QC Relish and Whisky Spring 2016

Quintessentially Canadian

QC

Local Gastronomic to the Angels’ Share

and

Relish Whisky

March | 2016

Magazine

Frankie Solarik The Bar Chef Festivals in

Dublin Ireland Oyster Shucking History and Recipe of Irish Coffee The

Two Brewers Yukon SINGLE MALT WHISKY

Tomatin More Than Just a Distillery

Editor’s

Most people have their favourite time of the year. The seasonal change. Holidays. Halloween, the day of Valentines or Christmas.

But one I find myself always running towards with anticipation is St Patrick’s Day. Céad Mile Fáilte.

The costumes, food, treats and thoughtful gestures make you feel like it’s all your favourite holidays in one. Well, maybe it’s just me, but if you’re in this same euphoric state of green then here we are together and may our trip be blessed with light to see (our way home after the pub) and friends to laugh with always. Our third issue of QC Relish and Whisky includes St Patrick’s Day parades from coast to coast, here in Canada and across the pond in Dublin, Ireland. Local chefs share a few recipes to warm the cockles of your heart. Treats to indulge your mischievous side and events to temp you out for an evening.

Slàinte Robert Windover

QC Relish and Whisky March 2016

Thoughts

The Glencairn Whisky Glass

"The Glencairn Whisky Glass is a revolutionary whisky glass that really lets one savor the taste and complexity

of fine whisky. These are great to use for any of your Single Malt Whisky's, Irish Whiskey's, and also your single barrel bourbons. With the tapered mouth, you are able to really smell all of the nuances the whisky has to offer. Any malt advocate will love this glass!

History Of The Glass: Champagne, Brandy, Wine... each has its own glass. Yet whisky, the world’s most

complex spirit can be found served in anything from

hiball tumblers to Paris goblets.

In 2001 Glencairn Crystal solved the problem of identifying the ideal glass for whisky. Designed by Raymond Davidson nearly 25 years earlier, its development involved pulling together the master blenders from the five largest whisky companies and asking them to perfect his initial design.Today the Glencairn Glass

can be found at every distillery in

Scotland,

Ireland, Wales as well as most in the USA."

www.glencairnwhiskyglass.com

Relish Q C QCQC

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Editorial!Director!! !

Editor!

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Editorial!Director Robert'Windover Editor!

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Canadian Editorial!Director Robert'Windover Artistic!Director!

Photography!

Associate!Editor Judith'Kipka Editorial!Director Robert'Windover ! ! Photography!

Associate!Editor Judith'Kipka!

Editorial Director| Editor Consumer!marketing!manager!

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The Softer Side of

Tomatin Established in 1897, Tomatin is more than just a distillery.

Recently voted Distiller of the year 2016, the company has worked hard over the years to build the Tomatin community that exists today and lies at the heart of everything they do.

Over 80% of staff live on the grounds of the distillery, in purpose built homes erected to specifically house the distillery workers, with generations of the same family working side by side.

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The Bartlett family follows in that long held tradition. Allan is the Cooper of 11 years standing and started very young. As he explains, “It took me 5 years to train, it’s quite a skill, every year there’s a new element to learn. I’ve now been qualified for 6 years.”

Like so many others in the team, the distillery runs in his blood. “I’ve always lived onsite. My dad works as the groundsman and my mum works downstairs in the office as office manager and receptionist.” There is a mellow contentment and satisfaction to working at Tomatin, just ask Allan.

As he says himself, “It’s a way of life up here, not just a job.”

With this deep passion and respect for tradition, dedication, skill and attention to detail, the distillery craftsmen produce one of Scotland’s finest single malt whiskies.

The distillery is sheltered by the smooth, rounded peaks of the Monadhliath Mountains, reflecting the softer side of nature in a quiet corner of the Highlands.

Bubbling pure spring water, tender barley and gentle patience all go into creating an incredibly soft Highland whisky. The award-winning range has recently rebranded and includes a variety of different ages and wood styles - there is an expression to suit all tastes.

LEGACY Time in Bourbon barrels and Virgin Oak casks brings a light sweetness to The Tomatin Legacy, which boasts aromas of vanilla, marshmallow, pineapple and lemon. On the palate gentle flavours of candy, pine, lemon sherbet, apples and sponge cake emerge ahead of a light, clean finish.

TWELVE YEAR OLD The Tomatin 12 Year Old is smooth and silky, having been matured in traditional Scotch Whisky, ex-Bourbon and ex-Spanish Sherry casks. A rich, fruity aroma is the prelude to sweet flavours of ripe apples, pears and a subtle hint of nut before the long, pleasantly oily finish.

