Occasions Magazine - Spring 2019

Spring 2019

A C E L E B R AT I O N O F F O O D & D R I N K

BoWL Me oVeR

easy spring entertaining

BetteR WitH aGe Barrel aged spirit cocktails

CiNCo De MaYo tacos, tequila and more

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COOLER DISCOVERY

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CIDER WINE MIXOLOGY DISCOVERY LIQUEUR DISCOVERYBASE DISCOVERY

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SPRING 2019 Published by: Herald Custom Media

COOLER

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CANNABIS

DISCOVERY DISCOVERY with the help of our DISCOVERY discovery guide

ROBUST LIGHT MEDIUM MEDIUM & product has tasteROBUST profi le to help & SMOKY you find your & FRESH & FRUITYan assigned COMPLEX COOLER each WHISKY CANNABIS & SPICY see the iconsLIQUEUR below BASE throughout the magazine DISCOVERY favourites.

DISCOVERYYou will DISCOVERY

and in store to help you discover your tastes.

MEDIUM & FRUITY

MEDIUM & SPICY

LIGHT & FRESH

ROBUST & SMOKY

ROBUST & COMPLEX

MEDIUM & FRUITY

MEDIUM & SPICY

ROBUST & COMPLEX

wine taste profiles LIQUEUR

CRISP & HOPPY

BASE

FRUITY & SMOOTH

ROBUST & MALTY

BOLD & FULL

LIGHT & FRESH

UST MOKY

MATIC RANT

CANNABIS DISCOVERY

FinD YOuR FaVOuRites

BEER SCOVERY

ROBUST &YSMOKY

WHISKY DISCOVERY

RICH & FULL

MEDIUM & FRUITY

MEDIUM & SPICY

Beer profiles LIGHT & taste SMOOTH & BOLD FRUITY

MEDIUM

DRY

COOLER DISCOVERY

& FULL

MEDIUM DRY

SWEET

WHISKY DISCOVERY

CANNABIS DISCOVERY

taste profiles SWEET cider LIGHTLY MEDIUM SWEET

SWEET

ROBUST & SMOKY

ROBUST & COMPLEX

SWEET

SWEET

MEDIUM DRY

DRY

SPICY LIGHTLY

SPICY

MEDIUM

SWEET

LIQUEUR BASE whisky taste profiles MEDIUM DRY SWEET DRY CENTRE ENHANCE LIGHT MEDIUM & FRESH & FRUITY

COOLER WHISKY MIXOLOGYDISCOVERY DISCOVERY

SWEET

MEDIUM & SPICY

CANNABIS

LIQUEUR

DISCOVER DISCOVER MIXOLOGY CIDER

LIGHT & FRESH

MIXOLOGY DISCOVERY

DRY

SPICY

SWEET

ROBUST & SMOKY

ROBUST & COMPLEX

COOLER WHISKY DISCOVERY DISCOVERY DISCOVERY MIXOLOGY DISCOVERY CIDER WINE mixology icons LIGHTLY MEDIUM SWEET

DISCOVERY SWEET

SWEET

cooler taste profiles

DISCOVER

DISCOVER

& FRUITY

& SPICY

COOLER DISCOVERY MEDIUM

COMPLEX

& SMOKY

CANNABIS Disclaimer: Prices and availability subject to change without notice. In cases where there is a DISCOVERY difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. © the chronicle herald 2019 all rights reserved. No part of this book may be reproduced, stored in retrieval systems or transmitted in any form or by any means without the prior written permission from the publisher.

Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein.

DISCOVER Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons CANNABIS engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, The Chronicle Herald. Please note all products listed within this publication are available in most NsLC stores throughout Nova scotia.

The Chronicle Herald WHISKY CANNABIS 2717 Joseph Howe drive, PO Box 610, Halifax, Ns, B3J 2T2 DISCOVERY DISCOVERY 902-426-2811 | thechronicleherald.ca

SWEET

DRY

DISCOVER

DISCOVER CANNABIS DISCOVER WHISKY DISCOVER MIXOLOGY WHISKY MEDIUM ROBUST & COOLERSROBUST

DISCOVER COOLERS WINEMEDIUM

NSLC Senior Vice President & COO: Tim Pellerin Director, Cannabis: Laura MacLachlan Marketing Manager, Wine & Spirits: Kristen de Palma Marketing Manager, Refreshments: elizabeth Hammersley Marketing Coordinator: Jena McCulloch Corporate Social Responsibility Manager: Beth Martin Corporate Social Responsibility Coordinator: Laurie Vatcher Refreshment Team Lead: Pius Walker Category Manager, Refreshments: Jenna Briggs Promotional Coordinators: Wendy MacAskill, shanna Carpenter Promotional Specialist: shawna McKenna Pricing Analyst: Rachel Handspiker Contributers: Peter Rockwell, Jennifer Katona, Jib Nasrallah

