin Marketing Manager, Wine & Spirits: Kristen De Palma Marketing Manager, Refreshment: Elizabeth Hammersley Marketing Coordinator: Emily Crocker Contributors: Shawna McKenna, Olivia Martin, Wendy MacAskill, Laurie Vatcher, Rachel Handspiker, Jib Nasrallah, Jenna Briggs

CANNABIS Disclaimer: Prices and availability subject to change without notice. In cases where there is a DISCOVERY difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. © The Chronicle Herald 2020 All rights reserved. No part of this book may be reproduced, stored in retrieval systems or transmitted in any form or by any means without the prior written permission from the publisher.

Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein.

DISCOVER CANNABIS Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, The Chronicle Herald. Please note all products listed within this publication are available in most NSLC stores throughout Nova Scotia.

The Chronicle Herald WHISKY 2717 Joseph Howe Drive, POCANNABIS Box 610, Halifax, NS, B3J 2T2 902-426-2811 | thechronicleherald.ca DISCOVERY DISCOVERY

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THE CHRONICLE HERALD Chairman and Publisher: Sarah Dennis President and CEO: Mark Lever Food & Drink Editor: Mark DeWolf Director, Product Management: Lindsey Bunin Creative Director, Cover Photo: Michelle Leard ROBUST & SMOKYSenior Graphic Designer: Julia Webb Editor: Nicole Gnazdowsky Photography: Perry Jackson, Jennifer Polson, 123RF Food Styling: Mark DeWolf, Keegan Jackson Account Executives: Mark DeWolf, Wanda H. Priddle, Tracy Skinner Customer Relations Specialists: Meghan O’Neil Contributors: Matt Boyle, Mark DeWolf, Jennifer Katona, Peter Rockwell, Cooper Tardivel, Jenner Cormier, Jeffrey Van Horne

Nova Scotia Liquor Corporation 93 Chain Lake Drive, Halifax NS, B3S 1A3 902-450-6752 | myNSLC.com

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TTO

RISO WARM UP TO

the stock. in a colander set over kale to extract Press down on the Kale Farro Risotto also make a warm over roasted pumpkin juice. Keep stock 4 servings Or forego the kale on 30 min great addition.

WHAT’S THE medium heat. Place Prep Time: Less than substitute red roughly chop. vegetables and OCCASION? than 1 hour cutting board and it’s instant Total Time: Less and olive oil wine for the stock; Mark DeWolf Meanwhile, heat butter stock featured risotto medium-high 6 cups vegetable flavour. For our in a large skillet over fall more than substituted even stems Few dishes say we’ve is melted, add the recipe, heat. When butter northern 1 bunch kale, centre — an ancient soft. Add the risotto, the classic the rice for farro onion and sauté until and ribs discarded The natural nutrients — option) Italian rice dish. grain, loaded with by the bacon (omit for a vegetarian complexity and . When the 2 tbsp butter creaminess acquired to give a nutty and cremini mushrooms during the to a crisp slightly release of starches crunch. The key and oil subtle olive cooked 2 tbsp bacon is gives risotto being creative soft, add the cooking process great risotto is and mushrooms are depth of flavour. but never 1 small onion, diced add the cider. its richness and with your additions faro. After a minute, risotto is little diced the cooking been absorbed While a classic disrespecting 3 strips bacon, finely When the cider has cooked with add your liquid more than rice a ladle of warm add process. Always (optional) farro, and the by stock little warm — a onions, white wine, absorbs stock, , torn — and it must be parmesan stock. When farro 1/2 lb cremini mushrooms but to make your finished with grated the farro is cooked at time. You have until dish d repeat as fall-inspire for liquid be creamy it becomes a 1 cup farro rice (or farro) beg not mushy. It should additions. The just making bite. Add the with seasonal otherwise you’re but still have a slight 1/2 cup dry cider is that takes forget to stir kale. Stir to mix. beauty of risotto rice. Finally, don’t cheese and reserve finely grated well. Adding the rice (or farro) 1/2 cup pecorino, on flavours so as this aerates woody, fragrant the creamy create stock to a boil mushrooms and and helps develop Directions: Bring NEXT WEEK: We can and sage this classic a simmer. Add you herbs such as thyme character that defines and then reduce to an appetizer recipe to bring autumn friends and minutes. with 5 for .

Enjoy is an instant way fall dish. kale and steam serve this Halloween meal. But don’t there is room for broth and place flavours into the family — and if s.

Remove kale from me. mushroom feel limited to squash and Roasted butternut

MIXOLOGY DISCOVERY

COOLER DISCOVERY

DISCOVER DISCOVER MIXOLOGY COOLERS Look for this icon throughout DISCOVER DISCOVER the magazine!

MIXOLOGY COOLERS

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This article is featured on DISCOVER DISCOVER mynslc.com/occasions

WHISKY

CANNABIS

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By Matt SPIRIT or other with grain.

Jeff Van Boyle & The Clev Horne, Bertrand er Bark eep Gran With

Writers’ Tears Irish Whiskey, 700ml, $49.95

SPICY

Look for our weekly section on Wednesdays in The Chronicle and online! CANNABIS MIXOLOGY COOLER HeraldWHISKY DISCOVERY DISCOVERY DISCOVERY DISCOVERY

A WA TASTRMING NORTEHOF ERN AFRIC A

an assigned Each product has you find your taste profile to help see these favourites. You will product icons alongside each to help throughout our stores tastes. you discover your

one more, save

a spot for

Breton Sons of Hector Brown Ale, 473ml, $4.09

CROW

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Banfi Centine Rosso, Italy, 750ml, $19.99

Bulwark Original Craft Cider, 500ml, $4.59

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the ente rtaining approach season ing we creative asked the experts Clever behind Bark The their holid eep to give us ay host ing tips.

Bitters,

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Infuse

Propeller Galaxy IPA, 4x473ml, $15.99

interest

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COCKTAILS: SPICED RUMLA BEYOND CO

on.

New twis

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Classic classics cocktails are alway crow

Black Tears Spiced Rum, 750ml, $33.49

Coldstream Spiced Rum, 750ml, $29.49

d Terro Les Aprè ir France, s, 750ml, $23.99

bitte more bitte rs and

rs Bitters are powe rful flavou agents that ring small dash pack a punc h. A you want goes a long way. If to flavou and add r complexity your cocktail types of , try vario bitters. us A bitters are avail selection of able at by the The Port NSLC NSLC store and certain other s.

Use a prop er dash Tip the bottle comp of bitters. down and letely upsid e downward vigorously dash with force. Reme dash is mber, a not a drop !

d-pleasers s and Baron you enjoy The the flavours of an ifSamedi try some Old Fash Kraken thing new ioned, Spiced one of these recip by mixin Spiced g up Rum, similar bold and es that offer Rum, 750ml, bitter taste 750ml, s. $29.99 $31.49

El Jima dor Reposado 750ml, , $34.99

1792 Small Batc Kentucky h Straight 750ml, , $49.98

that will

make the

perfect

Ungava Premium Gin, 750 $35.65 ml,

30 secon ds.

3. Garnish each with orange zest and an cherry.

Glynneva 12 YO Stran Rye, 750 ight $59.99 ml,

BAR BASICS

OUR PEOPLE 6 MEET MICHAEL DUGGAN

BAR BASICS 9 FRESH AND FLORAL COCKTAILS

DISCOVER YOUR TASTES 12 CITRUS

TRENDING 14 BRIGHT LIGHTS

ENTERTAINING IN A SNAP 16 A CINCO DE MAYO OCCASION

BEHIND THE BREW 22 RAISE A GLASS TO THE

LOCAL BREWING INDUSTRY

WHAT’S THE OCCASION? 25 THE CHARCUTERIE BOARD

WINE & DINE 38 HOORAY FOR ROSÉ!

IN THE SPIRIT 47 THE GIN REVIVAL

LOCAL LOVE 52 THE LEGEND OF

BENJAMIN BRIDGE NOVA 7

PREMIUM PICKS 54 DISCOVER THE PORT

NSLC FEATURE EVENT 56 THE SPIRIT OF IMBIBE

FEATURE FLAVOUR 58 GRAPEFRUIT

Occasions Spring 2020

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5

OUR PEOPLE

KEEPING IT FRESH AND LOCAL MEET MICHAEL DUGGAN Michael Duggan is a Product Specialist at the NSLC in Antigonish.

How did you start with the NSLC? I’ve been working at the NSLC for 23 years now. I started working as a casual part-time employee in New Glasgow. I did that for eight or nine years before landing a full-time position at the NSLC in Antigonish. Later, I decided to apply to become a Product Specialist. I can honestly say since starting with the NSLC, I’ve never had to look back.

What’s your favourite part of being a Product Specialist?

I’m a people person. My greatest joy is interacting with our customers.

Ultimately, if I can help someone choose products they like, my job is done.

What do you recommend this time of year?

Local wines have become a passion of mine. Through the NSLC, I’ve had the opportunity to visit the wineries in the Annapolis Valley and Jost Vineyards in Malagash. I enjoy sampling them and pairing them with food. In the spring, I recommend Crisp & Light Nova Scotian white wines such as Tidal Bay with local seafood. I believe in promoting locally produced products and supporting local businesses. At my store, that means recommending our locally produced wines, beers and spirits to customers and in my home life, it means going to local farmers markets on the weekends and supporting our local restaurants.