CASK STRENGTH The Cask Strength Edition is our most vivacious expression, yet still retains Tomatin’s characteristically rich and sweet undertones. Matured in a classic combination of first fill ex-Bourbon and ex-Oloroso Sherry casks, aromas of golden syrup and ginger biscuits prevail while flavours of malt loaf and marzipan lead to a dry, lingering spicy finish.

FOURTEEN YEAR OLD 1988 BATCH RELEASE The Tomatin 14 Year Old is soft, smooth and sweet, benefiting from its time spent in Tawny Port casks, which previously held port for around 50 years. Rich but balanced aromas of red berries, sweet honey and rich toffee develop into aspects of light fruits and nuts on the palate and an abiding finish of smooth fruit salad.

EIGHTEEN YEAR OLD The Tomatin 18 Year Old is a truly world class malt. Matured in traditional oak casks and first fill Oloroso Sherry butts, honey and soft oak flavours develop into a hint of dark chocolate with a citrus bite before a sustained sweet and slightly dry finish.

1988 BATCH RELEASE Our 1988 vintage batch release whisky is sweet and fresh. Vatted from a combination of first fill Tawny Port and traditional oak casks this is a deliciously complex whisky with a long, soft finish.

THIRTY SIX YEAR OLD The Tomatin 36 year old is a spectacular vatting of traditional oak and Oloroso Sherry casks which have been gently maturing in our warehouses for nearly four decades – smooth and creamy, it is a stunning malt.

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Handcrafted Bamboo Cheeseboards www.lovemylocal.ca • Created from 100% fair trade, ethically sourced Bamboo • Designed and made with love in Canada • Use as a serving or cutting board • A unique piece to own or gift • Comes with protective Balmbu ™ finish • Available in all provinces, selected Canadian city shapes • Sold at select retailers across Canada

Celebrate the place you love most

Oysters with Bacon and Parmesan

Prep: 10 min – Cook: 15 min – Serves: 4 to 8

I call these and the oysters Rockefeller, “oysters for beginners.” They are utterly delicious—but if you’re like me, you take your oysters raw and briny.

From Chuck Hughes Garde-Manger Courtesy HarperCollins Publishers Ltd.

1.

2.

3.

4.

5.

6.

¼ cup (60 mL) 35% cream

48 fresh oysters

1 shallot, finely chopped

1 tbsp (15 mL) olive oil

1 tsp (5 mL) Dijon mustard 1 cup (250 mL) grated ParmigianoReggiano

freshly ground pepper

4 thick slices bacon, diced

2 tbsp (30 mL) butter

½ cup (125 mL) fresh bread crumbs

coarse salt

1 handful thinly sliced chives

1 handful finely chopped

flat-leaf parsley (optional)

7.

8.

In a small saucepan, reduce the cream by half.

Meanwhile, working over a fine sieve set over a large saucepan, shuck the oysters.

Put the oysters in the pot. Set aside the rounded bottom half of the shells. Poach the oysters in their liquor for 30 seconds, until firm.

Remove the oysters from the pot and set aside in a bowl. Reduce the oyster liquor by half. Add to the reduced cream.

In another small saucepan, sauté the shallot in the olive oil until translucent.

Add the cream mixture, Dijon mustard, and half the Parmesan. Season with pepper. Set aside and keep warm.

Preheat the broiler.

In a skillet on high heat, sauté the diced bacon until golden and crisp. Drain on paper towels.

Add the butter to the skillet, then cook the bread crumbs over medium-high heat until golden.

Spread some coarse salt in a baking dish and place the oyster shells on the salt.

Place an oyster in each shell. Top with the bacon, cream sauce, bread crumbs, and the remaining Parmesan. Broil for a couple of minutes, to melt the cheese.

Garnish with the chives and parsley and serve.

Note: Oysters are naturally salty. Season only if necessary and only when just about to serve.

I am first and foremost an oyster lover. I love shucking them and I love eating them! East Coast oysters—I love them all, with their pros and cons.

Best Whisky is Rye Whisky

The

Davin de Kergommeaux

Canadian whisky is the best whisky in the world? Come on. Really? That recent declaration from a former Fleet Street sports writer set tongues wagging and heads shaking in disbelief. This is run-of-the-mill rye we’re talking about, not that sophisticated drink of aspiration, single malt Scotch. Why even the former Speaker of the House, Andrew Scheer, a loyal Canadian if the species ever existed, chose a Scotch, and a mundane one at that, to be Canada’s official whisky. Mind you, he is no longer in that role…

One thing is certain. The numbers confirm that Canadians drink more rye than any other kind of whisky. And it’s not that millennial, whole-grain “real (actually it’s not, but that’s another story) rye” made by earnest young men in beards.

Overwhelmingly, Canadians love capital “C” Canadian rye. In fact, across North America, people drink more Canadian whisky than Scotch, bourbon, and Irish whisky put together.

