proof whisky, art walk, Vol. 36

Tweet

What could be more perfect than spending a balmy afternoon on a patio with friends? Spending a balmy afternoon sipping Mint Divines on a patio with friends, of course. Created by the Martini Club (www.martiniclub.com) in the Spring of 2005, the refreshing Mint Divine is hands-down still our favourite warm-weather cocktail. To learn more about our brand visit www.proofbrands.com. Become a friend 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 mint divine  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  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

 

Pitchers and dispensers  A great way to serve the Divine is from one of these vintage-looking lemonade dispensers. Not only do they look stylish – your friends can help themselves – allowing you time to schmooze with your other guests.

We are in LOVE with our acrylic beverage dispenser. We found it at iQ living on the Danforth, and it holds up to 1.5 gallons of liquid – how divine! 

iQ has one of the best pitcher, dispenser and carafe offerings that we have seen for summer. (542 Danforth Avenue  www.iqliving.com)

These retail chains also each carry their version of dispenser: www.crateandbarrel.com, www.potterybarn.com, www.canadiantire.com, www.kitchenstuffplus.com

This weekend we will be visiting the Riverdale Art Walk (http://artistsnetwork.ca)

The 13th Annual Riverdale Art Walk is a two day (june 4 & 5 • 11am-6pm), juried fine art exhibition open to all. 

They showcase established and emerging artists in retail spaces, artists’ studios and in Jimmie Simpson Park. You can check out the participating artists on their website or in the RAW Guide, featured in this week’s issue of NOW Magazine. The walk starts at the DVP and travels east to Leslie Street.

You can also chill to some great blues & Jazz at the Streetcar Development Patio (http://streetcar.ca Davies & Queen East) or enjoy one of the other ‘Sounds like the Riverside’” musical events.

 

If you get thirsty during or after your walk, drop into one of these great drinking establishments. They’ll take good care of you.

“Prohibition: Stylish, democratic, affordable, young at heart, and utterly cool"

The Art Walk’s Artists’ launch party was held here last week. It’s a great place to share a casual plate of Chicken Lollipops, Sweet Frites and some drinks. 

Prohibition Gastrohouse – 696 Queen Street East (www.myprohibition.com)

 

Blue Moon Pub - 725 Queen St. E (416) 463-8868 (www.bluemoonpub.ca)

The Opera House – 735 Queen Street East (www.theoperahousetoronto.com)

Pic Nic Wine Bar – 747 Queen Street East (www.picnicwinebar.com)

The Avro - 750b Queen St. E. (www.theavro.com)

The Comrade – 758 Queen Street East

Rasputin Vodka Bar – 780 Queen Street East (www.rasputinvodkabar.com)

Oasis Pub - 780 Queen Street

The Roy Public House - 894 Queen Street East (www.theroy.ca)

Neighbourhood Pub - 896 Queen Street East

WAYLA - 996 Queen St. E. (www.whatareyoulookingatbar.com)

Stratengers- 1130 Queen Street East

Teddy Sports Bar & Grill – 1168 Queen Street East

The Curzon – 1192 Queen Street East (www.thecurzon.com)

Tomi-Kro - 1214 Queen St. E.

Duke of York – 1225 Queen Street East

The Ceili Cottage – 1301 Queen Street East (www.ceilicottage.com)

 

Speaking of art, If you live in Alberta, don’t forget to purchase your tickets to the Late Night Art Party - Saturday, June 4, 9 pm-2 am. Not only is it a party celebrating the Warhol: Manufactured Exhibit at the AGA, it is proof’s first appearance in the west. proof will be serving three delicious cocktails all made with its proof vodka, proof rum and whisky. (www.youraga.ca)

 

It’s your last chance to pre-order your Drinks Show tickets for this coming weekend (june 4 & 5 at 99 - Sudbury). If you don’t purchase them online, you can still get them at the door. proof will be there with William Cider, serving the William Tell. (www.williamcider.com). Get your tickets online today. (www.drinksshow.ca)

Mississauga – Friday from 4-8 pm – 6975 Meadowvale Town Centre

Waterloo – Saturday from 11:30–3:30 pm – 115 King Street South

Guelph – Saturday from 4–8 pm – 378 Speedvale Avenue East

Toronto – Saturday from 11:30–3:30 pm – 2300 Yonge Street

Toronto – Saturday from 4–8 pm – 2300 Yonge Street

Burlington – Saturday from 11:30–3:30 pm – 1235 Fairview Street

Brampton – Saturday from 1–5 pm – 100 Clementin E Drive

Milton – Saturday from 1–5 pm – 830 Main Street East

Woodbridge – Saturday from 11:30–3:30 pm – 8260 Hwy #27

Weekend Forecast:

Saturday: Isolated showers and a high of 24 degrees

Sunday: Mainly sunny and a high of 24 degrees

proof whisky, crushing on wine, Vol. 35

Tweet

If you missed “Rediscover Down Under Australia,” the four-week Australian wine promo at the LCBO, do not despair. Many excellent new Australian wines were added to the shelves, such as the Barwick Estates Pinot Noir 2009 and Crush Sauvignon Blanc Semillon 2009 – and they are here to stay. With patio season just around the corner, we thought it appropriate to mention these amazing light wines. Who ever said you can’t enjoy whisky and wine in one glass? This fruity white wine sangria is perfect for the summer mate! To learn more about our brand visit www.proofbrands.com. Become a friend 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.