CANNABIS

DISCOVERY WHISKY COOLER SPICY DISCOVERY DISCOVERY DISCOVERY DISCOVERY SWEET For more information or to take the quiz, visit us at mynslc.com/discoveryourtastes BASE

THE CHRONICLE HERALD Chairman and Publisher: sarah dennis President and CEO: Mark Lever Food & Drink Editor: Mark deWolf Manager, Partner Solutions: Lindsey Bunin Project Manager, Graphic Designer: Julia Webb ROBUST & SMOKYPhotography: Perry Jackson, 123RF Food Styling: Mark deWolf Account Executives: Mark deWolf, Wanda H. Priddle, Tracy skinner Customer Relations Specialists: Kelli MacLean Contributors: Mark deWolf, Frederic Tandy, Jared Wall

Nova scotia Liquor Corporation 93 Chain Lake drive, Halifax Ns, B3s 1A3 902-450-6752 | myNsLC.com

DISCOVER LIGHTLY MIXOLOGY SWEET DRY

DISCOVER COOLERSSWEET SWEET

MEDIUM DRY

DISCOVER CANNABIS

DISCOVER

WHISKY SPICY

MEDIUM

D1

SWEET

Occasions A

A T I O N C E L E B R

DINNER IN AN

love oCCasions MagaZine?

MIXOLOGY COOLER WHISKY CANNABIS LIGHTLY

SWEET

MEDIUM

SWEET

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D4

− Custom Content The Chronicle Herald 31, 2017 Wednesday, May

SPICY

DISCOVERY DISCOVERY DISCOVERY Look for our weekly section in The Chronicle Herald and online!

MIXOLOGY COOLER WHISKY Explore more food and drink ideas, recipes and DISCOVERY DISCOVERY DISCOVERY

product featu ed upDISCOVER each Wednesday in DISCOVER DISCOVER the Lifestyles section of The Chronicle Herald MIXOLOGY COOLERS WHISKY or at TheChronicleHerald.ca/food-drink

DISCOVERY

CANNABIS DISCOVERY

DISCOVER CANNABIS

O F

F O O D

INSTANT

&

BEER BUILD BLOCKING S

contin inued from D1 Aroun nd the same time building in besid the old e it, whic according h everything to Christiane has from a dance tire shop been hall, a ,a resta mostly recently urant and also went a butcher shop, tough decison the mark et. It ion to brewery open the was a in Christiane the butcher shop says, “it squa q re foo qua had more but ffoota we thou t ge which at the time ght As it turns would be necessary This past out, it wasn .” ’t expanded winter the brewenough. , taking ery library over the spac fermenter e. They adde old d new s — allow double ing them prod to an enla enlarged uction — as well as tasting patio spac tasti room down and e for cu customers and on Main tr their to sit this was try Street.” beers. become The brew the Christiane end of expa Asked if an integ ery has tourism ral nsion, responde restauran hasn’t in the area. part of , “No, it been enou nded flights “We of sales havets have told another gh. We us different 4 ounce pour offer tank on have brewery gone up beca that their s. We have just boug its way area. Visito you can’t beers on tap use the here that the commbrings more us and ht the property and we often get peop Tatamagou rs making have ex have a expanded next to a base great team in city. We relationsh unity. It’s a symb le into there, in as well. activities che have a questions productio here to wealth ” here sell ip. All the resta iotic Asked n of Any food within driving going on.”. There is a real answer our prod urants send custo consider whether they ucts and energy requires ie trip to Tatam distance. woul movi It’s mers to we d been ng the we’ve of Tatam a agouche Ta them helpe brewery Saturday pilgrimage Tatamagou successful agouche’s to the che’s down community d make the . We think core, Chris Farmers’ che Brew for do town out a smal but also Market, more of ia says, iane ing Com l group We definitely tiane for roun where a desti of enth vendors “No, community the local resta pany, d want to natio usiast do Uncl out the expe sell every keep a we uran for an rience, n. e beverage and neigh thing you presence after bouring t as Caldera Leo’s (Lyons need gourmet noon picni Brook), Accordingalcohol prod Distilling c or and Jost ucers.

(River to Chris the area, evening meal Viney John) tiane, “a . When The brew ards (Mal lot of in to ventu you’d also be agash ery ).” remi food and re to the comp ss not Station nearby drink pack letes the Inn Train age in lunch on for a visit the and in a conv The Dining Car, light erted CNR housed railcar.

It’s a

D R I N K

DICING S SPRING ONION

Transform a simple, into inexpensive side meal a fresh mid-week

COOKING CLASS Mark DeWolf

can be a busy Ramen noodles This quick individual’s saviour. combined dish and easy to cook makes a with Asian flavours meal. We’ve delicious mid-week with a fresh paired our recipe and fruity rosé.

