Occasions Magazine - Winter 2019

Winter 2019/20

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

DREAMING OF A WHITE CHRISTMAS Elegant entertaining

CALL ME OLD FASHIONED Whisky cocktails

FIZZ-SICS

Sparkling wines & appetizers

FIRESIDE FLAVOURS Winter beer cocktails

ENJOY AUCHENTOSHAN

THIS SEASON

Auchentoshan® Scotch Whisky, 40-43% alc/vol. © 2019 Auchentoshan Import Company, Chicago, IL

Winter 2019/20 Published by: Herald Custom Media

FIND YOUR FAVOURITES

with the help of our Discovery Guide Each product has an assigned taste profile to help you find your favourites. You will see the icons below throughout the magazine and in store to help you discover your tastes.

WINE TASTE PROFILES

BEER TASTE PROFILES

CIDER TASTE PROFILES

COOLER TASTE PROFILES LIGHTLY

SWEET

MEDIUM

SWEET

SWEET

SPICY

WHISKY TASTE PROFILES LIGHT & FRESH

MEDIUM & FRUITY

MEDIUM & SPICY

ROBUST & COMPLEX

ROBUST & SMOKY

MIXOLOGY ICONS

LIQUEUR

BASE

For more information or to take the quiz, visit us at myNSLC.com/DiscoverYourTastes

THE CHRONICLE HERALD Chairman and Publisher: Sarah Dennis President and CEO: Mark Lever Food & Drink Editor: Mark DeWolf Director, Product Management: Lindsey Bunin Art Director: Michelle Leard Senior Graphic Designer: Julia Webb Photography: Perry Jackson, 123RF Food Styling: Mark DeWolf, Becca Rundell, Keegan Jackson Account Executives: Mark DeWolf, Wanda H. Priddle, Tracy Skinner Customer Relations Specialists: Meghan O’Neil Contributors: Matt Boyle, Mark DeWolf, Evan Fougere, Amy Savoury, Jillian Smith, Jared Wall, Jeff Van Horne 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, Shanna Carpenter, Wendy MacAskill, Meghan Stewart, Laurie Vatcher, Rachel Handspiker, Jib Nasrallah Disclaimer: Prices and availability subject to change without notice. In cases where there is a difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. © The Chronicle Herald 2019 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.

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 2717 Joseph Howe Drive, PO Box 610, Halifax, NS, B3J 2T2 902-426-2811 | thechronicleherald.ca Nova Scotia Liquor Corporation 93 Chain Lake Drive, Halifax NS, B3S 1A3 902-450-6752 | myNSLC.com

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WHAT’S THE OCCAS

LOVE OCCASIONS MAGAZINE? Look for our weekly section in The Chronicle Herald and online!

Explore more food and drink ideas, recipes and product featured up each Wednesday in the Lifestyles section of The Chronicle Herald or at TheChronicleHerald.ca/food-drink

Mark DeWolf

Herb Crusted Lamb Rack Servings

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Chile, 750ml, oven for 3 minutes kale. potatoes and wilted $21.99 lamb with braised

NEXT WEEK:

ing inspired recipe.

We’ll feature a Thanksgiv

Moosehead Susannah’s Brown Ale, 473ml, $3.99

West Cork Bourbon Cask, 750ml, $39.9

Shipbuilders Dry Craft Cider, 500ml, $4.59

ed in brewed & bottl Quality craft beer boxingrock.ca Shelburne, NS.

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1800 Reposado Tequila, 750ml, $35.99

PET R ’S FES OF WEIN E PICKTIVAL DIS S

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COVER South Y Ame happening rica is the featu re and exce September 25-2 for this year’ s NSLC ptional 8, 2019 Festival along with value in Halifa of Wine x. Disco award-win of wines from s, annual ver the Chile all ning event. diversity the way Visit myN wines from to Urug around Try these SLC.com/ uay, five picks Festivalo the world at Festival this from NSLC fWines Grand to learn Wine Buye Tastings: more. r Peter Rockwell at the

Trapiche Extra Brut Argentin , 750ml, a, $21.99

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Coldstrea Apple Pie,m 750ml, $27.06

One Wild Blueberr Pint 375ml, y, $21.01

NEXT

Trivento Private Reserva Malbec, Argentin 750ml, a, $19.99

Santa Rita Medalla Reserva Real Gran SauvignoCabernet Chateau Chile, 750n, Ste. Mich $23.98 ml, Creek Cabelle Cold Sauvigno ernet 750ml, n, USA, : $44.95 from the We pair Thanksgiv Festival ing dinn of Wine er with s.

WEEK

selections

Los Otros Pinot Grigio, Chile, 750ml, $16.48

When only Nova Scotia's finest will do.

Jost Vineyards' Tidal Bay is regularly selected to represent the best of Nova Scotia on the world stage. It has been proudly served at: The World Economic Forum, The Hague, Netherlands.

Nova Scotia Week at Park Hyatt, ZĂźrich, Switzerland.

NATO headquarters, Stavanger, Norway.

Canada House, London, England.

Canadian Embassies around the globe.

Home with friends on Saturday night.

JOST VINEYARDS 48 VINTAGE LANE, MALAGASH, NS 1.800.565.4567

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BAR BASICS

BAR BASICS 9 OLD AND NEW EGGNOG TRADITIONS

TRENDING 14

A WINTER WINE-DERLAND

DISCOVER YOUR TASTES 16

WARM UP TO WHISKY

ENTERTAINING IN A SNAP 18

A COZY NIGHT IN: SPICEINSPIRED FOOD AND DRINK

BEHIND THE BREW 24 FIRESIDE FLAVOURS: WINTER BEER COCKTAILS

WHAT’S THE OCCASION? 32 DREAMING OF A WHITE CHRISTMAS

WINE & DINE 46 SPARKLE & SHINE: LET THE COUNTDOWN BEGIN...

IN THE SPIRIT 60 CALL ME OLD FASHIONED

LOCAL LOVE 68 HOME FOR THE HOLIDAYS

PREMIUM PICKS 70 UNIQUE GIFTS FROM THE PORT

OUR PEOPLE 72 MEET AMBER FAULKNER

FEATURE FLAVOUR 74 GINGER

Occasions Winter 2019/20

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5

‘Twas the night before Christmas and all through the house, the gift wrap was spread, there was tape a-scotched to my blouse.

All the gifts were wrapped and I was ready for bed, until that one forsaken gift popped like a Christmas cracker into my head.

Now “OMG!” now “I totally forgot” now “the gift swap’s one day away!” I need to find a gift for dear old Aunt May! Everything’s closed, maybe I’ll order it online. “10 business days?! It won’t get here in time!”

I rush to the closet to see what I can find. Knickknacks and unused gifts are all that’s left behind. Maybe she’ll like this “What’s cookin’, good lookin?” apron that I got years ago. The tag’s still on, there’s nothing wrong, I doubt she’ll even know.

Back to my wrapping station, I fly at Rudolph speed. On paper, on tape, on lace, on bow, on sleep I really need. “That’s it” now “all done” now “it’s time to hit the hay.” The gifts are wrapped, my hands are tapped, tomorrow’s going to be one heck of a day.

My alarm goes off at the crack of dawn, I’m in a festive mood. I run downstairs in my Santa hat and begin to prep the food.

The guests arrive and gather ‘round, “Gift swap time!” I say. And with a smile I grab that gift, “This one’s for Aunt May.” She smiles back with endless joy, she’s just glad she got a present. She begins to tear that shoddy wrapping job as I think to myself, “That apron is a re-gift sent from heaven.” She opens it, and takes it out, and looks a bit confused. But why? There’s no possible way she could ever know that the gift she got was reused.

Unless? Oh no! It couldn’t be. She looks at me and exclaims, “That’s so funny, I could have sworn I got you the same thing at last year’s gift exchange.” But that’s not all, she follows up, “You should go get yours and we could match!” I sip my wine and roll my eyes, “Aunt May, there’s a bit of a catch.”

Every year since, we gather ‘round and share our gifts with glee, but there’s always one special gift exchanged between Aunt May and me. We joke, we laugh, we keep that apron’s tag on with delight. saying, “Merry Christmas to all, and to all a good night.”

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Occasions Winter 2019/20

Now available at NSLC locations.

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Occasions Spring 2019

*

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Offers available November 11th, 2019 – January 5th, 2020 at participating NSLC stores. Please enjoy responsibly.

BAR BASICS

Old &New

EGGNOG TRADITIONS

By Jillian Smith

When most of us think of eggnog, we immediately envision a warm ďŹ re and a cozy blanket, snuggled up by an evergreen tree covered in twinkle lights, maybe some festive music playing in the background and shortbread cookies to pair. This thick and luscious concoction has dazzled us for centuries. There are a few key choices for holiday eggnog mix-ins, the classic additions being brandy, rum and whisky. Try one of these festive cocktails at your holiday gathering in the company of family and friends.

Jamaican Eggnog 1 Serving 3 tsp brown sugar 1-2 dashes of bitters 1 free-range egg (whole) 2 oz pure apple cider 1 ½ oz rum Directions: 1. Combine ingredients in an ice-filled cocktail shaker.

2. Shake hard for 20 seconds.

3. Strain into a coupe glass and garnish with fresh ground nutmeg.

Ironworks Bluenose Rum, 750ml, $43.08 Occasions Winter 2019/20

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9

BAR BASICS

Classic Cognac Eggnog 1 Serving ½ oz simple syrup* 1 Ÿ oz milk 1 free-range egg (yolk only) 1 oz Cognac Nutmeg, ground, for garnish Directions: 1. Combine ingredients in a dry cocktail shaker.

