A Field Guide to Canadian Cocktails by Victoria Walsh, Scott McCallum

By Victoria Walsh, Scott McCallum

Have a good time Canadian cocktail background and artistry with A box consultant to Canadian Cocktails, a set of over a hundred recipes encouraged via a bounty of homegrown components and spirits that might entice armchair bartenders and execs alike.
From the Yukon's bitter Toe Shot to a Prairie Caesar to New Brunswick's Fiddlehead Martini, every one fantastically crafted recipe--comprising up-to-date classics, signature beverages from Canada's most sensible bartenders and the authors' personal creations--features quintessentially Canadian parts and cultural references, mixing to create a libatious and pleasing trip from sea to shining sea.
Also featured are syrup and infusion recipes, counsel and tips, approach and kit publications, in addition to commute narratives and suggestions from the authors' cross-country street journeys.
Authors Victoria Walsh and Scott McCallum have devoted numerous hours, let alone gasoline mileage, foraging, vacationing and experimenting, that allows you to instill their very own model of northern spirit into the present cocktail canon, and so as to add to the proud culture of making sure Canadian beverages, background and lore, in all their glory, are served on the international bar.

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You may change the flavor of the dish completely, but it may be just as delicious! 14 | Blackberries = blackberries = black raspberries = blueberries = boysenberries = cloudberries = dewberries = elderberries = huckleberries = loganberries = marionberries = olallieberries = raspberries = salmonberries = youngberries Blackberries See Berries Black kale, also known as Tuscan kale See Greens Black pepper = white pepper = allspice in cooking, especially if salt is used in dish Black peppercorns = white peppercorns Borage | 15 = pink peppercorns Note: Peppercorns vary in strength.

2 cups cooked Cabbage See Chinese cabbage, green cabbage, red cabbage, Savoy cabbage Cactus, also known as nopal = green pepper = okra Cactus pears = kiwi = watermelon Cajun Seasoning YIELDS ABOUT 1 CUP 2 teaspoons cayenne (or paprika for a milder version) 2 teaspoons thyme 2 teaspoons oregano 1 teaspoon cumin 1 teaspoon mustard powder Continued on next page 22 | Cake flour 1 teaspoon ground black pepper 2 cloves garlic 1 onion 2 teaspoons salt Mix in a food processor or with a mortar and pestle.

1 cup shredded Cheese | 27 Cheese Within each group, cheeses can be substituted for each other. American Cheddar Cheshire Colby Edam Fontina Gouda Havarti Longhorn Monterey Jack Muenster Port-Salut *** Blue (also known as bleu) cheese Cambozola Gorgonzola Maytag Roquefort Stilton *** Emmenthaler Gruyère Jarlsberg Raclette Swiss *** 28 | Cheese, cottage Mozzarella (for cooking, not buffalo mozzarella) Provolone *** Brie Camembert *** Asiago, aged Grana padano Parmesan Pecorino Pecorino Romano Romano *** Cottage cheese Cream cheese Farmer cheese Hoop cheese Mascarpone Ricotta Yogurt (especially in dips) Cheese, cottage See Cottage cheese See Cheeses Cheeses Bloomy-r i nd o r e d ibl e- r i n d Brie Cheeses | 29 Camembert Taleggio Fresh a nd mi l d Buffalo mozzarella Cottage cheese Farmer’s cheese Hoop cheese Mascarpone Ricotta Fresh a nd pung e n t Chèvre, also known as goat cheese Feta Goat cheese, also known as chèvre Washe d-r i nd Muenster Pont l’Eveque Semi -s o ft ( s e mi - ha rd ) Havarti Livarot Pre ss e d Cheddar Cheshire Edam 30 | Cheeses Gouda Jarlsberg Mozzarella Swiss Aged Asiago, aged Grana padano Parmesan Pecorino Pecorina Roman Romano BlUe Cambozola Gorgonzola Maytag Roquefort Stilton Cheese Topping for Popcorn YIELDS ABOUT ½ CUP ¼ cup Parmesan cheese ¼ cup grated blue cheese Continued on next page Chicken breasts, boneless | 31 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder or onion salt Sprinkle on popped popcorn.

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