the proof is in...

proof whisky, Next Post

2012-03-08T16:47:00.002-08:00

Check back Thursday for our St. Patty's Day Post!

proof whisky, favourite five, Vol. 75

2012-03-01T11:43:00.008-08:00

In January we posted a free-downloadable proof recipe book that included all of our Thursty Thursday recipes to date. If you did not download it, here is your chance to do so again – 60+ Thursty Thursday. For our 75th Thursty Thursday newsletter, we are posting your favourite Top Five proof recipes. We will be reporting next week, on Monday March 12th (rather than on Thursday) live from Florida, where we will search for new recipes and ideas to share. For more information about our brands, visit our website www.proofbrands.com, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.

The Apple Crisp single size 1 oz proof whisky • 1/2 oz Goldschlager • 5 oz apple cider

To a highball glass filled with ice, add proof whisky, Goldschlager and apple cider.

Garnish drink with cinnamon stick. This cocktail can be served warm as well, just omit the ice and warm in a heat-resistant mug.

The Apple Crisp pitcher or thermos size 8 oz proof whisky • 4 oz Goldschlager • 40 oz apple cider

To a pitcher, add proof whisky, Goldschlager and apple cider. Serve in highballs glasses filled with ice or a heat-resistant mug. Garnish with a cinnamon stick.

the mint divine single size 1 ½ oz proof whisky • 6 torn mint leaves • 5 oz lemonade* • garnish of 1 tbsp blueberries and a mint sprig

In a cocktail shaker filled with ice, add 1 ½ oz proof whisky, 6 torn mint leaves and 5 oz lemonade*. Shake well and strain into a Collins glass filled with ice. Garnish with 1 tbsp fresh blueberries and a mint sprig.

the mint divine pitcher size 1 - 500ml bottle of proof whisky • 1/2 cup torn up mint leaves* • 60 oz of lemonade (1 can frozen lemonade - when making use 1 can less water than instructed) Fill the pitcher with ice (as it melts it will make up for the 1 can of water) Add all ingredients and stir. * Use frozen lemonade

the make thyme 1 oz proof rum • 1 sprig thyme • 1 ½ oz Ceres pear juice • ½ oz simple syrup • ½ oz lemon juice • splash soda

Add first five ingredients to an ice-filled shaker. Shake hard and strain into a chilled martini glass. Top with soda and a sprig of thyme.

The capone 1 ½ oz proof whisky • ½ oz lime juice • ½ oz simple syrup* • dash of orange bitters** • ginger beer • mint

Fill a glass with ice. Add 1 ½ oz. proof whisky, ½ oz. lime juice, ½ oz. simple syrup*, a dash of orange bitters (optional, but well worth it) and top with ginger beer. Garnish with a mint sprig.

*Simple syrup recipe – Combine equal parts of sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle, let cool and store in the refrigerator for up to 2 weeks.

There was a tie for the 5th spot between these two variations of the mojito.

Dragonwell Mojito ½ oz fresh lime juice • 4 large mint leaves • 1 1/2 teaspoons sugar (1 1/2 tsp agave nectar or brown rice syrup)

4 oz brewed green tea, chilled • 1 oz proof rum

Muddle the lime juice, mint and sugar together in a glass until the leaves bruise lightly and the flavors are released. Fill glass with ice and pour in proof rum and green tea. Stir and garnish with mint.

watermelon mojito lots of mint • 4 oz proof rum • 4 oz fresh lime juice (3-4 limes) • 4 oz watermelon juice* • 2 oz simple syrup** • eight 1-inch cubes watermelon, frozen

Place a mint sprig in each of your 4 glasses and muddle by crushing the mint against the side of the glass with a wooden spoon. Stir together proof rum, lime juice, watermelon juice and simple syrup in a large pitcher, then add watermelon cubes and remaining mint sprigs. Pour rum mixture into glasses. Serve immediately.

*Watermelon juice: To prepare watermelon juice, process peeled watermelon in a blender & strain.

Don’t forget to stop by for a drink with Michael Riley this evening from 4pm-8pm at the Liberty Village LCBO. He’s mixed up some awesome recipes. (www.lcbo.com)

Weekend Forecast:

Saturday: Snow & rain and snow again and a high of 4 degrees.

Sunday: Cloudy with sunny breaks and a high of 1 degree

The next post will be Monday, March 12th!!

proof whisky, it’s Oscar time, Vol. 74

2012-02-23T03:11:00.004-08:00

Hollywood, 1927: As silent movie star George Valentin wonders if the arrival of talking pictures will cause him to fade into oblivion, he sparks with Peppy Miller, a young dancer set for a big break.

Nominated for 9 Oscars, including Best Picture, Best Director and Best Original Screenplay, we’re betting on a clean sweep for this Oscar contender on Sunday night. This week’s 20s Thursty Thursday recipe is inspired by The Artist. Visit our website www.proofbrands.com, Facebook and Twitter to get last minute updates on tastings, parties & events.

proof Boulevardier  1 ½ oz proof whisky • 1 oz Campari • 1 oz sweet vermouth

Place all ingredients in a shaker of ice and stir. Pour into a chilled cocktail glass and serve with a cherry. We went crazy for the simple elegance of these Alessi wine glasses. They are perfect for cocktails! We picked them up at Chapters. (www.alessi.com)

The 20s marked another important event in history – the Temperance Movement or Prohibition. During Prohibition, some of the country’s finest mixologists found themselves fleeing the hotels and cafes of New York and landing behind bars in Europe, and specifically Paris. This was the case of Harry MacElhone who had been tending bar at The Plaza in New York. MacElhone found himself tending bar at Tod Sloan’s New York Bar in Paris. In 1923 he acquired the bar and added his name – “Harry’s New York Bar.” Perhaps the world’s most famous bar, it is also the birthplace of such classic cocktails as the Bloody Mary, French 75, Side Car, Monkey Gland, and The Boulevardier.

Our proof Boulevardier is adapted from Harry’s original. While the classic Negroni is mixed equal parts gin, vermouth, and Campari, The Boulevardier is changed slightly to 11/2 oz bourbon (in our case proof whisky) to 1 oz Campari and 1 oz vermouth. The bitterness of the Campari pairs well with the sweetness of our proof whisky.

If you are also placing bets on The Artist, you may want to flavour your Oscar Night Event with a little bit of 20s nostalgia. Some of the more popular snacks found in the 1920s included shrimp cocktail, Caesar salad, devilled eggs, anchovy canapés, pineapple upside-down cake, Italian pastas (many of the speakeasy clubs were run by Italian mobsters), Chinese foods, and bowls of nuts and olives. Here are a few classic and not-so-classic devilled-egg recipes to get your party started. You'll be the cat's meow!

Deviled Eggs with smoked salmon 1 8- to 9-ounce russet potato, peeled, cut into 1/2-inch pieces • 6 large eggs • 1 tablespoon olive oil (preferably extra-virgin) • 1 tablespoon fresh lemon juice • 2 teaspoons whole-grain Dijon mustard • 4 tablespoons minced smoked salmon (about 1 ounce) • 3 tablespoons finely chopped green onions

Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato. Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover; remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel off shells. Halve eggs lengthwise. Reserve 3 egg yolks for another use. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork until well blended. Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions. Season to taste with salt and pepper. Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly. Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions.

Classic Devilled Eggs 12 hard-cooked eggs, peeled • 1/3 cup (75 mL) regular or light mayonnaise or salad dressing • 2 teaspoons (10 mL) Dijon mustard, or to taste • Pinch salt and pepper • Paprika (optional)

Cut eggs in half lengthwise or widthwise. Remove yolks and place in a bowl. Set whites aside. Mash yolks with a fork. Add mayonnaise, mustard, salt and pepper. Refill whites with yolk mixture. Sprinkle with paprika, if desired. Cover to store in the refrigerator.

TIP: Replace mustard with grainy mustard or add 2 tablespoons (30 mL) chopped fresh herbs (e.g. parsley, chives, basil) or chili powder, Tex Mex seasoning or hot sauce, to taste. We Grainy Whiskey Mustard in one and added the heat of sriracha sauce in the other for a little bite. (www.getcracking.ca)

What better way to watch the Oscars, then to be hugging a giant bowl of gourmet popcorn. Okay, hugging two giant bowls of gourmet popcorn would be better.

Parmesan Pepper Popcorn 2 tablespoons melted butter • 8 cups hot popcorn • 2 tbsp canola oil • 1/3 cup finely grated Parmigiano-Reggiano

1/2 teaspoon black pepper • 1/4 teaspoon salt

Pour 2 tbsps oil in pot. Pour in 8 cups popcorn and pop. Drizzle melted butter over hot popcorn in a large bowl and toss to coat, then toss with cheese, pepper, and salt.

Caramel Corn and Fleur de Sel Popcorn vegetable-oil spray • 1 cup popcorn kernels • 1 tablespoon canola oil • 2 teaspoons coarse kosher salt • 1/2 cup light corn syrup

2 3/4 cups sugar • 1/2 tablespoon baking soda • 8 tablespoons (1 stick) unsalted butter, cut into small pieces • 2 cups smoked almonds, coarsely chopped • 1 1/2 tablespoons fleur de sel

Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula. In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days. In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point—continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.

The next proof tasting with Michael Riley will be on March 1st, from 4 - 8pm at Liberty Village!

Forecast:

Saturday: Scattered flurries and a high of 0 degrees

Sunday: Partly cloudy and a high of 1 degree.

proof rum, this is the Big Easy, Vol. 73

2012-02-16T01:33:00.000-08:00

Folks have a certain way o' doin' things down here. Whether your evening involves holding up the bar at Jean Lafitte’s, dancing the night away at Tipitina’s, chilling to some cool jazz at Preservation Hall or sitting in your Canadian-cold living room this Mardi Gras, we have a couple of great Big Easy-inspired recipes for you. Visit our website www.proofbrands.com, Facebook or Twitter to get updates on tastings, parties & events.

hurricane-proof 4 oz proof rum • 2 oz passion fruit juice • 1 oz orange juice • ½ oz fresh lime juice • 1 tbsp simple syrup • 1 tbsp grenadine • orange slice and maraschino cherries for garnish

Shake all ingredients in a cocktail shaker with ice and strain into a Hurricane glass filled with ice. Garnish with a cherry and orange slice.

One of the biggest food traditions in New Orleans is the table-top Crawfish boil. Although difficult to find in Toronto, you can usually pick up bags of crawfish at Seafood Depot in Vaughan (www.seafooddepot.ca) If not, you can always substitute with whole shrimp.