2. Shake hard for 20 seconds.

3. Add ice to shaker. Shake until the egg is well-mixed.

4. Strain into a chilled coupe glass and garnish with ground nutmeg. * Combine 1 cup water and 1 cup sugar in a pot. Bring to a boil.

When the sugar has dissolved remove from heat.

Hennessy VS Cognac, 750ml, $57.02

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Occasions Winter 2019/20

BAR BASICS

Bourbon Aged Eggnog If you want to elevate your eggnog game this season, why not try aging it? Aging provides time for the ingredients to meld together and enhance flavours to offer your guests something deliciously different.

This recipe will serve a large number of holiday guests.

When finished aging, fill a punch bowl and share!

24 Servings 2 cups sugar 4 cups whole milk 1 cup heavy cream 12 free-range eggs (yolks only) 4 cups Bourbon Pinch of kosher salt Cinnamon, ground, for garnish Directions: 1 . In a large bowl, whisk egg yolks and sugar until creamy and light yellow in colour.

2. Whisk in bourbon, cream and kosher salt. Add mixture to glass containers, such as sterilized jars.

3. Cover tightly with lid and store in the refrigerator for anywhere from 3 weeks to 3 months.

4. Shake jar before drinking.

5. To serve, place in small ice-filled festive mugs.

6. Garnish with ground cinnamon.

Bulleit Bourbon, 750ml, $39.99

Occasions Winter 2019/20

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BAR BASICS

5 exotic spices to enhance your holiday ‘nog’ traditions Cardamom: With undertones of citrus, mint and spice, cardamom is often paired with cinnamon and nutmeg — the traditional eggnog spices.

Cayenne Pepper: Cayenne doesn’t just heat things up — it enhances other flavours, too! Try it in your aged eggnog.

Turmeric: Turmeric will give your eggnog a gorgeous yellow-orange tint, some pungent earthy flavours and a healthy dose of antioxidants.

Chinese Five Spice: A blend of anise, cinnamon, clove, fennel seed and peppercorns. This spice is sure to bring warm, spicy-sweet flavours to your eggnog cocktail.

Vanilla Chai: This blend uses powdered cane sugar, cinnamon, cardamom and ginger.

Scrape fresh vanilla bean into the mixture and grind for an even more robust taste.

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Occasions Winter 2019/20

Holiday magic.

On the rocks.

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Occasions Winter 2019/20

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13

TRENDING

A WINTER WINE-DERLAND

With all the hustle and bustle over the holidays, looking for new wines may not be at the top of your to-do list. That said, whether you are entertaining guests, picking up a last-minute gift or just relaxing with a glass of something different before the seasonal madness begins, an unfamiliar label adds pizzazz. Here are some of my favourite recent releases.

Hello Sailor Sauvignon Blanc, New Zealand, 750ml, $22.99

19 Crimes The Uprising, Australia 750ml, $19.99

Gérard Bertrand Picpoul de Pinet, France, 750ml, $19.95

Trivento Reserve Malbec, Argentina, 750ml, $16.99

Cast off to tropical fruit-flavoured shores with this engaging Kiwi Sauvignon Blanc.

Rich and juicy, its pineapple and citrus expression is ideal for by-the-glass sipping or paired with your catch of the day.

This latest face of 19 Crimes is aged 30 days in used rum barrels as a nod to Australia’s Rum Rebellion of 1808. Densely packed with thick berry fruit, this is a wine for those of you who like their reds big and brawny.

Picpoul de Pinet is the ancient white grape of France’s southern Languedoc region. If you’re a shellfish fan, its crisp, refreshing character makes a perfect combination with oysters, clams and mussels.

A classic Malbec from Argentina’s famed Mendoza region. Well-balanced and layered with strawberry and cherry fruit, it’s ideal with red meats and tomato-based sauces.

IF YOU KNOCK WOOD Trapiche Pure Chardonnay, Argentina, 750ml, $18.99 There’s no grey area when it comes to oak-aged wines. You either love them or you don’t. If you’re on team “no oak” this Chard is pure, in the sense that it spends no time in barrel before release.

Bright with a flowing flavour trail of apple, pear and citrus, it’s an ideal partner for your turkeybased holiday meal.

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Occasions Winter 2019/20

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

W h e n th e Eas t C o as t g et s to g e th e r, we’re th e re.

Find Nova 7 at your favourite NSLC.

I t ’s h o w t h e E a s t C o a s t g e t s t o g e t h e r. ™

DISCOVER YOUR TASTES

WARM UP TO WHISKY While whisky is often broadly categorized as a singular spirit style, there are in fact many variations ranging from Light & Fresh, to Robust & Complex. Many of the differences are a result of decisions made by the distiller. For example, the level of peat used to dry the barley will impact the level of smokiness in the finished product. Or the amount of time spent aging in a barrel and the type of wood used could have an impact.

The comparatively mild flavours of Light & Fresh whiskies will appeal to those just starting their journey into brown spirits. A classic pairing for Light & Fresh whiskies such as Canadian Rye whisky is ginger ale.

Fans of ginger-based pre-mixed cocktails will likely enjoy the flavours of a Rye & Ginger.

Medium & Fruity whiskies are rich but not overwhelming.

Like a subtly oaked Chardonnay, they will appeal to a broad range of palates as they are neither too fresh or too intense in flavour. As for cocktails, don’t overwhelm the delicacy of a Medium & Fruity whisky such as Toki with heavy mixes.

Festive Whisky & Ginger

Rising Sun

1 Serving

1 Serving

1 ½ oz Light & Fresh whisky

1 ½ oz Medium & Fruity whisky

Ginger ale

Sparkling water

Fresh cranberries, for garnish (optional)

Lemon slice and fresh rosemary sprig, for garnish

Directions:

Directions:

1. Pour whisky into an ice-filled old fashioned glass.

1. Fill a highball glass with ice.

2. Top with ginger ale.

2. Add whisky and top with sparkling water.

3. Garnish with a skewer of fresh cranberries for a festive touch.

3. Garnish with slice of lemon skewered with a sprig of rosemary.

LIKE THIS: Windmill Perfect Storm, 473ml, $3.99

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Each expression has its own unique character and many can be mixed into seasonal holiday cocktails. Keep the mix simple for fresher styles and build the intensity of the mixes as you increase the flavour and body of the spirit.

New to whisky and not sure what to try? We’ve identified wines and beers with complementary flavour profiles to match the various whisky styles available at the NSLC and simple holiday cocktails to match.

Occasions Winter 2019/20

TRY THAT: Crown Royal Whisky, 750ml, $30.99

LIKE THIS: Mondavi Private Selection Chardonnay, USA, 750ml. $19.99

TRY THAT: Toki Japanese Whisky, 750ml, $56.99

DISCOVER YOUR TASTES

Medium & Spicy whiskies get their personalities either from the inclusion of rye, which offers a pepper-like spice aroma, or from toasty oak.

Spiced rums get their distinctive character from the addition of baking spices and oak aging.

If you like spicy rums, try a Medium & Spicy whisky. As for the cocktails, keep them classic or variations of classic recipes. Manhattan or Old Fashioned cocktails are the perfect choice — you can even substitute a spiced rum for an inventive twist on a traditional winter cocktail.

Merry Manhattan 1 Serving 1 oz Medium & Spicy whisky ½ oz sweet vermouth

Robust & Smoky whiskies are bold, full-flavoured and intense in character. Our featured “Where There’s Smoke, There’s Fire” recipe is sure to conjure up aromas that will stir memories of Christmas by the fire. Bold & Full Flavoured brews such as Stouts and Porters, made from roasted malts, often boast their own smoky complexity. If you like these styles of beer then consider enjoying a dram of a Robust & Smoky whisky this holiday season.

Fresh cranberry and orange peel, for garnish Directions: 1. Combine bourbon, sweet vermouth and cinnamon simple syrup in an ice-filled mixing glass and stir until chilled.

2. Strain into an ice-filled old-fashioned glass.

3. Garnish with a fresh cranberry and orange peel. * Place 1 cup sugar, 1 cup water and 2 cinnamon sticks in a pot. Bring to a boil. When the sugar has dissolved remove from heat. Let steep for 30 minutes.

Strain to remove cinnamon sticks.

1 Serving 1 oz Robust & Complex whisky

1 Serving

½ oz Drambuie

Fresh rosemary sprig

Directions:

1 ½ oz Robust & Smoky whisky

1. Pour whisky and Drambuie into an ice-filled old fashioned glass.

Directions: 1. Light a sprig of rosemary with a match. Place on a fire-proof surface. Cover with Old-Fashioned glass.

The glass should fill with smoke.

2. Pour whisky and rosemary simple syrup into an ice-filled mixing glass and stir to combine.

3. Turn over Old-Fashioned glass. Add an ice cube and fill with mix. * 1 cup sugar, 1 cup water, 2 sprigs rosemary brought to a boil, then cooled for 30 minutes.

LIKE THIS: Mill Street Cobblestone Stout, 440ml, $4.09 LIKE THIS: The Kraken Spiced Rum, 750ml, $31.49

Rusty Nail

Where There’s Smoke, There’s Fire

½ oz rosemary simple syrup*

½ tsp cinnamon simple syrup*

Robust & Complex whiskies often gain their complex character from extended time spent aging in barrel. If you like big, powerful red wines, this is likely the style of whisky for you.

While most often enjoyed neat, you can incorporate this style of whisky into spiritforward cocktails.

