proof whisky, I’m dreaming of a low-impact Christmas, Vol. 146

Tweet

This year, we will try our best to purchase only recycled, hand-made, local and/or refurbished gifts for our friends and loved ones. So for the next few weeks we will be visiting some great flea-markets and local vintage stores. Let the shopping begin! For more information on proof brands visit www.proofbrands.com

the annex 1 ½ oz proof whisky •  5 oz Bistrotea Apple Cinnamon (very strong) • ½ oz ginger syrup •  ¼ oz fresh lemon juice

Add 1 L of boiling water to 3 Bistrotea Apple Cinnamon pods and let brew until it is very black and cold.  Add proof whisky, 5 oz Bistrotea Apple Cinnamon tea, ginger syrup and fresh lemon juice to your favourite vintage glass filled with ice. Stir and enjoy! And if the weather outside is frightful, drink it hot! (you can use any kind of tea if you cannot find Bistrotea (http://bistroteacanada.com)

 

ginger syrup Add 1/4 cup sugar and 1/4 cup water to a saucepan. Peel and grate a 1 inch piece of ginger into the saucepan.  Bring to a boil, then reduce heat to medium and simmer for 3-5 minutes.  Let cool.  This will keep in the fridge for 2 weeks.

Last Sunday, we eagerly pushed our way through the SC parade crowd to reach our destination, The Annex Flea. And it was definitely worth all the aggravation of getting there. For the winter months, the flea is set up in the Centre for Social Innovation on Bathurst. There were lots of goodies to be found, including some awesome vintage glassware.

In the grand tradition of Toronto’s neighbourhood markets, the Annex Flea brings the best vintage and handmade goods in Toronto together under one roof.

Look your flashiest with jewellery crafted by local talent, or try on a piece of single origin chocolate while sipping a fair trade cappuccino.  Find that pair of high-waisted pants you’ve been looking for since 1991, or set up your own personal Mad-Men-era bar, complete with ice bucket, ashtray and vintage suaveness.  Snack on an unexpectedly innovative treat, or find the perfect vintage mirror to appreciate your good looks in.  Chat with a seasoned vendor about getting your own shop off the ground, or make friends with that other attractive customer reaching for the same item as you…the next Annex Flea is December 13^th & 14^th. (http://annexflea.com)

If you are looking specifically for vintage glass and barware in the Toronto area, check out one of our previous posts. proof whisky, anotherman’s treasure, Vol. 33 

Next week, we are off to Williamsburg in Brooklyn.

Weekend Forecast:

Saturday: Partly sunny and a high of 4 degrees

Sunday: Chance of showers and a high of 7 degrees

proof whisky, pumpkin throw-down, Vol. 145

Tweet

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

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

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

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

 

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

Crushed peppercorns (to taste) • LOTS of ice

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

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

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

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

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

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

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

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