Do you recommend any other products this time of year?

As we move into spring, I enjoy light, fresh pre-mixed cocktails such as the new drier gin and vodka-based, ready-to-drink products we have, but I also recommend gin for cocktails. We like making mojitos at the store for tastings.

For a seasonal twist, try using a local gin instead of rum.

Gin Mojito

1 Serving

Directions: 1. Place mint leaves and lime wedges in a highball glass.

4 mint leaves 3 lime wedges 1 ½ oz Steinhart Gin ½ oz simple syrup 3 oz club soda

OUR

PICKS

Barrelling Tide Vodka Soda, 6x355ml, $18.49 6

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Occasions Spring 2020

2. Muddle to extract the oils from the mint and juice from the limes.

3. Fill glass with ice and top with gin, simple syrup and club soda.

OUR

PICK

Steinhart Gin, 500ml, $35.05

DAVE’S

PICK

Jost Tidal Bay, Nova Scotia, 750ml, $19.98

The best thing we heard was you got home safely.

It’s been another great year of travelling across Nova Scotia, partnering with local cab companies and belting out tunes. From soprano solos to backseat baritones, we loved hearing you sing.

Here’s to ending your night on a great note!

To learn more, visit cabbioke.ca

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Occasions Spring 2019

Fresh &Floral COCKTAILS

BAR BASICS

Recipes by Matt Boyle and Jeff Van Horne, The Clever Barkeep

Freshly mowed grass, the first flowers blooming in the garden and the mossy aroma of a forest after rain — the scents of spring are a familiar part of the season.

Capturing the essence of spring in your cocktail repertoire is as easy as using the right spirits in combination with fragrant ingredients that evoke the scents of the season.

Arbor Lane 1 Serving 1 ½ oz bourbon 1 oz pomegranate cordial* ½ oz fresh lemon juice 4-6 mint leaves Optional: for additional complexity, try adding 4 dashes of Angostura or orange bitters.

Directions: 1. Add ingredients to shaker tin, followed by a generous amount of ice.

2. Shake for 10 seconds.

3. Strain cocktail into a cocktail glass and garnish with fresh mint.

Basil Hayden’s Kentucky Straight Bourbon, 750ml, $54.99

* In a jar or pitcher, mix 2 parts pomegranate juice with 1 part sugar. Stir until sugar is dissolved. Will keep for one week in the refrigerator.

Find these and more great cocktail recipes at myNSLC.com/occasions Occasions Spring 2020

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9

BAR BASICS

MAKE IT A MOCKTAIL

Signs of Spring

Directions:

In Bloom

Directions:

1 Serving

1. Add all ingredients to a shaker tin and stir briefly without ice to dissolve marmalade.

1 Serving

1. Pour gin, black pepper lavender tea and Fever Tree tonic water into an ice-filled wine glass.

1 ½ oz Seedlip Garden 108 (alcohol-free)* ¾ oz fresh lemon juice ½ oz water 1 tbsp orange marmalade 3 basil leaves, for garnish

2. Add ice to shaker and seal.

Shake for 8 to 10 seconds.

3. Double strain into a chilled wine or cocktail glass, using a cocktail strainer followed by a tea strainer.

1 ½ oz gin 2 oz black pepper lavender tea* 2 oz Fever Tree Elderflower tonic water 2 slices of lemon

4. Garnish with basil leaves. * Seedlip is one of the first distilled, alcohol-free “spirits” and is available at Pete’s Frootique or online at seedlipdrinks.com.

Romeo’s Gin, 750ml, $40.11

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Occasions Spring 2020

2. Garnish with two round slices of lemon. * Make the black pepper lavender tea by adding 1 tablespoon of dried lavender flowers and 5 cracks of black pepper to 2 cups of cold water. Let steep in a refrigerator for 12 hours then strain through a tea strainer and pour into a bottle or container.

BAR BASICS

TIPS FOR BUILDING YOUR SPRING BAR: • Start growing fresh herbs inside near windows with full sun during the months of May/June and then move them outside in July to unlock their full potential well into September. Basil, mint and rosemary are all excellent herbs to leverage in both cooking and cocktails.

• Gently bruise fresh herbs to release fragrant oils.

Don’t forget to smack that mint!

• Rinse herbs, cut stems and store in water in the refrigerator until using.

• Fresh herbs will always make a cocktail look and smell better.

• Chill any carbonated ingredients before adding to a cocktail.

• Remember to use lots of ice!

6 SPRING SPIRITS: Gin: The best gins are elegant, crisp and fresh. It is the royal spirit of the cocktail, one that has been served to travellers all over the world since the 17th century. Use classic gin cocktails as a template to ensure a balanced cocktail.

Vodka: Vodka is one of the most malleable spirits you can have in your home bar. It helps strengthen a cocktail and adds dryness, while accentuating flavours without masking the taste profile you are looking to achieve. Vodka is best used in bright, refreshing drinks and is also a versatile carrier of fruit flavours, vermouths, liqueurs and support spirits in a cocktail.

Rosehip Mule

Directions:

1 Serving

1. Fill a tall glass with ice.

1 ½ oz vodka 2 oz Goodmore Kombucha* 2 oz ginger beer Lime zest

2. Pour vodka, kombucha and ginger beer over the ice and stir briefly.

3. Garnish with a lime zest. * We suggest Goodmore Green Rosehip Hibiscus Kombucha.

You can find it locally at numerous Nova Scotian markets, retail shops and cafés.

Whisky: Whisky holds on to all the complex tannins and baking-spiced flavours that come out of age in a barrel. There are so many different nuances in great whiskies, and they can all be accentuated in either shaken or stirred cocktails.

Tequila: Tequila is one of the more versatile spirits to mix cocktails with. Look for “100% blue agave” on their label to denote quality.

Typically, you will find fresh, spicy, vegetal flavours in unaged blanco tequilas, while reposado and Añejo tequilas have spent time aging in oak barrels, giving them notes of sweetness, baking spices, dried fruit and other rich flavours.

1800 Silver Tequila, 750ml, $38.08

Rum: One of the most wide-ranging spirit categories in the world, rum can be made anywhere, with any by-product of sugar cane.

Rum is extremely versatile, as you can use unaged rums to create tropical, fresh and juicy cocktails, or choose an aged rum to add complexity to your spirit-forward libation.

Virga Vodka, 750ml, $34.99

Liqueurs: Liqueurs bring sweetness, alcohol and flavour to cocktail recipes. Look for liqueurs that are made from natural products and have higher alcohol content between Bacardi Añejo 4 YO 30 and 40 per cent.

Rum, 750ml, $28.98

Occasions Spring 2020

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11

DISCOVER YOUR TASTES

CITRUS Did you know many of your favourite wines, beers, hard sodas and spirits offer citrus aromas and flavours?

The citrus is added as in the case of certain flavoured-beer styles such as a radler, Belgian wit — which is often flavoured with orange peel — and most hard sodas. However, sometimes the citrus character we love is a result of the base ingredients or a by-product of fermentation. Certain yeast strains will encourage citrusy esters, and the grapefruit-like aromas associated with certain India pale ales are acquired from specific hops. American Citra, chinook and cascade hops are noted for their grapefruit-like aromatic. Discover these citrusy beers, hard sodas and cocktails at your local NSLC.

LEMON

LIME

ORANGE

LIKE THIS: Blue Lobster Lemon Lime Vodka Soda, 6x355ml, $18.00

LIKE THIS: Georgian Bay Gin Smash, 473ml, $3.99

LIKE THIS: Pop Shoppe Orange Soda, 473ml, $3.99

TRY THAT: Moosehead Strawberry Lemonade Radler, 6x355ml, $14.99

TRY THAT: Bud Light Lime Lager, 12x355ml, $27.49

TRY THAT: Belgian Moon Light Sky, 6x355ml, $15.99

Lemony Kiss

Hey Rickey

Porta Nuova

1 Serving

1 Serving

1 Serving

1 ½ oz limoncello

1 ½ oz vodka

1 oz bourbon

½ oz lemon juice

¾ oz simple syrup

½ oz Aperol

Lavender sprig, for garnish

¾ oz lime juice

2-3 dashes Angostura bitters

Lemon twist, for garnish

Club soda

Orange peel

Directions:

Directions:

1. P lace limoncello and lemon juice in an ice-filled shaker.

2. Shake vigorously and then strain into a chilled coupe glass.

3. Garnish with a lavender sprig and lemon twist.

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Occasions Spring 2020

Directions:

Lime wedge, for garnish

Luxardo Limoncello Liqueur, 750ml, $28.04

1. Place vodka, simple syrup and lime juice in an ice-filled highball glass.

2. Stir to combine.

3. Top with club soda and garnish with lime wedge.

1. Combine bourbon, Aperol and bitters in an ice-filled rocks glass.

Tito’s Handmade Vodka, 750ml, $33.99

2. Stir until chilled and desired level of dilution has been reached.

3. Express orange peel over drink and add to drink.

Aperol, 750ml, $27.46

DISCOVER YOUR TASTES

GRAPEFRUIT LIKE THIS: Windmill Craft Cocktails Grapefruit Lime, 6x355ml, $17.99

TRY THAT: Moosehead Radler, 12x355ml, $26.99

Sophia and Rose 1 Serving 4 mint leaves 2 grapefruit wedges 1 ½ oz Ketel One Botanical Grapefruit & Rose 3 oz club soda Directions: 1. P lace mint leaves and grapefruit wedges in a highball glass.

