proof whisky, pumpkin throw-down, Vol. 145

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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!

proof whisky, when life gives you lemons, Vol. 144

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We would first like to apologize for our laziness these past few months. We promise to get back to our regular Thursday posts, starting today. Summer officially begins this coming Saturday, and there are lots of exciting things coming up with proof, so let’s make a toast to summer. Stay tuned for many more cocktails every Thursday. For more information on proof brands visit www.proofbrands.com

Pier 5 Single 1 ½ oz proof whisky • 6 torn mint leaves • 5 oz fresh lemonade* • 1 inch piece of peeled English cucumber. Garnish with a sprig of mint.

In a cocktail shaker, add 1 ½ oz proof whisky, 6 torn mint leaves and  the 1 inch piece of peeled English cucumber.  Muddle.  Add ice and 5 oz fresh lemonade *. Shake well and strain into a Collins glass filled with ice. Garnish with a mint sprig.

Pier 5 Pitcher 1 - 500ml bottle of proof whisky • 1/2 cup torn up mint leaves • 60 oz of lemonade* and an English cucumber that has been peeled, then liquefied in a blender.  Fill the pitcher with ice, add all ingredients, stir and let flavours blend for 30   minutes. *

*fresh lemonade 1 ½ cups sugar • 1 ½ cups boiling water (for the simple syrup) • 1 ½ cups fresh lemon juice (8-10 lemons) • 6 cups cold water (to dilute)

Combine boiling water and sugar and stir until all sugar is dissolved.  Let cool completely in refrigerator (this can be made the day ahead) Squeeze/juice 8-10 lemons . Add sugar syrup, lemon juice and cold water

Last Sunday when we were in NYC, we decided to walk over the Brooklyn Bridge to visit Smorgasburg on Pier 5. It is here that we were inspired to make this cocktail. (http://www.smorgasburg.com)

Not only did we try some delicious foods, we totally lucked out and got the chance to

See Mario Batali, who was judging the ‘Red’ competition. (see link)

Smorgasburg happens every Sunday in Brooklyn Bridge Park at Pier 5 on the waterfront, featuring packaged and prepared foods, purveyors from New York City and across the region, and other food-related vendors (kitchen utensils, housewares, etc.), for a total of 100 vendors.

 

NYC isn’t the only place hosting cool local events. This weekend, if you are in town, celebrate the first day of summer at Leslieville’s Lemonfest.

Construction is almost finished at Queen & Leslie and the intersection is on-schedule to open in the early hours of June 22.The Leslieville BIA has done a tremendous job of working with the TTC and City to help reduce the impact of the construction on our wonderful local businesses, and of course the Leslieville community showed tons of support for local businesses during construction.

On Saturday June 21 Leslieville is celebrating LemonFest. Businesses will literally be making lemonade, with proceeds going to the Red Door Shelter. Queen from Booth to Vancouver will come alive with sidewalk sales, music, and activities for all ages.

The Leslieville Tree Festival is a wonderful family event that gives neighbours a chance to check out eco-vendors and enjoy great performances by local rock band Afterthought, Eastview Children's dancers, and Robert Priest. Local food vendors will be there all afternoon, including The Real Jerk, Leslieville Cheese Market, and Rowe Farms, and there will be activities for children of all ages.

Weekend Weather:

Saturday: Sunshine and 22 degrees

Sunday: Sunshine and 23 degrees