By Victoria Walsh, Scott McCallum
Have fun Canadian cocktail background and artistry with A box advisor to Canadian Cocktails, a set of over a hundred recipes encouraged via a bounty of homegrown constituents and spirits that would 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 superbly crafted recipe--comprising up-to-date classics, signature beverages from Canada's best bartenders and the authors' personal creations--features quintessentially Canadian components and cultural references, mixing to create a libatious and pleasing trip from sea to shining sea.
Also featured are syrup and infusion recipes, information and methods, method and kit courses, in addition to shuttle narratives and proposals 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, which will instill their very own model of northern spirit into the prevailing 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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Additional info for A Field Guide to Canadian Cocktails
Guacamole This popular dip, which has its origins in Mexico, can also be used as a condiment for grilled meats and seafood makes 6 appetizer servings, 12 condiment servings prep 15 mins 3 large, ripe avocados juice of 1⁄2 lime ⁄2 onion, finely chopped 1 1 medium tomato, seeded and minced 1 or 2 fresh hot red chiles, seeded and finely chopped 2 tbsp chopped cilantro, plus a few sprigs to garnish salt 2 tbsp sour cream (optional) 1 Pit and skin the avocados. Place the flesh in a medium bowl and combine with a fork or potato masher until the mixture is mashed but somewhat chunky.
3 4 Smoked Salmon Potato Cakes In a bowl, mix the cornstarch with 4 tbsp cold water. Dust a baking sheet with cornstarch. Lay a wrapper on a work surface. Top with half a cabbage leaf and 1 tbsp of the shrimp mixture. Brush the edges with the dissolved cornstarch and roll up around the filling, tucking in the sides and pressing together to seal. Place on the baking sheet. Repeat with the remaining wrappers and filling. 5 Line another baking sheet with paper towels. Preheat the oven to 200°F (100°C).
4 Remove from the oven and let the duck cool completely in the fat. Transfer the confit and the fat to a zippered plastic bag and refrigerate for up to 5 days or freeze for up to 3 months. Brandade de Morue This appetizer of creamed salt cod is popular in the South of France, where it is traditionally served on Christmas Eve makes 4–6 servings 5 When ready to serve, heat the duck with a thin layer of clinging fat in a skillet over medium heat, turning occasionally, about 12 minutes, until browned and heated through.
A Field Guide to Canadian Cocktails by Victoria Walsh, Scott McCallum