Tried to buy Crown Royal Northern Harvest Rye recently? It has been out of stock so many times at LCBO that seeing one on the shelves feels like finding twenty dollars in your jacket pocket. Glancing sideways, you snatch it off the shelf and make a beeline home to sample your prize.

And it really is a prize, made all the more enjoyable for costing about one fifth the price of an equally flavourful single malt Scotch. Dang! There’s that Scotch thing again. Can we ever escape it?

18 QC Relish and Whisky March 2016

So is Canadian Whisky the best in the world? Should we call for a national inquiry, take a vote, or just adopt the opinion of an erstwhile Fleet Street scrivener?

Single malt Scotch snobs, that self-consciously elitist group who signal their exceptional good taste with the claim, “If it’s not Scotch, it’s crap” (and perhaps even Andrew Scheer), may want to take a deep breath before they read on, but a sunny deck and a Collins glass filled to the top with ice make Jack Daniel’s, Wiser’s Deluxe, CC, and Cutty Sark every bit as pleasurable as a $400 Glenwhattheheck neat in an ISO tasting glass. It’s a drink for Pete’s sake, enjoy it.

Canadian whisky is certainly getting a lot of press these days.

People who just months ago barely even acknowledged it existed now wax eloquent in its praises. But what about you and me, rye guys who have been enjoying rye whisky, perhaps from a tin cup, perhaps by a campfire or in fishing hut for years? If we’re insecure about it, we can take solace in the validation that a relic of Fleet Street has given us, finally. Instead, we might do what we’ve always done: ignore the blather and get on with it.

After all, we’re smart enough to know what we like without being told what we really should like. Now how about another?

Slàinte, I mean cheers!

Green & Black’s Organic 2016 Recipes Abbey Sharp

Rosemary Rubbed Beef Tenderloin with Green & Black’s Organic Chocolate Port Reduction Quality ingredients are the secret to this indulgent and surprisingly simple recipe. Luscious Green & Black’s Organic 85% Cocoa Dark Chocolate complements earthy rosemary and rich beef tenderloin in a Port reduction.

Ingredients ½ tsp 2 tsp ½ tsp ¼ tsp ¼ tsp 2 1 Tbsp

Black pepper, coarsely ground Rosemary, fresh, minced Dry mustard Garlic powder Salt Filet mignon filets, trimmed Extra virgin olive oil

Sauce Ingredients ¾ cup ¼ cup 1 tsp. ½ Tbsp 20 g 1 tsp

Directions

Good quality port wine Beef stock, reduced sodium Rosemary, fresh, finely minced Aged balsamic vinegar Green & Blacks Organic 85% Dark Chocolate Butter Salt and pepper, to taste Fleur de sel, for garnish Rosemary, fresh, for garnish Parsley, fresh, for garnish

Directions Preheat oven to 400 F.

Preheat oven to 400 F. Directions:

In a small bowl, mix together the pepper, rosemary, mustard, garlic and salt. Pat the filets dry and then season on both sides with the rub.

Preheat oven to 400 F.

Heat the oil over medium high heat in a medium, non-stick or cast-iron skillet. Add the beef filets and sear until golden brown on both sides, about 3 minutes per side.

In a small bowl, mix together the pepper, rosemary, mustard, garlic and salt. Pat the filets dry and then season on both sides with the rub.

Transfer to a baking sheet and bake in the oven until your desired doneness.

Heat the oil over medium high heat in a medium, non-stick or cast-iron skillet. Add the beef filets While the filets finish in the oven, add the port, beef stock and rosemary to the pan the steaks were cooked in, and raise the heat to medium high. Scrape up any ‘beef bits’ from the pan and cook until the liquid is reduced to a light syrup. and sear until golden brown on both sides, about 3 minutes per side.

Remove from heat and stir in the balsamic, Green & Black’s Organic 85% Dark Chocolate, butter. Salt and pepper to taste.

Transfer to a baking sheet and bake in the oven until your desired doneness.

Remove the filets from the oven, and transfer to serving plates. Drizzle with the port chocolate sauce and garnish with a pinch of fleur de sel and fresh rosemary or parsley.

Serves 2 Tips: Because filet mignon are such a lean cut of meat, be attentive and careful not too over cook them as they can become quite tough.

Green & Black’s Organic Valentine’s Day 2016 Recipes Abbey Sharp

Green & Black’s Organic Burnt Toffee, Peanut Butter Banana Cups Have two ever been so perfectly paired as peanut butter and chocolate? These impressively simple, bite size cups feature a banana and peanut butter filling, coated in Green & Black’s Organic Burnt Toffee Chocolate and finished with fleur de sel.