Stove-top crab boil by Emeril Lagasse 2 bags crab boil (Zatarain’s* or use about 8-12 tbsp of recipe below) • 3 lemons, halved • 1 lb small red bliss potatoes • 4 garlic bulbs, halved horizontally • 2 onions, quartered • 3 pounds live crawfish (or whole shrimp with heads) • 12 ounces link andouille sausage, cut into 2-inch pieces (optional) • 2 ears corn, cut into 2-inch pieces • Salt and cayenne

In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.

* Zatarain’s Crab Boil is available at Pasquale Bros (16 Goodrich, Etobicoke 416-364-7397)

Crawfish boil spices 2 tablespoons cayenne pepper • 2 tablespoons paprika • 1 tablespoon ground white pepper • 1 tablespoon ground black pepper • 4 tablespoons chili powder • 1 tablespoon garlic powder

For other Cajun meat rubs and sauces, visit these locations: www.williamsonoma.com, http://wildlydelicious.com, www.ehouseofspice.com, www.thespicetrader.ca, http://southernaccent.com/ and www.bulkbarn.ca

Finish your meal with this Big Easy classic. Bananas Foster is a rum-based dessert that originated at Brennan’s Restaurant in NOLA. It is very quick, but super decadent.

bananas foster 1/4 cup butter • 2/3 cup dark brown sugar • 3 1/2 tbsps proof rum • 1 1/2 teaspoons vanilla extract • 1/2 teaspoon ground cinnamon • 3 bananas, peeled and sliced lengthwise and crosswise • 1/4 cup coarsely chopped walnuts • 1 pint vanilla ice cream

In a large, deep skillet over medium heat, melt butter. Stir in sugar, proof rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

For a fairly authentic cajun experience, visit Southern Accent in the Annex. Or, you can try out one of their online recipes. (http://southernaccent.com)

Southern Accent corn bread 1 cup fresh or frozen corn • 3 cups corn meal • 3 cups flour • 1 ½ cups sugar • 1 1/2 tsp salt • 3 ¾ tbsp baking powder • 3 eggs • ¾ cups Tenderflake • 4 cups milk

Combine and mix dry ingredients. Beat eggs with whisk and add shortening and milk. Add wet ingredients to dry and fold. Half fill a large baking tray. Bake at 375˚F for 40 minutes, and 300˚F for 20 minutes. Serve with butter or a bed of 1 tbsp. honey.

Have a drink with Michael Riley at the King & Bathurst LCBO, this Saturday between 4 - 8 pm.
He'll be mixing-up some great proof rum & proof whisky cocktails.

For all your beads, masks and costumes, visit last year’s 'mardi gras' newsletter for tips et laissez les bons temps rouler.

Weekend Forecast:

Saturday: Scattered flurries and a high of 2 degrees.

Sunday: Sunny with cloudy periods and a high of -1 degree.

proof rum, loves me, loves me not, Vol. 72

2012-02-09T02:49:00.000-08:00

Last year, our Valentine’s Day special featured chocolate as the main ingredient. You can still visit Chocolate Be Mine for the full newsletter. This year we are talking about the sweet, fragrant essence of flowers. Like us on Facebook and Twitter to get last minute updates on tastings, parties & events.

Love potion 1 oz proof rum • ½ oz St-Germain  Elderflower liqueur • ½ oz fresh lime juice • 10 fresh mint leaves • sparkling water

Lightly muddle mint in a collins glass. Half fill glass with crushed ice and stir. Add 1 oz proof rum, ½ oz St-Germain Elderflower liqueur, ½ oz freshly squeezed lime juice. Stir and top with sparkling water. Garnish with edible flower. (www.stgermain.fr)

TIP: If you do not want to invest $49.95 for a bottle of St. Germain (even though it’s worth it just for the bottle alone), you can achieve a similar flavour with other Elderflower sparkling drinks. Bottle Green Sparkling Pressé Elderflower drink is a good choice. (www.bottlegreendrinks.com) Use this in place of the sparkling water. We also found this Belvoir brand at Pusateri's. (http://www.belvoirfruitfarms.co.uk)

Experiment with Rosewater and Orange Blossom water as well. These are now readily available at most of the big chain grocery stores. Fee Brothers has its own version of both.

Edible flowers 101 Before rushing out to the florist, do a little research on edible flowers. Most florists will be very knowledgeable and helpful, but it helps to know what you are looking for.

Bachelor's Buttons Their flavor is very mild - almost like a non-crunchy cucumber. Look for Bachelor's Buttons in blue, pink, purple, or white. • Basil Flowers The flowers from basil plants make lovely additions to salads, great garnishes for dishes that have basil in them, and delightful additions to decorate a platter of grilled meats or vegetables. They are usually a soft green, but can have white or purple tones. Basil flowers taste like Basil. Taste basil flowers before using them, since they can be bitter. • Borage has brilliant blue flowers that look fabulous in salads or as a garnish. Like Bachelor's Buttons, they have a vaguely cucumber-like taste. • Calendulas have a bit of tang (although they are not at all peppery like nasturtiums). Their petals look like daisies and come in orange or yellow.

Carnations Be extra sure to buy carnations that have been raised to be eaten and not sprayed with pesticides. Carnation petals are a bit sweet, a bit spicy and come in a range of soft colors - white and pink look particularly pretty in salads. Taste each flower before using carnations, since they can turn bitter. • Chive flowers are spiky little purple balls that add a decidedly onion-like flavor to dishes. • Daylilies are edible. They are used like squash blossoms - stuffed and fried or chopped and added to dishes - rather than added to salads or as a garnish, though. • Nasturtiums are probably the best known and most widely available edible flower. Nasturtiums have a real peppery kick (as do the leaves from the plant, which make lovely salads all on their own). Most are yellow or orange, although red nasturtiums are often available as well. • Violas (Pansies and Johnny-Jump-Ups) The whole family of Violas can be eaten - from large Pansies to tiny Johnny-Jump-Ups. They have a velvety feel and extremely mild taste that can best be described as a bit like Iceberg lettuce without the crunch. Sometimes pansies have a slightly minty taste, so, as with all flowers, taste them before you use them.

For our edible flowers, we decided to go straight to the source so we visited Boncheff Greenhouses in Etobicoke. (382 Olivewood Road www.boncheffgreenhouses.com)

Boncheff sells herbs, specialty produce and edible flowers to locations such as Pusateri’s, Bruno’s, Loblaws Maple Leaf Gardens and to many high-end restaurants in the Toronto area. They import orchids from Thailand, pansies, marigolds carnations from Israel and roses from California.

Sweets for your sweetie Nothing says ‘je t’aime’ like a little French confectionery. If you cannot make it to Ladurée en Paris (or to NYC for that matter), sample one of Toronto’s best macarons. (they’re pretty darn tasty as well)

We visited Nadège in Rosedale to see if these macarons lived up to their reputation and we were not disappointed. The shop itself is an objet d’art. All of the påtisseries are made at the Queen West location (780 Queen West, across from Trinity Park). Here you can sit for lunch and view the masters at work in the kitchen. Although the Rosedale location sells sandwiches and a good selection of pastries, it serves as a take-out shop only. (1099 Yonge Street, 416-968-2011 www.nadege-patisserie.com)

You can purchase the macarons by the dozen or individually. For Valentine’s Day, Nadège offers a beautiful selection of soft multi-flavoured marshmallows, chocolates, desserts and gift boxes. One of our favourite of their desserts is the Marie Antoinette macaron creation (above).

A delicate crust exterior that encases a soft, chewy interior – just the way you want them. Our favourites were the salted-caramel, mojito and the rose-scented flavours.

Here are a few other macarons shops worth noting: www.petitethuet.com , http://bobbetteandbelle.com/, http://thesweetescapedistillery.com/http://brickstreetbakery.ca, www.cakeoperaco.com, www.rahierpatisserie.com, www.morocochocolat.com

If you want to carry the flower-theme throughout dinner, try this delicious arugula salad. It even looks romantic.

Arugula and Roasted Red Pear 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise • 2 tablespoons sugar • 1 tablespoon butter, melted • 2 tablespoons pine nuts • 3 tablespoons olive oil • 1 tablespoon balsamic vinegar • 1 clove garlic, minced • Salt and pepper, to taste • 1/2 teaspoon Dijon mustard • 1/2 teaspoon maple syrup • 6 cups arugula or mixed salad greens • 2 tablespoons dried cranberries • 1/4 cup fresh Parmigiano-Reggiano cheese • 12 calendula blossoms

Preheat the oven to 400°F. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10—15 minutes. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms. (we used a mixture of edible flowers from Loblaws Maple Leaf Gardens)

Weekend Forecast:

Saturday: Sunny with cloudy periods and a high of -7 degrees.

Sunday: Scattered flurries and a high of -4 degrees.

proof whisky, pepperettes and pig-skins, Vol. 71

2012-02-02T02:52:00.000-08:00

Happy Groundhog Day!
Planning on joining Madonna for Superbowl Sunday (oh yeah, and the Giants and Patriots as well)?
We have the perfect half-time drinks and snacks for you. Today’s cocktail is a kicked-up version of an easy party classic. Visit our website at www.proofbrands.com or like us on Facebook and Twitter to get last minute updates on tastings, parties & events.

rye and cherry ginger 1 1/2 oz proof ginger whisky • 5 oz ginger ale • 2-3 shakes of Fee Brothers Cherry Bitters

Fill a glass with ice. Add proof ginger whisky, cherry bitters and top with ginger ale. Garnish with cherry.

Ginger-infused proof whisky Peel and slice a 1” piece of fresh ginger and drop into a bottle of proof whisky. Put the cap on and refrigerate for about 2-3 days. Strain whisky into a clean bowl or bottle. Store in refrigerator.

