proof rum, from the midway, Vol. 49

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Happy September 1st (or not) Yup – it’s here. But, rather than dropping face-down in a Balasana pose and weeping, why not live it up on the midway. Just keep telling yourself – September ALWAYS promises amazing hot weather and lots of cool events. Which is why we are celebrating this long weekend and the release of proof rum (FINALLY!!!) at the LCBO with two versions of Hemingway’s favourite rum classic, the Daiquiri. To learn more about our brand visit www.proofbrands.com. ‘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.

proof rum classic daiquiri 1 1/2 oz proof white rum • 1 tsp sugar • ½ oz lime juice • ice

Add proof white rum, sugar, lime juice and ice to your shaker. Shake well, then strain into a chilled cocktail glass. Garnish with a lime twist.

proof rum frozen grapefruit daiquiri 1 1/2 oz proof white rum • 1 1/2 tsp sugar • ½ oz lime juice • 1 oz grapefruit juice • ice (crushed ice is even better)

Pour proof white rum, sugar, lime juice, grapefruit juice and crushed ice in blender. Pulse until you reach desired consistency. 

Garnish with lime and mint.

 

proof white rum...

...was well received in the International Spirits Market this year, when it was awarded a silver medal at the 2011 San Francisco World Spirits Competition. This deluxe white rum is distilled in the Caribbean from luscious sun-kissed sugar cane and reserved in barrels for two years. It then makes its journey to Canada where it is blended in small batches with aged rum and rocky mountain spring water. This process creates a clean, clear and luscious finish. proof rum is bottled at 42% alc./vol., to give it that extra edge. You can find it in the rum section at the LCBO for $20.00 a bottle. Just look for the same unique 500 ml size – the perfect entertaining size. 

Enjoy it on the rocks or in any of our succulent cocktail recipes.

 

We are pulling on our fanny packs and spending our final blowout weekend at the Ex. The Canadian National Exhibition (CNE) or The Ex as it is also known, is Canada’s largest annual community event. Taking place over the 18 days leading up to and including Labour Day, the CNE offers a wide variety of entertainment and events, midway rides and games, a working farm, parades and sports, international food and shopping, Kids’ World, and a three-day air show. Over the course of its late summer run, the CNE attracts approximately 1.3 million people each year. Check out their website for events and info (www.theex.com)

We couldn’t wait for the weekend, so we had a little sneak-preview last night. Our stomachs are not thanking us today.

Now here's an upset tummy just waiting to happen.

And another...

You may want to finish your CNE adventure with a final trip to the FOOD Building.

After devouring Tiny Tom Donuts, lemonade, free Sprite, Giant Pogo sticks, a caramel apple, popcorn, veggie samosas and pakoras, we ordered a Colossal Onion, better know as the infamous Blooming Onion. Kerpowee! At least it wasn’t the Krispy Kreme burger.

 

If you would rather experience the excitement from the ringside, visit the Grand Chapiteau in the Portlands, for Cirque du Soleil’s latest spectacular spectacle, Totem. This amazing show runs from August 10th to October 9th, 2011. (www.cirquedusoleil.com)

TOTEM traces the fascinating journey of the human species from its original amphibian state to its ultimate desire to fly. The characters evolve on a stage evoking a giant turtle, the symbol of origin for many ancient civilizations. Inspired by many founding myths, TOTEM illustrates, through a visual and acrobatic language, the evolutionary progress of species. Somewhere between science and legend TOTEM explores the ties that bind Man to other species, his dreams and his infinite potential.

Visit the King and Spadina LCBO this Friday (tomorrow) for a sampling of proof rum with proprietor Michael Riley. He will also be serving the new proof whisky and William Cider creation, The William Sour and boy oh boy is it delicious.