LIKE THIS: Apothic Dark, USA, 750ml, $20.99

TRY THAT: Glen Garioch Founder’s Reserve, 750ml, $62.98

TRY THAT: Highland Park Magnus Single Malt, 750ml, $49.98

TRY THAT: Elijah Craig Small Batch Bourbon, 750ml, $43.75

Occasions Winter 2019/20

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17

ENTERTAINING IN A SNAP

A COZY NIGHT IN

SPICE-INSPIRED FOOD AND DRINK

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Occasions Winter 2019/20

ENTERTAINING IN A SNAP

With the wintery winds blowing outside, it’s a great time to celebrate indoors with friends. We are increasingly forgoing chic for cozy.

Put a pot on the stove and make a warm mulled cocktail or serve up some appetizers with drinks to match. For a little twist on the mulled wine routine, try making a mulled wine simple syrup. You can use this syrup to add spice to warm apple cider drinks or use it to make seasonally inspired cocktails.

Mulled Wine and Apple Martini 1 Serving

Mulled Wine Syrup Makes 2-3 cups 1 cup water

½ oz mulled wine syrup

1 cup sugar

1 oz vodka

2 cups Light & Fruity red wine*

½ oz pure apple cider

2 cinnamon sticks

½ oz lemon juice

2 cloves

Dehydrated apple slice, for garnish

1 star anise pod

Directions:

3 orange peel slices

1. Place liquid ingredients in an ice-filled mixing glass.

Angostura biters

2. Stir until chilled.

3. Strain into chilled cocktail glass.

4. Garnish with apple slice.

Directions: Place all ingredients except bitters in a pot. Raise heat to medium high. When the sugar has dissolved, reduce heat to simmer. Let simmer for 20 to 30 minutes. The volume should be about half of its original amount. Strain and let cool. Season with bitters to your desired taste profile. * Opt for a Light & Fruity red wine such as a Beaujolais or Pinot Noir. Use mulled wine syrup to enhance cocktails such as our Mulled Wine and Apple Martini.

Meiomi Pinot Noir, USA, 750ml, $24.99

Occasions Winter 2019/20

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19

ENTERTAINING IN A SNAP

Christmas Cranberry Margarita Try our nachos recipe with this seasonal riff of a margarita.

2 Servings Cinnamon sugar 1 ¼ oz reposado tequila

1800 Reposado Tequila, 750ml, $36.99

¼ oz Triple Sec 1 ¼ oz lime juice 2 oz cranberry juice Fresh cranberries, for garnish Directions: 1. Rim old-fashioned glasses in cinnamon sugar (raw sugar mixed with ground cinnamon).

2. Place liquid ingredients in an ice-filled mixing glass.

3. Stir until chilled.

4. Strain into glasses.

5. Garnish with fresh cranberries.

Cinnamon Sweet Potato Wedge Nachos 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 3 lb small sweet potatoes, washed 3 tbsp olive oil 1 tbsp cinnamon, ground ½ cup feta cheese, crumbled ¼ cup dried cranberries 2 green onions, sliced 2 tbsp fresh parsley, finely chopped Direction: Preheat oven to 425ºF. Cut sweet potatoes into wedges. Parboil the potatoes for 8 to 10 minutes. Remove from water and dry on paper towels. Place potato wedges in a bowl and toss in olive oil, cinnamon, salt and pepper.

Place wedges on baking sheet. Bake for 25 minutes. Remove from oven. Using a spatula, flip the wedges and then return to oven and roast for another 20 minutes. Remove from oven and sprinkle with feta. Return potatoes to oven and roast until cheese has melted (about 3 to 4 minutes). Remove from oven and transfer to a serving platter. Top with dried cranberries and sprinkle with green onion slices and parsley.

Nine Locks IPA, 473ml, $4.49 20

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Occasions Winter 2019/20

Jacob’s Creek Double Barrel Chardonnay, Australia, 750ml, $20.99

For life’s magic moments.

$WIPOMI[MRI WIPOMI[MRI WIPOMI[MRI GE

ENTERTAINING IN A SNAP

Moroccan Minted Hard Tea 1 Serving 6 mint leaves 3 lime wedges ½ tbsp sugar 5 oz tea, chilled

Mount Gay Black Barrel Rum, 750ml, $40.99

Big Bill Cabernet Sauvignon, South Africa, 750ml, $15.99

1 ½ oz rum Directions: 1. Place mint, lime wedges and sugar in bottom of highball glass.

2. Muddle to release oils from mint and juice from limes.

3. Top with ice and then fill with tea and rum. Stir.

4. Garnish with mint and wedge of lime.

Granville Island Lions Winter Ale, 6x341ml, $14.99

Spicy Meatballs 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour ½ lb ground lamb ½ cup breadcrumbs ½ tsp ginger, ground 1 tsp cinnamon, ground 1 tsp all-spice, ground Pinch cardamom, ground 3 tbsp fresh cilantro, finely chopped 1 egg, beaten Pinch salt Pinch pepper 2 tbsp olive oil 1 medium onion, finely chopped 1 clove garlic, minced 1 tsp ginger, minced 1 400 ml can crushed tomatoes Fresh mint, chopped, for garnish Directions: Place lamb, breadcrumbs, ground ginger, ½ teaspoon cinnamon, ½ teaspoon allspice, cardamom, cilantro, egg, salt and pepper in a bowl. Mix meat with your hands until well combined. Check seasoning by frying a small piece of the lamb meatball. Taste and adjust seasoning as desired. Roll into 30 mini-meatballs.

Sear meatballs in large frying pan until browned on all sides. Remove and set aside. In the same pan, add olive oil. Decrease heat to medium low. Add onion and the remaining cinnamon and all-spice. When onion is soft add the garlic and ginger. Sauté until fragrant (about 45 seconds).

Return the meatballs to the pan. Add the tomatoes.

Cook for 20-25 minutes. Serve warm garnished with fresh mint.

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ENTERTAINING IN A SNAP

Ginger Mule 1 Serving 1 ½ oz Irish whiskey ½ oz fresh lime juice 6 oz ginger beer Mint, for garnish Directions: 1. Fill a mule cup or old-fashioned glass with ice.

2. Add Irish whiskey, lime juice and ginger beer.

Jameson Caskmates IPA Irish Whiskey, 750ml, $39.99

3. Stir to combine and then serve garnished with fresh mint.

Mulling Spice Chicken 4 to 6 Servings Prep Time: More than 30 minutes Total Time: More than 1 hour 4 cloves garlic, minced ½ tbsp each cinnamon and ginger, ground ¼ tbsp star anise, ground ¼ cup each soy sauce, honey, vegetable oil, rice wine vinegar 12 chicken drumsticks Fresh cilantro, chopped, for garnish Directions: Whisk together garlic, spices, soy sauce, honey, vegetable oil and rice wine vinegar.

Add chicken and marinate as long as desired (30 minutes to 24 hours). Place drumsticks on baking sheet. Cover with foil. Bake in oven preheated to 350ºF for 40 minutes. Remove foil and return to oven for another 20 minutes. Turn once. Place on a platter and sprinkle with cilantro.

Oyster Bay Chardonnay, New Zealand, 750ml, $22.48

Nine Locks Frigg Off East Coast IPA, 473ml, $4.49 Occasions Winter 2019/20

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BEHIND THE BREW

FIRESIDE FLAVOURS WINTER BEER COCKTAILS

By Evan Fougere, NSLC Product Specialist

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BEHIND THE BREW

When I think about winter cocktails, I think of warming flavours. Whether it is the warmth from a rum or whisky, or a warming spice like nutmeg or cinnamon used as a garnish.

UK-style stouts and porters have complementary toffee, nutty and roasted flavours that work well with brown spirits in cocktails.

On the flip side, sometimes you want more tropical flavours during the cold winter months.

Try some of these tried and favourite beer cocktail recipes this holiday season.

Colonial Flip 2 Servings 1 egg 1 ½ oz aged rum ½ oz demerara syrup* 3 oz stout 2 cinnamon sticks Directions: 1. Combine egg, rum and syrup in a shaker with one ice cube.

2. Shake to emulsify the egg.

3. Pour stout into shaker. Top with a shaker glass.

4. Flip the liquid back and forth with a mixing glass to make a foamy cocktail.

5. Pour the mixture into toddy glasses and garnish with cinnamon sticks. * Combine 1 cup demerara (raw) sugar and 1 cup water in a pot. Bring to a boil. When the sugar dissolves, remove from heat and let cool.

Propeller Russian Imperial Stout, 473ml, $4.69 Occasions Winter 2019/20

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BEHIND THE BREW

Heritage Properties 2 Servings 2 oz bourbon 1 oz Cobblestone Stout syrup* 3 dashes Angostura Bitters Orange peel, for garnish Directions: 1. Add bourbon, bitters and Cobblestone Stout syrup to a rocks glass.

2. Fill with ice and stir for 20-25 seconds or until diluted.

3. Garnish with orange peel. * Set a pot over medium-low heat. Add a 473ml can of Mill Street Cobblestone Stout. Reduce beer until it is two-thirds of its original volume. Add a cup of sugar and continue to heat. Stir until the sugar is completely dissolved. Remove from heat. Keep refrigerated until ready to use.

Mill Street Cobblestone Stout, 440ml, $4.09

Cranberry Cringle 1 Serving 1 oz cranberry juice 1 oz cranberry-rosemary simple syrup* 1 oz gin 1 oz lime juice 3 oz Creature Feature IPA Fresh cranberries, for garnish Rosemary, for garnish.

Directions: 1. Add cranberry juice, syrup and gin to a shaker filled with ice.

2. Shake until very cold.

3. Pour into a coupe glass and top with Creature Feature IPA. 4. Garnish with cranberries and sprig of rosemary. * Combine 1 cup sugar, 1 cup water, 1 cup cranberries and 2 sprigs of rosemary in a pot.

Bring to a boil. When sugar dissolves remove from heat. Let cool.