2. Muddle.

3. F ill glass with ice and top with Ketel One and club soda.

Ketel One Botanical Grapefruit & Rose Vodka, 750ml, $34.49

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TRENDING

BRIGHT LIGHTS

Relaxing with a glass of something with a subtler alcohol base is a choice many wine lovers are looking to make. What you might not know is that many of your favourite wines are lighter by nature.

It’s one of the characteristics that make them so unique and approachable — especially this time of year.

Moselland Ars Vitis Riesling, 750ml, $16.99

Jacob’s Creek Moscato Rosé, 750ml, $14.00

XOXO Pinot Grigio Light, 750ml, $12.99

Gemma di Luna Sparkling Moscato, 750ml, $17.49

As one of the NSLC’s best-selling white wines, Ars Vitis offers much more than just a pretty bottle. Soft, off-dry and elegantly aromatic, it is a classic act on its own or with just about anything on the menu (8% ABV).

Medium-bodied with bright, up-front berry flavours, this Down Under wonder has a universally appealing profile that’s both fun and sophisticated (7.6% ABV).

Soft, delicate and refreshing with a subtle expression of apple and lemon, this crisp Pinot Grigio is as food-friendly as it is thirst-quenching (8% ABV).

Fresh, fragrant and fruity with a delicate bubbly bead, this Italian sparkler perfectly balances expression and effervescence (7.5% ABV).

SIXTH SENSE Benjamin Bridge Nova 7 Can, 250ml, $7.99 This Nova Scotian icon pours at a passive 6%.

It’s a testament to personality over power, and no winery understands that formula better than Benjamin Bridge.

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Occasions Spring 2020

Peter Rockwell Peter Rockwell leads the NSLC’s wine team. In each issue he’ll profile a selection of new releases and seasonal favourites.

ENTERTAINING IN A SNAP

A CINCO DE MAYO OCCASION Celebrate Mexico’s national holiday with a Cinco de Mayo-inspired occasion. While you can never go wrong with classic Mexican fare such as tacos and burritos, we’ve been inspired to create a selection of easy-to-prepare dips rooted in traditional Mexican cuisine. Simply set out some tortilla chips and a bucket of cold Mexican beer. Don’t forget to have some tequila on hand for our classic and modern Mexican-inspired cocktails.

This article is featured on mynslc.com/occasions

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5 SIMPLE ENTERTAINING IN A SNAP DECORATING IDEAS There’s a certain colourful splendour to Cinco de Mayo celebrations, but you don’t have to spend a lot of money to create festive, fun décor. We’ve reused household items and suggest low-cost decorations to create our Cinco de Mayo occasion.

La Bamba 1 Serving 1 ½ oz tequila 3 oz grapefruit juice ¼ oz jalapeño simple syrup* Directions:

1. Use well-cleaned terracotta pots instead of bowls to hold the tortilla chips.

1. Place ingredients in an ice-filled cocktail shaker.

2. Use a Mexican blanket as a table runner or to cover a sideboard.

2. Strain into a coupe or cocktail glass.

3. Use empty tomatillo cans to house mini cacti for a Mexican-inspired centrepiece.

* Combine ½ cup water and 1 cup honey in a pot set over medium-high heat. When the honey is dissolved add 1 jalapeño (washed, sliced, seeded). Remove from heat and let steep for 30 minutes. Strain to remove jalapeño.

4. Hang colourful paper lanterns above your dining table.

5. Make a Mexican-inspired banner by cutting patterns into pieces of colourful tissue paper and then string them together.

Mexican-Style Ceviche 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1 large can tomatillos, drained, finely chopped 1 clove garlic, minced 2 jalapeño, seeded, finely minced ½ cup cilantro, finely chopped 6 limes, zest, juice 8-oz white fish, chopped Directions: Place tomatillos, garlic, jalapeño, cilantro, lime zest and lime juice in a bowl. Mix to combine.

Add white fish. Toss to combine. Cover in plastic wrap.

Refrigerate for 30 minutes before serving. Serve accompanied with tortilla chips and a Mexican brew or tangy tequila-based cocktail.

Corona Extra Lager, 12x330ml, $29.98

Don Julio Blanco Tequila, 750ml, $79.99 Occasions Spring 2020

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ENTERTAINING IN A SNAP

Authentic Margarita 1 Serving 1 oz tequila ½ oz Cointreau 1 lime, juiced Pinch salt Directions: 1. R im a rocks glass with salt and fill with crushed ice.

2. Place tequila, Cointreau and lime juice in an ice-filled cocktail shaker with a pinch of salt.

3. Shake vigorously and then strain into glass.

Traditional Guacamole 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 avocados, peeled, pitted, roughly chopped 2 tomatoes, seeded, chopped 1 jalapeño, seeded, finely minced ¼ cup cilantro ¼ cup red onion, finely chopped 2 limes, juiced Salt, to taste Directions: Mash avocado until creamy. Add tomatoes, jalapeño, cilantro, red onion and lime juice. Mix to combine. Season to taste with salt. Serve with tortilla chips. Enjoy with a classic Mexican brew or cocktail.

Bud Light Lime, 12x355ml, $27.49 18

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Occasions Spring 2020

Hornitos Black Barrel Tequila, 750ml, $42.99

Why limit happy to merely an hour.

Spring at White Point is all about ‘happy’. Happy you went for breakfast overlooking the Atlantic Ocean. Happy you worked up the courage to try surfing. Time at the beach is measured in crashing waves and the acceptable waiting time between s’mores. (To that we say, ‘why wait?’) It’s our Year of the Lobster... again... because sometimes a year isn’t long enough for a good thing.

Come, check in with us this spring. Relax by the fire in Founder’s Lounge and raise a glass of Nova 7, or a local Hell Bay ale. Cheers to happy beach days!

BOOK SPRING GETAWAYS ONLINE! WHITEPOINT.COM

THIS SPRING

Available at select NSLC locations and Private Liquor Stores

Hornitos® Tequila, 40% alc./vol. ©2020 Sauza Tequila Import Company, Chicago, IL.

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ENTERTAINING IN A SNAP

Dulce de Tequila 1 Serving 1 oz reposado tequila ¼ oz brandy ¼ oz Cointreau 1 tbsp agave nectar 1 tbsp fresh lime juice Directions: 1. P lace tequila, brandy, Cointreau, agave nectar and lime juice in an ice-filled shaker.

2. Shake vigorously.

3. Strain into coupe glass.

Mexican Street Corn 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 ½ cups of corn kernels ½ cup cilantro finely, chopped 2 serrano chilies, deveined, seeded, thinly sliced 3 tbsp mayonnaise 2 tbsp queso fresco or feta, crumbled 1 lime, juice, zest ½ chili flakes Directions: Place corn kernels, cilantro, chilies, mayonnaise, cheese, lime juice, lime zest and chili flakes in a non-reactive bowl. Toss to combine.

Serve with tortilla chips. Enjoy with robust tequila cocktail or Mexican beer.

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Occasions Spring 2020

Cazadores Reposado Tequila, 750ml, $35.38

ENTERTAINING IN A SNAP

Añejo Old-Fashioned 1 Serving 1 ½ oz añejo tequila ½ oz agave nectar 2 dashes Angostura bitters Orange peel Directions: 1. Fill a rocks glass with ice.

2. Add the tequila and agave nectar.

3. Stir until desired dilution is reached.

4. Season with bitters.

5. Express orange peel over glass.

Garnish with orange peel.

Refried Beans with Yucatan-Style Red Onion 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 red onion, finely sliced 1 ½ cups red wine vinegar 1 ½ tsp cumin ½ tsp pepper 1 tsp oregano, dried 3 tbsp cup vegetable oil 1 small white onion, diced 2 cloves garlic, minced 2 cans red pinto beans, drained, rinsed 2 cups chicken stock

Directions: Place red onion, red wine vinegar, 1 teaspoon cumin, pepper and oregano in a non-reactive bowl or jar.

Cover and let sit for an hour. Place a large sauté pan over medium-low heat.

Add the oil. When the oil is warm add the white onions and sauté until soft. Add the garlic and 1/2 teaspoon cumin. Sauté until fragrant. Raise heat to medium high and then add the beans. Sauté beans and mash with a wooden spoon until the beans are smooth. Transfer beans to a bowl. Top with fresh salsa, fresh cheese and pickled red onion. Garnish with fresh cilantro. Serve with tortilla chips. Enjoy with a robust tequila cocktail or your favourite Mexican beer.

Fresh cilantro, for garnish Queso fresco or feta, to serve

Sol Lager, 12x330ml, $27.97

Patron Añejo Tequila, 750ml, $101.99 Occasions Spring 2020

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BEHIND THE BREW

RAISE A GLASS TO THE LOCAL BREWING INDUSTRY Thanks to broad support from local beer lovers, the craft brewing industry is thriving.

Its success has been additionally supported by events such as the recently-held Nova Scotia Craft Beer Festival, which took place at the Cunard Centre in Halifax. The festival was the flagship event of Craft Beer Month, hosted by the Craft Brewers Association of Nova Scotia (CBANS).