Ingredients: Filling 1 ½ cup 2 tsp ¼ tsp

Ripe banana, diced Natural peanut butter Coconut oil, melted Vanilla extract

Ingredients: Cups 200 g 2 Tbsp

Green & Blacks Organic Burnt Toffee Dark Chocolate, finely chopped (2 bars) Coconut oil, melted Fleur de sel, for garnish

Directions In a small food processor, puree the banana, peanut butter, coconut oil and vanilla extract until smooth and creamy. Set aside.

Place the chocolate into a medium sized glass bowl and set it over a small saucepot filled 1 inch up with water. Bring the water to a simmer and slowly stir the chocolate until it melts. Remove from heat.

Using a small spoon, carefully spoon a thin layer of the Green & Blacks Organic Burnt Toffee Dark Chocolate onto the bottoms of 8 regular sized silicon muffin containers or 50 very-mini sized silicon molds. Place the molds onto a baking sheet and transfer to the freezer to harden for at least 5 minutes.

Remove the chocolate molds from freezer. Take the filling and make a ball no wider than the diameter of the muffin or candy mold then press it on top of the chocolate base, being careful not to touch the sides of the mold. Make as flat a surface as possible.

Using a small spoon, pour the chocolate slowly down the sides to envelope the filling and on top to fully cover the peanut butter. Transfer to the freezer to fully set for at least 20 minutes.

Right before serving, sprinkle the cups with a pinch of fleur de sel and enjoy. These can be made well in advance, but are best enjoyed within 15 minutes of removing them from the freezer.

Tips: If using regular sized molds, a heaping tablespoon of filling should suffice; if using the mini candy molds, it will take a ½ teaspoon of filling for each cup.

Green & Black’s Organic Recipes Abbey Sharp

FOR IMMEDIATE RELEASE:

YUKON BREWING LAUNCHES TWO BREWERS WHISKY 02 IN ALBERTA Release 01 Sold Out In Under Six Hours On Release Day YUKON BREWING LAUNCHES TWO BREWERS WHISKY 02 IN ALBERTA

Release 01 Sold Under Hours Release WHITEHORSE, YUKON (February 22, Out 2016) -In Award WinningSix Brewery, YukonOn Brewing will be launching their second whisky expression, on March 5, 2016 in Whitehorse Yukon, and in select locations in Alberta.

Day

“We have created a wide assortment of malts by varying mashes and barreling techniques, and I truly believe we are creating very flavourful and high quality single malt whiskies.” stated distiller Alan Hansen.

The premise of the Two Brewers line of single malt whiskies is

WHITEHORSE, YUKON (February 22,

Two Brewers Release 02, a Special Finish expression, will bethat the every first Two Brewers Yukon Single From the array of aged malts release will be unique.

Malt Whisky to be released in Alberta, after their Charter Release sold out in less than six hours at they created, theyreceived will release their Whitehorse retail location. “We are extremely appreciative of have the support we have from expressions broadly our fellow Yukoners on releasing our Yukon Single Malt Whisky,” quipped Alan Hansen. “We knew grouped into four categories, there was great interest in our product, but I was thrilled by the many smiling patrons I had the Classic, Peated, Special Finishes, pleasure to meet at our launch event - most of whom were still smiling after waiting in linerevealed, for an and Innovative.

Hansen “Our brewing knowledge in hour!” .

2016) - Award Winning Brewery, Yukon Brewing will be launching their second

whisky expression, on March 5, 2016 in

mashing and fermentation, and our growing understanding of

There will be 1650 individually numbered bottles of this Second Release available.

barrelling techniques and effects, allows us to bring a wide

Whitehorse The Yukon, select premise ofand the Twoin Brewers line of single malt whiskies is that every release will be unique.

variety of character to the malts we are creating.”

From the array of aged malts they have created, they will release expressions broadly grouped into four categories, Classic, Peated, Special Finishes, and Innovative. Hansen revealed, “Our brewing knowledge in mashing and fermentation, and our growing understanding of barrelling techniques and RELEASE 02 TASTING NOTES The nose is warming and effects, allows us to bring a wide variety of character to the malts we are creating.”

locations in Alberta.

vibrant, rich aromas with a heart of peaches and stone fruit.

“We have created RELEASE a wide assortment ofNOTES malts by varying 02 TASTING

The nose is warming and vibrant, rich aromas with a heart ofRipe peaches and stoneround fruit. Ripe nectarines, andnectarcreamy on the palate, are wrapped mashes and barreling and on I truly believeare we are at once in resins of sherried oak and bright ines, techniques, round and creamy the palate, wrapped at once in resins of sherried oak and bright touches of nutmeg touches of nutmeg and white pepper. lightly lingering finish of sweet honey and spice is wispy creating very flavourful and high quality single maltThe whiskies.” clean. and white pepper. The lightly lingering finish of sweet honey stated distiller Alan Hansen.

