Stampede for Whisky
Highwood Distillers releases commemorative Canadian rye whisky
In recognition of the Calgary Stampede’s 100th anniversary in 2012, Highwood Distillers has released a limited-edition premium 25-year-old commemorative Canadian rye whisky.
The Berrypicker
Newfoundland restaurant Bacalao's most popular cocktail
Andrea Maunder and husband Chef Mike Barsky run the St. John's, Newfoundland restaurant, Bacalao. Bacalao's focus is on what they call 'nouvelle Newfoundland cuisine,' a passionate focus on locally sourced produce, products, seafood, game and spirits. One such example is the Berrypicker, the restaurant's most popular cocktail. It uses both patridgeberries, a Newfoundland staple and Iceberg Vodka, which is produced by the Newfoundland Liquor Corporation from harvesting 12,000-year-old icebergs and triple distilled neutral grain spirits made from Ontario sweet corn.
Cooking School: Fish Tacos
How to prepare restaurant-worthy seafood
Summertime and fish tacos go hand in hand. Maybe it is because of the dish’s origins in sunny Baja, Mexico or the fact they won’t make you bloat in your bathing suit. The fresh, flavourful and healthy tacos can be eaten on the go from your favourite food truck or lingered over while sipping a margarita at the nearby restaurant, but they’re just as easy to make at home.
The 67 Sour
A refreshing beertail for Canada Day
Whether you’re spending it kicking back on a patio or celebrating the summer sun with a backyard barbecue, take hold of a tasty guilt-free summer drink this Canada Day.
Cooking School: Ribs
Advice from barbecue pro Chef Rob Rainford
The smell of meat on the barbecue is synonymous with summer. And while steaks and burgers are delicious grilled, there’s just something special about ribs in the heat of summertime. And while visiting your local Ribfest or sliding into the booth of your favourite restaurant is always an option, you can easily create finger-licking good ribs right in your own backyard.
Urban Garden Gimlet
A creative vodka cocktail from Milestones
There are many historic options for explaining how the gimlet got its name, but one of the most romantic accounts dates back to the days of the telegraph. The abbreviation gmlt stands for “give my love to.” The expression was commonly used back when the first form of electrical telecommunication reigned.
Cooking School: Oysters
A how-to guide to shucking and preparing oysters at home
From the West Coast’s kumamoto oysters to malpeques from Prince Edward Island, oysters are grown, and eaten, across Canada. Often enjoyed raw, served on the half shell, even the most adventurous oyster lovers typically save their experience for restaurants or at one of the many outdoor festivals touting the joys of this sea creature.
Earls Pineapple Ginger Margarita
A refreshing cocktail with Latin flavour
The inspiration for this margarita comes from Latin markets where tropical fruit is served fresh with salt and chili powder, tantalizing your sweet, salty and spicy senses. It is a classic margarita sweetened with pineapple and spiced with ginger.
Cooking School: Pizza
Find amore with the perfect pizza pie
Pizza is a bit of an enigma. It can be gourmet, or delivered in a cardboard box within 30 minutes. It can be wood-fired, or come chugging along from under a conveyor belt oven. It can be a humble Neapolitan pie or topped with luxurious ingredients like caviar and smoked salmon. It can have a buttery, deep-dish Chicago-style crust or a super-thin, crispy style dough.
Flamiche Flip
A French-inspired cocktail made with Grey Goose
When world-renowned mixologist Stanislav Vadra and Dimi Lezinkska, global brand ambassador for Grey Goose say your cocktail is a winner, you know it must be good.
