October 18, 2014

proof whisky, pumpkin throw-down, Vol. 145


Happy Fall! Today we have a little recap of our Thanksgiving weekend, and will be featuring a recipe that we found online on how to create your own pumpkin spice spirit. Starting next week, we will feature a few pumpkin cocktails leading up to one of our favourite holidays, Halloween. This week's featured cocktail, the peppered apricot has become a Thanksgiving classic for us. It's the perfect colour and more importantly, tastes AWESOME. We can't get enough of it. For more information on proof brands, visit our website www.proofbrands.com.


the peppered apricot This peppery autumnal drink offers a perfect balance of sweet and zippy. It works beautifully as both an aperitif to your thanksgiving meal, and as a delicious afternoon sipper on your backyard stoop. We find that it is best enjoyed with peppery-aged cheeses, smoky nuts, caramelized onions and lamb dishes.


 single size 1 ½ oz proof whisky • 1/8 fresh lemon • ½ oz vanilla syrup* • 4 oz Ceres apricot juice (available at most major grocery chains) • crushed peppercorns • LOTS of ice

In a rocks glass filled with ice, add 1 ½ oz. proof whisky, the juice of 1/8 fresh lemon, ½ oz. vanilla syrup and 4 oz. apricot juice. Garnish with a lime wedge.

 

pitcher or thermos-size 12 oz proof whisky • the juice of 1 lemon • 4 oz vanilla syrup* • 32 oz or 1L of Ceres apricot juice (available at most major grocery chains)
Crushed peppercorns (to taste) • LOTS of ice

Combine all ingredients in a pitcher, add 1-2 cups of ice, and stir well.



* Simple vanilla syrup recipe – Combine equal parts of sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid and drop in a 1 inch piece of vanilla bean (you can substitute a 1/4 teaspoon of real vanilla extract for the bean). Let cool and store in the refrigerator for up to 2 weeks. This syrup is also great in your morning coffee. You can re-use the vanilla bean once the syrup is gone by putting it in your sugar bowl for vanilla sugar.


I found this recipe online and tried it in our proof whisky. It's really tasty. Next week we will be featuring some pumpkin cocktails, featuring this pumpkin-infused whisky. 


Visit stirandstrain.com for the recipe. We used whisky instead of bourbon. 


A couple of years ago we started a new Thanksgiving tradition. We hold a baking, mixing or cooking throw-down, where a theme is chosen and everyone has to contribute a dish for the competition. This year's theme was a pumpkin dessert. 


We had pumpkin whoopee pies, pudding and hard sauce, and pumpkin ice-cream sandwiches, just to name a few.


Visit us at Whisky Live tonight. WHISKY LIVE TORONTO, in its ninth year, continues its grand tradition of the finest display of whiskies at the Sheraton Centre Toronto Hotel, a CAA/AAA Four Diamond hotel near all of Toronto's attractions and connected to the financial and entertainment districts by way of the PATH, a 16-mile underground network of shops and services. Buffet on offer from 6pm to 9pm. (whiskylive.com)




And if you are looking for something to do tomorrow, stop by the last outdoor Leslieville Flea. (leslievilleflea.com
Have a great weekend!


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