ABOUT THE HOUSE OF TWO BREWERS and spice is wispy clean.

Yukon Brewing was formed by Bob Baxter and Alan Hansen in 1997, the result of a canoe trip

conversation taken well beyond the campfire.

Two Brewers Release 02, a Special Finish expression, willAfter be years of building a successful local craft brewery, they decided to expand into spirits and in 2009 invested in a ABOUT small pot THE still. Hence came birth BREWERS of HOUSE OFthe TWO Yukon Brewing was the first Two Brewers Malt Whisky to bemade released Two Yukon BrewersSingle Yukon Single Malt Whisky; in small batches, with a variety of malted and roasted formedThe by goal Bob isBaxter Alan Hansen in 1997, the result of a grains, using different fermentation techniques and a mix of barrels. that noand two releases in Alberta, after their Charter Release sold out in less than six will be the same, so that as each expression emerges, it is layered and complex and probably never canoe trip conversation taken well beyond the campfire. After to be repeated. hours at their Whitehorse retail location. “We are extremely ### years of building a successful local craft brewery, they decided appreciative of theFor support we have received from our fellow media inquiries and photographs please contact Jasmine Sangria, jasmine@yukonbeer.com, 867 668 4183 to expand into spirits and in 2009 invested in a small pot still.

Yukoners on releasing our Yukon Single Malt Whisky,” quipped Hence came the birth of Two Brewers Yukon Single Malt Alan Hansen. “We knew there was great interest in our product, Whisky; made in small batches, with a variety of malted and but I was thrilled by the many smiling patrons I had the pleasure roasted grains, using different fermentation techniques and a to meet at our launch event - most of whom were still smiling mix of barrels. The goal is that no two releases will be the after waiting in line for an hour!” same, so that as each expression emerges, it is layered and

There will be 1650 individually numbered bottles of this Second

complex and probably never to be repeated.

Release available.

QC Relish and Whisky March 2016 23

The ever popular cultural programme, I Love My City, returns to the 2016 festival. The series of engaging, evocative

and intimate cultural events and happenings that have been curated by the Festival will be staged in some of Dublin’s most beautiful, historic and prestigious cultural venues and spaces. Headline events, featuring established and emerging Irish and international artists, from a variety of disciplines, including literature, music, film, spoken word, design, visual art and more, will be presented throughout the Festival.

This year, as part of the I Love My City programme, the Festival presents a packed event schedule including - The Moth StorySLAM; an open mic storytelling competition like no other where storytellers put their names in a hat are selected at random to tell a story on the spot on the night’s chosen theme. See Dublin through the eyes of its youth’s with look-see RUN; a teen centred project that offers an alternative tour of Dublin. The Children’s Soapbox; in preparation of the Festival the children have explored their hopes and dreams for Ireland and together will shape these into soapbox style performances using spoken word, stories and poetry. Older than Ireland; tells the amazing story of a hundred years of a life as seen through the eyes of thirty Irish centenarians. This land mark documentary is both funny and at times poignant. The Ultimate Sunday is back; the Sunday papers are brought to life through a series of talks, interviews, live music and much more.

People are invited to get their dancing shoes on and join the Festival Céilí taking place on Friday 18th to dance their way into the night at Ireland’s largest outdoor celebration of traditional Irish dancing. Learn the steps, enjoy live traditional music and soak up the atmosphere on the streets of Dublin.

Join '60s legend, icon, poet and renowned singersongwriter, Donovan for a celebratory evening at the spectacular National Concert Hall on Saturday night. You will be treated to Donovan's history of all his hits: ‘Sunshine Superman’, ‘Mellow Yellow’, and ‘The Hurdy Gurdy Man’ to name a few, plus also his legendary storytelling and cult songs. Tickets are priced at €20-€35 and are available to purchase from the box office now at www.nch.ie.

Partner events around Dublin this year include the Dublin Bay Prawn Festival, taking place from Friday 18th – Sunday 20th. Enjoy the many tastes Howth has to offer in one of its many award winning restaurants which will be serving delicious prawn dishes in bite sized portions at the food village. In addition the food village will have a local market, local food, fish filleting and fishery skills, demos and a programme of family fun activities to offer.

Susan Kirby, CEO of St. Patrick’s Festival commented; “This year’s St. Patrick’s Parade creative theme, Imagine If, is looking to the future, and over the past months we have been collaborating with children, young adults and some fantastic leading Irish pageant companies to bring this vision, that marks this seminal year for Ireland, to life, in a creative and artistic way. Now in the final year of the three year theme, we are very excited to see the final instalment unfold in front of an audience of thousands lining the streets of Dublin, in a celebration of creativity and artistry.”