Don’t Squeeze Use Fee’s Fee Brothers Cherry Bitters can be purchased online at www.epicureal.com or locally at BYOB Cocktail Emporium (http://byobto.com) Fee Brothers Bitters also come in these flavours: Old Fashion, Orange, Peach, Plum, Grapefruit, Rhubarb, Cherry, Lemon, Aztec Chocolate, Mint, Celery, as well as an extensive line of Cordials (like Orgeat and Pumpkin Spice)

Meaty-treats Just because you are hosting the game, does not mean that you have to serve a 10-course meal. Bowls of snacks, and hearty finger foods – like meats and cheeses – will do the trick. If you are looking for the best spots to buy quality cured meats or charcuteries we have listed a few of our favourite butchers.: Cumbrae’s www.cumbraes.com, The Healthy Butcher www.thehealthybutcher.com, Sanagan’s www.sanagansmeatlocker.com, Rowe Farms www.rowefarms.ca, Easton's Charcuterie, Viking Deli & Smokehouse, Fresh from the Farm http://freshfromthefarm.ca, http://salumeriaitaliana.com, www.cheeseboutique.com, Evergreen Brickworks Farmer’s Market http://ebw.evergreen.ca, St. Lawrence Market www.stlawrencemarket.com and Meat on the Beach www.meatonthebeach.com.

rosemary and pepper baked chips 1/4 cup olive oil • 2 large baking potatoes (1 pound total), scrubbed • 3/4 teaspoon coarse salt • 1 tbsp finely chopped rosemary • 1 teaspoon coarsely ground black pepper

Preheat oven to 375°F. Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Slice 1 potato crosswise into 1/16-inch-thick slices using mandoline and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of rosemary, coarse salt and pepper. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner. (makes approximately 12 dozen)

Blue cheese and carmelized shallot dip 1 tablespoon vegetable oil • 1 1/4 cups thinly sliced shallots (about 4 ounces) • 3/4 cup mayonnaise • 3/4 cup sour cream • 4 ounces blue cheese, room temperature

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool. Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve chilled.

Forecast:

Saturday: Sunny and a high of 1 degree

Sunday: Cloudy periods and a high of 0 degree

proof rum, adios January, Vol. 70

2012-01-26T06:34:00.000-08:00

As we bid farewell to January, we leave you with this final ‘low-cal’ drink. Like us on Facebook and Twitter to get last minute updates on tastings, parties & events.

slim collins 1 oz proof rum • 1 oz lemon juice • 1/2 oz simple syrup • sparkling water • ¼ tsp grated ginger • lemon for garnish

Fill a glass with ice. Add proof rum, lemon juice, ginger and simple syrup. Stir, top with sparkling water and garnish with a lemon wedge.
(88 calories)

We took a trip to the grocery store to find some diet-coke alternatives. We came across these low-cal mixers. All calories are based on a 4 oz drink and some options are obviously healthier than others.

Bottle Green Sparkling Drinks, available in Ginger & Lemongrass, Cranberry & Orange, Elderflower, Pomegranate & Elderflower | 35 calories, President’s Choice Sparkling Fruit Juice, available in Peach Mango and Kiwi Berry | naturally sweetened 30 calories, Motts Garden Cocktail | 30 calories, Motts Clamato | 30 calories, V8 low sodium | 25 calories, Ocean Spray Diet Ruby-Pomegranate | sucralose 0 calories Vitaminwater 10, Fuze Shape | sucralose less than 5 calories, Nestea pouches | sucralose 2 1/2 calories, Crystal Light tea blends | sucralose 0 calories

Looking for a little reprieve from this crazy January weather? Southern California sure would be the perfect place to escape to. If it’s not in your budget, you can always drop into The Combine Eatery for lunch or dinner. It is one of the first restaurants in Toronto to offer a So-Cal menu, fresh enough to trick you into believing that you are in some cool Southern California city, like San Diego.

Combine serves a combination of Canadian comfort foods like poutine, lobster fritters, burgers and BLT’s beside an extensive list of sunny so-cal items like, fish tacos (choose grilled or fried), burritos, chipotle grilled seafood and meats.

They also have a good variety of salads and lighter fare to choose from. (if you are still trying to watch your calories) With friendly staff and awesome drinks, it’s a perfect place to hang on a chilly January day. And make sure to order a proof 'The Make Thyme' while you're there. It's on the menu. (www.thecombineeatery.com, 162 Danforth Ave., 416-792-8088)

Forecast:

Saturday: Scattered flurries and a high of 1 degree

Sunday: Sunny with scattered flurries and a high of -1 degree

proof rum, year of the dragon, Vol. 69

2012-01-19T02:05:00.000-08:00

While we’re still on the topic of healthy drinks, and with Chinese New Year just around the corner, we are featuring a very relevant and antioxidant-rich drink today – green tea. Like us on Facebook and Twitter to get last minute updates on tastings, parties & events.

Dragonwell Mojito ½ oz fresh lime juice • 4 large mint leaves • 1 1/2 teaspoons sugar (1 1/2 tsp agave nectar or brown rice syrup)
4 oz brewed green tea, chilled • 1 oz proof white rum

Calorie breakdown: ½ oz fresh lime juice | 4 calories • 4 large mint leaves | 0 calories • 1 1/2 teaspoons sugar | 24 calories or 1 1/2 tsp agave nectar or brown rice syrup (there are more calories in both agave and brown rice syrup - 45) • 4 oz brewed green tea, chilled | 0 calories • 1 oz proof white rum | 64 calories

TSAA Tea Shop We purchased our green tea at TSAA on the Danforth. Tsaa Tea Shop was created to promote tea drinking in a contemporary, yet relaxing ambience. They offer over 100 varieties of premium loose leaf tea, bubble tea, tea lattés, smoothies and fresh sandwiches. (412 Danforth Ave. Toronto, 647.347.8720) (Their website is down for maintenance www.tsaateashop.com)

They were very kind in helping us decide on which tea to purchase. We couldn’t choose between the Organic Dragonwell or the Moroccan Mint, so we selected some of each and sampled them both in the drink. Ding! Ding! Ding! ding! The Moroccan Mint was the clear winner. It simply added that extra layer of mint to an already fresh drink. It’s really good. When making the tea, use 1 tsp for each cup and let it steep for 1 minute. The Dragonwell was also good, but it’s flavour was a little less intense.

Born in Nova Scotia, Ani Phyo was later raised in New York State and currently resides in LA. She is an Eco-Lifestylist, organic and raw-food chef and author of four award-winning cookbooks. (with number five on its way) (http://aniphyo.com)

Ani’s fourth cookbook, “Ani’s Raw Food Asia” offers flavour-packed recipes from Korea, China, Japan, Thailand, Vietnam, India, Indonesia, and Hawaii. Ani includes special menus like, brunch from Korea, Indonesia, India and China. And our absolute favourite – a list of healthy cocktails and finger foods to serve at a rawkin’ rawktail party.

Her recipes are quick, simple and most require a short grocery list of ingredients.

Not only is the photography beautiful, the book is full of cultural information, green-living ideas for longevity and happiness drawn from Eastern culture and traditions.

Ani’s Daily Happiness Tips:

“These are some of the things I strive to practice each day.”

Forgive No one is perfect, and mistakes are only mistakes when they aren’t given a chance to be corrected. Remember to also forgive ourselves. Compassion Treat others as you want to be treated, with love, patience, tolerance, humility, and forgiveness.

Make amends The only person who suffers when we hold on to resentment and bitterness is us. Be generous With your time, and resources. Making time to help someone else is really rewarding. Be kind Mom always taught me to be kind, including to those I know and those I don’t know yet. Inner happiness Try not to be affected by what goes on around you, focus within yourself, do good around you, and create your own happy reality. Make a difference Give back and make a difference in your own neighbourhood and community without seeking money or financial gain. Faith, Hope, and Inspiration Find something to believe in.

Here is a sample recipe taken from Ani’s Raw Food Asia. She offers more recipes on her website (http://aniphyo.com)

Summer Rolls with Ginger "Peanut" Sauce - Vietnam

Fresh rolls of thinly sliced cucumber wrappers are filled with kelp noodles, sprouts, mint, basil, cilantro, and chile then served with a ginger “peanut” dipping sauce. If you don’t have kelp noodles on hand, substitute with spiralized zucchini noodles or shredded carrots.

Filling 1 cup shredded Boston lettuce leaves • 1 cup kelp noodles, cut into 3-inch lengths • ½ cup mung bean sprouts, rinsed • 3 tablespoons mint leaves • 3 tablespoons basil or Thai basil leaves • 3 tablespoons cilantro leaves • 1 teaspoon Thai hot pepper, serrano pepper, or other small hot chile pepper, seeded and julienned

Wrapper 2 cucumbers, sliced very thin lengthwise, using mandoline slicer

Sauce 1 batch Ginger “Peanut” Sauce (see below)

Place filling ingredients into bowls and arrange on your table or countertop.

To assemble rolls, place a strip of cucumber onto a flat surface, like a cutting board. Layer a scant 2 tablespoons lettuce and 2 tablespoons noodles at one end of the cucumber, followed by 1 tablespoon bean sprouts, 1 teaspoon mint leaves, 1 teaspoon basil, 1 teaspoon cilantro, 2 pieces of pepper. Place four cucumber sticks to either side of your noodle, herb, and spice pile. Roll fillings up inside cucumber strip diagonally. Place in a container. Repeat.

To serve, transfer rolls onto a serving plate or four dishes. Serve with a side of Ginger “Peanut” Sauce for dipping.These are best eaten immediately, but they will keep in fridge for 1 day.

Ginger “Peanut” Sauce (makes 1 cup)

Raw peanuts don’t taste very good, so this sweet and savory Thai peanut sauce–inspired dip is made with almond butter, coconut water, ginger, and lime zest.

Sauce ¾ cup almond butter • ¼ cup lemon juice • 2 tablespoons Nama Shoyu • 2 tablespoons agave syrup • 1 teaspoon grated ginger • ½ teaspoon minced garlic • ½ cup coconut water, or filtered water, as desired

Garnish 2 tablespoons lightly chopped cilantro • 2 teaspoons lime zest

In blender, place all sauce ingredients. Blend smooth, adding just enough water for desired dipping consistency. To serve, scoop into small bowl. Sprinkle on cilantro and lime zest before serving. Will keep for 5 days in fridge.

As promised – here is your very own copy of our 60+ Thursty Thursday recipes to download. We kept the colour to a minimum for your printing convenience. Just click on Thursty Thursday Recipes to get to the pdf file.

We dedicate this Thursty Thursday to Alexandra and Mike. Happy New Year guys!

Weekend Forecast:

Saturday: Scattered flurries and a high of - 6 degrees.

Sunday: Variable cloudiness and a high of - 6 degrees.

proof whisky, garden cocktails, Vol. 68

2012-01-12T01:46:00.000-08:00

We’re sticking to our resolution of only drinking light and ‘healthy’ cocktails this month. How are you doing on yours? Today’s savoury little sipper has a few more calories than last week’s but it contains one whole serving of your daily veggies. Every bit counts :) Like us on Facebook and Twitter to get last minute updates on tastings, parties & events.

skinny mary 1 oz proof whisky • 4 oz tomato juice • 1/4 oz lemon juice • 2 dashes each of Worcestershire & Tabasco
½ oz pickle juice • lemon pepper to rim

Rim a highball glass with fresh lemon and lemon pepper. Fill the glass with ice and add 1 oz proof whisky, ½ oz. pickle juice, 2 dashes Worcestershire & Tabasco and the juice of 1/8 lemon. Top with 4 oz tomato juice and stir to mix. Garnish with a pickle skewer or pickled bean.

juicy gadgets Making your own juices allows you to be creative and to control your sodium levels and calories. We love our Cuisinart blender/dispenser. In the summertime we use it to make great blender drinks, and fruit and veggie juices in the wintertime. You can get a pretty fine drink from it. If you are in the market for a juicer, you can pick one up at several places, including: www.canadiantire.ca, www.kitchenstuffplus.com, www.costco.ca, www.crateandbarrel.com, www.zellers.com, www.bodum.com and most specialty kitchen stores. Our favourite juicer design is made by bodum. Check the pop-up bodum store in the Distillery for its availability. If this pop-up is gone, Bergo should have it around the corner.