Good Robot Creature Feature IPA, 473ml, $4.90 26

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Occasions Winter 2019/20

Cocktails

Refreshed Crafted in dartmouth, Nova Scotia "windmillcocktails

Available now in select NSLCs

*RWWLQJHQ 6W +DOLID[ :LQGPLOO 5G 'DUWPRXWK GULQNSURSHOOHU FD #SURSHOOHUEHHU Occasions Winter 2019/20

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BEHIND THE BREW

Christmas in the Tropics 2 Servings White sugar 1 oz white rum 1 oz Bols Blue Curaรงao 1 oz cream of coconut 3 oz Propeller Galaxy IPA Directions: 1. Rim a coupe glass with white sugar for a frosty look.

2. Add rum, Curaรงao and cream of coconut to an ice-filled cocktail shaker.

3. Shake well.

4. Pour into coupe glasses and top with equal amounts of Propeller Galaxy IPA.

Propeller Galaxy IPA, 4x473ml, $15.99

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AVAILABLE IN SELECT NSLC STORES / T A T A B R E W • T A T A B R E W. C O M

Quality craft beer brewed & bottled in Shelburne, NS. boxingrock.ca

5

BEHIND THE BREW

MIX AND MATCH GIFTING IDEAS FOR THE PREMIUM BEER LOVER Beer lovers are notoriously individualistic, so here are five gifting ideas for the beer lover in your life.

Pick a beer (or two) and combine them with one of these gifting ideas to suit their taste.

Boxing Rock Tantoaster Baltic Porter 355ml, $3.49 East Coast Crafted,

by Whitney Moran and Christopher Reynolds ($30.94, amazon.ca)

Wayne Gretzky 99 Rye Lager, 6x473ml, $21.99 Teku glasses ($12.95/glass, alambika.ca)

Spindrift Abyss Schwarzbier, 473ml, $4.19 Reusable ’ wooden beer caddy ($59.53, uncommongoods.com)

Propeller IPA, 473ml, $4.25 Ceramic growler ($82.00, orangevessel.com)

Tata Hippie Dippie Pale Ale, 473ml, $4.49 Branded apparel from your favourite craft brewery 30

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EVERY SEASON is RADLER SEASON

One story. Many authors.

Discover Nova Scotia’s signature white wine.

Officially launched in June 2012, Tidal Bay is the first wine appellation for Nova Scotia. A white wine with unique character, it brilliantly reflects the terroir, coastal breezes and cooler climate of our region. Described as the very essence of Nova Scotia in glass, it is cool, crisp, lively and aromatic. The perfect pairing for our local seafood or for socializing with friends.

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WHAT’S THE OCCASION?

Dreaming of a

White Christmas

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WHAT’S THE OCCASION?

While we all wish for a dusting of snow on Christmas Day, we are also dreaming of a white Christmas of a different kind. We love classic holiday decorations, but you can also add a modern touch to your seasonal entertaining by using a white, silver and gold colour palette.

Whites, silvers and golds not only provide a crisp combination, but using these as your base allows for your brighter, colourful décor to become even more eyepopping.

5 SIMPLY SOPHISTICATED DECORATING IDEAS White Birch — A white birch tree makes for a minimalist Christmas tree alternative. With a string of warm white lights and some elegant decorations, you’ve instantly created a sophisticated avant-garde look. For an even simpler presentation, we’ve inserted spray painted branches into an old mason jar and adorned them with simple decorations.

White and Silver Wreaths — We’ve opted for a white wreath for our wall, but if you want a hint of silver without abandoning traditional green, try a silver pine wreath.

Pillar Candle Centrepieces — White pillar candles are a classic centrepiece. Wrap them in colourful fabric and adorn them with red berries for a festive pop of colour.

Set them on a silver tray for a little sparkle.

Pine Cones — All you need to do is spray paint pine cones with silver, gold or white spray paint. Do a single coat for a frosted, more natural look or apply 2 or 3 coats for a more intense colour.

Baubles — Fill a large glass bowl with gold and silver ornaments and a string of battery powered LED white lights for a simple accent piece.

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WHAT’S THE OCCASION?

APRÈS DINNER As the holiday dinner gets into full swing, be sure to have a collection of crowd-pleasing drinks on hand for après-dinner entertaining. Bright & Balanced brews, such as full-bodied lagers and light ales and drier style coolers, such as vodka sodas will appeal to a broad range of palates. You should also have a couple of signature cocktails. For our modern take on a classic, we’ve updated the Champagne cocktail by making a Prosecco-inspired version served in a tumbler to make it a little more casual. For a more festively scented and colourful cocktail, try our Lavender and Cranberry Spritz.

Prosecco Cocktail 1 Serving 1 sugar cube

Lavender and Cranberry Spritz 1 Serving

Angostura bitters

1 ½ oz gin

4 to 5 oz Prosecco, chilled

1 oz cranberry juice

Lemon peel twist for garnish

½ oz lavender simple syrup*

Directions:

Sparkling water

1. Soak a sugar cube in bitters.

Rosemary skewered fresh cranberries, for garnish

2. Place in a tumbler-style glass.

3. Top with sparkling wine.

4. Garnish with a twisted lemon peel.

Directions: 1. Fill a rocks glass with ice.

2. Add gin, cranberry juice and simple syrup. Stir to combine.

3. Top with sparkling water.

4. Garnish with fresh cranberries skewered with a rosemary spear. * Combine 3 tbsp dried lavender, 1 cup sugar and 1 cup water in a pot. Bring to a boil. When the sugar has dissolved remove from heat. Let steep for 1 hour.

Strain to remove solids. Refrigerate until ready to use.

LaMarca Prosecco, Italy, 750ml, $21.99

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Portobello Road Gin, 750ml, $45.99

Barrelling Tide Citrus Vodka Soda, 6x355ml, $18.49

Little Beast Lagered Ale, 4x473ml, $15.95

WHAT’S THE OCCASION?

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WHAT’S THE OCCASION?

THE MAIN EVENT Let’s be honest. A great holiday meal is all about the turkey.

Here are some easy ways to serve a flavourful and delicious turkey this Christmas. Of course, don’t forget the wine, which for turkey dinner can be white, pink or red. We’ve selected three wines that will enhance your holiday dining experience.

5 TIPS TO BRING OUT EXTRA FLAVOUR IN YOUR TURKEY 1. Buy air dried, not frozen turkey. The freezing process invariably removes moisture from the turkey.

2. Avoid the big bird temptation. If you don’t need a ginormous turkey, don’t buy one. The larger the bird, the more likely it is to dry out. Consider the extra cooking time required to cook a big turkey. This extra time required to get the inside fully cooked means the outside is more likely to dry out.

3. Brine your turkey. Brining is a great way to infuse your turkey with moist deliciousness. Make sure your turkey is fully thawed and innards removed before brining. Place the turkey, breast side up, in a very clean container that is large enough to hold the turkey and brining liquid. Cover the turkey with the brine and keep in a cool place (basement or even outside if not too cold) for 12 hours. To make the brine dissolve 1 cup sugar and 1 ½ cups kosher salt in 2 cups hot water. When sugar has dissolved, let the liquid cool. Add 4 litres of apple cider. Pour brine over turkey.

4. Instead of filling the turkey with stuffing, stuff it with orange and lemon halves and fresh herbs such as thyme and sage. Before putting the turkey in the oven, drench a cheese cloth with butter and citrus juice and lay over the turkey.

5. Baste, baste and baste some more. While the turkey is roasting, continually baste the turkey with the liquid that forms on the bottom of the roasting pan.

For extra flavour, add a little butter, stock and herbs to the basting liquid.

This will help infuse the turkey with even more flavour.

Kim Crawford Sauvignon Blanc, New Zealand, 750ml, $22.99

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Occasions Winter 2019/20

Masi Campofiorin Del Veronese, Italy, 750ml, $21.99

Gérard Bertrand Côte des Roses, France, 750ml, $19.99

WHAT’S THE OCCASION?

THE PLEASURES OF ROASTING While the turkey may be the star of the meal, it’s the side dishes that bring the meal together. While our collective grandmas had a habit of over-boiling our vegetables, we’ve recently discovered the pleasures of roasting. Vegetables gain a delicious caramelized flavour when cooked this way. Beer also happens to gain a lot of appealing flavours when the malt is roasted.

Discover these mixer packs full of roasted malt flavours, great for get-togethers with family and friends over the holidays.

Irish Beer Heritage Pack, 8x500ml, $24.98

Muskoka Winter Survival Pack, 6x473ml, $21.99

Granville Island Brewer’s Choice Winter Pack, 8x473ml, $26.99

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WHAT’S THE OCCASION?

Tri-Colour Scalloped Vegetables 8 Servings Prep Time: Less than 30 minutes Total Time: More than 1 hour 1 onion, thinly sliced 2 tbsp butter 1 tbsp olive oil 2 cloves garlic, minced ¼ cup flour 1 cup stock 1 tbsp fresh thyme Salt, to taste Pepper, to taste 1 ½ lb sweet potatoes, washed, very thinly sliced* 1 ½ lb yellow fleshed potatoes, washed, very thinly sliced 1 ½ lb beets, peeled, very thinly sliced ½ cup Parmesan, grated ¼ cup toasted walnuts ¼ cup parsley, chopped, for garnish Directions: Preheat oven to 400°F. Place onion, butter and olive oil in a sauté pan set over medium-low heat. Sauté until the onions are lightly browned. Add in garlic and sauté for 30 seconds.

Add flour and whisk. Slowly pour in the stock while stirring until the onion mixture is creamy and smooth.