Speaking today, Noel John McLoughlin, Fáilte Ireland’s Director of marketing said; “Fáilte Ireland is investing significantly in this iconic festival and we consider Ireland to be lucky to have such a world-renowned event with which to kick off our tourism season. The festival is easily the largest festival in Ireland and it attracts over 112,000 overseas visitors - benefitting the economy to the tune off €73m. We look forward to another successful week this year and I am sure that all who attend, from home and abroad, will thoroughly enjoy themselves.”

Take part in the Festival Treasure Hunt on Saturday 19th March, a family-friendly, fun-filled trail through the capital city, not to be missed. Visit impressive Dublin landmarks, gather and solve the clues and race back to City Hall to finish the adventure! Registration is from 10am-1pm on the day in City Hall or you can pre-register your team in advance at www.stpatricksfestival.ie.

Sunday brings the Festival Big Day Out at the heart of Georgian Dublin with Merrion Square providing a stunning setting for this day-long street carnival. Spend the day being entertained by quirky performances, open-air shows, music, fun zones, workshops, arts and craft, Irish language events, Keeling’s Love to Grow Children’s Garden and much more.

Don’t miss the special Dublin UNESCO City of Literature event in the beautiful Georgian House of RSAI Merrion Square, which will bring the characters and story of The Book of Learning by E.R. Murray to life.

QC Relish and Whisky March 2016

From The Bar Chef Frankie Solarik Courtesy HarperCollins Publishers Ltd.

THE IMPORTANCE OF ICE

There was a time, not so long ago, when ice was an extravagance hacked out of frozen rivers and hauled over long distances through wintry weather before making its way into ice houses and family homes. Over the past few years, bartenders around the world have paid their respects to the hard-won frozen element with unprecedented attention to its selection. Quality ice is essential for a quality drink; bad ice will ruin what could be a very good thing. So remember: the fresher the ice, the better— and every drink has a matching ice.

Dilution rates and overall temperature play a huge role in the flavour profile of a cocktail. Colder spirits and liquids are not as easily tasted as slightly warmer ones, so calculations must be made with an eye to proportions and consumption times.

Crushed ice—which can be obtained by breaking up ice in a shaker with a muddler or a spoon, or bagging the ice and taking a rolling pin to it—is traditionally used for juleps and other summertime drinks, as it does a great job of rapidly chilling the glass containing the cocktail. Downside: a quicker rate of dilution, due to the ice’s small surface area.

Cubed ice—similar to the larger square variety produced by KoldDraft, the legendary high-quality commercial ice machines—is perfect for the bulk of classic cocktails such as Old Fashioneds and Negronis, as dilution is minimal. Larger cubes also work well in shaken cocktails because the solidity of the ice makes it difficult to shatter into smaller fragments, thereby putting a stop to rapid dilution before it starts.

Frankie Solarik

Throughout the book, you’ll see mention of spherical ice, either hand-chipped or obtained by using a mould. This is a wonderful alternative to the more standard ice options: It takes an extremely long time to melt. A great deal of care goes into crafting the perfect sphere, and guests always appreciate the extra effort.

In a different category altogether is dry ice, which

isn’t meant for ingestion. Otherwise known as

carbon dioxide (CO2) in solid form, it sublimates

(transforms directly from a solid to a gas) at –

109.3°F (–78.5°C).

For that reason, always handle dry ice carefully: wear gloves, or use a towel or tongs, and never eat it. Dry ice is primarily employed as a cooling agent, though I also use it to create mists and to freeze alcohol. An insulated storage container like a Thermos—sometimes called a vacuum flask or a Dewar flask—an be used to store dry ice. A compressed gas, dry ice will explode if it has no means of escape, so don’t keep it in an airtight container—get a Thermos with valves (a drinking or a pouring valve is fine) that can be left open. Storing the Thermos in a fridge, as I do, will slow the rate of sublimation and ensure that the dry ice lasts longer.

It makes no great difference if you add ice to your drink before or after the liquid components—it’s a matter of preference. Just remember that almost all cocktails can benefit from a cooling down, so if there’s no ice in the drink, chill the glass first.

From The Bar Chef Frankie Solarik Courtesy HarperCollins Publishers Ltd.

SCOTTISH BREEZE

My goal in creating this drink was to present both scotch and sipping-style cocktails in a less intimidating light. There’s no reason to fear either—in fact, it’s more than possible to have a few Scottish Breezes in a sitting (which is not true of all my compositions). Although one might assume the addition of soda water would water down the drink, the exact opposite occurs: the effervescence brings the flavours to the surface and makes them pop.