All juiced-up with no place to go? Here are a few original vegetable recipes from the Martini Club. (www.martiniclub.com)

Garden Cocktails Bartenders have been inventing cocktails for hundreds of years, but in this modern age the melding of liquids and cuisine has brought new, exciting and distinctive cocktail variations to the forefront. Combinations of vegetables, herbs and spices, along with the global influence of unique ingredients, have changed the way we approach cooking, and the same can be said for our creations behind the bar. In this spirit we have raided the kitchen for five unexpected cocktail ingredients, then mixed each into flavourful libations that will surprise and delight your guests.

the cucumber cool To a cocktail shaker, add ¼ cup cucumber, peeled and diced, ¼ oz lemon juice, ¼ oz simple syrup and 1 stalk of mint, torn. Muddle or mash thoroughly. Fill the shaker with ice and add 2 oz Pimm’s. Shake and strain into a tall glass filled with ice. Top with 3 to 4 oz ginger ale and stri to mix. Garnish with a sliced cucumber wheel. (TIP use diet ginger ale to save on calories)

the Mediterranean mary Fill a highball glass with ice. Add 1 oz proof vodka (if you can get your hands on a bottle), ½ oz dry sherry, the juice of 1/8 fresh lemon, 1 tsp finely chopped fresh dill, ¼ tsp hot sauce and 4 oz tomato juice. Stire well to mix. Add a pinch of salt and perpper and garnish with a stalk of fresh dill.

the carrot top In a cocktail shaker filled with ice, add 1 ½ oz proof vodka , ¼ oz lemon juice and 3 oz carrot juice. Shake and strain into a martini glass and garnish with a sprig of fresh basil or a carrot twist.

the avocado daiquiri To a blender, add 1 cup ice, 1 ½ oz proof rum, 1 oz lime juice, 1 oz simple syrup and ½ avocado, peeled and chopped. Bland and pour into a large coupette and garnish with an avocado and lime slice.

skinny bar snacks If you are trying to avoid unnecessary calories while enjoying your light cocktail try munching on a pickled vegetable. Although high in salt, most contain very few calories. Our favourites are edamame, various olives, pickled beans, asparagus and celery. Check the pickle section at your grocery store for a great variety.

Make sure to pop in next week, because we will be offering a free downloadable recipe book for your files. We have included all 60+ Thursty Thursday recipes to date!

Weekend Forecast:

Saturday: Variable cloudiness and a high of -9 degrees.

Sunday: Variable cloudiness and a high of -9 degrees.

proof rum, lighten-up will you, Vol. 67

2012-01-05T01:21:00.000-08:00

It’s day five of the New Year – have you been sticking to your resolution? We’re not trying to be party-poopers here – we’ve just got your back. After all of the holiday excess, you may want to shed those few extra pounds. Although we cannot necessarily help with your willpower, we can offer you a few relatively healthy ways to cut down on calories. For the month of January, we will be featuring ‘light’ cocktails, along with their calorie count. If you did not get your fill of ‘bubbles’ over the holidays, you will welcome this light and sparkly drink.
Like us on Facebook and Twitter to get last minute updates on tastings, parties & events.

vanilla spritz 1 oz proof vanilla-infused rum* • 5 oz Lime Perrier • 5 raspberries (raspberries are 1 calorie each)

Muddle raspberries in the bottom of a highball glass. Add 3-5 ice cubes, proof vanilla-infused rum*, top with Lime Perrier and garnish with a lime curl. total: 70 calories | 0 carbs

TIP: If you do not like raspberry seeds you can strain your drink – the essence will remain. (we like to leave them in – toothpicks were invented for a reason)

*vanilla-infused proof rum To create proof vanilla-infused rum, add one vanilla bean to a bottle of proof rum. Leave the vanilla bean in for 2 - 3 days. The bean can be left in for up to two weeks. We like to use vanilla bean because it is a natural sweet fragrance, which can actually help in lowering cravings for high-fat foods. proof rum has a lot of citrus notes which work perfectly with the vanilla.

TIP: No vanilla bean handy? One drop of pure vanilla extract can do wonders in your glass.

homeade seltzers You may prefer making your own naturally-flavoured seltzers. The only equipment that you will need is a soda siphon or seltzer dispenser and chargers. You can purchase these at a variety of retail shops. We purchased our mesh siphon at William Sonoma (check out their SodaStream Penguin – cool!), and the vintage red siphon at Morba (www.morba.ca) on Queen West. Morba carries one of the best vintage siphon collections we have seen in the city. BYOB also on Queen may have what you need. (http://byobto.com). New ones are sold at a variety of kitchen and department stores. Check out: iQ Living (www.iqliving.com) and William Sonoma (www.williams-sonoma.com). You can purchase two types of chargers at iQ Living for 10/$6.99-$8.99 (each charger produces 1 L of carbonated water)

If you are going to go through the trouble of making your own water, why not experiment with flavours. We normally keep pitchers of flavoured ice waters in the fridge. We use things like mint, lemon, lime, orange slices, cucumber, melon and rosemary to add subtle, but amazing flavours. What you can do is add your ingredient of choice to a pitcher of filtered watered. Let it sit overnight and then strain it into your siphon. Make sure to strain out all of the bits, because the siphon’s tube is very small and will easily get blocked.

A lot of people assume that a cocktail is higher in calories than a glass of wine or light beer. Depending on the type of mix used, this can definitely be the case. But if you choose a light mix in your drinks, a cocktail can actually contain less than half the calories of the others. Not only that, straight spirits contain zero carbs.

Here is a listing of the calories & carbs in wine, spirits & beer:

Vodka - 1 oz or 30 mL - 64 calories| 0 carbs

Whisky - 1 oz or 30 mL - 64 calories| 0 carbs

Rum - 1 oz or 30 mL - 65 calories| 0 carbs

Red wine - 5 oz or 150 mL - 127 calories | 5.5 carbs

White wine - 5 oz or 150 mL - 120 calories | 5.5 carbs

Sparkling wine - 4 oz or 118 mL - 78 calories | 1.2 carbs

Light beer - 12 oz or 355 mL - 102 calories | 5 carbs

Beer (5%) - 12 oz or 355 mL - 136 calories | 11.1 carbs

Here are 5 ways to keep your cocktails slim & trim (www.lcbo.com)

1 Mash or purée summerfresh fruit, mix with ice and spirits in a cocktail shaker then strain to create the ultimate fruity and fat-free cocktails.

2 Spritz your spirits with real lemon and lime juice. Their bright flavours pack lots of punch without packing on the sugar. In fact, they’re practically calorie-free.

3 Zap the sugar in cocktails with calorie-reduced juice and soft drink mixers. There’s plenty of choice, from cranberry and lemonade to soda and light ginger ale.

4 Tomato and mixed-vegetable juices make a healthy and satisfying cocktail experience. They also add a serving or two of veggies to your day.

5 Flavoured spirits add a subtle taste to cocktails at no extra calorie cost.

If you are also interested in changing the way you eat, we have collected some great recipe resources to choose from.

Weekend Forecast:

Saturday: Variable cloudiness and a high of 4 degrees

Sunday: Cloudy with sunny breaks and a high of -1 degree

proof rum, Auld Lang Syne, Vol. 66

2011-12-29T03:42:00.000-08:00

Okay, before we jump right into New Year’s Eve, let’s chat about Boxing Day. Picture this – 6 teams, six locations, 12 challenges and lots of food and drink. Today we are giving you a photo recap of our Amazing Race Boxing Day Bash, and leaving you with this sparkly New Year’s cocktail. Have a safe and Happy New Year! Like us on Facebook and Twitter to get last minute updates on tastings, parties & events.

2012 1 1/2 oz proof white rum • 1/2 oz lime juice • 1/2 oz simple syrup • 2 oz pomegranate juice • 3 oz prosecco or sparkling water • mint

To a shaker filled with ice add proof rum, lime juice, simple syrup and pomegranate juice. Shake and pour into a champagne glass. Top with sparkling water or prosecco, garnish with a mint sprig and party like it’s 2012.

We are all shopped out after Christmas, so, for us, Boxing Day means – annual PARTY! This year’s theme was The Amazing Race Part II. And despite the lack of snow, we still managed to enjoy a tour around the chosen wintry locations of: Alaska, Netherlands, Russia, Nepal, Norway and Austria. Each team was assigned a location. Here is a little review of our fun evening. (Note: due to the 'shyness' of the group, most photos do not include people)

Our first stop was Alaska. We were served a ‘Welcome’ champagne and cranberry cocktail (or two) and proof whisky toddies, outside on the back patio. We snacked on chili, blueberry and maple glazed beef tenderloin toasts, sliders with carmelized onions, salmon bisque, maple-coated popcorn and arctic char grilled with a maple glaze. The activities were acorn slingshot shooting and find the gold-rush pieces. We finally roasted marshmallows by the fire before moving on.

Next stop was the Netherlands, for a kick-ass dutch cheese tray, deviled eggs with shrimp, french fries with herbed mayos, gingerbread cookies, Bols shots, and Heineken and Grolsch beer. The activities included bicycle races, a Dutch Oven bake-off (Iron Chef Style) and an art auction.

Then, on to Russia for some potato salad, perogi, proof vodka shots, Russian dancing, and table top hockey.

On to Nepal we travelled for some bbq pork momos, black sesame rice balls, and ginger & curried beef skewers. Here we did a little trivia and memory game.

Norway was a lot of fun – so much fun in fact that most photos were marked as classified. Meatballs, shots of akevitt, a Viking play, followed by a dance party.

Our last, but definitely not least stop, was Vienna, Austria. Rich tortes, decadent desserts and hot cocoa spiked with Golschlager and Peppermint Schnapps. It was a Sound of Music karaoke.

A BIG thank-you to all of our friends and family, for being such zany, interesting and imaginative people. The holidays would not be the same without you!

Weekend Forecast:

Saturday: Variable cloudiness and a high of 3 degrees.