Add thyme and season with salt and pepper. Remove from heat. Grease a 12-inch baking dish with butter.

Lay the vegetables in the dish in a spiral formation starting on the outside, working inwards. Sprinkle with Parmesan. Bake for 35 minutes.

Finish by topping with walnuts and parsley. Place dish on a cutting board and set on table to serve.

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VVDYH

FKRSKRXVH PDNHV WKH SHUIHFW JLIW VKRS QRZ DQG VDYH RQ D VHOHFWLRQ RI SURGXFWV SHUIHFW IRU WKH KROLGD\V Occasions Autumn 2019

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39

WHAT’S THE OCCASION?

Cinnamon Carrots

Roasted Brussels Sprouts

8 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

8 Servings Prep Time: Under 30 minutes Total Time: Under 1 hour

2 lb carrots, peeled, tips trimmed, halved lengthwise 3 tbsp melted butter 1 tsp cinnamon, freshly ground 2 tbsp honey Pinch sea salt Fresh thyme leaves, for garnish (optional) Directions: Preheat oven to 450ºF. Boil the carrots for 5 to 6 minutes. Drain and dry. Combine butter with cinnamon. Toss carrots in melted butter and then place on a baking sheet. Roast for 25 to 30 minutes.

Set carrots on a platter. Drizzle with honey and season with sea salt. For a little extra flavour, season with fresh thyme leaves.

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Occasions Winter 2019/20

2 lb Brussels sprouts, ends trimmed, halved 3 tbsp olive oil 1 clove garlic, minced ½ tsp salt 1 cup pancetta, cubed ¼ cup Parmesan, finely grated Directions: Preheat oven to 450ºF. Toss Brussels sprouts with olive oil, garlic and salt. Add pancetta and toss. Place on a baking sheet. Roast in oven for 20 minutes. Turn frequently to ensure even cooking.

Transfer to a serving dish. Sprinkle with Parmesan to finish.

WHAT’S THE OCCASION?

Roasted Broccoli with Cranberries

Hasselback Potatoes

8 Servings Prep Time: Under 30 minutes Total Time: Under 1 hour

8 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

1 large head broccoli, florets removed

8 medium yellow fleshed potatoes

2 tbsp olive oil

1 stick butter, melted

1 clove garlic, minced

Pinch salt

Salt to taste

Pinch pepper, freshly cracked

¼ cup dried cranberries

½ cup cheddar, grated (optional)

¼ cup toasted pecans

Chives, chopped, for garnish

Directions: Preheat oven to 450ºF. Toss broccoli with olive oil, garlic and salt. Place on a baking sheet. Roast in oven for 20 minutes. Turn frequently to ensure even cooking. Transfer to a serving dish. Sprinkle with cranberries and top with toasted pecans to finish.

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Directions: Preheat oven to 450ºF. Firmly grasp potatoes by ends. Carefully slice potatoes leaving a ¼-inch at bottom of potato to keep it intact. Place the potatoes on a foil lined baking sheet. Brush the potatoes with melted butter and season with salt and pepper. Bake for 45 to 50 minutes. Garnish with chives. Add a little extra flavour by adding cheddar cheese to the potatoes 5 minutes before the end of the roasting time. Serve immediately.

WHEN THE PLAN IS A FIREPLACE AND RED WINE...

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WHAT’S THE OCCASION?

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WHAT’S THE OCCASION?

GIFTABLE GOODIES

Cookies, chocolate and other delectable treats are a holiday tradition, as is the notion of giving hostess gifts. Share and pair these recipes for delicious treats with products selected by the experts at the NSLC. Just wrap them and add a card to make the gift complete.

Chocolate Crinkle Cookies Makes 24 cookies Prep Time: Less than 30 minutes Total Time: Less than 3 hours ¾ cup cocoa powder (unsweetened)

White Chocolate and Ginger Truffles

Sugar Cookies with Champagne Icing

Makes 24 truffles Prep Time: Less than 30 minutes Total Time: More than 1 hour

Makes 24 cookies Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

Champagne Icing Makes 4 cups 2 cups sparkling wine 4 ½ cups icing sugar

2 cup gingersnap cookie crumbs*

3 cups flour

½ tsp kosher (or sea) salt

1 tsp baking soda

¾ tbsp vanilla

1 ½ cup flour

1 ¼ cup cream cheese, room temperature

½ tsp baking powder

¾ cup less tbsp heavy cream

½ tsp salt

¾ cup white chocolate chips

1 cup white granulated sugar

Silver sprinkles

1 ½ tsp baking powder

⅓ cup vegetable oil 1 tbsp vanilla 3 eggs Icing sugar Directions: Sift dry ingredients (except sugar) into a bowl. Mix well. Place sugar and oil into the bowl of a stand mixer.

Beat for 2 to 3 minutes until fluffy. Add the eggs and vanilla and beat until the ingredients are well mixed. Reduce speed of mixer to medium low and gradually mix in the dry mixture. When a dough has formed remove from mixer.

Form into a ball and wrap in plastic wrap. Refrigerate for 2 hours. Remove from fridge. Use an ice cream scoop to form into ¾-inch wide balls. Roll balls in icing sugar. Place on baking sheet, leaving enough space between the balls for the cookies to expand. Bake in oven preheated to 375ºF for 10 to 12 minutes.

Directions: In a bowl, combine cookie crumbs with cream cheese. Mix very well. A tablespoon at a time, form the cream cheese mixture into balls. Place on a parchment-lined baking sheet.

Place sheet in freezer for 30 minutes.

When the balls are nearly set, place a heat-proof bowl over a pot of simmering water. Add the chocolate chips and stir as the chocolate melts. When chocolate is melted, remove from heat.

Place a toothpick in a ball and then dip into white chocolate, ensuring it is fully covered. Tap to remove excess chocolate. Place ball on parchment lined baking sheet and top with silver sprinkles. Repeat until finished. * Break up gingersnap cookies and place in a blender. Pulse until the cookies become fine crumbs.

1 cup butter, softened 1 ½ cups white sugar 1 egg 1 tsp vanilla extract Icing* Directions: Sift together baking soda, baking powder and flour. Place butter and sugar in the bowl of stand mixer.

Cream together until smooth. Blend in the egg and vanilla. Add the dry ingredients and combine until a dough is formed. Form into small ¾-inch dough balls. Place on baking sheet(s) with ample space (1 ½ - 2-inches) in between the balls. Bake in oven preheated to 375ºF for 8 to 10 minutes. Remove from oven and let cool. Use a frosting spatula or palette knife to spread icing over top of the cookies. * Add an extra special touch by adding seasonal icing decorations. Either use store bought coloured icing or add food colouring to our icing to make designs on the cookies. Try making simple trees, ornaments or write seasonal words such as “happy holidays” on the cookies.

Directions: Place sparkling wine in a pot set to medium-high heat. Reduce until a quarter of its original volume. Take off heat and let cool completely. Combine the icing sugar, salt, vanilla and heavy cream in the bowl of stand mixer. Using the paddle attachment, mix on low.

Increase speed to medium high. Mix for another 3 minutes to cream. Add the reduced sparkling wine and mix.

PAIR WITH Veuve Clicquot Yellow Label, France, 750ml, $76.20

PAIR WITH Black Tears Spiced Rum, 750ml, $33.49 PAIR WITH Propeller London Style Porter, 6x341ml, $14.49

Occasions Winter 2019/20

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WINE & DINE

SPARKLE & SHINE LET THE COUNTDOWN BEGIN …

By Peter Rockwell, NSLC Wine Buyer

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Occasions Winter 2019/20

WINE & DINE

When I was much younger, I fondly remember calculating how old I’d be at the end of the millennium.

Almost 20 years into the 21st century, I’d prefer not to think about my age anymore. But I do love celebrating with sparkling wine. And while any time is a good time to pop the cork from a bottle of bubbly, the chance to toast the dawn of a new decade only comes around, well, every ten years.

With 2020 on the horizon, the opportunity to acknowledge the past and contemplate the future with a glass of something fresh and fizzy is at hand.

If midnight revelry just isn’t your thing, sparkling is a perfect partner for any holiday get-together held at a more reasonable hour, especially if food is involved.

With their flowing beads of bubbles and typically subtle flavour profiles, sparklers are some of the most accommodating wines around. From big family-style meals to a bag of potato chips, they are the wine to choose when you’re not sure what to choose. For you home bartenders, they also make a fantastic base for cocktails.

Whether you’re watching the clock, serving up a storm or practicing your mixology — there’s a sparkling wine for that.

#DRINKLOCAL Winemaking is a gamble. To better the odds, winemakers must get in touch with their terroir and then move forward with what they can do best with the climate and soil they’ve been dealt by Mother Nature.

Though masters of floral whites, it is frizzante and out-and-out sparkling wines that have provided our local wineries a place on the international stage.

Thanks to Nova Scotia’s geographical position — one that shares much with France’s Champagne region — our sparklers have been compared to the world’s best, especially the effervescent output of the French.

PRODUCTS:

Benjamin Bridge Brut NV, Nova Scotia, 750ml, $27.98

Planters Ridge Elevation, Nova Scotia, 750ml, $23.99

Blomidon Estate Crémant, Nova Scotia, 750ml, $27.98

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WINE & DINE

THE FIZZ-SICS OF SPARKLING When it comes to sparkling wines, what’s in their name tells a lot about what you’ll find in your glass. Here are a few terms you’ll find on their labels along with where they typically fall price wise.