A number of local craft beers are available at the NSLC, but there are many great breweries in the province to discover. Check out the CBANS website (nscraftbeer.ca) or Atlantic Canada Beer Blog’s Good Beer Map for a more complete listing.

THE CHURCH BREWING CO. SEA LEVEL BREWERY WAYFARERS' ALE SOCIETY

VALLEY ANNAPOLIS BREWING CO. Annapolis Royal Annapolis Brewing Honey Brown, 500ml, $4.99

LUNN’S MILL BEER CO. Lawrencetown Lunn’s Mill Lager Driver, 473ml, $4.49

LUNN'S MILL BEER CO.

ANNAPOLIS BREWING CO.

SEA LEVEL BREWERY

SCHOOLHOUSE BREWERY

ROOF HOUND BREWING CO.

SALTBOX BREWERY

ROOF HOUND BREWING CO. Digby Roof Hound The Big Stink IPA, 500ml, $5.49

TRIDER'S CRAFT BEER

HERITAGE BREWING CO.

TUSKET FALLS BREWING CO. BOXING ROCK BREWING CO.

HELL BAY BREWING CO.

Port Williams Sea Level Blue Heron Bitter, 355ml, $3.49

THE CHURCH BREWING CO. Wolfville The Church Mayflower White IPA, 473ml, $4.99

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HERITAGE BREWING CO.

SOUTH SHORE

WAYFARERS’ ALE SOCIETY

BOXING ROCK BREWING CO.

Port Williams Wayfarers’ Ruby Ale 473ml, $3.99

Shelburne Boxing Rock Hunky Dory Pale Ale, 6x341ml, $14.50

SCHOOLHOUSE BREWERY

HELL BAY BREWING CO.

Windsor Schoolhouse Principal Ale, 473ml, $4.17

Liverpool Hell Bay English Ale, 6x355ml, $14.45 (Coming soon)

Occasions Spring 2020

Yarmouth Heritage Freezing Spray IPA, 473ml, $4.49

SALTBOX BREWERY Mahone Bay Saltbox Holy Mackerel Pale Ale, 473ml, $4.49

TUSKET FALLS BREWING CO. Tusket Tusket Falls Golden Ale, 4x473ml, $15.95 (Coming soon)

BEHIND THE BREW

NORTH SHORE

CAPE BRETON

TRIDER’S CRAFT BEER

ROUTE 19 BREWING

Amherst Trider’s Rod Irish Red Ale, 500ml, $4.50 (Limited Quantities)

Inverness Route 19 1497 IPA, 473ml, $4.49

TATAMAGOUCHE BREWING CO. Tatamagouche Tata Hippie Dippie Pale Ale, 473ml, $4.49

UNCLE LEO’S BREWERY Pictou Uncle Leo’s Encore IPA, 473ml, $4.24

BIG SPRUCE BREWING Baddeck Big Spruce Kitchen Party, 4x473ml, $19.98

BRETON BREWING CO. Sydney Breton Red Coat Irish Red Ale, 473ml, $4.19

ROUTE 19 BREWING

TATAMAGOUCHE BREWING CO.

BIG SPRUCE BREWING

BRETON BREWING CO.

UNCLE LEO'S BREWERY

RARE BIRD BREWERY

SOBER ISLAND BREWING CO.

EASTERN SHORE RARE BIRD BREWERY Guysborough Rare Bird Full Steam Stout, 473ml, $4.50

SOBER ISLAND BREWING CO. Sheet Harbour Sober Island Beth’s Black, 473ml, $4.85

HALIFAX

DARTMOUTH

2 CROWS BREWING CO.

BRIGHTWOOD BREWERY

Brunswick St. 2 Crows Pollyanna Wild NE IPA, 473ml, $4.49

GARRISON BREWING CO. Marginal Rd. Garrison Tall Ship, 473ml, $3.79

GOOD ROBOT BREWING CO. Robie St. Good Robot Creature Feature IPA, 473ml, $4.90

PROPELLER BREWING CO. Gottingen St. Propeller IPA, 473ml, $4.25

Portland St. Brightwood Big Lift IPA, 473ml, $4.75

NINE LOCKS BREWING CO. Waverley Rd. Nine Locks IPA, 473ml, $4.49

SPINDRIFT BREWING CO. Frazee Ave. Spindrift Coastal Lager, 473ml, $3.99

On Tap Place 1 ½ ounces Nova Scotia whisky, ¾ tablespoon lime juice and ¾ tablespoon local maple syrup in an ice-filled shaker. Shake vigorously for 10 to 12 seconds. Strain into ice-filled glasses. Top each glass with equal amounts of 6 ounces of

Together We Brew.

2 Servings

NORTH BREWING CO. Portland St. North Brewing Malternate Reality IPA, 473ml, $4.49 Occasions Spring 2020

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Occasions Spring 2019

WHAT’S THE OCCASION?

Charcuterie Board The

This article is featured on mynslc.com/occasions

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WHAT’S THE OCCASION?

The charcuterie board has become a staple of home entertaining. Building a board can be as simple or as complex as you want it to be. Keep it casual for an afternoon of grazing and entertaining, but transform your board into a gourmet spectacle for more elaborate evening affairs.

THE KEY ELEMENTS: Cheese – Select three for a simple platter and five for a more elaborate version. Plan on two ounces per person of each for a three-cheese selection and one ounce per person for a five-cheese board.

Cured Meats and Fish – We suggest two to three selections for a basic board and four or more for a more elaborate one.

A cured sausage (saucisson sec and Spanish-cured chorizo are classics), a fattier cut such as prosciutto, serrano ham or salami and something with a creamier texture such as terrine or paté.

Or, step it up with something smoked. Try smoked turkey or duck, or if you prefer fish, smoked salmon is a local classic.

Bread and Crackers – A baguette is a must. One baguette will yield about two dozen slices. Plan to have one baguette for every six people. You’ll want to also layer in some crunchy texture with crackers, slices of toasted baguette or bread sticks.

Something Tangy – A sharp element can cut through the fattiness of cheese and meat. Cornichons (pickles) are a classic choice but the selections are endless. See our “In a Pickle” recipes on page 33. Don’t forget a little tangy, grainy mustard as well.

Something Fruity – Grapes and figs are classic cheese-board favourites, but we also like the dramatic colour cape gooseberries add. Consider also setting out small bowls of dried fruits and nuts for a more intricate board.

Something Sweet – Bright red pepper jam was once the go-to option, but now boards are being adorned with more natural products like artisanal honey and preserves, such as a rustic homemade marmalade.

Something Pink and Bubbly – Brighten up your charcuterie board pairing with a fresh rosé and a crisp, sparkling wine such as a Prosecco.

Big Spruce Kitchen Party Pale Ale, 4x473ml, $17.98

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WHAT’S THE OCCASION?

Jost Selkie Rosé, Nova Scotia, 750ml, $20.49

LaMarca Prosecco, 750ml, $21.99

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WHAT’S THE OCCASION?

COOL AND LOCAL When the weather warms, keep your pairings cool and local. The local cooler trend shows no signs of slowing down as producers ride the waves of a North American-wide trend towards drier, less sugar-laden cooler styles. We think they make the perfect accompaniment to spring entertaining.

Blue Lobster Soda Mix Pack, 15x355ml, $42.50

Coldstream Peach Iced Tea, 6x355ml, $18.49

No Boats on Sunday Cold Brew Iced Tea, 6x355ml, $18.49

Barrelling Tide Vodka Soda, 6x355ml, $18.49

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Discover wines from our beautiful New Zealand regions Available at your local NSLC store

nzwine.com

WHAT’S THE OCCASION?

AN AFTERNOON GRAZING PLATTER Making your charcuterie board visually appetizing is as easy as a bit of style and process. Start with the cheese first, invariably they are the bulkiest items. Place a round cheese — often a creamy style such as Brie — in the middle and work the other cheeses around the edge. Then begin to fill in the gaps between the outer ring of cheese with meats. Loose piles give a sense of casual elegance but for larger meats, such as mortadella or prosciutto, consider rolling them for a contrast of shape. Next, add the accompaniments. Place pickled vegetables, mustards, preserves and olives in small bowls. Keep the bowl colours relatively neutral and simple so the colour of the accompaniment itself shines through. Fill in gaps between the cheese and meats with crackers, fruits (fresh or dried) and nuts in small clumps — remember, less is more. Your work of art is almost complete. For the final touches, add some fresh herbs or edible flowers to give a little airiness to the board.

Herb-Crusted Cream Cheese 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 3 cups cream cheese, room temperature

Select three cheeses. We recommend a fresh cheese, a soft cheese and a hard cheese.

Try our Herb-Crusted Cream Cheese recipe below for a central focus of your board.

Select two cured meats. A traditional Spanish chorizo doubles as a firm cured-meat option and something smoky. Partner this up with some thinly sliced prosciutto or serrano ham.

Select one sweet and tangy accompaniment. We love the simplicity of a homemade marmalade and pickled radishes, see recipe on page 33.

Finish the platter with crackers and fresh fruit. We love figs and cape gooseberries.