Asian Chicken

1. Place spring onions on the cutting board, lining up ragged root ends.

Noodles

4 to 6 Servings than 1 hour Prep time: Less than 1 hour Total time: More Ingredients: oil 1 cup vegetable 1 2 cup honey ⁄ 1 2 cup rice vinegar ⁄ sauce 1 tablespoon soy 1 2 tsp sesame oil ⁄ 1 lime, juiced minced 1 inch piece ginger, thighs 4 boneless chicken ramen 2 packages instant noodles chopped (see 3 spring onions, Here’s How)

vegetable oil, Directions: Combinesoy sauce, honey, rice vinegar, and ginger in a juice sesame oil, lime well combined. bowl, whisk until in half. Marinate Divide marinade and refrigerate for half chicken in one chicken in a pan 30 minutes. Sear in and then finish until caramelized to 375°F. Cook for an oven preheated until chicken is or minutes 15 to 12 from oven and fully cooked. Removeramen noodles Cook roughly chop. instructions. according to package toss with remaining Strain and then in chicken. Serve marinade and chopped with bowls garnished spring onion.

NEW

BUD LI RADLEGHT R

2. Holding the green stalks firmly, slice off the ragged, stringy ends and discard.

Slice 1/8-inch slices of the white part of the onion.

Continue slicing into the green stalk leaving about 2 inches uncut.

Discard the uncut portion of the stalk.

Yvecourt Bordeaux Rosé, ml, France, 750 $14.79

REAL REAL BUD LIG FRUIT GHT. JJUICE .

NEXT WEEK

for Kim We make a match Crawford Rosé.

H SHORE NAMIC NORT PART OF A DY INK CULTURE DR D AN OD FO pleasure. Case opportunity with che, on in point is Tatamagou Shore. Little Nova Scotia’s North ago, years more than two winemaker Hans legendary local daughter Christian Jost and Tatamagouche Christiane opened According to Brewing Company. up in Christiane, “Growing che was Malagash, Tatamagou for groceries, the and food culture where we went Local craft beer lly in the always like we dentist etc. It was has grown exponentiaof the big town. When Much were going to the last few years. for the attributed to deciding on a location the area success can be of the always brewery, it was growing concerns to be. When we health impacts that we wanted environment and business it was shipped in from started our new of food and drink of a for us to be part The spin-off of very important great distances. to exposed of town. The being the streetscape wider audience che “aha” moment community of Tatamagou local food is the sed food spirit.” less-proces community embodies that all local, set their as locally made The Josts originally and drink such town library. tastes better. sight on the old craft beer simply urban It’s not just an Nova Scotia D4 continued on phenomenon. Rural movement is seizing the local

The story of Tatamagouche ny Brewing Compa ING

DISCOVER MIXOLOGY

DISCOVER COOLERS

DISCOVER WHISKY

DISCOVER CANNABIS

BEER BUILD BLOCKS

ENJOY RESPON

SIBLY.

®/MD TM/MC

Anheuser‑B

usch, LLC.

The Chro

nicle Hera ld − Cust om Cont Wednesd ent ay, May 31, 2017 restauran Christianet experience that favourite.” notes as “her Tatamagou A short dista nce from che you’l Sugar l also Moo local mapl n Farm, prod find ucers of 10-minute e syrup, and less than The Pork drive away a Shop, whic in Denmark, used Tatam h has sausages. agouche beer even to make worthwhi It all makes for a Scotia’s le venture to Nova North Shore, are sure wher to province’ discover one e you s most of drink cultu dynamic this food and res.

NEXT

WEEK

Suzanne team behiBartlett inter views nd the line of the Bulwark successfu l ciders.

Tata Brew North Sho Lagered re 4 x 473 Ale, $16.99 ml,

Tata Brew Decepti IPA, 473on Bay ml, $4.49

BAR BASICS

6 WELCOME 8 UPCOMING EVENTS

BAR BASICS 10 Make it a mimosa

TRENDING 16 Rethink pink

DISCOVER YOUR TASTES 18 Light & Fresh: coolers and ciders

ENTERTAINING IN A SNAP 22 A cinco de mayo

What’s the Occasion?

30 Bowl me over: Brunch Bowls

Wine & Dine 44 Everyday bordeaux

IN THE SPIRIT 50 Better with Age

Premium picks 54 Earth-friendly wines

LOCAL LOVE 55 Winning cocktails

celebration

OUR PEOPLE 56 Meet Jakke Charni

BEHIND THE BREW 28 celebrating Local

FEATURE FLAVOUR 58 Lime

craft beer

Occasions Spring 2019

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5

Welcome

Cheers to discovering fresh new flavours As spring comes each year, seemingly later and later each time around, there tends to be a sense of renewal and excitement akin to the start of a new year. Longer days, more vitamin D and a plethora of new flavours, fresh fruits and vegetables — so much to celebrate! We can see this shift of season through what we sell and what Nova Scotians consume as better weather arrives. There is a distinct surge with more cooler and cider beverages bursting with flavour and a variety of beer in line with the spring occasions that bring us all together. White wine and explosive growth in rosé products take a lead role over the heavier, more robust reds and whiskies of hibernation season.