FRIZZANTE: Originating in Italy, frizzante is used by many winemakers, including those here in Nova Scotia, to identify their wines that are sort of sparkling, making them the perfect introduction to all that bubbles. ($20-$25) CHARMAT: Also known as the tank method, wines produced in this manner see their second fermentation take place in a separate receptacle and not inside the bottle. ($16-$50) MÉTHODE TRADITIONNELLE: Translated to the traditional method and often called the “Champagne Method” after where it was conceived, wines made this way use the bottle for their second fermentation. ($17-$300) PROSECCO: Italy’s wildly popular fizz from the region of the same name. Not full-blown sparkling, their light effervescence and white wine vibe make them eminently drinkable. ($12-$50) CAVA: Spain’s traditional bubbly made primarily in Catalonia’s Penedès region. Quality is high, with Cava offering some of the best value going. ($17-$70) CHAMPAGNE: The king of all that sparkles and is only made in the French region of the same name where its winemakers worked their magic to develop the traditional method and the principles of sparkling wine production. Non-vintage versions are the blends of wines from different years, while the vintage varieties are all about a single harvest. ($60-$300)

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Segura Viudas Reserva Cava Brut, Spain, 750ml, $36.95

Duval-Leroy Champagne Limited Edition Brut Reserve, France, 750ml, $69.99

Villa Conchi Brut Seleccion, Spain, 750ml, $18.78

Ruffino Prosecco, Italy, 750ml, $19.99

Emiliana TM Sparkling, Chile, 750ml, $19.99

WINE & DINE

FUN FIZZ FARE Add some fizz to your holidays with these sparkling wine and appetizer pairings.

Eggs with Green Olive and Roasted Peppers 6 to 8 Servings Prep Time: Less than 30 Total Time: Less than 30 12 boiled eggs ¾ cup mayonnaise ⅓ cup green olives, pitted, chopped ½ lemon, juice Cracked pepper, to taste 1 red pepper, roasted, peeled, finely diced Directions: Slice boiled eggs in half. Scoop out yolk and place and in a bowl. Set the whites aside. Add mayonnaise, green olives and lemon juice. Mash until smooth. Place in piping bag.

Pipe mixture into the egg whites. Place on a serving platter. Garnish with diced red pepper.

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

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treAt SaNtA

We’ve married artisanal distilling with innovative science to transform unused sugar from Canadian milk into delicious vodka. Unbelievably smooth with a hint of sweetness, Vodkow is lactose and sugar free. Can be enjoyed on the rocks or in your . favourite holiday cocktail.

Make an impression without leaving one on the environment.

Now available at select NSLC stores.

Visit vodkow.com to learn more.

WINE & DINE

Mini Phyllo Tarts Makes 24 tarts Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 packages phyllo pastry cups 1 small wheel triple cream brie 24 stewed cherries* Directions: Preheat oven to 375ยบF. Place phyllo cups in mini muffin tins. Place 1 teaspoon brie in each. Bake for 10 minutes. Remove from oven.

Garnish each with a stewed cherry. * Use the leftover (strained) cherries from our spiced cherry syrup recipe on page 58.

You will need to double the recipe.

SERVE WITH Domaine Chandon Brut, USA, 750ml, $36.00

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S PE C I A L E DI T ION S AU V IGNON BL A NC W R A P P E D for the H O L I D A Y S

SAVE 2

$ 00

SAUVIGNON BLANC PINOT NOIR PINOT GRIS CHARDONNAY

#1001548 #1001792 #1007049 #1010313

Reg. Price $22.99 Reg. Price $24.99 Reg. Price $22.99 Reg. Price $22.99

*Offers available November 11, 2019 – January 5, 2020 at participating NSLC stores. Please enjoy our wines responsibly. © 2019 Constellation Imports, Rutherford, CA USA

0Q=jJ mQJ 0gRjRm _O mQJ kJ=k_] Although NovaScotian Crystal is made right here in Nova Scotia, it is recognized internationally. That’s why we got together with Mer et Soleil, Atlantic Canada’s finest importer of international spirits and wines. Whether you’re sharing with guests or giving as gifts, together we’ll bring pleasure to the season.

Maker’s Mark Bourbon, $42.99 Character isn’t made by machine. Made with soft red winter wheat, for a one-of-akind, full-flavored bourbon that’s easy to drink.

10OZ WHISKEY TUMBLER, SHOWN IN SEAFARER’S, $75

NovaScotianCrystal.com

Legent Bourbon, $59.99 A Kentucky straight bourbon unlike any other. Partially finished in wine and sherry casks, it’s a collaboration between two whiskey legends — Fred Noe & Shinji Fukuyo — and two unique styles of whiskey making.

BARREL TUMBLER, SHOWN IN MARGAREE, $75

5080 George Street, Halifax

1.888.977.2797

Bowmore 12 YO Single Malt Scotch, $62.99 Both complex and perfectly balanced. Subtle lemon and sweet heather honey complement our trademark peat smoke, leading to a delicious, long and mellow finish.

SINGLE MALT SCOTCH GLASS, SHOWN IN ANNAPOLIS, $98

Laphroaig 10 YO Single Malt Scotch, $79.99 Bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. This full-bodied variant is the foundation of all Laphroaig expressions and comes with a long finish.

SINGLE MALT SCOTCH GLASS, SHOWN IN CITADEL, $98 WATER THIMBLE, SHOWN IN CITADEL, $49

WINE & DINE

Crostini with Mozzarella and Tomatoes 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 12 cherry tomatoes, halved Olive oil Pinch salt 1 baguette, thinly sliced on bias, toasted 1 clove garlic 1 fresh mozzarella ball, sliced ¼ cup basil, thinly sliced Directions: Preheat oven to 400ºF. Toss tomatoes in olive oil and season with salt. Roast tomatoes for 15 to 20 minutes. Remove from oven. Rub baguette with garlic. Add ½ tablespoon of olive oil to each slice of bread. Top each with a slice of fresh mozzarella, a cherry tomato half and equal amount of basil.

SERVE WITH Mionetto Prestige Prosecco Brut, Italy, 750ml, $19.99

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WINE & DINE

SIMPLE SPARKLING COCKTAILS Arrogant Frog Sparkling Rosé, France, 750ml, $17.99

Santa Margherita Prosecco, Italy, 750ml, $22.99

Poinsettia Gemma di Luna, Italy, 750ml, $17.48

1 Serving ¼ oz Cointreau 1 oz cranberry juice 1 lime, juice 4 oz sparkling rosé, chilled Directions: 1. Place Cointreau, cranberry juice and lime juice in a Champagne flute.

2. Top with sparkling rosé.

Limonata Punch 1 Serving ¾ oz lemon simple syrup* 5 oz sparkling wine, chilled Lemon peel, for garnish Directions: 1. Place lemon simple syrup in flute.

2. Top with chilled sparkling wine.

3. Garnish with lemon peel. * Combine ½ cup lemon juice with ½ cup water and 1 cup sugar in a pot. Bring to a boil. When sugar has dissolved remove from heat. Let cool.

Cherries Jubilee 1 Serving ¾ oz spiced cherry syrup* ¾ oz rye whisky ½ oz lime juice 3 oz sparkling wine, chilled Directions: 1. Place spiced cherry simple syrup in flute.

2. Top with whisky, lime juice and chilled sparkling wine. * Combine 1 cup sugar, 1 cup sugar, 1 cup frozen cherries, a cinnamon stick and rosemary sprig in a pot. Bring to a boil.

When the sugar has dissolved removed from heat. Let steep for 30 minutes. Strain.

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IN THE SPIRIT

CALL ME OLD FASHIONED

By Jennifer Katona, NSLC Spirits Buyer

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IN THE SPIRIT

HISTORY OF THE OLD FASHIONED The notion that history and fashion generally repeat themselves can be perfectly applied to one of mixology’s first-born cocktails: The Old Fashioned. There is both documented evidence and much urban myth about the origins of cocktails. The combination of spirits, bitters and sugar has been noted as early as 1806. Jump ahead 76 years and this heady mix of three elements came to be referred to as an Old Fashioned.

During this period, James E. Pepper, a well-known bartender and bourbon distiller in Louisville, Kentucky, made his version of the cocktail with bourbon. He went on to bring the recipe to the Waldorf-Astoria in New York City. Today it’s allegedly become the most Googled cocktail recipe!

A few years ago, Louisville coined the Old Fashioned as the official cocktail of the city.

They celebrate with the “Old Fashioned Fortnight” for the first two weeks of June every year. Luckily, we don’t need to wait until then to enjoy this classic.

PICKING A SPIRIT FOR YOUR OLD FASHIONED The great thing about the Old Fashioned is that it’s more of a style of drink versus a set recipe, which gives an opportunity to be creative.

The key flavour combination is a spirit base with sugar and a few dashes of bitters finished off with a citrus twist (the cocktail cherry is not used as much these days). The most common spirits used are American and Canadian whiskies.

THE RYE VS BOURBON DEBATE Next consideration is whether to use a rye whisky or bourbon. Rye, with a minimum of 51 per cent of the raw ingredients, has a distinct spicy and herbal taste that tends to make Old Fashioned cocktails on the drier side. With bourbon, which is a minimum of 51 per cent corn, there is an inherent sweetness in the taste. It comes down to your preference.

If you have been building a collection of whiskies for your home bar, it’s worth considering separating them by those that are to be “contemplative spirits,” meaning they are best enjoyed with a few drops of water to unleash their complexities and require you to savour each sip. Limited releases, unique expressions or older age statements would fit into this category. On the other end are those spirits that welcome the balance or oomph that some sugar and bitters lend — these are the spirits you want to make an Old Fashioned with.

Jen’s Rum Old Fashioned

Fortress Amber Rum, 750ml, $39.99

The Old Fashioned band wagon has me on it as I have found myself concocting creative simple syrups and acquiring bitters to make this cocktail at home. Here is a recent favourite that’s simple to make and perfect for the winter season.