Lemon Elderflower 1 Serving 1 ¼ oz vodka ¼ oz St. Germain Elderflower Liqueur 1 oz lemon juice

1 cup parsley, chopped

½ oz lemon simple syrup*

1 cup cilantro, chopped

1 egg white (optional)

1 cup pistachios, chopped Directions: Line a baking sheet with wax paper. Use an empty, clean can (both ends removed) as a mold.

Place the empty can on a plate.

Place the cream cheese mixture in the can and use your hands to push the cheese to the bottom. Gently remove the can. Place parsley, cilantro and pistachios in a blender.

Purée until well combined. Roll cheese in herb mixture and gently place on the wax paper-lined baking sheet. Refrigerate until ready to use.

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THE ELEMENTS:

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Occasions Spring 2020

Directions: 1. Place vodka, St. Germain, lemon juice and simple syrup in an icefilled cocktail shaker.

2. Add egg white to make a frothy cocktail.

3. Shake vigorously for ten seconds.

4. Strain into a chilled coupe glass. * Combine 1 cup sugar with juice and zest of 1 lemon in a pot. Bring to a boil. When sugar has dissolved remove from heat. Let cool and strain.

NEW! CHEESE BASICS The goal of a great charcuterie board is to offer a collection of tastes. For a basic board, start with a fresh cheese selection, a soft, creamy cheese and a hard, aged cheese. For a more robust board, offer a cheese from each of our five identified cheese styles.

Fresh Cheese – Fresh, unaged cheeses tend to have light textures and some tangy acidity. Many goat milk cheeses, such as chèvre, fit this category but so does fresh mozzarella and feta. For a little more flare make a fresh cheese spread by combining ricotta with lemon zest and fresh herbs.

On their own, they are classically paired with Sauvignon Blanc or try a tangy sour beer.

Soft Cheese – The classics of this style are French bloomy-rind cheeses such as Brie or Camembert. Their creamy interiors make them crowd pleasers. They partner well with oak-aged Chardonnay and Pinot Noir, as well as malty beers.

MIX PACK

COCKTAIL-INSPIRED BEER

SHAKE UP THE ORDINARY MUST BE LEGAL DRINKING AGE. PLEASE ENJOY RESPONSIBLY.

Hard, Aged Cheese – These firm textured cheeses have gained complex, often nut-like flavours via the aging process. Some, such as ParmigianoReggiano, are salty and tangy while aged cheddars can be quite earthy in flavour.

Match these with sharp and tangy reds such as Sangiovese and a bold beer such as an IPA.

Semi-soft Cheese – Semi-soft cheeses such as Gouda and Havarti blend the creaminess of soft cheeses with the nutty complexity of hard, aged cheeses. Try these cheeses with oak-aged Chardonnay, mild red wines, such as Merlot and nutty brown ales.

Blue Cheese – Most blue cheeses are salty, pungent and boldly flavoured. While not to everyone’s taste, adding a little blue cheese will make your platter more appealing to your more adventurous guests. A classic pairing to sweet wines and Bold & Full flavoured beer such as a porter.

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WHAT’S THE OCCASION?

AN ELEVATED TASTING PLATTER Simplify your evening entertaining by creating a delicious charcuterie board complete with sides that will more than satisfy your guests’ cravings.

THE ELEMENTS: Select five cheeses. Offer one of each of our cheese styles on page 31.

Select four cured meats and smoked food. Check out our sidebar on international cured meat and wine pairings on page 26.

Select three tangy accompaniments. Be sure to have some tangy mustard and a couple pickled items. Check out our “In a Pickle” recipes on page 33.

Select two sweet sides. We love natural honey and a local fruit preserve.

Select one signature cocktail. See our cured cocktail recipes on page 34.

Finish the platter with bread, crackers and fresh fruit. Set out sides of nuts, olives and simple greens to make a complete meal.

Tip: One hour before guests arrive, take cheeses and cured meats out of the fridge.

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Breton Seven Years Pale Ale, 473ml, $4.29

Benjamin Bridge Cabernet Franc Rose, 750ml, $24.99

WHAT’S THE OCCASION?

IN A PICKLE Feeling a little unsure of how to dress up your charcuterie board?

Pickled vegetables add a delicious sweet and tangy flavour, a bright pop of colour and a little crunch to your platter.

Pickled Radishes

Pickled Asparagus

Pickled Spring Carrots

Makes 2 small jars or 1 large jar Prep Time: Less than 30 minutes Total Time: More than 1 day

Makes 2 small jars or 1 large jar Prep Time: Less than 30 minutes Total Time: More than 1 day

Makes 2 small jars or 1 large jar Prep Time: Less than 30 minutes Total Time: More than 1 day

2 jars with lids

2 jars with lids

2 jars with lids

2 cups vinegar

2 cups vinegar

2 cups vinegar

1 cup water

1 cup water

1 cup water

1 tsp pickling spice

1 tsp pickling spice

1 tsp pickling spice

2 bunches radishes, washed thoroughly, finely sliced

1 ½ lb asparagus, ends removed, washed thoroughly

1 b unch spring carrots, peeled, washed thoroughly

2 cloves garlic

2 cloves garlic

2 cloves garlic

2 tsp red pepper flakes

2 tsp coriander seed

2 tsp dillweed

2 tsp mustard seed

2 tsp mustard seed

Directions: For each recipe sterilize jars and lids before getting started. Place a large pot on a stove. Fill with enough water to cover jars. Bring to a boil and then reduce to simmer.

Meanwhile, place vinegar, water and pickling spice in another pot. Bring to a boil and then reduce to a simmer. Fill sterilized jars with equal amounts of the vegetables, garlic and spices and pickling liquid, leaving about ¼-inch of headspace in each jar. Carefully add lids to the jars. Using tongs, gently lower the jars into the pot of steaming water. Bring to a boil. Boil for 15 minutes. Gently remove from water. Let cool. The total pickling time will vary for each vegetable. Radishes will be ready within a week, asparagus in 1 to 2 weeks. Leave carrots for up to 4 weeks to fully pickle.

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WHAT’S THE OCCASION?

WELL-PRESERVED COCKTAILS The foundations of a great charcuterie board are preserved foods.

There are three basic methods for preserving: salting/curing, brining/ pickling and smoking. We took these as the inspiration for these cocktails.

Salted Lemon & Ginger

Salted Apple

Rhubarb & Soda

1 Serving

1 Serving

1 Serving

½ oz salted lemon juice*

1 ½ oz apple whisky

1 oz rhubarb shrub*

1 ½ oz rum

½ tbsp sea salt

1 oz gin

5 oz ginger beer

1 tbsp honey syrup

Club soda

Directions:

1 tbsp lemon juice

Direction:

1. P lace salted lemon juice and rum in an ice-filled rocks glass.

Apple slice, for garnish

1. Fill a highball glass with ice.

2. Fill with ginger beer. * C ut 4 lemons into quarters. Season lemons with 3 to 4 tablespoons of salt. Place the salted lemon pieces in a sterilized mason jar. Top with an additional tablespoon of salt. Press down on the lemons to extract as much juice as possible. Top jar off with additional lemon juice, ensuring lemons are covered with juice. Refrigerate for a week. Strain.

Appleton Estate Signature Blend Rum, 750ml, $28.88 34

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Occasions Spring 2020

Directions: 1. P lace whisky, sea salt, honey syrup and lemon juice in an ice-filled cocktail shaker.

2. Shake for 10 seconds.

3. Strain into an ice-filled rocks glass.

4. Garnish with an apple slice.

Crown Royal Apple Whisky, 750ml, $31.99

Make it a mocktail Combine 1 ounce of rhubarb shrub with 6 ounces of club soda in an ice-filled highball glass for an alcohol-free version of this cocktail.

2. Add rhubarb shrub and gin.

Stir to combine.

3. Top with club soda. * Place 2 cups chopped rhubarb in a container.

Top with sugar. Cover with plastic wrap and refrigerate for four days. Place a sieve over a bowl. Place contents of container in the sieve and press with a wooden spoon to extract as much liquid as possible. Top with 1 cup apple cider vinegar. Transfer to a clean jar and refrigerate until ready to use.

Barrelling Tide Gin, 750ml, $39.99

WHAT’S THE OCCASION?

3.

2.

1.

THE DESSERT CHARCUTERIE BOARD The charcuterie board doesn’t have to be just savoury. With a little creativity, you can create a sweet board that’s perfect for sharing. We’ve created a few charcuterie-inspired desserts that can be sliced and served on a board and a list of accompaniments to add to this delicious occasion-ending extravaganza.

THE ELEMENTS: 1. Add fruit — chocolate covered strawberries make for a fruity respite from the denser chocolate treats. Fresh fruit such as green grapes, star fruit or cape gooseberries will make tangy palate cleansers.

2. Instead of traditional nuts, accompany this with almonds drenched in honey.

3. Forego fresh fruits for dried fruits such as dried apricots.

4. Instead of slices of baguette or bread sticks, accompany the board with graham crackers and Pirouline wafers.

5. Accompany this board with a local dessert wine, Port wine, a coffee-infused cooler or a full-flavoured dark beer.

1.

Creamy Chocolate Pistachio Pate

2.

3.