PICK UP YOUR PROOF RUM AT AN LCBO STORE THIS WEEKEND!! (www.lcbo.com  LCBO #257899) 

Happy Long Weekend!!! (no long faces now)

Labour Day Weekend Forecast:

Saturday: Chance of thundershowers and a high of 26 degrees

Sunday: Isolated showers and a high of 21 degrees

Monday: Isolated showers and a high of 18 degrees

proof rum, true blue, Vol. 48

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In August, there is always an abundance of fresh local summer fruit. Countless roadside stands are now selling wild blueberries, pies and jam. On Saturday we met the girls from the Wild Blueberry Association of North America while at the Brickworks Wild Blueberry Festival. We sampled their delicious berries and walked away with this winner recipe. We are wild for their Blueberry Baselito. To learn more about our brand visit www.proofbrands.com. ‘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.

 Wild Blueberry Baselito 4 basil leaves • 2 teaspoon sugar • 2 tablespoons sparkling water • 1 1/2 ounces frozen Wild Blueberries 

• 2 tablespoons fresh lime juice • 1 1/2 ounces proof white rum • 1 basil branch • garnish - 2 Wild Blueberries and small skewer

Combine basil leaves and cane sugar into an Old Fashioned glass and add sparkling water. Mix ingredients lightly with pestle. Add Wild Blueberries, crush and mix a second time.  Fill the glass two-thirds full with crushed ice. Add lime juice and proof white rum and stir well. Thread Wild Blueberries onto skewer. Garnish glass with Wild Blueberry skewer and basil branch. Makes 1 cocktail.

 

The Wild Blueberry Association of North America (WBANA) is an international trade association of growers and processors of wild blueberries from Québec, New Brunswick, Nova Scotia, Prince Edward Island, Newfoundland and Maine, dedicated to bringing the wild blueberry health story and unique wild advantages to consumers and the trade worldwide. To learn more about wild blueberries visit (www.wildblueberries.com)

Try some Van Dyk’s wild blueberry juice from Nova Scotia. It is available at most health food stores. See their site for more drink recipes. (www.vandykblueberries.ca)

 

Wild Blueberries deliver a potent antioxidant punch! 

In fact they have the highest antioxidant capacity per serving, compared with more than 20 other fruits.

They are one of only three berries native to North America and they thrive in the glacial soils and northern climate found in the fields and barrens of Downeast Maine and Canada. Unlike the highbush variety, cultivated blueberries, Wild Blueberries have grown naturally for thousands of years. These lowbush blueberries are primarily spread by underground runners, which give rise to new roots and stems.

Naturally suited to acidic, low-fertility soils and challenging winters, Wild Blueberries are a low-input crop requiring minimal management. The berries are grown on a two-year cycle. Each year, half of a grower’s land is managed to encourage vegetative growth and the other half is prepared for harvest. In May, growers import a billion commercial bees to aid the native bee population in pollinating the barrens and fields – including bumble bees and honey bees.

 

On Saturday, Evergreen Brickworks attracted a huge crowd at their Wild Blueberry Festival. The event was buzzing with wild blueberry samplings, live music and culinary celebrities. Jeff Crump and Bettina Schormann of Earth to Table were there signing books.  

We sampled several great dishes at the Farmer’s Market’s Wild Blueberry Feast. Blueberries took centre stage at every food stand. Even Buddha Dog was topping their dogs with a blueberry reduction. Sunshine Wholesome Market had them lined up for smoothies.

Chef Brad Long was serving a full menu of wild blueberry inspired dishes at his new Brickworks restaurant, Café Belong. (www.cafebelong.ca)

 

Slice Pies
Although this company is not located at the Brickworks. you may want to visit their website for a little slice of heaven. (www.slicepies.ca) Slice Pies has created The Tipsy Blue made with blueberries, proof whisky and a spicy cinnamon kick, along with some other fabulous treats. The best part is – they deliver!

After getting our fill of wild blueberries, we toured the kilns.

This 52,000-square-foot area houses three long tunnel kilns and six single-track drying tunnels, now all covered in colourful graffiti 

and unique art installations.

 

Weekend Forecast:

Saturday: Mainly sunny and a high of 23 degrees

Sunday: Sunny and a high of 27 degrees