1 Serving 1 ½ oz Fortress Amber Rum ¾ oz Demerara simple syrup* 4 dashes coffee flavoured bitters* Twist orange peel

Directions: 1. Place ingredients into ice-filled Old Fashioned glass.

2. Stir all ingredients until well chilled.

3. Garnish with a twist of orange peel. * Combine 1 cup Demerara (raw) sugar and 1 cup warm water.

Shake vigorously until sugar dissolves.

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IN THE SPIRIT

The Classic Old Fashioned 1 Serving 1 ½ oz Bourbon ¼ oz simple syrup 2 dashes Angostura Bitters Orange peel, for garnish Directions: 1. Place ingredients in an ice-filled Old Fashioned glass.

2. Stir until chilled.

3. Express orange peel over glass.

4. Garnish drink with the orange peel.

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

Elijah Craig Small Batch Bourbon, 750ml, $43.75

Woodford Reserve Select Bourbon, 750ml, $47.99

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IN THE SPIRIT

NEW WAYS TO OLD FASHIONED Old Fashioned 3 ways with bourbon, tequila and gin Chocolate Old Fashioned

A Well Rested Old Fashioned

The High Road Old Fashioned

Recipe by Matt Boyle & Jeff Van Horne, The Clever Barkeep

2 Servings

2 Servings

2 Servings 1 ½ oz Bourbon ⅓ oz Tia Maria Coffee Liqueur ½ oz sweet vermouth 3-4 dashes chocolate bitters Salted chocolates, for garnish

2 ½ oz reposado tequila

2 ½ oz gin

½ oz agave syrup*

½ oz simple syrup

4 dashes Angostura biters

4 dashes Angostura biters

Blood orange peel, for garnish

Lemon peel, for garnish Orange peel, for garnish

Directions: 1. Divide liquid ingredients amongst ice-filled rocks glasses.

Directions:

2. Stir all ingredients with a stir spoon until chilled.

1. Divide liquid ingredients amongst ice-filled rocks glasses.

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

2. Stir all ingredients with a stir spoon or a chopstick for 20-30 seconds.

* Agave syrup is available in most grocery stores.

Directions: 1. Divide liquid ingredients amongst ice-filled rocks glasses.

2. Stir all ingredients with a stir spoon until chilled.

3. Express lemon and orange peel over glass and then add to drink.

3. Garnish with a piece of salted chocolate.

1792 Small Batch Kentucky Straight Bourbon, 750ml, $49.98

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El Jimador Reposado Tequila, 750ml, $34.99

Ungava Premium Gin, 750ml, $35.65

GET INTO THE HOLIDAY SPIRIT, WINE & BEER. Look for our new No. 99 Rye Lager. A great beer from The Great One. Our premium lager is brewed with Canadian rye grain to add an extra layer of depth, zest and freshness to the smooth malt and light hops flavour of a classic lager.

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IN THE SPIRIT

NEW TIPS FOR AN OLD FASHIONED

By Matt Boyle & Jeff Van Horne, The Clever Barkeep 1. Stick with an aged spirit to build on the flavours created from the charred oak barrel. Try making an Old Fashioned with aged rum, tequila or Cognac.

2. Old Fashioned cocktails should be diluted with about 15-20 per cent of its total volume with water. You get this by stirring your cocktail with ice.

3. Remember, fresh ice is best! Store your ice in freezer-lock bags so that they keep any odours from your freezer out of the ice.

4. Using simple syrup as opposed to a sugar cube will give you a more consistent cocktail.

5. Experiment with other types of sugar, like Demerara or golden to add depth of flavour.

6. Liqueurs can also be used to replace simple syrup, such as Chartreuse, Disaronno, St. Germain Elderflower, Cointreau, Drambuie or Tia Maria.

7. Use a proper dash of bitters. Tip the bottle completely upside down and vigorously dash with downward force. Remember, a dash is not a drop!

8. Your orange zest garnish should contain as little of the white pith as possible. Peel the zest off the orange using a vegetable peeler and hold with the skin-side facing the glass. Express the oils from the zest over the glass by pinching the zest between your thumb and index finger. These oils will provide a sweet and citrusy aroma in your cocktail.

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MAKE IT YOUR OWN

By Matt Boyle & Jeff Van Horne, The Clever Barkeep BITTERS, BITTERS AND MORE BITTERS Bitters are powerful flavouring agents that pack a punch. A small dash goes a long way. If you want to flavour your cocktail and add complexity, try various types of bitters. A selection of bitters are available at The Port by the NSLC. INFUSE INTEREST Add flavour to your cocktails by infusing your simple syrups. You can simply add herbs and spices to your simple syrup and heat them on the stove to get your desired intensity of flavour. For example, try making a cinnamon syrup for your holiday cocktail creation. Heat up a pan and crack some cinnamon sticks into the pan to toast for 30 to 40 seconds before adding them to your warm simple syrup. The longer you infuse the cinnamon, the more concentrated your syrup will be.

EXPERIMENTAL GARNISHES Although citrus zest adds a nice aroma, you can also add aromatic herbs or spices as your garnish to give you a different aroma in your cocktail.

Try using toasted star anise to enhance your next Old Fashioned.

NEW IDEAS, NEW FLAVOURS If you like Old Fashioned cocktails, try something new by mixing up a Boulevardier, a classic cocktail that offers similar bold and bitter tastes.

IN THE SPIRIT

Boulevardier Recipe by Matt Boyle & Jeff Van Horne, The Clever Barkeep

Crown Royal Northern Harvest Rye, 750ml, $34.99

2 Servings 1 ½ oz rye whisky ¾ oz sweet vermouth ¾ oz Campari Orange zest, for garnish Cherries, for garnish Directions: 1. Divide liquid ingredients amongst ice-filled rocks glasses.

2. Stir all ingredients for 20 to 30 seconds.

Glynnevan 12 YO Straight Rye, 750ml, $59.99

3. Garnish each with an orange zest and cherry.

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LOCAL LOVE

HOME FOR THE HOLIDAYS

STEWS AND MALTY BREWS

BY MARK DEWOLF, FOOD & DRINKS EDITOR, OCCASIONS

LOCAL WINES FOR GATHERING OCCASIONS

BY AMY SAVOURY,

SPIRITS OF THE SEASON

BY JARED WALL, PRINCE GEORGE HOTEL

SOMMELIER, INSTRUCTOR AT NSCC When it is cold outside, I love eating hearty stews. As the temperature plummets, just the mere thought of a bowl of something braised warms the soul. Making stews which require braising not only infuses the chosen meat with flavour, but the cooking method also breaks down the tough connective tissues of the meat rendering them soft and succulent. Stews are also the perfect “leave it on the stove and forget about it” winter meal as the flavour only get better with time (and thyme).

As for the accompanying drink, there is little better than a dark, malty local brew. If I am feeling generous, I’ll even give some to the pot as the stew’s flavours come together.

Rare Bird Red Ale from Guysborough County plays on the lighter side of the roasted spectrum, offering a dark amber colour and mild caramel and earthy notes. Not surprisingly, Rare Bird Red is a great match for braised fowl. Try it with chicken thighs braised with mushrooms and a few splashes of the beer.

Dartmouth’s Nine Locks Brewery ESB (Extra Special Bitter) has a little more malt heft. Its malty sweetness showcased by toffee and caramel-like flavours and pleasantly bitter flavour profile is a versatile brew when it comes to winter entertaining. I’d happily cozy up on a couch with a bowl of lamb stew and a can of Nine Locks ESB.

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The holiday entertaining season is once again upon us. Time to eat, drink and be merry! Sounds simple enough, unless you are the one doing the planning.

There are lists to be made, shopping to be done and then comes the preparation and execution of the festivity itself. Each holiday season, I am guaranteed at least one frantic phone call from my family or friends as they find themselves wandering the aisles of the NSLC last minute trying to find the right bottle of wine to pour for guests! Well, look no further — These three Nova Scotia wines have you covered in the holiday planning category, no matter the shape or size of the gathering! From an evening of appetizers, to a holiday dinner, or to simply cozying up with conversation, alleviate the stress of picking the right bottle with one of these local selections.

Make your next holiday gathering sparkle with the Phone Box Fizz from Luckett Vineyards. Delightfully aromatic with lively effervescence makes this wine super “sippable” — an excellent choice if a plethora of apps, snacks and jovial conversation is on the menu.

One of the most versatile wines at the dinner table is Riesling and Grand Pré Winery Riesling is no exception. Beautifully citrus on the nose, with high acidity to balance out the sweetness, this wine is perfect for turkey dinner with all the fixings.

One of the best holiday gatherings is to simply invite guests over to cozy up by the tree for conversation and the Jost Glowine is the perfect pairing. This fruit-based wine is made from local blueberries and apples and enhanced with the addition of cinnamon and cloves. Serve the wine hot and warm your heart and soul as you sip by the glow of the tree lights.

Coldstream Clear Distillery of Stewiacke has made entertaining one step easier this year. While their rums blend seamlessly with holiday nog, they now come to us with their new, premixed Coldstream Eggnog Rum Cream Liqueu, taking care of the work for you. The creamy-smooth, velvety libation with the right spice is the perfect addition to coffee or simply enjoyed over ice.

Nova Scotia’s most-storied whisky, Glen Breton Rare, is distilled using water from an on-site brook passing beneath Glenora Distillery before spending 10 years resting inside American Oak. The end result is refined with notes of orange, baking spice and honey on the nose. Dried-fruit characters come to life on your palate, piqued with hazelnut, maple and cherry, before finishing with hints of apple that seem to have made their way in from the orchard outside. This whisky deserves to be enjoyed neat.