Chocolate Salami

Chocolate Chorizo

8 Servings Prep Time: Less than 30 minutes Total Time: Less than 3 hours

8 Servings Prep Time: Less than 30 minutes Total Time: Less than 3 hours

1 stick unsalted butter, room temperature, cubed

1 stick unsalted butter, room temperature, cubed

2 ½ cups semi-sweet chocolate chips

2 ½ cups semi-sweet chocolate chips

2 ½ cups semi-sweet chocolate chips

⅓ cup coffee, cool

⅓ cup coffee, cool

¼ cup sliced almonds, toasted

1 tbsp smoked paprika

½ cup icing sugar

¼ cup pistachios, toasted, crushed

8 Servings Prep Time: Less than 30 minutes Total Time: Overnight ½ stick unsalted butter, room temperature, cubed 1 cup cream

3 tbsp pure vanilla extract 1 cup pistachios, lightly toasted, crushed Directions: Place butter, chocolate and cream in a bowl set over simmering pot of water. Melt the mixture stirring frequently. Remove bowl from heat. When smooth, add the sugar and vanilla and continue to whisk. Line a 9-inch loaf pan with wax paper. Sprinkle pistachios on bottom. Pour in the chocolate mixture. Cover with plastic wrap and place in freezer overnight.

Icing sugar Directions: Place butter and chocolate in a bowl set over simmering pot over water. Melt the mixture stirring frequently. When smooth add the coffee, almonds and pistachios. Stir to combine. Remove from heat and cover. Let cool for 1 ½ hours. Divide the chocolate mixture in half. Place on 1.5-foot long pieces of plastic wrap and roll into two, 12-inch-long logs. Refrigerate for an hour. Remove from fridge. Roll logs in icing sugar and return to fridge until ready to serve.

1 tsp sea salt, coarsely ground Directions: Place butter and chocolate in a bowl set over simmering pot over water. Melt the mixture stirring frequently. When smooth add the coffee, paprika and salt. Stir to combine. Remove from heat and cover. Let cool for 1 ½ hours.

Divide the chocolate mixture in four.

Place on foot-long pieces of plastic wrap and roll into sausage sized logs. Refrigerate until ready to serve.

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We bring out the

best

NovaScotian Crystal brings Canada’s only mouth-blown, hand-cut crystal to the world.

Domaine de Grand Pré brings Nova Scotia’s finest wines to Atlantic Canada. Our products pair well together and are the perfect addition to any wedding. Whether you need a gift for the couple, a gift for the wedding party or a special item to celebrate any wedding event, we’ve got the finest selection for you to choose from.

Grand Pré Wines are available at NSLC locations.

NovaScotian Crystal is available at our showroom and on our website.

grandprewines.com

in each other

WINE & DINE

HOORAY FOR ROSÉ!

By Peter Rockwell, NSLC Wine Buyer This article is featured on mynslc.com/occasions

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Some wine myths die harder than others.

Case in point — the old trope that rosés are too “simple” for serious wine lovers. Often layered onto that theory is the idea that rosés were created as a fluffy accommodation for those that just can’t get their palates around whites or reds.

White Zinfandel gets much of the blame for that old wives’ tale in North America. The perfectly fresh, fruity and often sweeter pink wine was created by accident at California’s Sutter Home Winery back in 1975. Leaving the white juice (fun fact, the juice from red grapes is white) drawn from the red Zinfandel grapes for too long allowed it to develop a bright, pinkish hue. As its popularity as a casual cocktail wine grew, so did the misconception that everything rosé was the liquid equivalent of training wheels — something to be cast aside once you entered the more refined world of red and white.

Centuries before, white Zinfandel rosés were being produced in much the same way in Europe. There they are appreciated for their refreshing flavours and food-friendly personalities, especially in the spring and summer months. They don’t compete with other colours. They’re held in the same regard.

BUILDING THE PERFECT BLUSH While bleeding off the juice of red wine to allow it to gain colour and flavour concentration is one way to make a rosé, the more popular methods are blending and monitored skin contact. Combining red and white wines together is an old-school technique that while being used less and less for wine is still popular with sparkling rosé producers. Most winemakers macerate the juice and grape skins to create the desired colour in their wines. The skins are what makes red wines red, so dialing their exposure down will make the final product pretty in pink.

Casillero del Diablo Rosé, Chile 750ml, $15.99

Gem Rosé, Italy, 750ml, $22.99

Times change, and some myths do die. White Zinfandel is still popular, but rosé wine from all over the world (including from Nova Scotian winemakers) have caught the eye of those serious wine lovers with their innovative packaging and wide variety of colours and style. Thinking we once took them for granted is enough to make me blush.

Finca Las Moras Miss Rosé, Argentina, 750ml, $15.99 Occasions Spring 2020

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WINE & DINE

PONDERING PINK PRODUCERS Rosé is made everywhere grapes are grown. Though the NSLC’s upcoming releases come from all over the world, some places are so synonymous with the style that they threaten to overshadow the other wines they make.

Here are a few of rosé’s producing powerhouses.

France: The French have been leaders in rosé production for hundreds of years, with the region of Provence being a hot bed for pink production. The output from the rest of the country is none too shabby, with Bordeaux, the Rhône Valley and the rest of the southern part of France all sipping at Provence’s heals.

Bertrand Cotes des Roses, France, 750ml, $19.99

Nova Scotia: When looking for a catalyst for the rise of rosé in Nova Scotia, local winemakers can take much of the credit. Often challenged by our cool climate when it comes to creating red wines that mirror their New World counterparts, the red grapes we grow make for fantastic rosés that stand bottle to bottle against all comers.

Spain: While France may lay claim to Europe’s rosé throne, Spain (where the wine goes by rosado) would beg to differ. Everyday is rosé day in Spain and their bright, refreshing wines are modern-day classics.

U.S.A.: There’s more to American rosé than white Zinfandel. With its laid-back lifestyle and casual cuisine, Californian winemakers are especially into the pink. Often richer than those from outside the states, the U.S.A. certainly knows how to rosé.

Australia: Down Under is as known for its warm climate as it is for kangaroos. The heat makes for superior rosés that expertly pair with every barbecue occasion — whether there’s shrimp on the barbie or not.

Grand Pre Rosé, Nova Scotia, 750ml, $18.99

Olivares Rosado, Spain, 750ml, $14.99

Adorada Rosé, USA, 750ml, $21.99

Jacob’s Creek Moscato Rosé, Australia, 750ml, $14.00 40

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HOST A WORLDLY ROSÉ-PAIRING OCCASION Rosés make for some of the best food and wine pairings. They have a transcendental-like quality allowing them to match lighter appetizer fare normally paired with white wines, but some are substantial enough to match fuller fish, poultry and pork dishes. We’ve been inspired by the wonderful world of rosé wine to craft simple pairings inspired by leading rosé wine-producing regions.

Baja Tostadas 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 6 corn tortillas Vegetable oil 2 avocado, peeled, pitted, chopped 2 cups cherry tomatoes, halved 2 cups baby arugula 3 tbsp extra-virgin olive oil 1 tbsp lemon juice ½ tsp cumin Salt to taste ¼ cup cilantro leaves ½ red onion, finely sliced Directions: Fry tortillas in vegetable oil until crispy. Place on paper towels to drain excess oil and set aside. In a bowl combine avocado, tomato, arugula, olive oil, lemon juice and cumin. Toss to combine.

Season with salt to taste. Spoon salad mixture onto fried tortillas.

Sprinkle with cilantro and red onion slices.

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WINE & DINE

Nova Scotia Lobster Crostini 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 cups lobster meat, chopped ½ cup mayonnaise 2 green onions, finely chopped 1 celery stalk, finely diced 1 green apple, cored, diced ½ lemon, zest, juice 3 tbsp fresh tarragon, chopped Salt, to taste Pepper, to taste 1 baguette, sliced, toasted Directions: Place lobster, mayonnaise, green onion, celery, apple, lemon juice, lemon zest and tarragon in a bowl. Mix to combine and season with salt and pepper to taste. Spoon lobster onto toasted baguette slices.

Provençale Sundried Tomato Toasts 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 cup sundried tomatoes 1 tbsp extra-virgin olive oil 1 lemon, zest, juice ½ cup Kalamata olives, pitted 3 basil leaves 1 baguette, sliced, toasted Directions: Place sundried tomatoes in hot water for 15 to 20 minutes. Drain.

Add softened tomatoes to a blender along with olive oil, lemon juice, lemon zest, olives and basil. Spoon mixture onto toasted baguette slices.

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WINE & DINE

Aussie-Inspired Shrimp 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 24 m edium-sized raw shrimp, peeled, deveined 1 tbsp butter 1 tsp garlic, minced ½ tsp cumin ½ tsp cayenne 1 lime, juice, zest Fresh cilantro, for garnish Fresh mint, for garnish 1 large pink grapefruit, peeled, segmented Olive oil Pinch salt Directions: Place butter in a large pan set over medium heat. When butter has melted add the shrimp, garlic, cumin and cayenne. Sauté for 4 to 5 minutes or until shrimp are pink and cooked through. Finish with lime zest and lime juice. Place shrimp on a platter and garnish with fresh cilantro, mint and grapefruit segments. Drizzle with olive oil and season with salt.

