All posts tagged with: How to Make

There’s nothing better than a classic Hot Buttered Rum to warm you up deep inside on the long, cold, Canadian winter nights. Enjoy with homemade short bread or ginger cookies!

Here’s the perfect way to make this favourite winter drink:

• 2 oz Dark Rum
• 3 Sugar Cubes
• 1 tbsp Unsalted Butter
• Dash of Cinnamon
• Dash of Nutmeg
• Vanilla Extract
• 1 Cinnamon Stick

In a mug, dissolve the sugar in a little hot water. Add the rum and unsalted butter. Fill the mug with hot water and a few drops of vanilla. Sprinkle cinnamon and nutmeg on top, then garnish with a cinnamon stick.

The base of the drink can be made ahead of time, ideal for if you are wanting to prepare for a group of friends coming, or for a weekend winter getaway. Simply cream together butter, sugar, and spices, then store in an air-tight container in the refrigerator. When your ready, place a spoon full into a mug, add rum, and fill with hot water.

In celebration of this weeks American Thanksgiving, the New York City Macy’s Day Parade, and Black Friday, the Black Forest Manhattan seemed to wrap up all three events into one happy package! It’s reminiscent of a traditional Black Forest chocolate cake, loaded with cherries! This cocktail appears by the directions to be complicated, but it’s really quite simple to make. It’s fun, bold and creative. Give it a try; you’ll love it!

Cherry Syrup:

• ¼ cup sour cherry juice
• ¼ cup granulated sugar
• ¼ cup Kirsch

In a saucepan, boil cherry juice and granulated sugar. Remove from heat and allow to cool. Stir in Kirsch. Pour into sterilized glass jar and chill overnight.

Chocolate Rim:

• 1 tbsp cocoa powder
• 1 tbsp granulated sugar

In a small bowl, mix the cocoa powder and superfine sugar.

Rim the Martini Glass:

Pour some of the cherry syrup into a wide, shallow bowl. Dip the rim of a martini glass into the juice. Pour the chocolate rim mixture onto a plate. Dip the martini glass rim into the cocoa mixture to create a thin chocolate ring.

Make the Cocktail:

• 3 oz Canadian Club 12 Years Classic Aged Whisky
• ¾ oz cherry syrup
• ½ oz Crème de Cacao

Fill a cocktail shaker ¾ full of ice. Add whisky, cherry syrup and crème de cacao. Shake well. Pour into chocolate rimmed martini glass. Garnish with cherry.

If you’ve been to Cactus Club lately, you’ve probably tried many of their new cocktail features. One of my favourites is the Dirty Vegas. Now, if you’re going to re-create this one at home, use fresh, local strawberries; not ones imported from California because they just don’t have the flavour. 

• 3 Fresh Local Strawberries
• 2 oz Vodka
• 1/4 Lemon
• 1/2 oz Mazzetti White Vinegar
• Fresh cracked pepper

In the bottom of a Boston shaker, muddle strawberries. Fill martini shaker half full of ice and add vodka, Mazzetti and juice from 1/4 of a lemon. Shake until the shaker begins to frost. Pour into a chilled martini glass. Grind fresh cracked pepper over-top.

Created in the mid-18^th centry by English oyster bar owner, James Pimm, Pimm’s No. 1 Cup is made from dry gin, liqueur, fruit juices and spices. The dark, golden brown colour, medium body liquor has hints of quinine, citrus fruit and spices.  Originally the drink was served in tankards. Today, the No. 1 Cup is traditionally served with lemon soda or ginger ale, and a cucumber slice. It is a favourite at Wimbledon and outdoor garden parties.

• ½” English Cucumber Slice
• ½” Lemon Wheel
• 2 oz Pimm’s No. 1
• 4 oz 7-UP or Ginger Ale

In a chilled highball glass add in slices of cucumber and lemon. Pour in Pimm’s and 7-UP or ginger ale. Stir to combine. Add in ice to fill the glass. Garnish with  a slice of lemon and fresh mint.

There are three iconic Canadian foods; maple syrup, smoked salmon and poutine. The first two are very well-known around the world, yet many have yet to know and experience one of the best fast-food dishes that originates from Quebec – Poutine!

Poutine is simple and easy to make. Fresh, hot French fries, topped with fresh cheese curds, and covered in brown gravy.

The fries are typically a medium cut and are deep fried. The cheese curds must be fresh; less than a day old, so they will melt and squeak. The brown gravy sauce is made from chicken and beef gravy, with a hint of pepper. The hot gravy softens and melts the cheese curds.

Poutine can also include bacon, chicken or Montreal smoked meat.