Makes 1 serving Glass: etched rock

1½ oz (45 mL) orange-infused scotch 1½ oz (45 mL) honey and black pepper syrup ½ oz (15 mL) raisin bitters 5 leaves fresh mint 1 oz (30 mL) soda water 2 spritzes Islay scotch whisky, to garnish

To Build In etched rock glass, combine orange-infused scotch, honey and black pepper syrup, raisin bitters and mint. Muddle. Add ice and top with soda water. Using atomizer, spritz with scotch.

QC Relish and Whisky March 2016 29

Seared Beef with Beet Salad

From Chuck Hughes Garde-Manger Courtesy HarperCollins Publishers Ltd.

Prep: 15 min – Cook: 5 min – Serves: 4

Not quite carpaccio, this beef is seared very quickly and served “bleu.” The beets add an earthy, sweet undertone to this gorgeous dish.

Beet Salad

4

raw beets, peeled and grated

chopped dill, to taste

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) white balsamic vinegar

Salt and freshly ground pepper

4 eggs

¼ cup (60 mL) seasoned sour cream

Seared Beef

1 lb (450 g) beef sirloin

Salt and freshly ground pepper

2 tbsp (30 mL) steak spices

2 tbsp (30 mL) canola oil

For the beet salad 1.

Combine the beets, dill, olive oil, and balsamic vinegar in a bowl. Season with salt and pepper. Set aside.

For the beef: 2.

Season the beef with salt and pepper and the steak spices. In a very hot cast-iron pan, heat the oil. Sear the beef on both sides. Set aside.

3.

In a pot of boiling salted water, cook the eggs for 6 minutes. Drain, rinse in cold water, and peel.

4.

Slice the beef and divide it among 4 plates. Top with the beet salad, and top each serving with a soft-boiled egg.

Garnish with the seasoned sour cream.

Seasoned Sour Cream Prep: 5 min – Makes: 1 1/4 cups (300 mL)

1 cup (250 mL) Sour cream

Zest and juice of 3 lemons

Salt and freshly ground pepper

Mix all the ingredients in a bowl.

Note: Store in an airtight container in the refrigerator for up to 3 days.

We use a lot of seasoned sour cream—it is a basic ingredient at the restaurant. It’s delicious with seafood.

Steak Spices Prep: 5 min – Makes: about 1/2 cup (125 mL)

2 tbsp (30 mL) coarse salt

2 tbsp (30 mL) coriander seeds

2 tbsp (30 mL) black peppercorns

2 tbsp (30 mL) pink peppercorns

1 tbsp (15 mL) dried garlic

1 tbsp (15 mL) dried onion flakes

1 tsp (5 mL) hot pepper flakes

1 tsp (5 mL) mustard seeds

Crush all the ingredients with a mortar and pestle. Store in an airtight container and use within a couple of weeks for best flavour.

QC Relish and Whisky March 2016 31

From Chuck Hughes Garde-Manger Courtesy HarperCollins Publishers Ltd.

Pecan Pie

1. Preheat the oven to 350 °F ( 180 °C )

2. Whisk together the sugar and flour in a small bowl

Prep: 10 Min – Cook: 40 Min – Serves : 8

Mom’s famous pie that started it all.

3. In a large bowl, beat the eggs. Stir in the maple syrup and cream. Add the sugar mixture and stir to combine.

Pour the filling into the pie shell.

Arrange the pecans on top.

1 cup (250 mL ) light brown sugar

4. Bake for about 40 minutes, until the

2 tbsp (30mL ) flour

filling is bubbly, the pecans are a little bit

2 eggs

crystallized, and the crust is golden brown.

½ cup ( 125 mL ) maple syrup

This pie will be wobbly when you take it

½ cup ( 125 mL ) 35% cream

out of the oven but it will set lightly when

1 ( 9-inch/23 cm ) unbaked pie shell, store-bought or homemade 1 cup ( 250 mL ) pecans, toasted

cooled. Let cool before cutting.

5. Serve with ice cream.

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33

From The Bar Chef Frankie Solarik Courtesy HarperCollins Publishers Ltd.

DUBLIN

Bonding with fellow service industry members is part and parcel of working in bars and restaurants: You all love food and drink, and you’re all working the same crazy hours. Friends of mine—the Good brothers and their cousin, Phil—own one of my favourite Toronto bars, The Hideout. (I may or may not have stumbled out of there on a few occasions after enjoying the house specialty: rock shows and shots.) I wanted to honour the Goods with a cocktail featuring an Irish whiskey base, which is how the Jameson came to be included. Its prevalent notes of vanilla, cinnamon and mace in combination with orange are wonderfully aromatic.

Makes 1 serving Glass: rock

1½ oz (45 mL) Jameson Irish whiskey ½ oz (15 mL) Cynar liqueur ½ oz (15 mL) sweet vermouth 1 oz (30 mL) vanilla syrup (page 84) 2 thumb-sized pieces orange rind freshly grated cinnamon, to garnish

To Build To chill rock glass, fill with ice and water and set aside.