Sunday: Cloudy with showers and a high of 4 degrees

Monday: Sunny with a few flurries and a high of -2 degrees

Happy 2012 everyone!

proof whisky, city sidewalks, Vol. 65

2011-12-22T02:21:00.000-08:00

We’ve already been warned about a possible green Christmas this year. Although snow can add a magical backdrop to any holiday production, surrounding yourself with the right people is all it really takes. Here’s a cocktail recipe to, hopefully, share with your favourite friends and family. Happy Holidays! Like us on Facebook and Twitter to get last minute updates on tastings, parties & events.

The ginger glow (group serving) 1 cup proof whisky • 2 tbsp fresh ginger • 2 tbsp honey
1 oz lemon juice • 4 cups fresh apple juice • pinch of allspice

Add all ingredients, except for whisky to a saucepan and bring to a simmer. Remove from heat, strain and add proof whisky. Serve in heatproof cups and garnish with lemon slice.

The ginger glow (single) 1 oz proof whisky • 1 tsp fresh ginger • 1 tsp honey • 1/4 oz lemon juice • 4 oz fresh apple juice • pinch of allspice

Add all ingredients, except for whisky to a heatproof cup. Microwave for 1-2 minutes, and add proof whisky. Garnish with lemon slice. TIP: We used pepper berries to garnish these drinks. They are super seasonal in appearance and obviously very edible.

When it comes to garnishing a drink for your holiday party, there are several methods of doing so. You can thread them on a stick, float them, attach them to the rim of your glass, include them in your ice, use a powdered rimmer or just set them free in your drink. You can be quite creative with garnishes, but the key, is to always extract a flavour from your cocktail or a complimentary taste which when eaten, will enhance the drink itself. Here are a few easy garnishes for your Christmas Eve gathering.

Hot cocktails: cinnamon sticks, star anise, cloves, vanilla bean, lemon or orange peel, cranberry skewers, small tuile cookies, gingerbread cookies, vanilla wafers, pocky, apple slices, candy canes, chocolates, mint leaves, top with meringue, roasted marshmallows, whipped cream or chocolate slivers, sprinkle a powdered stencil on top, sliced figs

Cold cocktails: cucumber slices, mint, raspberries, pomegranate seeds, starfruit, edible flowers, fresh herbs (thyme, rosemary, sage, chives), pineapple spears, fruits slices, cherries, rock candy sticks, gooseberries, red or white currants, lemon curls, wheels & wedges, cherries, hibiscus or other edible flowers

Savoury cocktails: pearl onions, pickles, bacon strip, shrimp, peppers, rim with finely chopped herbs, hot peppers, pepperettes, prosciutto-wrapped breasticks, cherry tomatoes, green beans, radishes

Rimmers: crushed candycane or candy, coloured sugars, pumpkin pie spices, cinnamon and sugar, ginger and sugar, salts, crushed gingersnaps, chocolate shavings, cocoa powder

Spend a little time with your local florist. Edible flowers are the hot new garnish in the cocktail world, and your florist will probably be happy to give you a 101 on which ones are the best for consumption. This is how we found these awesome pepper berries.

We had many people asking about the frozen cups featured on BT last week and because we bought them several years ago, they may be a little tricky to locate. We can however offer you a solution by making your own frozen ice cups. Purchase any two sizes of beer/drink plastic cups, place the smaller once inside the large one, fill them both with water, and place them in the freezer overnight. Voilà – ice cups! Add inclusions if you would like. We did a whole segment on ice sculptures on the January 6^th, Ice Age blog – check it out for more ice ideas.

If you prefer spending Christmas Eve outdoors, there are many simple and ‘snow-free’ activities going on in the city. Toronto has several public skating rinks, some of which are open on December 24^th. See the TP schedule: (www.toronto.ca/parks/skating/outdoor-rinks.htm)

One of our favourite rinks is located at the Brickworks. If you haven't already been, try getting out there this winter. Afterwards you can have a bite at Café Belong. (http://ebw.evergreen.ca)

What about simply taking a walk. Many of Toronto’s neighbourhoods are decorated beautifully for the holidays, and in the busyness of life, you never get a chance to actually see them.

Check out the Bay’s classic windows, stroll along Yonge Street to the illuminated Dundas Square or take a jaunt through Nathan Phillips Square to watch the skaters.

Weekend Forecast:

Saturday: Sunny with a few flurries (please please) and a high of 1 degree

Christmas Day: Sunny with a few flurries (please please) and a high of 2 degrees

Enjoy your holiday!

And may all your Christmases be white.

proof whisky, Breakfast Television recap, Vol. 64

2011-12-15T03:06:00.000-08:00

We had a great time at Breakfast Television on Monday! Here is a list of the proof cocktail recipes and food recipes from Mildred’s Temple Kitchen. If you would like to watch it for yourself, check out these links from Monday’s show: http://video.citytv.com/video/detail/1323651438001.000000/monday-7am8am/

& http://video.citytv.com/video/detail/1323687142001.000000/monday-8am9am/

Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

the spiked mistletoe 1 1/2 oz proof whisky • 3 oz apple juice or cider • 2 oz cranberry juice

Fill a highball glass with ice. Add proof whisky, apple juice & cranberry juice.

Garnish with a cinnamon stick and cranberries. This drink can also be served warm, just omit the ice and warm in the microwave in a heat-proof mug or on the stove top.

proof cocktails from Monday’s BT show – Make your own proof spiced rum

Give it as a gift or put the ingredients into a pouch and attach it to the neck of a proof rum or whisky bottle.

1 500 ml bottle proof rum • 1 (3-inch) piece vanilla bean • 1 (1-inch) piece cinnamon stick
1 point star anise • 2 cloves • 1 piece allspice • 1 piece orange zest

Add all the spices to a 500 ml bottle of proof rum or pour rum and spices into a large jar with a lid, close, and let steep 24 hours. Use in your favourite rum-based cocktails.

the pom-champagne punch 1/2 cup water • 1/2 cup sugar • 2 750-ml bottles chilled brut Champagne or sparkling wine • 1 1/2 cups proof rum • 1 1/4 cups pomegranate juice • 1 large lemon, thinly sliced • pomegranate seeds • fresh mint leaves • 2-3 cups ice

Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, proof rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices & pom seeds.

spice in a pear tree 1 1/2 oz proof homemade spiced rum • 1 oz Ceres pear juice • 3/4 oz fresh lime juice
3/4 oz simple syrup • Angostura bitters • clove nutmeg

In cocktail shaker filled with ice, add proof rum, pear juice, lime juice, and simple syrup. Shake vigorously for about 6 seconds and strain into 6 oz. cocktail glass. Top with dash bitters, a few gratings of nutmeg and a lime twist.

Do you remember lining up for brunch at Mildred Pierce? Well, we certainly do, which is why it was an honour to meet Donna Dooher on Monday. She was an absolute pleasure to work with. Not surprising that her personal motto is ‘Cook with Love and Reckless Abandon.’
Here are the Mildred Temple Kitchen recipes that she prepared on the show.

Whisky Egg Nog by Mildred’s Temple Kitchen 6 large eggs, separated • 3/4 cup sugar • 1 vanilla pod • 1/4 tsp freshly grated nutmeg • 2 cups 2% milk • 3 cups 35% cream • 3 oz proof whisky • Marshmallows

METHOD: Whisk egg yolks and sugar until pale yellow ribbon forms. Heat cream, milk and vanilla pod over medium heat. Remove vanilla pod. Pour 8 ounces of warm liquid into egg yolk mixture and whisk (this is called tempering the eggs and it prevents eggs from curdling). Add egg mixture into pot with the remaining warm milk and cream. Whisk over medium heat for 4-5 minutes. Cool mixture to room temperature and refrigerate for a minimum of 3 hours. Beat egg whites into stiff peaks. Whisk egg whites into chilled egg mixture. Add proof whisky and mix. Top with marshmallows (use a handheld blow torch to toast your marshmallows) or whipped cream and a pinch of grated nutmeg. Enjoy. MAKES 12 SERVINGS

Mildred’s Cheddar Shortbreads 1 tsp cayenne pepper • 1 tsp smoked paprika • 1 tsp salt • 2 1/2 cups all purpose flour • 1/2 lb unsalted butter, softened • 1/2 lb cheddar cheese, grated

METHOD: Preheat oven to 350°F. Sift together the cayenne pepper, paprika, salt and the all purpose flour. Cream the butter in the bowl of an electric mixer until soft and light. Add the cheddar cheese and mix to combine. Add the dry ingredients gradually and continue to mix well. Roll the dough into 1” thick cylinders. Wrap in plastic wrap. Refrigerate for 1 hour until firm. Slice into disks 1/4” thick. Place on a parchment lined baking sheet. Bake for 20 to 25 minutes, or until lightly golden. MAKES 3 DOZEN

Wild Mushroom & Goat Cheese Tart 1 - 10” No Fail Pastry pie shell, chilled • 1 lb assorted sliced mushrooms, lightly sautéed • 3/4 cup goat cheese, crumbled • 1 T fresh marjoram, chopped • 1 T fresh thyme, chopped • 1 1/2 cup 35% cream • 3 eggs • 1 tsp dijon mustard • 1/2 tsp salt

METHOD: Preheat the oven to 400º F. Whisk together eggs and Dijon mustard. Add the cream to the egg mixture and whisk gently (take care not to over mix as you don’t want to incorporate too much air into the eggs). Add herbs and salt to egg mixture. Pour mixture into tart shell. Add sautéed mushrooms and crumbled goat cheese to the top of the mixture distributing evenly. Bake for 10 minutes at 400º F. Reduce the oven to 350 ºF and bake for 20 minutes or until the tart is golden and the middle jiggles slightly when tapped.