Chorizo Stuffed Piquillo Peppers 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 12-oz jar piquillo peppers, drained ½ lemon, juice, zest ¼ cup Spanish-style chorizo, diced ¾ cup goat cheese ½ cup manchego cheese, grated Directions: Combine lemon juice, lemon zest, chorizo, goat cheese and manchego. Mix until well combined.

Stuff piquillo peppers with the mixture.

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NEW GENERATION WINE SPRITZERS Wine spritzers were the darling of 70s-drinks culture. They even spawned a new generation of sweet, premixed-wine cocktails in the 1980s led by Bartles and James. Ed and Frank (Bartles and James’ frontmen) thanked the world for their support through the 90s but as consumers of sweet wine drinks waned in the new millennia, so too did spritzer culture. Drier, more complex, wine-based cocktails are enjoying resurgence, as are pink-hued wines. Enjoy our new generation tip of the hat to a trend almost 50 years in the making.

You Say Rosé, I say Frozé

The Rosé Line

I’m Mistaken

1 Serving

1 Serving

1 Serving

½ oz simple syrup

½ oz gin

2 oz rosé

¼ oz lemon juice

¼ oz Aperol

½ oz sweet vermouth

4-5 oz rosé sparkling wine, chilled

¼ oz simple syrup

¼ oz Campari

Raspberries, for garnish

2 oz rosé sparkling wine, chilled

Club soda, chilled

Dash Angostura bitters

Orange peel, for garnish

Directions: 1. Fill a flute with ice.

Directions:

Directions:

2. Combine simple syrup and lemon juice in a mixing glass. Stir to combine.

1. Combine gin, Aperol and simple syrup in an ice-filled cocktail shaker.

1. Fill a rocks glass with ice.

3. P our over ice and then top with rosé sparkling wine.

2. Shake vigorously and the strain into a coupe or cocktail glass.

4. Garnish with raspberries.

3. Top with sparkling wine and bitters.

Arrogant Frog Sparkling Rosé, France, 750ml, $17.99

Freixenet Ice Rosé Cava, Spain, 750ml, $19.99

2. Top with rosé, sweet vermouth and Campari. Stir to combine.

3. Fill with club soda.

4. Express orange peel over glass and add to glass as a garnish.

Gaspereau Rosé, Nova Scotia, 750ml, $19.99 Occasions Spring 2020

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Last year we asked for ID over 2.1 million times.

Our employees ask anyone who appears to be under 30 for ID. Help us keep the good going and have your ID ready.

IN THE SPIRIT

THE

GIN

Revival This article is featured on mynslc.com/occasions The small, intensely aromatic juniper berry has been enjoying a return to the limelight over the last few years thanks to a renewed fascination with gin. And while the juniper berry must be part of the botanical recipe in order for a gin to be called a gin, the breadth of other flora, fruits and spices that can be used means no two gins are the same — a perfect feature for those who like variety and collecting a range of flavours for their home bar.

By Jennifer Katona, NSLC Spirits Buyer

How intense the juniper flavour comes through is the choice of the distilling team so there is a broad spectrum available. On the more juniper dominant end, there is London Dry style, exemplified by Beefeater London Dry Gin; a little less intense with other notes, like citrus, are featured in a gin like Bombay Sapphire; then on the other end you’ll find gentler, but still aromatic, floral-character gins such as Aviation.

With a long history and loyalty to gin, the U.K. has been pivotal in its renaissance. In 2009, West London’s Sipsmith won a legal battle that gave distilleries the right to produce and sell their gin in small quantities. This paved the way for a craft industry to flourish with new entrants into the market. Add to that, gin has the option to showcase hyperlocalism in using regional botanicals that can give a real sense of place. Gin in all its variations came back on the scene during a growing interest in cocktail culture and adventurous mixology.

Speaking of mixology, we connected with our bartending community to get their thoughts on gin and share a few recipes.

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IN THE SPIRIT

BENCHMARK GIN STYLES

By Cooper Tardivel & Jenner Cormier, Bar Kismet The dynamic variety of aromatics and flavour profiles which gin offers lends itself to a multitude of cocktails. Classic, shaken, gin sour-style cocktails such as the White Lady still hold up today, and the brilliance (and perceived simplicity) of the Martini can never go understated.

Today, we are spoiled with an abundance of choice in gin and perhaps it can seem overwhelming — so, let’s break it down.

Bombay Sapphire London Dry Gin, 750ml, $29.99

London Dry Gin remains the benchmark of gin styles — a dry profile that is juniper-forward with nuances of spice and citrus.

Classic stirred gin cocktails are made best with the London Dry style (and many shaken sour-style cocktails as well).

New Western Gin is the new gin on the block. This style was essentially created for the vodka drinker as an introductory gin.

The juniper profile is dialed down and new botanicals such as sarsaparilla and chamomile have been added to make this style more approachable.

Compass Distillers Gin Royal, 750ml, $49.98

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Whichever style of gin you choose to stock your home bar, rest assured that the versatility of gin offers the home bartender hundreds of delicious options. Whether you choose to stir an herbaceous classic, shake up an eye-opening modern cocktail or relax with a quick and easy Gin & Tonic garnished to your fancy, gin is a wonderful spirit with which to experiment, explore and enjoy.

IN THE SPIRIT Cocktails by Andrew Keyes, Lot Six

Old Wishing Well

Red Sky

Clover Club

1 Serving

1 Serving

1 Serving

1 oz gin

1 ¼ oz gin

1 oz gin

½ oz dry white vermouth

¼ oz fruit liqueur, like Ironworks Raspberry Liqueur or One Wild Pint Blueberry Liqueur

1 tbsp strawberry jam

¼ oz Nova Scotia honey syrup* Lemon twist, for garnish

¾ oz grapefruit juice

1. Combine all ingredients in a mixing glass.

Soda water

2. Fill mixing glass with ice and stir until you reach desired chill and dilution (8 to 15 seconds).

Grapefruit wheel, for garnish

3. Strain into glass and garnish with a lemon twist. * 1:1 honey to water; shake until honey is dissolved.

Keep in fridge for 2 to 3 weeks.

Directions: 1. I n a Collins glass (roughly 12 to 14 oz), combine gin, liqueur and grapefruit juice.

2. Fill glass with ice and then top with soda water.

3. Garnish with grapefruit wheel.

½ oz Cocchi Vermouth di Torino* 1 egg ½ oz simple syrup** 1 cinnamon stick, for garnish Directions: 1. Combine all ingredients in a cocktail shaker.

2. Fill cocktail tin with ice and shake hard for 8 to 12 seconds.

3. Strain in a rocks glass over ice, and garnish by grating cinnamon over top. * Available at participating NSLC stores. ** 1:1 sugar to water; shake until sugar is dissolved.

Keep in fridge for 2 to 3 weeks.

Steinhart Gin, 500ml, $35.05

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Sipsmith London Dry Gin, 750ml, $49.98

Hendrick's Gin, 750ml, $52.95

LOCAL LOVE

THE LEGEND OF

BENJAMIN BRIDGE

NOVA 7

In vineyards nestled against the pristine waters of the meandering Gaspereau River and nourished by the moderating breezes of the nearby Minas Basin, a new wine style was born in 2007.

Benjamin Bridge’s Nova 7 ushered in a new era in the local wine industry, one bursting with life and vitality, much like this aromatic, lightly-sparkling wine’s exuberantly floral and citrus fruit flavours.

Now in its 13th vintage, the wine is as fresh and as inventive as it has ever been. According to winemaker Jean-Benoit Deslauriers, “While we possess an ethos around natural practices and sustainability, with Nova 7, we primarily seek to demonstrate that, measured on a scale of deliciousness alone, non-interventionist winemaking techniques can outperform conventional techniques.”

© Riley Smith

VINTAGE NOTES “ The 2019 vintage was defined by a late start to the growing season, followed by hurricane Dorian in September, which disrupted the grape’s ripening process at the most critical stage. As a result, grapes had significantly less sugar — measured in Brix — than other years.

Nonetheless, to stay true to our natural practices and low-intervention winemaking principles, no sugars were added at any stage in the crafting of Nova 7. It is as if Mother Nature intended on making a most-versatile wine, with the naturally lower sugar perfectly aligning with our preference for balance, freshness and drinkability.”

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Jean-Benoit Deslauriers, Head Winemaker, Benjamin Bridge

LOCAL LOVE

3

THINGS YOU NEED TO KNOW ABOUT NOVA 7

1. HOW NOVA 7 IS MADE “We relied upon wild fermentations, and absolutely no sulphites were added at any stage from grape, to bottle. While these natural practices come with great risk for us, the possible reward of exceptional quality is too attractive to pass up. Our 2019 Nova 7 conveys a level of precision, vibrancy and freshness that would be greatly reduced by the use of added sugar, fining agents and commercial yeasts,” said Jean-Benoit Deslauriers, Head Winemaker, Benjamin Bridge 3 key Nova 7 winemaking practices 1. Fermented by wild yeasts 2. No added sulphites 3. No sugar added

2. A WINE TO BE SHARED Spring has a way of breaking us out of our entertaining hibernation. Whether it’s impromptu spring brunches, afternoon grazing events or special occasions, it seems the season is full of good reasons to gather with friends and family. Invariably Nova 7 is part of so many of our spring occasions. Its low-alcohol and fresh attitude makes it a must for brunch occasions, its floral aromatics are like a bouquet of roses on Mother’s Day and bright, fresh flavours make it a guaranteed crowd-pleaser for Easter weekend occasions.