When it comes to fresh flavours, our industry partners are adept at predicting the future of our palates! Their business depends on it. Here is what we are hearing for this upcoming 2019 spring season: 1. Flavours are coming from every corner of the world!

As we become more global in our diversity and access, it is only natural for new and exciting approaches to food and drink to follow.

2. Hot and spicy are no longer a select few! Once led by “who can eat the hottest pepper” reality TV shows, spice and heat are being used in ways never seen before. People are realizing that hot for hot’s sake is not the game, and that the proper integration can add tremendous depth and balance to products.

3. Botanicals and florals never seem to go out of style.

Certainly, there are more exotic options in line with the globalization trend noted above, but sometimes it is simply a different concoction that hit on the 1 + 1 = 3 desired result. I recently had a beautiful gin that we will be carrying shortly that was magical in its use of an orange citrus botanical mixture. Sometimes it just works!

4. Smoke, yes smoke. It seems that everything you can think of is trying to infuse a bit of an Islay single malt character in it. Rich smoky goodness has been seen in everything from wine to spirits to beer, with some people even doing it themselves to enhance their favourite beverage of choice at home. As I have written in the past, my love of Islay single malt makes me intrigued and somewhat bemused by this trend.

Cheers to discovering fresh new flavours, new products and creating everlasting moments together through the celebration of life’s occasions!

Tim Pellerin, Senior Vice President & COO 6

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Occasions Spring 2019

SEE YOU SOON

LIGHTFOOTANDWOLFVILLE.COM

Wondering what product to pick up for the weekend?

Or tips and tricks for hosting the perfect special occasion?

Find us on social and stay in the know with the latest from the NSLC.

@TheNSLC Whether you’re searching for a new favourite local beer or a perfect easter dinner pairing, our experts have a product pick for every season and occasion.

@theNSLC discover what’s new on the shelves of The Port and never miss a tasting or event.

Plus, get ready for warm weather with spring-inspired cocktail recipes and products.

@theNSLC Find us on Twitter for the latest news, store announcements and long weekend hours updates.

Youtube.com/MyNSLC ever wondered how to best serve a red wine? Or build a cocktail toolkit?

Find out how, along with other tips and tricks on our YouTube channel.

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Occasions Spring 2019

W h e n th e Eas t C o as t g et s to g eth e r, we’re th e re.

I t ’s h o w t h e E a s t C o a s t g e t s t o g e t h e r. ™

Nova 7 Day is April 18 - Visit your favourite NSLC store for a taste of the new vintage!

Share & tag #Nova7Day

benjaminbridge.com

BAR BASICS

Make it a mimosa

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Occasions Spring 2019

BAR BASICS

Add a little sparkle to spring entertaining without opening a bottle of Champagne. Just make one of our brunch-inspired cocktail recipes featuring value-priced sparkling and frizzante (semisparkling) wines, including Nova scotia’s own Nova 7

by Benjamin Bridge.

Nova 7 Day Join us in celebrating Benjamin Bridge’s second annual Nova 7 day this April 18, 2019. Learn more at myNSLC.com/Nova7Day Nova 902 8 Servings 1 cup rosemary simple syrup 1 cup pink grapefruit juice, freshly squeezed 1 bottle nova 7, chilled thyme sprigs, for garnish Directions: 1. Place rosemary syrup and pink grapefruit juice in a pitcher.

2. Stir to combine.

3. Divide grapefruit juice mixture amongst 8 flutes or coupe glasses.

4. Top with Nova 7.

5. Garnish with sprigs of thyme.

Rosemary Simple Syrup Place 1/2 cup sugar, 1/2 cup water and 5 rosemary sprigs in a pot.

Bring to a boil, then reduce heat to low and let simmer for 10 minutes.

Let the syrup cool. Strain to remove rosemary sprigs. Refrigerate for up to 3 weeks.

Nova 7, Nova Scotia, 750ml, $24.99 Occasions Spring 2019

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11

BAR BASICS

Rose Petal 8 Servings 2 cups orange juice 1 tsp rosewater 1 bottle freixenet ice rosĂŠ cava, chilled 4 tbsp raspberry syrup raspberry skewers, for garnish Directions: 1. Combine orange juice and rose water in a pitcher.