No Fail Pastry 3 cups all purpose flour • ¼ tsp salt • ¼ lb unsalted butter, cold • ½ lb shortening, cold • ½ cup ice water

METHOD: Sift the flour and salt into a large, stainless steel bowl. Grate in the butter and shortening using a box grater. Work the butter and shortening into the flour using your fingertips until the mixture resembles cornmeal. Add the ice cold water, a little at a time, bringing the dough into a rough ball (you may not need all the water, use only as much as it takes to bind the dough). Divide in half and cover with plastic wrap. Refrigerate for at least 20 - 30 minutes or until needed. This pastry freezes beautifully as well. MAKES PASTRY FOR 4 x 10” PIE SHELLS

Pick up the perfect gift for your foodie friend or budding chef – Out to Brunch by Donna Dooher. (www.chapters.indigo.ca)

If you want to take a break from your hectic holiday shopping, stop into Mildred’s Temple Kitchen in Liberty Village for a delicious lunch or dinner break (www.templekitchen.com)

Mildred’s Temple Kitchen opened with a heart-felt philosophy. We’re here because we love food, people and the simple pleasures of life: our temple is the place where we practice our devotion. Here you’ll ﬁnd seasonal fare, prepared with reverence for its source, and served with pleasure. Dedicated to providing Toronto with a gathering place that offers warmth, great service, and unique culinary memories. It’s a place for the times. We’re glad you discovered us. Mildred’s will be taking part in the January Winterlicious from January 29th until February 11th. Check out this link: www.toronto.ca/special_events/winterlicious/2012/index.htm

Want to customize your Mildred Temple Kitchen pastry pouches or your proof cocktail bottles? Just click and drag these files to your desktop to print out your very own customized recipe gift tags:

Make sure to visit proof Owner, Michael Riley at the Summerhill LCBO on Saturday between 11:30am - 3:30pm. He will be serving the spiked mistletoe and spice in a pear tree and giving away spice-packs to make your own spiced proof whisky and rum.

Weekend Forecast:

Saturday: Variable cloudiness and a high of 1 degree

Sunday: Variable cloudiness and a high of 4 degrees

Breakfast Television

2011-12-12T04:53:00.000-08:00

Check back Thursday for a complete recap of today's LCBO segment and holiday recipes!

proof rum, personalize it, Vol. 63

2011-12-08T03:05:00.000-08:00

What could be more thoughtful this gift-giving season, than a personalized present? With just under three weeks left until Christmas you can still plan something very special. Here are some great ideas to make your presents more personal. Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

eggnog brûlée 6 large eggs • 3/4 cups vanilla sugar • 1 litre half and half (or light cream) • 1 cup proof whisky or homemade proof spiced rum • freshly grated nutmeg or mini marshmallows

In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and cream, and stir until well blended. Add proof whisky or homemade proof spiced rum* and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with mini marshmallows and brown tops with kitchen torch.

* proof spiced rum To infuse proof rum you will need the following ingredients: a 500 ml bottle proof rum • 1 vanilla bean • 1 star anise • a few cloves • 1 cinnamon stick • 1 piece allspice • 1 piece orange zest

Add all the spices to a 500 ml bottle of proof rum. Cover tightly with a lid, shake a few times and place in a cool, dark spot or in the refrigerator and let sit for at least 24-36 hours. Make sure to check it every day to ensure that you are happy with the intensity. You can remove certain flavours as you go, to intensify the ones that you like most. We tend to remove the citrus after day one, and keep the vanilla until the very end.

We have talked about them in the past, but here again are a few quality spice shops in the GTA: www.thespicetrader.ca, www.oliveolives.com, www.ehouseofspice.com and of course, there is the bulk barn www.bulkbarn.ca

We picked up the Christmas Vacation Moose Mugs while visiting the Distillery Christmas Market last Friday night. (Steven Page performed and he was AWESOME!) Retro Festive is the only Canadian vendor of these. RF was also peddling an assortment of bobble heads, ornaments and Leg Lamps. See a hilarious assortment of Festivus Poles, Ugly Christmas sweaters and Charlie Brown Christmas Trees on their website (http://www.retrofestive.ca)

Brûlée kitchen torches, similar to the one used here, can be purchased at several places, such as Williams Sonoma (www.williams-sonoma.com) and Home Hardware (www.homehardware.ca)

What about taking your LCBO purchase and personalizing it for your loved ones – Vanilla rum for Cindy Lou, cloves and orange for Clark, nutmeg and pepper for Trixie – you get the point. You can add whichever spice you think your friend or family member might prefer. (do it just before Christmas and write down the date, so that they can remove the spices within 2-3 days)

If you would prefer leaving the chemistry to your gift recipient, tie a little pouch of mixed spices to the neck of your bottle of rum. Customize your gift even more with a special hand-crafted gift card. We will be offering a downloadable gift card next Thursday for your wrapping convenience.

We searched the city for other personalized gift ideas. Here is what we came up with: 1. Monogrammed glasses from etsy 2. www.yellowowlworkshop.com 3. & 4. www.etsy.com 5. www.yellowowlworkshop.com 6. Personalized scents http://myaromachology.com 7. Stamp pad http://drakegeneralstore.myshopify.com 8. www.williams-sonoma.com 9. Custom perfume www.lelabofragrances.com 10. Monogrammed mug www.chapters.indigo.ca

Anthropologie also has a nice selection of these (www.anthropologie.com)

Don’t miss Michael Riley and Donna Dooher’s (Owner of Mildred’s Temple Kitchen) holiday segment on Monday’s Breakfast Television. We’ll be posting a special blog that day as well.

Weekend Forecast:

Saturday: Variable cloudiness and a high of -1 degree.

Sunday: Cloudy periods and a high of 1 degree.

Happy shopping!

proof whisky, the Christmas Market, Vol. 62

2011-12-01T02:52:00.000-08:00

How did November sneak by? Suddenly, we’re into December and most of us have not even begun to think about Christmas shopping. That is why for the next few weeks we will be offering an assortment of holiday recipes and highlighting some great shops and cocktail-related gift ideas to get you in the spirit of things. Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

Gingerbeer man 1 ½ oz proof whisky • 1 oz Ocean Spray Cranberry-Pomegranate juice • 4 oz ginger beer

Fill a glass with ice. Add the proof whisky and juice. Stir and then top with ginger beer. Garnish with cranberry skewer or a lemon wheel.

(International City Glasses from IQ Living come in a set of 6 with 2 from London, NYC and Paris)

We will be counting down to Christmas with several of our favourite gift ideas. First on our list is a proof whisky bar pack. This holiday, surprise your special someone with this stylish whisky bar-pack. Our proof whisky bar pack includes one 500 mL bottle of proof whisky, a custom shot glass, and pour spout – all for the same price as a 500 mL bottle of proof whisky – $19.95 - LCBO #247536. (available at the lcbo - check their web for locations www.lcbo.com)

You know that feeling when you have made little progress towards completing your looonnng list of presents, and you suddenly hit an amazing shop that carries something for everyone? Well, we definitely do because we have already discovered it. IQ Living on the Danforth has it all, including some of the best windows in the city. Their kitchen gadget sledding party scene is a must-see.

Not only do the owners change the windows frequently, they paint the entire building façade to match the season. Right now IQ is Christmas red. (542 Danforth Avenue www.iqliving.com) With their assortment of kitchen gadgets, coffee makers, office accessories, cook books, cocktail tools, kids’ dishware, glassware, lunch bags and bathroom supplies, there is definitely something for everything in this well-stocked store.

Our favourite area is, of course, the bartending zone. These ice-cube trays would make perfect stocking stuffers, or conversation pieces at your holiday cocktail parties. We absolutely loved the robot and Titanic ice-cube trays.

If you didn’t make it out to the Distillery for the Christmas Market last year – now’s your chance. It’s really fun visiting. If you go on Friday evening, you won’t miss the opening ceremonies. Last year the Canadian Tenors were performing. (http://torontochristmasmarket.com) If you prefer an indoor venue, the One of a Kind Craft Show is still on until this Sunday. (www.oneofakindshow.com)

Michael Riley will be serving up some awesome pear drinks this evening at the Summerhill LCBO in Toronto from 4pm-8pm. Here’s your chance to try proof rum and whisky for that matter.

Weekend Forecast:

Saturday: Mainly sunny and a high of 5 degrees.

Sunday: Light rain and a high of 8 degrees.

Happy shopping!

proof rum, let the shopping begin, Vol. 61

2011-11-24T02:34:00.000-08:00

Happy Thanksgiving to our friends in the US! We are dedicating the last Thursday in November's cranberry recipe to your special holiday. If you happen to be home sick from work today (wink wink), don’t forget to watch the Macy’s Thanksgiving Day Parade! They just do every occasion right, don’t they? And tomorrow Christmas shopping kicks off with Black Friday. Why not hop on a Porter flight to NYC – the airline’s offering some great deals. Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

cranberry mojito 1/2 cup sugar • 1 cup fresh mint leaves • 1 1/4 cups fresh lime juice • 1 3/4 cups proof rum • One 257 ml Ocean Spray frozen cranberry juice cocktail concentrate, thawed • 2 cans club soda

Muddle mint with sugar in bottom of a large pitcher or punch bowl. Add proof rum and lime juice, stirring to dissolve sugar. Mix in thawed cranberry juice concentrate and water. Add in 6 cups ice. (you will need to mix this in a large punch bowl or 2 pitchers, as it makes a lot with ice) Serve in ice-filled glasses and garnish with mint.

We had a very busy, but enjoyable weekend. Both the TUM and Club Monaco events were amazing.

If you are in need of a great men’s gift for that special guy in your life, don’t forget to check out the new Men’s Shop at the Club Monaco on Bloor Street – it’s stunning. The re-opening party on Saturday was AWESOME. Aaron Levine, men's design director of Club Monaco and Michael Williams of A Continuous Lean were hosting the event. The store offered a selection of locally-sourced specialty men’s services such as free haircuts from Garrison barber shop and shoe shines from The Klein Shine.

Here is what the National Post said:

The Men’s Den Club Monaco has given the historic Lillian Massey building at the corner of Bloor and Avenue Road (157 Bloor St. W., clubmonaco. com) another facelift and the newly renovated 5,000square-foot store is unveiled this weekend. The architecturally important 1908 building and one-time Department of Household Science is now a temple to the sartorial sciences, particularly thanks to the debut of a menswear concept shop on the lower level. The new space stocks select other brands (Wolverine, and a staggering selection of retrofitted vintage watches).

Bloor Street redux is also the only Club Monaco store in Canada stocking A Continuous Lean X Club Monaco, a collection project with Michael Williams of the popular style blog A Continuous Lean (acontinuouslean.com); the only other location is New York's Fifth Avenue flagship Flatiron building. The ACL collab includes shirts, suiting and ties and, as fits the blogger's interest in heritage menswear and its provenance, all the items are manufactured in the U.S. (the shirts made in Ashland, Pa.; the suits crafted in Westminster, Md.). To celebrate the opening in style, Club Monaco is offering guests complimentary local men's specialty services such as off-the-rack tailoring tips from Green Shag Bespoke, The Klein Shine shoeshine, proof Canadian whisky tastings and Garrison barber shop services (Saturday Nov. 19, 2 p.m.-6 p.m.). by Nathalie Atkinson

These are the post’s top picks from the new men's department.

1. Wolverine boots, $415

2. Made in the USA shirts, $139.50

3. Wool Snorkel coat, $389

4. Slim fit chino, $69.50

5. Nate Shawl Cardigan, $189.50

Weekend Forecast:

Saturday: Variable cloudiness and a high of 12 degrees.