Another home-grown spirit, Caldera Distilling’s Hurricane 5, is a classic Canadian whisky. Nosing shows spicy rye and fruity aromas co-mingling with wafting’s of caramel, leather and tobacco leaf. First taste showcases toasty butterscotch and wood, before giving way to touches of cinnamon, cloves and nutty flavours.

Blending beautifully with ginger ale, Hurricane 5 is also a perfect fireside sipper to enjoy over a conversation or while watching the snowfall.

SPICE-UP YOUR HOLIDAYS t n

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PREMIUM PICKS

UNIQUE GIFTS FROM The Port offers our most unique selection of wine, spirits and beer. From the perfect hostess gift to a rare bottle that will impress the spirits collector in your life, here are a few of the best selections for holiday gifting this season, chosen by our team of buyers. Shop all Port products online at myNSLC.com/ThePort.

Cloudy Bay Chardonnay, New Zealand, 750ml, $43.43

PETER ROCKWELL

While New Zealand may have gained international fame for its Sauvignon Blanc, its Chardonnay isn’t too shabby either.

Cloudy Bay’s take on the French varietal is a sophisticated wonder, packed with zesty grapefruit and layered citrus flavours.

WINE BUYER

El Esteco Malbec, Argentina, 750ml, $24.99

Pierre André Pouilly-Fuissé, France, 750ml, $46.28

Produced in Argentina’s Calchaquí Valley, a region over 1800 metres above sea level in the country’s rugged northern province of Salta, this Malbec is a rich, concentrated combination of raisin, coffee and light herbaceous aromas and deep, dark fruit massaged by firm, sweet tannins.

One of the most recognized subregions of Burgundy’s Mâconnais, PouillyFuissé is one class act.

Layered with dense citrus and apple fruit and accented by soft acidity and a balanced woody finish, this is a wine designed for bythe-glass sipping or to pair with a roast turkey dinner.

JENNIFER KATONA SPIRITS BUYER

Heaven’s Door Tennessee Bourbon, \750ml, $78.99 This bourbon comes from an award-winning collection created in partnership between the legendary musician and artist, Bob Dylan and Ryan Perry, Master Blender. It’s produced using a proprietary mash bill that incorporates 30% “small grains” and aged for a minimum of 8 years in American oak barrels. Enjoy “Another Side of Bob Dylan” and appreciate his iron work motif that decorates the bottle.

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Isle of Harris Gin, 700ml, $84.99

Don Julio 1942 Anejo Tequila, 750ml, $179.99

Hailing from the Outer Hebrides in Scotland, this stunning gin is distilled in a small copper pot gin still called “The Dottach”. The gin trend is growing thanks to such a wide spectrum of botanicals available beyond the signature juniper berry.

This product takes it to the next level with defining its character by sourcing The Sugar Kelp by a diver combing the sea lochs of the area and harvesting it by hand.

This bottle celebrates the year Don Julio opened the doors to his distillery in the highlands of Jalisco, Mexico. With no money but pure passion and a loan from a local businessman, he single-handedly built what is considered the original luxury tequila.

Classified an Anejo, it is aged for a minimum of two and half years lending rich caramel, chocolate and vanilla flavours. Enjoy neat.

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.

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OUR PEOPLE

A CUSTOMER-FIRST APPROACH MEET AMBER FAULKNER

Amber Faulkner is a Product Specialist at the Larry Uteck NSLC in Bedford and a recent recipient of the NSLC Star Award recognizing excellence in customer service.

How did you start with the NSLC? It all started in 2000. Boy, that was a while back. Like many employees, I started off as a casual employee, but over time my interest in product, and wine specifically, increased. I think the seminal time period for me was my years spent at the old Scotia Square NSLC store. There was a little corner of fine wine there. I was really intrigued by this section and wanted to help customers make informed choices. I would often call the old Port of Wines store (now The Port by the NSLC). I’m sure the staff wondered “who is this girl that keeps asking me questions?” My interest in wine was piqued. When the first Product Specialist positions were created, I applied and took the test. I started my Product Specialist career at Bayers Lake before eventually moving to The Port, where I had the great pleasure of working with their staff. They were real mentors for me and my time spent there really cemented everything for me.

How do you apply that experience now?

I’m now the Product Specialist at the Larry Uteck store. Since moving there a few years ago, it’s become my favourite store of the many I’ve worked at. I have quite the footprint at the NSLC. There is such a genuine interest in learning about wine here. My customers are so willing to try things for the first time.

Serving our customers is ultimately my favourite part of my job. The only reason I started as a Product Specialist was to learn everything I could so I could relay that to my customers and make them happy with their purchase.

Over time, my customers have become my friends. I know where they are travelling and how they entertain. It’s very rewarding.

What are you recommending for Holiday entertaining?

When it comes to holiday entertaining, I’m lucky. Our family is pretty large. We often have many dozen of people at a holiday event such as Christmas Eve or Boxing Day. Invariably, they are all potluck style events. I, of course, bring wine and beer — my true beverage loves are wine and beer —and a charcuterie board full of meats and cheeses. Even though our drink of choice is wine and beer, the holidays are the time of year when I do pick up liqueurs and make simple syrups to try out new cocktails. I’m all about using seasonal flavours such as peppermint and nutmeg to create after-dinner drinks.

AMBER’S PICKS:

Okanagan Dry Pear Cider, 473ml, $3.99

Nine Locks IPA, 473ml, $4.49

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

Frescobaldi Vigneto Montesodi, 750ml, $58.99

BAR BASICS

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FEATURE FLAVOUR

GINGER

ALL THE WAY

Ginger may just be the world’s most versatile ingredient.

What other spice plays the lead character as much as ginger? There are cookies, cakes, savory dishes and even cocktails that feature ginger as a starring role. It can be used raw, pickled, cooked, dried (and ground) and even made into candy.

We love the intense character it provides cookies and cakes as much as the spicy counterpoint it plays to spirits and liqueurs in cocktails, such as our featured Moscow mule and stormy night. The aroma of ginger even pops up in certain wine styles such as Viognier.

We’ve even used it as inspiration for a chocolate dessert.

The key to buying fresh ginger is to choose firm and smooth pieces. If it is wrinkled, it’s old and has lost much of its pungency. Keep fresh ginger wrapped in the fridge for a few months.

As for ground ginger, store it in an airtight container in a dark cupboard. If not, it will lose its distinctive and intense flavour.

Ginger Snap Chocolate Bark Makes 1 Sheet Pan Prep Time: Less than 30 minutes Total Time: More than 1 hour 1 lb dark chocolate, chopped ⅓ cup ginger snap cookies, crumbled

Moscow Mule

A Stormy Night

1 Serving

1 Serving

1 ½ oz vodka

1 ½ oz dark rum

¾ oz lime juice, freshly squeezed

½ oz lime juice, freshly squeezed

5 oz alcohol free ginger beer

5 oz alcohol free ginger beer

Lime wedge, for garnish

Lime wedge, for garnish

Directions:

Directions:

1. Fill a highball glass or copper mug with crushed ice.

1. Fill a highball glass with ice.

2. Add the lime juice. Stir to mix.

2. Add the lime juice. Stir to mix.

3. Top with ginger beer.

3. Top with ginger beer.

4. Garnish with lime wedge.

4. Garnish with a lime wedge.

Did You Know?

The Moscow Mule is not a Russian invention but the brainchild of American John Martin, who had purchased in the 1930s a thenunknown distillery called Smirnoff. Martin, along with Jack Morgan, a pub owner with a passion for making ginger beer and Sophie Berezinski, a Russian immigrant in possession of thousands of handmade copper mugs, formalized a relationship to sell his vodka with Morgan’s ginger beer served in Berezinski’s mugs. The Smirnoff mule became a hit and with widespread notoriety became known as the Moscow Mule.

Did You Know?

The most famous rum and ginger beer combination is made with Gosling’s Black Seal Rum. The proprietary cocktail is called the Dark ‘N Stormy and is known as the official drink of Bermuda.

⅓ cup candied ginger, chopped 2 oz white chocolate, melted Directions: Line a small baking tray with parchment paper. Place chocolate in a heatproof bowl. Set over simmering water. Stir to ensure to evenly melt. Pour chocolate onto prepared pan. Sprinkle the ginger snaps and candied ginger. Place white chocolate in a bowl and place over top simmering water. Melt. Using a spoon, drizzle over the chocolate bark with the melted white chocolate. Refrigerate until chocolate is set (about 1 hour).

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La Baume Viognier, France, 750ml, $18.99

Ketel One Vodka, 750ml, $33.49

Barrelling Tide 5 Fathom Rum, 750ml, $41.00

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1 19 oz can (540 mL) black beans, drained and rinsed 1 19 oz can (540 mL) red kidney beans, drained and rinsed 2 12 oz cans (341 mL) sweet corn, drained 1 14 oz can (398 mL) tomato sauce 2 X 19 oz cans (540 mL) dice tomatoes 1 cup (250 mL) red onion diced 1 clove garlic, minced 1 green pepper diced 1 tsp (5 mL) cumin 1 tsp (5 mL) coriander 2 tbsp (30 mL) chili powder 1 tbsp (15 mL) Worcestershire sauce 4 skinless, boneless chicken breasts Âź cup (50 mL) fresh cilantro

Place all ingredients other than chicken and cilantro into slow cooker, mix well.

Place the chicken breasts on top and cook on low for 6 hours, or high for 4 hours, remove chicken, shred and return to pot and fold in, allow to cook for another 30 minutes, before serving top with the fresh cilantro. Serve accompanied by grated cheddar cheese, sour cream, and crumbled tortilla chips as toppings.

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