2. Divide equally amongst 8 flute or coupe glasses.

3. Top each with equal amounts of sparkling wine.

4. Drizzle each with a half tablespoon of raspberry syrup.

5. Garnish each with a raspberry skewer.

Homemade Raspberry Syrup To make the raspberry syrup, place 1 cup fresh raspberries in a pot with 1 cup sugar and 1 cup water. Bring to a boil. When the sugar has dissolved, reduce heat to low and let simmer for 15 minutes. Fine strain the mixture, pressing on the raspberries with the back of a spoon to extract as much flavour as possible. Let cool.

Freixenet ice RosĂŠ Cava, Spain, 750ml, $19.99

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Occasions Spring 2019

JOST VINEYARDS 48 VINTAGE LANE, MALAGASH, NS 1.800.565.4567

@JostVineyards JostWine.ca

BAR BASICS

Amaretto Mimosa

The Cavanista

8 Servings

8 Servings

1/2 cup Amaretto Liqueur

1/2 cup Aperol Liqueur

3 cups orange juice

1 c up orange juice

1 b ottle Pata Negra Organic Cava, chilled

1 b ottle Pata Negra Organic Cava, chilled

Rosemary sprigs

Rosemary sprigs

Directions:

Directions:

1. Combine Amaretto and orange juice in pitcher.

1. Mix Aperol and orange juice in a pitcher.

2. Stir to combine.

2. Stir to combine.

3. Divide equally amongst 8 flutes or coupe glasses.

3. Divide equally amongst 8 flutes or coupe glasses.

4. Top each glass with equal amounts of sparkling wine.

4. Top each with equal amounts of well-chilled Cava.

5. Garnish with rosemary sprigs.

5. Garnish with rosemary sprigs.

Pata Negra Organic Cava, Spain, 750ml, $18.99

A Study in Orange 8 Servings 4 oz Grand Marnier Liqueur 1 1/2 cups orange juice 1 bottle Emiliana Organic Sparkling Wine Directions: 1. Combine Grand Marnier and orange juice in pitcher.

2. Stir to combine.

3. Divide equally amongst 8 flute or coupe glasses.

4. Top each glass with equal amounts of sparkling wine.

Emiliana Traditional Method Sparkling Wine, Chile, 750ml, $19.99

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Occasions Spring 2019

v

Trending

Rethink Pink.

There’s so much to discover in the world of rosé

Casillero del Diablo Rosé, 750ml, $15.99 Made primarily from Cinsault and wrapped in a unique limited-edition bottle, this Chilean wine offers a creamy mouthfeel and forward flavours of pomegranate and pink melon.

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Occasions Spring 2019

Adobe Organic Reserva Rosé, 750ml, $15.32 Lively acidity and delicate berry fruit are at the core of this rosé from Emiliana, one of Chile’s pioneer organic wine producers.

Gone are the days of this wine style being dominated by sweet, candied fruit flavours.

Today’s rosés are typically drier, making them a perfect pairing with seafood, salads and your favourite barbecue fare. Nothing on the menu?

Rosés put the “P” in perfection when it comes to standalone sipping.

All the information you’ll need to find your favourite rosé is right on the shelf next to the wine. While all rosés fall under the Light & Fruity taste profile, the Intensity Scale helps differentiate each unique style. There is also a range of sweetness levels that can help you find your perfect rosé.

Chateau Saint Roch Le Rosé, 750ml, $21.99 From the heart of South France, Le Rosé looks as good as it tastes with layers of tangy fruit and a lingering, thirst-quenching finish.

Adorada Rosé, 750ml, $21.99 Created from a grape blend that includes Grenache, Syrah and Pinot Noir, this bone-dry Californian features flowing aromatics and a seriously sophisticated flavour profile.

BAR BASICS tRendIng

rosÉ sneak peek: coming spring & summer 2019

Chateau Ste Michelle Columbia Valley Rosé, 750ml, $21.99 Thanks to the union of Syrah with a splash of Merlot, this perfectly pink wine from Washington’s Columbia Valley is layered with wild strawberry, citrus zest and hints of melon.

Los Monteros Organic Rosé, 750ml, $17.99 Using the indigenous Spanish grape, Bobal, gives this organic rosé its gorgeous colour, rounded red fruit character and crisp, dry finish.

Gem Pays d’Oc Rosé, 750ml, $19.99 The Grenache grape headlines this southern Frenchman. Coming in a one-of-a-kind bottle, it’s bright, balanced and infused with strawberry and raspberry fruit.

Perrin Côtes du Rhone Réserve Rosé, 750ml, $16.99 From France’s southern Rhône Valley, Cinsault and Grenache lead the blend which enhances the wine’s freshness and well-rounded, citrus fruit.

Finca Las Moras Miss Rosé, 750ml, $15.99 Syrah, Merlot and Malbec unite in this easydrinking Argentinean that offers soothing red fruit and a crisp, food-friendly finish.