Sunday: Light rain and a high of 10 degrees.

Happy Shopping!

proof rum, punch rum no punch-backs, Vol. 60

2011-11-17T02:24:00.000-08:00

While at the grocery store the other day, we spotted a familiar pile of little wooden crates in the produce section. Yes! Spanish clementines are here for the holidays. This week we are making the first of a series of rum punches prepared just in time for the holiday season.
Our focus today is on oranges.

Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

The smashed orange 6 clementines, cut in quarters • 1/4 cup sugar • 1 tablespoon grated peeled ginger •
12 oz fresh orange juice • 6 oz proof rum

Wash oranges really well. Drop quartered and unpeeled oranges into pitcher. Add 1/4 cup sugar and 1 tbsp grated peeled ginger. Muddle the ingredients in the bottom of the pitcher. Add orange juice and proof rum. Serve in ice-filled glasses. (serves 6)

TIP: This drink is on the stronger side, so you can lighten it up by topping it with 500 ml of ginger ale.

With party season well on its way, we have decided to begin stocking up on supplies. When serving cocktails, it’s always convenient to have a store of go-to garnishes that can take an average drink to another level. One of our favourite garnishes is the candied citrus peel. These take about an hour to make and can be stored for a week. It’s fun to experiment with different types of oranges and different cuts – anything from julienned to zest. You can use these zesty garnishes in a lot of the classic cocktails – we’re talking cosmos, sidecars, daiquiris and more.

Candied orange zest 3 navel oranges • 2 cups sugar • ½ cup water • orange zester or super sharp knife

Method: Wash and dry the oranges. Using a zesting tool, remove the orange part of the rind in long, thin strips starting at the top of the orange and with even pressure continue all the way to the bottom. Rinse well in cool water and set aside. Bring to boil one cup of sugar and half cup of water and add in the orange zest. Reduce heat until it is very gently boiling and continue to cook until the orange zest starts to look translucent. Drain well in a fine mesh sieve and immediately transfer to the dish with the sugar. Toss and separate each strand of zested orange rind so that each strip is completely coated with sugar. Let set for a few minutes and continue tossing. Gently remove from the sugar and store in a tightly covered container.

You can use the same recipe with orange peel. Instead of zesting an orange, peel an orange (leaving behind as much of the pith as possible to avoid bitterness) Cut is into thin strips or julienne.

TIP: This recipe also works with lemons, limes, blood oranges and grapefruit.

Candied ginger 1 cup fresh ginger, peeled  • 1 cup sugar, plus additional sugar for coating •  2 cups water • pinch of salt

Slice the ginger as thinly as possible. Place ginger slices in pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes, then drain. Add the sugar and water and salt to another pot. Add the ginger slices and cook for about 20 minutes. Remove from heat and let stand for at least an hour. (if you want to coat the slices with sugar, drain very well while the ginger is hot) Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If tossed in sugar, the pieces can be stored at room temperature for a few months.

A few years back, we had the privilege of visiting the Cointreau distillery in Angers, France. It was a very interesting tour in general, but what we recall the most was the wonderful sweet and citrusy perfume throughout the plant. Cointreau houses an elegant bar, boutique and tour. If you are able to visit this region, we highly recommend the tour. (www.cointreau.com) This classic and stylish orange liqueur can be enjoyed on the rocks or in many classic cocktails.

Great product Alert!!! If you have not yet discovered the President’s Choice black label line, we are here to tell you about it. Our greatest find was The Bacon Marmalade. Yes, you heard me right – bacon! It's so deliciously decadent that you will want to serve it on everything and we mean E-V-E-R-Y-thing!!

This Saturday, November 19th, Michael Riley will be serving proof whisky at the Club Monaco Bloor Street re-opening. (from 2pm-6pm) It’s open to the public, so check out the details on their FB page (www.facebook.com/event.php?eid=243816862343647)

And if you are already out on the town and haven’t seen enough of Michael, stop into the Brickworks because Michael will be serving two delicious cocktails at TUM from 6pm - 11pm (Toronto Underground Market) (http://yumtum.ca/)

And there's more!!! Sample proof rum and proof whisky at the Gourmet Food & WIne Expo this weekend (November 17th - 20th) proof will be located at the Diamond Estates booth.

Weekend Forecast:

Saturday: Variable cloudiness and a high of 10 degrees.

Sunday: Isolated showers and a high of 11 degrees.

proof rum, olive and olives and pears and spices, Vol. 59

2011-11-10T02:46:00.000-08:00

How will you celebrate 11.11.11 tomorrow night? Let us inspire you a little.

Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

the juiced-up pear 1 1/2 oz spiced* proof rum • 1 oz Ceres pear juice • 3/4 oz lime juice • 3/4 oz simple syrup • dash bitters • 1 nutmeg clove • vanilla bean garnish (optional)

In cocktail shaker filled with ice, add proof rum, Ceres pear juice, lime juice, and simple syrup. Shake vigorously for about 6 seconds, then strain into 6-ounce cocktail glass. Top with dash bitters and a few gratings nutmeg.

*To infuse proof rum you will need the following ingredients: a 500 ml bottle proof rum • 1 vanilla bean • 1 star anise • a few cloves • 1 cinnamon stick • 1 piece allspice • 1 piece orange zest

While doing the TUM event at the Distillery a couple of weeks ago, we had the pleasure of meeting Craft spice-maker Wes Allen. Wes lives in Toronto and has created a business out of spice-making. He currently has no website, but you can get all of his information, such as private shows, TUM events and products on his FB link: http://www.facebook.com/wesallenskitchen Check it out, because we are sure that we will soon be hearing a lot more about Wes.

Yesterday we were finally able to visit the new(ish) olive shop on Queen East – Olive and Olives. Olive and Olives, a small independent chain from Montreal (5 shops) joined Riverside specialty-food row (just east of Broadview on Queen) in early June.

When we entered the shop we were warmly greeted by Toronto shop-owner, Mia Sturup. Her passion and knowledge for olives, oils and spices was evident as we discussed the possibility of creating cocktails, made of olive oil, spices or her chocolate pearls.

A sampling bar is set up in front of the checkout counter, where you can have a taste of any of her products. As you make your way to the back of the shop, the whisper of jazz music rises above the branches of a faux tree planted beside a small kitchen. Here, regular cooking classes take place, sometimes with retail partner, The Spice Trader (Mia's shop also carries their spices www.thespicetrader.ca). Check out her website for product information, cooking classes and events. (www.oliveolives.com)

Olive and Olives carries all things olive – from oils and pastes to...well...olives. Most of their exclusive private label products come from Spain, but they do carry oils from France and other regions as well. It is a great place to look for holiday gifts, as they will be getting lots more in by end of November. We tried some of their bestselling private label olives, stuffed with lemon or blue cheese and they are superb. They also offer these olives in variations of anchovy and more. Not only are the products great, they are all set at a very reasonable price.
You really must visit Mia for a sample.

After sampling all of these wonderful Spanish exports, we decided to go home and revisit our copy of Mario Batali’s ‘Spain...a Culinary Road Trip.” You cannot help but lose yourself in the pages of this colourful food travel book. The website is also very appealing.

You can find this recipe, recipes for paella, empanadas and Catalans at (www.spainontheroadagain.com)
The same recipes can be found in the book.

Tortilla Española (by Mario Batali)

Tortilla Española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere. We had a great one at Valdubón and I think it’s because they weren’t afraid to use A LOT of olive oil. No fear!  Serves 4 to 6 as a tapa or appetizer

Ingredients 1/4 cup extra-virgin olive oil • 1 1/4 pounds waxy potatoes, peeled and thinly sliced • 1 medium onion, thinly sliced • Kosher salt and freshly ground black pepper • 8 extra-large eggs

Heat the oil in a large cast-iron skillet or nonstick pan over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes. Beat the eggs with salt and pepper to taste in a large bowl. Combine the potatoes with the eggs in the bowl; add to the skillet, spreading the potatoes evenly in the pan, and cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until quite set. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.

Weekend Forecast:

Saturday: Sunny with cloudy periods and a high of 10 degrees

Sunday: Mainly cloudy and a high of 14 degrees

proof whisky, spice of your life, Vol. 58

2011-11-03T02:58:00.000-07:00

We are finally fully recovered from Halloween and the timing couldn’t be better – it’s almost the weekend. And there is so much happening over the next couple of days. Here’s a little start-up to an early weekend – The Cinnamon Sour. This classic twist on the Whisky Sour was created for us, by the Martini Club. (www.martiniclub.com) It will be making it’s tasting debut at an exciting upcoming event. Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

Cinnamon Sour 1 oz proof whisky • 1 oz lemon juice • 1 oz cinnamon simple syrup

In an ice-filled cocktail shaker, add all ingredients. Shake until very cold and strain liquid into a rocks glass filled with ice. Garnish with a cinnamon stick.

TIP: For an even more intense cinnamon flavour, use cinnamon-infused proof whisky. We talked about whisky infusions last week. To infuse proof whisky, choose a clean, air-tight jar. Place 2-3 cinnamon sticks inside the jar and fill it with proof whisky. Cover tightly with a lid, shake a few times and place in a cool, dark spot or in the refrigerator. Because cinnamon has quite an intense flavour, do not leave it any longer than four days. Make sure to check it every day to ensure that you are happy with the intensity.

Because we were looking for good quality cinnamon at a reasonable price, we headed over to the House of Spice in Kensington Market. Here, we found everything that we needed and much much more.

Located on Augusta Avenue, Kensington’s colourful main avenue, House of Spice shares its location with several great restaurants, eclectic boutiques and attractions. (190 Augusta Avenue www.ehouseofspice.com)

Welcome to House of Spice, where you can taste the spice of adventure! The spices waft through the air and lure you into the exotic world of spices. Brightly labeled bottles, boxes, and bags, line our shelves which and are filled with every spice and herb imaginable, from "a" for adobo to "z" for za'atar.

Located in Toronto's eclectic Kensington Market, House of Spice is a family-owned business. Since its humble beginnings in 1971, they have been selling premium herbs and spices from around the world, a huge assortment of hot sauces, sea salts, teas, coffees, exotic spice blends and other hard to locate specialty ingredients.

Don’t forget to visit us tomorrow night at Whisky Live (www.whiskylive.com/canada) Tickets are $65 each or $99 for a VIP Pass.

Whisky Live prides itself on bringing together the finest whiskies, great food and a range of education and entertainment to make learning about whisky both fun and stimulating. Whether you are a whisky enthusiast an uninitiated newcomer or just looking for a day out that offers you something different Whisky Live has something for everyone

If you don’t get a chance to go to Whisky Live, pop in to see Michael Riley for a special tasting and bottle signing at the Orion’s Gate LCBO in Brampton, Saturday form 1-5pm.