Nova 7 Day - April 9th, 2020 NSLC stores across the province will be sampling the new vintage! Visit myNSLC.com/events for more information.

Spice-Crusted Scallops and Snow Peas 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 24 Digby scallops, adductor muscle removed 2 tbsp cumin 2 tbsp coriander Vegetable oil 3 cups snow peas 2 cloves garlic minced 1 tsp ginger, minced

3. A WINE TO BE PAIRED The “delicious” factor of Nova 7 has made it a patio favourite, but did you also know it is an incredibly versatile food wine? It’s very natural balance of sweetness and freshness and juxtapose of exotic perfume and citrus-like flavours subtlety allow it to pair with a broad scope of dishes and regional cuisines. It does particularly well with fresh local seafood and dishes with exotic spice notes.

Oysters in combination with Nova 7 is a bit of food and wine magic, as the wine’s vibrancy cuts through the richness of the oyster meat and the saltiness of the bivalve elevates the flavours of the wine.

3 spring-inspired pairings 1. Local seafood ceviche 2. Thai and Vietnamese cuisine 3. Oysters

1 tbsp fish sauce 1 tsp honey 1 grapefruit, segmented Directions: Dry scallops on paper towel to remove excess water. Set a large sauté pan over mediumhigh heat. Mix cumin and coriander on a plate.

Dip scallops in the spice mixture. Add a couple tablespoons of vegetable oil to the pan. When the oil is hot add scallops spiced side down. Sear for 1 to 2 minutes, flip and sear for another 1 minute. You’ll need to do this in two batches to avoid overcrowding.

Remove scallops from pan and set aside. Add the remaining ingredients, except grapefruit, to the pan and sauté for 2 minutes, or until the peas are bright green but still crisp. Toss peas with grapefruit over rice in small bowls topped with scallops.

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PREMIUM PICKS

DISCOVER THE PORT Conundrum White, USA, 750ml, $24.99 A conundrum is defined as “a confusing and difficult problem or question.”

It’s an apt name for this enigmatic wine from the family behind Caymus, one of California’s most celebrated wineries. It’s alluring mix of richness and freshness, aromatic exuberance and subtle complexity comes from a blend of grapes kept top secret by the producer. Partially aged in oak, it’s at its most versatile at the spring dinner table. Pair it with Thai and Indian fare or with classic spring dishes such as a lemony-chicken salad.

1792 Small Batch Kentucky Straight Bourbon, 750ml, $49.98 A high-rye component gives this popular whiskey a peppery-spice lift to its more classically bourbonlike vanilla and caramel aromas. It’s rounded and notably smooth finish along with its complex mix of sweet and spicy flavours make it a great-value premium whiskey. Enjoy this as the base of classic spring bourbon cocktails such as a Mint Julep, made by muddling fresh mint and simple syrup in a highball glass. Top with crushed ice and bourbon and garnish with mint to finish.

The Port offers our most unique selection of wine, spirits and beer, including rare and ultra-premium products. Discover the full experience at our downtown store or shop a selection from The Port at participating NSLC locations across the province. Plus, shop all products online at myNSLC.com/ThePort.

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According to local folklore, Boxing Rock is where bickering seamen were left by their Captain to sort out their differences.

The choice: box until only one could return to the ship, or shake hands and share a beer.

Either way there are only a few short hours until high tide.

WE SAY DRINK UP

OUR BEER IS LEGENDARY

NOVA SCOTIA KNOWS ITS BEER. The rest of Canada agrees! Nova Scotia’s top selling craft beer, Nine Locks Dirty Blonde, is something special. We’re proud to have brought home the bronze medal in the Wheat Beer, North American Style category from the Canadian Brewers Awards & Conference. Cheers to everyone who’s supported us during these amazing first four years.

ninelocksbrewing.ca

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NSLC FEATURE EVENT

e b i Imb

THE SPIRIT OF

On February 6, the Restaurant Association of Nova Scotia hosted Imbibe: A Cocktail Festival. This annual event brings together more than 20 of the city’s best mixologists, bars and restaurants for an evening of cocktails at the Lord Nelson.

Photos Contributed

Each year, a panel of judges and event attendees select their favourites — and the winners are …

JUDGE’S CHOICE AWARD Recipe created by Kyle Macaskill, The Mercantile Social

PEOPLE’S CHOICE AWARD Recipe created by J.D. Howlett, Kyo Japanese Kitchen & Lounge

Sea Shantea

Directions:

For Goodness Sake

Directions:

1 serving

1. Mix all ingredients in shaker tin.

1 serving

1. Add all spirits, syrups and juices in a shaker tin and stir to combine.

1 ½ oz Nova Scotia Spirit Co. Fisherman’s Helper White Rum

2. Add ice and wet shake.

1 oz Gekkeikan Traditional sake

3. Single strain into glass.

½ oz orgeat

1 ½ oz chilled Earl Grey tea*

4. Top with dehydrated lemon or lemon twist for garnish.

½ oz ginger syrup*

¾ oz demerara syrup** ¼ oz lemon juice 1 tbsp peach jam Deydrated lemon or lemon twist, for garnish

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* Chilled Earl Grey tea – 3 tea bags per 1 cup of boiling water. Steep for 15 minutes. Remove tea bags and put remaining tea in fridge. ** Demerara syrup – 2 to 1 ratio of demerara sugar to boiling water. Stir until sugar is dissolved.

½ oz peach tea syrup** ½ oz fresh lemon juice ¼ oz St. Germain Elderflower Liqueur ¼ oz Cointreau Spritz of rose water & baby’s breath, for garnish

2. Strain into a small coupe glass.

3. Top with light spray of rose water and garnish with baby’s breath. * 4 tbsp of peach tea steeped in 400ml of hot water for 30 minutes.

Strain and add equal parts sugar by weight. ** Juice ginger root and add equal parts by volume of simple syrup.

Cocktails

Refreshed Crafted in dartmouth, Nova Scotia @windmillcocktails

Available now in select NSLCs

RAISE YOUR GLASS

WITHOUT LOSING YOUR CLASS

AVAILABLE IN SELECT NSLC STORES

/TATABREW • TATABREW.COM Occasions Spring 2020

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FEATURE FLAVOUR

GRAPEFRUIT THE FORGOTTEN CITRUS FRUIT

Lemons and limes are prized by chefs and bartenders alike for their flavour enhancing acidity. The orange family has a sweeter flavour profile, making it delicious on its own. Yet for its anonymity in the kitchen and behind the bar, the grapefruit is one of the most familiar aromas of wines, beers and increasingly coolers. Grapefruit is a classic aroma of India pale ale and is a dominant characteristic of many white wines, particularly Sauvignon Blanc. While less often utilized, we love grapefruit’s sweet, tart balance for savoury and sweet desserts and cocktails.

Halibut and Grapefruit Ceviche

Grapefruit, Rose & Tonic

4 to 6 Servings Prep Time: Less than 30 minutes Total Time: More than 1 hour

1 Serving

1 lb halibut fillets, thinly sliced 1 grapefruit, juice

1 ½ oz Ketel One Botanical Grapefruit and Rose 4 oz tonic water Grapefruit slice, for garnish

2 lime, juice, zest

Directions:

2 grapefruit, peeled, segmented

1. Fill a wine glass with ice.

½ tbsp piece ginger, peeled, minced

2. Add the vodka.

1 tsp cardamom, ground

3. Top with soda water.

1 tsp cumin

4. Garnish with grapefruit slice.

Grapefruit Parfait 4 Servings Prep Time: Less than 30 minutes Total Time: Overnight 2 grapefruit, peeled, segmented 1 cup honey syrup* 2 sprigs rosemary 1 litre vanilla yogurt 1 cup toasted pistachios, crushed Directions: Place grapefruit segments in a jar with honey syrup and rosemary overnight. Add ½ cup of vanilla yogurt each to 4 glasses. Top each with equal amounts of grapefruit segments (about 3 to 4 segments per glass). Sprinkle each with a tablespoon of toasted pistachios. Top each with another ½ cup vanilla yogurt. Top with remaining grapefruit segments and pistachios. * 1:1 ratio of honey and water.

¼ cup fresh cilantro ¼ cup fresh mint, chopped 2 tbsp extra-virgin olive oil Direction: Combine grapefruit juice, lime juice, lime zest and spices in stainless-steel bowl. Mix. Add fish and marinade covered for an hour or more.

This fish should be opaque. Marinade longer if necessary. Arrange on a serving platter and garnish with grapefruit segments, fresh cilantro and mint.

Drizzle with extra-virgin olive oil.

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Moosehead Radler 12x355ml, $26.99

Forbidden Vines Sauvignon Blanc, New Zealand, 750ml, $19.99

Ketel One Botanical Grapefruit and Rose Vodka, 750ml, $34.49

DISTINCTLY

CANADIAN PLEASE DRINK RESPONSIBLY. LA MODÉRATION A BIEN MEILLEUR GOÛT

NE W

BUD LIGHT STRAWBERRY LEMONADE O LIMITED D TIME ON NLY

ENJOY RESPONSIBLY.

Limited time offer. ®/MD Anheuser-Busch, LLC.