RoSÉ FoR ShARIng Arrogant Frog Rosé, 3L, $44.99 The only way to make one of the NSLC’s most popular rosés any better, is to make it bigger. This season, you will see your favourite frog debut in a 3-litre box.

Peter Rockwell is a Wine Category Manager at the NSLC. In each issue he will be serving up entertaining ideas and products that are trending.

Occasions Spring 2019

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17

dISCoveR YouR tASteS

LiGHt & FResH

CITRUS Lemon Lime

coolers and ciders

Lime

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Occasions Spring 2019

Bulwark Raspberry Cider, 500ml, $5.49

there’s lots happening in the cooler section of your local nslc. in the past, the big new flavours were just that — big and bold. But bigger and bolder isn’t always better; at least in the case of coolers and ciders. the biggest trend with these beverages is a movement to lighter, more natural products. hard sparkling waters and sodas have ushered an era of fresh, dry, subtly citrusy, lower-calorie, pre-mixed cocktails. while ciders from near and afar are reminding us that sometimes the best flavour is, in fact, apples.

Coldstream Vodka Soda Lime, 6x355ml, $18.49

here’s to this year’s big, but not too bold, flavours.

Discover Your tastes

TREE FRUIT

BERRY FRUIT Raspberry Strawberry Cherry

Apple Pear Peach

Red Berry Fruit

Lemon Apple Lemon Apple

Cherry & Strawberry Lime

Strongbow Dry Cider, 8x440ml, $29.79

Blue Lobster Lemon Lime Vodka Soda, 6x355ml, $18.00

Mike’s Hard Variety Pack, 12x330ml, $31.99

Angry Orchard Rosé Cider, 6x355ml, $17.99

Berry Fruit

Occasions Spring 2019

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19

Crafted by Nova Scotians for everyone. novascotiancrystal.com

NovaScotian Crystal barware will bring a whole new experience to cocktail hour. Each glass is a handmade masterpiece of style and balance.

Carefully sculpted and amazingly solid, every piece is crafted to bring out the best in your drink.

5080 George Street, Halifax

1.888.977.2797

Cocktail recipies available at compassdistillers.ca

Compass Distillers is a grain-to-glass distillery that captures the Nova Scotian experience in a bottle by harvesting local grain and unique wild plants to make award-winning, hand crafted spirits.

Compass Bar then crafts those spirits into exquisite cocktails that will delight your taste buds.

DOUBLE GOLD

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AQUAVIT

GIN WILD

SPRING GiNS

New York World Wine & Spirits Competition

Denver International Spirits Competition

Global Spirit Awards

compassdistillers.ca

GOLD

GOLD

GOLD

GOLD

GOLD

AQUAVIT

AQUAVIT

GIN

GIN WILD

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Canadian Artisan Spirit Competition

Denver International Spirits Competition

Canadian Artisan Spirit Competition

2533 Agricola Street, Halifax

Global Spirit Awards

New York International Spirits Competition

902.446.0467

GOLD NAUSS’

RESERVE RUM Canadian Artisan Spirit Competition

enteRtAInIng In A SnAP

a CiNCo De MaYo CeLeBRatioN

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Occasions Spring 2019

enteRAInIng In A SnAP

Cinco de Mayo is a celebratory day in Mexico as it acknowledges the day (May 5) when the Mexican army beat the French at the Battle of Puebla.

Mexicans are very proud of this achievement and continue to celebrate it annually. To commemorate this important date, we’re offering recipes for Mexican dishes, including a delicious version of a Beer Paloma.

Tacos with Beef Braised in Mole Sauce

Beer Paloma

6 Servings

1 Serving

Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1 onion, chopped 2 tbsp olive oil 2 cloves garlic, minced 1 ancho chili, chopped

1/2 cup blanched almonds 2 tbsp chili powder 2 tsp cinnamon 1 14-oz can diced tomatoes 2 tbsp brown sugar 2 cups dark chocolate, chopped

sea salt ice 1 oz cazadores reposado tequila 2 oz ruby red grapefruit juice 3 oz corona extra lager lime for garnish Directions: 1. Rim a highball glass with salt.

2. Fill with ice.

3. Add tequila and grapefruit juice.

4. Stir to combine.

5. Top with lager.

6. Garnish with lime.

2 tbsp butter 2 lb stewing beef, chopped into small pieces

Directions: Place a small pot over medium-low heat. Add onion and olive oil. When the onion is soft and translucent, add the garlic. Sauté the garlic until it is fragrant (about 30 seconds).

Add the chili, almonds and spices. Sauté for a minute and then add the tomatoes, brown sugar and chocolate. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes, stirring occasionally. Take off heat. When cool, transfer to a blender and purée until smooth. Place a large pot over medium-high heat. Add butter. When butter is melted, add the beef. Sauté beef until it is browned on all sides. Add the mole sauce. Bring to a boil and then reduce to simmer. Simmer until the beef is tender, about 30 minutes. Break beef apart with a fork. Serve on warmed tortillas accompanied by pickled red onion, fresh cilantro, yellow tomatoes, guacamole and queso fresco accompanied with our recipe for a Beer Paloma.