Weekend Forecast:

Saturday: Sunny and a high of 10 degrees.

Sunday: Sunny with cloudy periods and a high of 12 degrees.

proof whisky, eye of newt and toe of frog, Vol. 57

2011-10-27T01:03:00.000-07:00

Our cauldron is already bubbling and percolating in anticipation of Monday’s Halloween celebration. This year, we will conjure up some bewitching potions with our magical spirits. Enjoy today’s sweet sipper by a warm fire. Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

dark spirit 1 oz proof whisky • 3/4 oz Cointreau • 3/4 oz fig simple syrup

In a cocktail shaker add all ingredients. Add ice and shake until very cold. Strain liquid into an ice-filled cocktail glass or chilled martini glass.

Fig Simple Syrup • 1/2 cup brown sugar • 1/2 cup water • 3 fresh figs, chopped

Add sugar, water and figs to a small saucepan. Over medium low heat, cook until sugar has dissolved and figs are very soft. Mash figs as they cook. (Be careful not to let sugar boil or burn.) Remove from heat and let cool, then strain. Refrigerate in bottle or jar.

If you are entertaining a crowd or coven, mix a batch of this refreshing blood-red proof rum punch.
Dress it up with dried-ice and ghoulish cubes.

Witches brew 2 cinnamon sticks • 5 whole cloves • 3 tablespoons finely chopped peeled ginger • 1/3 cup water • 1/3 cup sugar • 3 cups sparkling cider • 4 cups cranberry juice cocktail, chilled • 1 liter bottle club soda, chilled • ½ bottle proof white rum • Ice

Bring cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, covered, 5 minutes. Remove from heat and let steep, uncovered, 1 hour. Strain through a fine-mesh sieve into a bowl, discarding solids, then chill until cold. Combine all remaining ingredients, except ice, with syrup in a punch bowl. Add ice before serving. Adapted from recipe on (www.epicurious.com)

Fig Infused Whisky 500 mL proof whisky • ½ cup fresh ripe figs, stems removed and chopped

Add figs to the proof whisky and cover tightly with cap or lid on jar. Store in a cool, dry place for at least two weeks (the figs will rise to the top). Shake occasionally. Strain the infusion through a cheese-cloth into a clean container. Wash out whisky bottle and poor infusion back into the original bottle. NOTE: You can save the whisky-soaked figs in an airtight container for other recipes or as garnish. The whisky can be kept at room temperature for a few months. The figs should be refrigerated and consumed immediately.
TIP: You can add figs directly to your proof whisky bottle or infuse it in a larger jar. If you do it in the bottle, you will need to pour out some of the whisky in order to make room for figs. Once figs are added, you will pour extra whisky on top to cover figs. You can also experiment with this recipe by adding anise seed, cloves or other spices. We picked up our fresh figs at Sun Valley on the Danforth.

Infusions The most popular infusions are normally sweet and fruit-based, however you can use your imagination to create many savoury combinations. Experiment with garlic, liquid smoke, basil, or oregano for some zesty Bloody Mary bases. Use your creativity to personalize your creations. For best results, use fresh ingredients with flavour combinations you know you like and use seasonal foods as much as possible.

Because we are focusing on proof whisky today, we recommend that you pick up on some of proof's natural tasting notes and use ingredients that will extract and highlight these. We have used figs for our recipe, but you can use orange peel, anise, cloves, cinnamon, vanilla bean, raisins, apricots, ginger, peaches, apples, blueberries, pears, apricots – you name it!

To infuse proof whisky, choose a clean, air-tight jar. Using smaller jars will allow you to create small batches of a variety of flavors at once. Wash the ingredients, place them inside the jar and fill it with proof whisky. Shake a few times and cover tightly with a lid.

Infusion Time You will want to store your infusion in a cool, dark place or refrigerator and shake it 3-5 times a day for the duration of the infusion. On average the ingredients should stay in the liquor for 3-5 days. Some of your more intense flavors will only need 3 days, less intense flavors should stay in the jar for a full week or more (see the infusion times list below). You will want to do a taste test every few days to see if the flavors are sufficient. Once your infusion is complete, use cheese-cloth or paper coffee filter to strain the whisky into another clean jar or back into its original bottle. Store the finished infusion in fridge.

Here is a time chart for infusing various ingredients

4 days Intense flavors such as vanilla beans, lemons, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill, thyme and peppers
1 week Moderate flavors such as cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries and blackberries.

2 weeks Mild flavors such as pineapple, ginger and lemon grass.

Homemade infusions can be a great gift. Customize the flavours for your friends and dress up the bottle with a handmade label. Include a recipe card or necktag. On one side you can list the infusion ingredients and on the other side, recipes that would go well with this infusion.

Because Halloween lands on a Monday this year, we are keeping things very low-key – making a fire and shelling out candy with friends. Here are a couple great seasonal recipes to enjoy on this spooky Hallow’s Eve.

Fig Preserves • 5 cups black mission figs, stemmed and cut into 1/2-inch pieces 

3/4 cup sugar  • zest and juice of 1 large lemon • 2/3 cup proof whisky  • 2 tbsp fresh rosemary minced • 1/8 teaspoon kosher salt

In a large saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy. Add the lemon, rosemary, salt, and whisky and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.

Let cool and refrigerate for up to two weeks. Serve with sharp cheeses, prosciutto and crackers.

Pumpkin Seed Pesto 6 tablespoons extra-virgin olive oil • 2 cups unsalted hulled pumpkin seeds • 3 garlic cloves, minced • 1/2 cup water • 1 cup coarsely chopped fresh cilantro • 4 scallions, chopped • 3 tablespoons fresh lemon juice

Heat 2 tbsp oil in a large heavy skillet over medium heat until hot, but not smoking. Cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop, about 5 minutes. Add garlic and cook, stirring for about 1 minute. Transfer to a tray and cool completely. Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tbsp oil until mixture forms a coarse paste. Transfer to a bowl and stir in lemon juice and salt and pepper to taste.

Visit Dry Ice and Gases Co. for your smoky cauldron effect. (http://dryiceandgases.com)

Proof proprietor, Michael Riley will be doing special proof rum and whisky tastings at the following LCBO stores this weekend. Come out and have a drink with him – he’s pretty darn friendly! And remember to pick up your Whisky Live tickets! It's next weekend!!

Friday Oct 28 4pm - 8pm YONGE & SUMMERHILL LCBO - 10 SCRIVENER SQUARE, SUMMERHILL SUBWAY, TORONTO Saturday Oct 29, 1pm – 5pm CORNWALL & TRAFALGAR LCBO - 321 CORNWALL DRIVE, OAKVILLE Saturday Nov 5, 1pm - 5pm STEELES & HWY 410 (ORION GATE) - 545 STEELES AVE. E., BRAMPTON

Happy Halloween!

Weekend Forecast:

Saturday: Sunny with cloudy periods and a high of 8 degrees

Sunday: Sunny with variable cloudiness and a high of 9 degrees

Monday: Mainly cloudy and a high of 10 degrees

proof rum, Bamboozled, Vol. 56

2011-10-20T02:00:00.000-07:00

Traditionally, Vitaminwater (www.vitaminwatercanada.ca) has been consumed as a healthy means of hydration the day after a big drinking night out. Well, last week, to kick off Toronto’s Fashion Week, we were asked to develop cocktails using the hangover elixir as a mixer. Nip it in the bud the night before with these two all-in-one drinks served at the Seven Continents Warehouse party, Bamboozle. Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.

Ignite your inner beast with the combination of vitamins c and b in mega c. fuel muscles. encourage health. when it comes to charging for the day, one bottle and you can take on the world.

Vega a shining amalgamation of proof whisky, Ceres Guava and Glaceau Vitamin Water Mega C

1 ½ oz proof whisky • 1 oz Ceres guava juice • 4 oz Vitaminwater Mega C

In a cocktail shaker filled with ice, add 1 ½ oz proof whisky, 1 oz guava juice and 4 oz vitamin water Mega C. Shake well and strain into a glass filled with ice. Garnish with mint.

With added b vitamins, guarana extract and natural caffeine, this drink will give you that extra spark to accomplish many things.

Shock a shocking mixture of proof rum, lime and Glaceau Vitaminwater Spark

1 ½ oz proof rum • 1 oz simple syrup • 4 oz Glaceau Vitaminwater Spark

In a cocktail shaker filled with ice, add 1 ½ oz proof rum, 1 oz simple syrup, 1 oz lime juice and 4 oz Vitamin Water Spark. Shake vigorously and strain into a glass filled with ice. Garnish with basil leaf.

When guests entered the warehouse, they were greeted with a Tonica Kombucha welcome drink, which was also created for the event. We also partnered with Tonica Kombucha to come up with these two kombucha cocktails – the Tango and Revival (www.tonicakombucha.com) We used Tonica Mango Passion and Tonica Green Tea Revival. Tonica Kombucha can be found at Noah’s, the Big Carrot and many other health food shops in Toronto.

All of our cocktails were served alongside catered goods from Daniel et Daniel in Toronto.

BAMBOOZLE was a "celebration of art and fashion in its many incarnations".

Sharing the 90,000 sq. ft. Seven Continents space with 5 other artists, Jessica Gorlicky’s (www.jessgo.com) “PAINT MY CANDY” exhibited in her 10,000 sq. ft. space displayed: Large scale canvases of original art, Hand-painted floating mannequins, Body painted models, Video installations, Flying “Butterflettes”, Music by Jet Entertainment, proof cocktails, and lots of candy!  

The event also featured four "Pop Shops" featuring Cindy Rendely OBJEX for jewellery, Cydelic by Chorin for accessories, Provocative for lingerie, and X-Crated for shoes. The event also celebrated the grand opening of SEVENup Retail as well as the introduction of Indonesian painter and sculptor Andi Ramdani.

Seven Continents is an experienced on and off-shore manufacturing company ‘Driven by Design’. As an environmentally friendly manufacturing company, they use recycled materials to create upholstered forms, furniture, mannequins, fixtures, and accessories. They are dedicated to a long list of elite clients – multi-locations and passionate retailers. “We are addicted to design – and apply it to everything we do... “ (http://sevencontinents.com)

Join us for drinks this Saturday at the Brickworks for TUM (http://blog.yumtum.ca)

Weekend Forecast:

Saturday: Variable cloudiness and a high of 12 degrees.

Sunday: Variable cloudiness and a high of 12 degrees.

Stay tuned for next week's special Halloween Edition!