kiwi crush 1/3 cup superfine sugar • 1/3 cup proof whisky • 1 cup mango juice • 2 mangos, peeled, pitted, and thinly sliced • 3 kiwis, peeled and thinly sliced • 1 lemon, sliced • 1 lime, sliced • 1 tbsp grated ginger • fresh mint • 1 bottle (750 mL) Crush Sauvignon Blanc Semillon, chilled • Soda water or 7-up (only if you have a sweet tooth) • Lots of ice

In a large pitcher, stir sugar and proof whisky until well combined. Stir in fruit slices until fully coated; let stand, refrigerated overnight. Next day add wine, mango juice, grated ginger and mint to pitcher and stir. Add ice and top with soda water just before serving. Serve sangria over ice.

Barwick Wines brings to you quality wines from three premium wine regions in the South West of Western Australia - Margaret River, Pemberton and the Blackwood Valley. The cool Mediterranean climate combined with the duplex soils of Margaret River, karri loams of Pemberton and well drained gravels of the Blackwood provides ideal growing conditions for the selected varieties.  (www.barwickwines.com)

Crush Sauvignon Blanc Semillon 

Fruit lovingly crushed to create a perfect blend that's crisp and zingy, yet softly fruity and so easy to fall in love with. Pairs well with seafood and salad. (LCBO 215673 $13.95 info@proofbrands.com)

Barwick Estates Pinot Noir

The grapes for this wine are sourced from our cooler climate Pemberton vineyard. The typical aromas of cherry, vanilla and spice are accentuated by a sweet fruit palate of berry fruits, cherry and hints of chocolate and forrest floor. Pinot Noir is perfect to enjoy with lighter meats such as goose and duck, and gamey meats such as rabbit. It also goes superbly with Italian dishes. Pairs well with lighter meats and Italian dishes. (LCBO 215194 $15.95 info@proofbrands.com)

Here is a delicious and tangy grilled shrimp starter to enjoy alfresco

grilled citrus shrimp 1/2 cup orange juice • 1 tablespoon minced peeled fresh ginger • 1 tablespoon minced fresh cilantro • 3 tablespoons Crush Semillon Sauvignon Blanc (optional) • 2 tablespoons soy sauce • 1 tablespoon vegetable oil

2 teaspoons grated orange rind • 1 minced hot red chile (optional) • 1 pound large shrimp, peeled and deveined • Cooking spray

Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes. Remove shrimp from dish, reserving marinade. Thread shrimp onto skewers. Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade. (can also be grilled on BBQ)

Mango Salsa 1 ripe mango, peeled and diced (about 1 1/2 cup) • 1/2 medium red onion, finely chopped • 1 Jalapeño chile, minced (optional) • 1 small cucumber, peeled and diced (about 1 cup) • 3 tbsp fresh cilantro leaves, chopped • 3 tbsp fresh • lime juice • Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper.

And for your main – our friends at August Ninth have done it again! (www.augustninth.ca)

Crush Sauvignon Blanc Semillon Risotto

2 tbsp extra virgin olive oil • 2 tbsp butter • 1 cup Arborio rice • 1 medium sized onion, finely chopped • 2 cloves garlic, minced • ¼ cup finely chopped celery • 1 ½ cups Crush Sauvignon Blanc Semillon • 2 tbsp fresh thyme • 3 cups chicken stock (substitute vegetable or fish stock if desired) • Pinch of salt • Freshly ground black pepper • ½ cup grated Parmesan cheese • 2 cups baby arugula

Heat stock just to boiling in medium saucepan, reduce heat.
Add olive oil and one tbsp of the butter in a large skillet over medium heat.
When the oil is hot add garlic, onions and celery and gently fry for about 5 – 7 minutes.
Increase the heat to medium-high and add the rice, stirring constantly until the rice becomes transparent.
Add 1 cup of wine, pinch of salt, thyme and fresh ground black pepper to taste.
Reduce heat and cook until most of the liquid has been absorbed by the rice. Stir frequently.
Add one ladle of stock to the skillet and cook until absorbed, repeat this until the rice is Al Dente (palatable but stiff).
Add the remaining wine and cook until absorbed. The rice should have a creamy consistency at this point (if not ladle in some more stock, or boiling water until you reach the desired texture).
Stir in Parmesan cheese and mix well. Remove from heat.
Add arugula and gently combine. Serve immediately.

To finish your meal, pick up a Sweet Fandango pie made with Pinot Noir or a How Do You Like them Apples made with Sauvignon Blanc at www.slicepies.ca

If you live in Alberta, don’t forget to purchase your tickets to the Late Night Art Party - Saturday, June 4, 9 pm-2 am. Not only is it the official opening of the Warhol: Manufactured Exhibit at the AGA, it is proof’s first appearance in the west. proof will be serving three delicious cocktails all made with its proof vodka, proof rum and whisky. (www.youraga.ca)

It’s that time of year again. The Drinks Show is coming to 99 Sudbury, in Toronto. proof will be there serving a couple of its delicious cocktails. Get your tickets online today. (www.drinksshow.ca)

Weekend Forecast:

Saturday: Variable cloudiness and a high of 22 degrees

Sunday: Chance of thundershower and a high of 25 degrees