Cazadores Reposado Tequila, 750ml, $34.99

Corona Extra Lager, 6x330ml, $16.25

Occasions Spring 2019

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23

ENTERAINING In A Snap

Chicken Taquitos 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 3 cups chicken, finely chopped 1 tsp chili powder 1 tsp cumin 2 limes zest, juice Pinch of salt 2 cloves garlic, minced 2 cups Monterey Jack cheese, shredded 18-20 corn tortillas* or small flour tortillas Guacamole, to serve Fresh salsa, to serve Directions: Preheat oven to 425°F. In a bowl, combine chicken, spices, lime juice and cheese.

Place equal amounts of mixture in center of tortilla shells. Roll up and place, seam-side down, on a lightly greased baking sheet. Bake for 15 minutes. Serve warm accompanied by guacamole and salsa and a refreshing, cold lager. * F or best results, place tortillas in wet paper towels and microwave them for 20 seconds before using.

Bud Light Lager, 6x341ml, $14.49

Spindrift Wheelhouse Radler, 473ml, $3.79

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One story.

Many authors.

12TIDES

THE TIDAL BAY ANNUAL RELEASE AND TASTING EVENT FRIDAY MAY 10 2019, 7:00 — 9:30 PM • HALIFAX MARRIOTT HARBOURFRONT HOTEL R E F R E S H I N G LY N O VA S C O T I A N • F O R T I C K E T S , V I S I T T I D A L B AY. C A

Taste the 2018 selections of Nova Scotia’s vintage wine.

ENTERAINING In A Snap

Authentic Margarita 2 Servings Salt 1 Âź oz blanco tequila 3/4 oz Cointreau 1 lime, juiced Directions: 1. Rim rocks or cocktail glasses with sea salt (optional) and add ice.

2. Place tequila, Cointreau and lime juice in an ice-filled cocktail shaker with a pinch of salt.

3. S hake until the shaker gets frosty on the outside. Strain into glasses.

Grandioso Margarita 2 Servings Salt 1 Âź fl oz reposado tequila 3/4 fl oz Grand Marnier 1 lime, juiced Directions: 1. Rim rocks or cocktail glasses with sea salt (optional) and add ice.

2. Place tequila, Grand Marnier and lime juice in an ice-filled cocktail shaker with a pinch of salt.

3. S hake until the shaker gets frosty on the outside.

4. Strain into glasses.

1800 Silver Tequila, 750ml, $35.99

Casamigos Reposado Tequila, 750ml, $69.99

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ENTERTAINING In A Snap

Classic Paloma

Paloma Amargo

2 Servings

2 Servings

Salt

Salt

3 oz blanco tequila

2 1/2 oz blanco tequila

1 lime, juiced

1/2 oz Campari

Fresca (or grapefruit soda)

1 lime, juiced

Directions: 1. Rim highball glasses with salt.

2. Fill the glasses with ice.

3. Add tequila and lime juice.

4. Mix to combine.

5. Top with Fresca (or grapefruit soda).

Espolon Blanco Tequila, 750ml, $39.99

Fresca (or grapefruit soda) Directions: 1. Rim highball glasses with salt.

2. Fill each glass with ice.

3. Add tequila, Campari and lime juice.

4. M ix to combine.

5. Top with Fresca (or grapefruit soda).

Don Julio Blanco Tequila, 750ml, $74.98

AVAILABLE NOW. BEER WITHH A TTWIST

COMINNGG SOONN. BEER WITH A TW WI ENJOY JOY RESPONSIBLY.

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BehInd the BReW

Craft Beer Nova scotia’s craft beer industry is riding a crest of immense success.

Thanks to broad support from local beer lovers, the industry has been buoyed by events such as Craft Beer Week (April 26 - May 4, 2019), hosted by the Craft Brewers Association of Nova scotia (CBANs).

A number of local craft beers are available at the NsLC, but there are many great breweries in the province to discover.

Check out the CBANs website (nscraftbeer.ca) or 16 Atlantic Canada Beer Blog’s Good Beer Map (acbeerblog.ca) for a more 15 complete listing.

Discover these craft breweries at select NSLC locations across the province.

