proof whisky, momma bear, Vol. 155

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Happy Mother’s Day! For more information on proof brands visit www.proofbrands.com

mama tea 48 oz boiling water • 6+ cups ice • 6 Sloane Tea Citron Chamomile tea bags • ½ cup sugar • 1 cup loosely-packed mint leaves (plus a few more for garnish) • 1 bottle proof whisky • juice of 1 lime • juice of 1 lemon (1 lime & 1 lemon for garnish)

Boil water and add to Sloane Tea bags. Steep for 5 minutes. Pour into a large pitcher, along with the sugar and the ice. As the ice melts, juice one lemon and one lime and then slice the other two for garnish. Loosely muddle the mint leaves in a glass or bowl. Into the pitcher of now-sweetened tea, stir in the proof whisky, lemon & lime juices and mint. When ready to serve, fill pitcher with ice and citrus slices. Serve over ice with extra mint, citrus slices or sprigs of rosemary. (Adjust sweetness to taste)

We recently met with the owners of Sloane Tea in Toronto and we are already working on a series of cocktails made with the teas. Its pretty packaging and great flavours make it a perfect gift for mom.

At Sloane, we are an alliance of Fine Tea Merchants of premium specialty teas sourced directly from point-of-origin. We are the exclusive distributors in North America for the guild of gardens we represent, the most prized estate of which has been producing tea since 1899. The stunning packaging, the taste of our teas, the beauty of its colour in your cup, and the enticing fragrance combine old-world charm and gentility into an affordable luxury beloved by gourmet food consumers and specialty gift collectors. We are certified tea sommeliers, professional chefs, culinary educators, restauranteurs, and lovers of tea – a community of friends stewarding tea as gastronomy … we are Sloane! Visit their website to get an idea of  their great range in flavours, their recipes and beautiful photos with Bicyclette (http://sloanetea.com)

If you are looking for something different to do with mom, start out taking her for brunch at the Gladstone Hotel and then visit the Gladstone Flea. A curated monthly marketplace, without the itch. The Gladstone Flea ain’t your conventional flea market. It’s a curated monthly marketplace that will be appearing at the Gladstone once a month on a Sunday (May 10th, June 7th, July 12th and August 16th). If you’re the hunt for unique gems, fashion finds, vintage scores and other market must-haves, but hate the idea of spending the weekend knee-deep in thrift store piles? The Gladstone Hotel teams up with notable fashion and lifestyle aficionados to jury an organized, handpicked, marketplace. Packed with purpose, artist goods, reclaimed vintage, craft, design, jewelry, clothing, and more.

The Gladstone Flea curates the market to help save you from the thrift store itch. This month we’ve teamed up with Casie Stewart and April Wozny. (www.gladstonehotel.com)

You may also drop into the AGO for the last weekend of Basquiat and for the Emily Carr Exhibit.

Another great place to impress your mom is the newish French Bistro and Boulanger, Cluny Bistro at the Distillery. Its beautiful space would make the perfect spot for a drawn out brunch on a Sunday morning. (clunybistro.com)

Happy Mother’s Day!

proof whisky, may day, Vol. 154

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Whether you're betting on horses, strolling the city’s neighbourhoods or just sitting out on the back stoop this fine weekend, we’re calling it, “the perfect Julep weekend”! All you need is a bottle of proof whisky, a strong muddler and your imagination. There's a julep out there for everyone! For more information on proof brands visit www.proofbrands.com

proof’s classic julep 2 oz proof whisky • 1 oz water • 1 tsp or 1 cube white sugar • 4 sprigs fresh mint • LOTS of crushed ice

Muddle 3 mint sprigs, sugar, and water in the bottom of a Julep cup and fill with crushed ice. Pour in 2 oz proof whisky and stir. Garnish with remaining mint sprig. Drink with straw.

TIP: If you're planning on having more than just one julep (of course you are), make your own simple syrup ahead of time by adding equal parts sugar and boiling water to a container. Stir until dissolved, then refrigerate. (can be made up to 2 weeks ahead of time) Add 1 ½ oz to drink instead of water and sugar cube.

XXL-mint julep 2 oz mint-infused proof whisky* • 1 tsp sugar • 1 tsp water • 4 sprigs fresh mint • LOTS of crushed ice

Muddle 3 mint sprigs, sugar, and water in the bottom of a Julep cup and fill with crushed ice. Pour in 2 oz mint-infused proof whisky and stir. Garnish with remaining mint sprig. Drink with straw.

*mint-infused proof whisky Wash a large handful of mint leaves and place into a glass jar. Top with proof whisky and secure with a lid.  Allow the bourbon to steep in the sunshine from two days to three weeks.

basil julep 8 large basil leaves, plus 4 sprigs for garnish • 2 oz simple syrup • 6 oz proof whisky • blueberries for garnish

In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the proof whisky, and stir briskly one or two times. Fill four glasses with crushed ice; pour equal portions of the drink over the ice, straining out the basil. Garnish with basil sprigs. (makes 4 cocktails) Chin Chin!

pineapple julep 8 - 10 mint leaves • ¼ cup chopped pineapple • 2 tbsps ginger syrup* • 2 oz proof whisky • 3 tbsps pineapple juice • Mint springs and pineapple wedges, for garnish

Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup. Using a muddler or wooden spoon, mash the ingredients to release the flavors. 

Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whiskey over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint.

ginger syrup 4 cups water • 2 cups sugar • 1 cup peeled, sliced ginger

Bring water, sugar, ginger, and peppercorns to a boil in a large sauce pot over high heat. Turn down to medium and cook, until liquid is reduced to 2 cups, about 1 hour. Transfer the mixture (do not strain) to a heatproof container to cool completely. Syrup will keep in the refrigerator for two months, or half the recipe if desired

blackberry julep 1/4 cup blackberries, plus 1 blackberry for garnish • 2 tablespoons mint leaves, plus 1 mint sprig for garnish • 1 tablespoon sugar • 1 1/2 oz proof whisky • small ice cubes

Fill a rocks glass halfway with ice cubes. In a shaker, combine the 1/4 cup of blackberries, mint leaves, sugar, proof whisky and 1/3 cup of ice cubes and shake well. Strain the drink into the glass through a coarse sieve, pressing on the solids. Garnish with the blackberry and mint sprig. (Note: you can replace the blackberries with blueberries or strawberries)

Happy May Day & Cinco de mayo!