In shaker, combine whiskey, Cynar, sweet vermouth, vanilla syrup and orange rind.

Muddle.

Add ice and stir to chill.

Discard ice and water from rock glass and strain prepared cocktail into glass.

Garnish with cinnamon.

QC Relish and Whisky March 2016 35

From The Bar Chef Frankie Solarik Courtesy HarperCollins Publishers Ltd.

ANTIQUE FORMULA

Islay scotch can be a challenging spirit base—the complementary elements have to be chosen carefully so as not to compete with, or be overpowered by, the scotch’s smokiness. Bitter almond (the Amaretto) is a perfect match: It’s luscious, warm and, along with the apricot bitters, has wonderful length and flavour. Overall, this drink has one of the most complex flavour profiles that you’ll find in any of my creations.

Makes 1 serving Glass: coupe

1½ oz (45 mL) Islay scotch whisky ¼ oz (5 mL) sweet vermouth ¼ oz (5 mL) Amaretto liqueur ¼ oz (5 mL) vanilla syrup ½ oz (15 mL) apricot bitters ¼ oz (5 mL) absinthe, to rinse glass 1 orange zest, to garnish

To Build To chill coupe glass, fill with ice and water and set aside.

In shaker, combine scotch, sweet vermouth, Amaretto, vanilla syrup and apricot bitters. Add ice and stir to chill. Set aside.

Discard ice and water from coupe glass and add absinthe. Rotate and tilt glass to evenly coat, or rinse, interior of glass.

Strain cocktail into prepared coupe glass. Garnish with orange zest.

QC Relish and Whisky March 2016

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The History & Recipe of Irish Coffee Speciality of

The Red Fox Inn

The Red Fox Inn is situated immediately beside the Kerry Bog Village and is an ideal place to stop and enjoy a drink or a tasty meal. Our Irish Coffees are world famous and a discount is available to visitors who purchase a ticket for the Village.

The Red Fox Inn is unique in that there is always an atmosphere of contentment and happiness which visitors find is Kerry's magic potion. The Mulvihill family feel that courtesy and politeness to visitors is equally important as the food and the drink served there.

The Kerry Bog Village, located on the beautiful Ring Of Kerry gives you a fascinating insight into how people lived and worked in Ireland in the 18th Century.

The village is the only one of its kind in Europe and is one of Kerry's leading tourist attractions.

Kerry Bog Village Museum, Ballincleave, Glenbeigh, Co. Kerry, Ireland info@kerrybogvillage.ie Tel: 00 353 (0)66 97 69184, Fax: 00 353 (0)66 97 69477

In 1940, Joe Sheridan, a Chef at Shannon Airport in County Clare invented the Irish Coffee. There was always a great tradition in Ireland of lacing a beverage with a strong spirit which was referred to as “ a drop of the craythur”. Today the practice has been perfected by adding Irish Whisky to a cup of coffee and it gives a warm feeling to a tired and weary visitor.

Joe’s recipe for Irish Coffee is as follows.

Take a steamed glass, pour in a ¼ gill (standard measure), or 4 tablespoons of Irish Whisky. Add 2 teaspoons of brown sugar and boiling coffee to within ¾ inch of the top of the glass. Stir briskly until sugar is completely dissolved. Add cream, lightly whipped and pour over the back of a teaspoon so as the cream will not sink. To enjoy the full flavour of your Irish Coffee, do not stir when cream

is added.

Ireland is known worldwide for its Cead Mile Failte (=100,000 welcomes). Our Irish Coffee is our best ambassador. Not only does it look beautiful, it is also truly delicious and made up of 4 ingredients, Irish Whiskey, brown sugar, coffee and fresh cream.

It is known to be slightly flirtatious.

When you have tried one, a feeling within you wishes for another. Here at the Red Fox Inn Restaurant, admidst the beautiful Boglands of Mid-Kerry, we salute Mr. Joe Sheridan and say “well done, you have brought much delight and happiness to visitors to our country.”

Wherever you see people proposing a toast, at weddings, holidays or race meetings, you will find the atmosphere of that time honoured drink –Irish Coffee.

John & Olive Mulvihill

Established in 1991 in England, Green & Blacks Organic has grown to become a world leader in organic and Fair Trade chocolate and is committed too the creation of chocolate products that provide a taste experience like no other. Using only organically grown cocoa, sourced Principally from the Dominican Republic, Green & Blacks Organic believes its possible to respect our earth while Indulging in the best things it has to offer. To find out more about Green & Blacks Organic products and values, visit www.greenandblacks.co.uk and www.facebook.com/GreenandBlacksCanada