21 20 22

19 17 18 26

14 12

10

11 13

2 3 4 5 6 7 8 1

3

Good Robot Brewing Co. damn fine coffee & cherry pie 473ml $4.49

9 4

Nine Locks Brewing watermelon Blonde 473ml $4.49

5

North Brewing priority pale ale 473ml $4.25

1

Halifax AREA

2 Crows Brewing Co. pollyanna wild new england ipa 473ml $4.49

2 Garrison Brewing Co. pucker up kettle sour 473ml $4.19 28

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Propeller Brewing Co. pilsener 473ml

7

$3.90

Spindrift Brewing coastal lager 473ml $3.99

8

Brightwood Brewing the Big lift (coming soon) 473ml $4.75

BehInd the BReW

Annapolis VALLEY

15 Annapolis Brewing Co. railway rye ipa (coming soon) 500ml $4.99

16 Bad Apple Brewhouse Box cutter ipa 473ml $4.49

17 Church Brewing mayflower white ipa 473ml $4.99

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18 School House Brewing principal ale 473ml

$4.10

19 Wayfarers’ Ale Society hellene Blonde 4x473ml $15.95

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Northumberland SHORE

20 Tatamagouche Brewery north shore lagered ale 4x473ml $16.99

21 Trider’s Craft Beer

South SHORE

9 Boxing Rock Brewing Co. temptation red ale 6x341ml $14.75

10 Hell Bay Brewing

hell Bay dark cream ale 6x355ml $14.95

11 Heritage Brewing Co. freezing spray ipa 473ml $4.49

12 Salt Box Brewing Co. holy mackerel pale ale 473ml $4.49

13 Tusket Falls Brewing Co. roche de viande red ipa 4x473ml $16.96

14 Roof Hound Brewing Company garage Band pale ale (coming soon) 500ml $4.50

rod’s red irish red ale 6x330ml $15.00

22 Uncle Leo’s Brewery sunburst pale ale 473ml $4.24

Cape BRETON

23 Big Spruce Brewing kitchen party pale ale 4x473ml $17.98

24 Breton Brewing Black angus ipa 473ml $4.09

Eastern SHORE

25 Rare Bird Craft Beer rocket lager 473ml $3.99

26 Sober Island Brewing Beth’s Black stout 473ml $4.85 Occasions Spring 2019

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WhAt’S the oCCASIon?

brunch bowls BOWL ME OVER

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WhAt’S the oCCASIon?

is there anything more communal than a brunch occasion? it’s the perfect mix of relaxation, anticipation and sheer dining pleasure.

Brunch has it all. it’s a treat to sleep in, knowing you’ll have a wondrous feast devoid of the stress of an elegant dinner party. There’s no pressure to make chef-inspired plates, complete with intricate garnishes. Brunch is about homey flavours and simple plates.

While we love pancakes, waffles and omelettes and all the other brunch classics, we offer up our version of a modern take on brunch — including a brunch-inspired poké bowl and other one-bowl wonders.

Poké Brunch Bowl 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 tbsp ginger, minced 2 tbsp honey 1/8 cup rice wine vinegar 1 lime, juice, zest 1/4 cup soy sauce splash of sesame oil pinch of salt

SERVE WiTH: 2 Crows Liesse Table Beer, 473ml, $3.99

1/2 lb tuna loin, chopped sesame seeds 4 cups jasmine rice, steamed 1/2 english cucumber, chopped 2 avocados, cored, chopped 1/4 cup pickled red onion, thinly sliced 6 hard-boiled eggs, halved 4 green onions, thinly sliced on bias 3 tbsp sesame seeds Directions: Whisk together ginger, honey, lime juice, lime zest, rice wine vinegar, soy sauce and sesame oil. Season with a pinch of salt.

Add the tuna and toss. Divide rice amongst bowls. Top with tuna, cucumber, avocado and pickled onion. Finish each bowl with 2 hardboiled egg halves. Garnish with green onion and sesame seeds.

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WHAT’s THE OCCASION?

El Sol Brunch Bowl 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 tbsp olive oil 1/2 Spanish onion, diced 2 cloves garlic, minced 8 Mexican-style chorizo sausages, casings removed, chopped 1 tbsp smoked Paprika 14-oz can crushed tomatoes 1 lemon, zest, juice Salt and pepper, to taste 6 eggs, soft poached

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Directions: Place olive oil in a pan set over medium-low heat.

Add the onions and sweat until soft and translucent. Add the garlic and sauté until fragrant. Add the sausage and sauté until browned.

Add the tomato and simmer for 20 minutes. Finish with lemon zest and lemon juice. Season with salt and pepper to taste. Serve warm in bowls topped with a poached egg, accompanied by flatbread.

Serve with: North Brewing Priority Pale Ale, 473ml, $4.25

THE REFRESHING TASTE OF COORS, WITH A HINT OF ORANGE.

COMING THIS SUMMER. Must be legal drinking age. Limited time offer. While supplies last.

WhAt’S the oCCASIon?

Ramen Brunch Bowl 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 8 cups chicken stock 6 cloves garlic 1 6-inch piece ginger, thinly sliced on bias 4 green onions, sliced 1 tbsp dried chili flakes 6 packages dried ramen noodles, discard the seasoning 2 cups shitake mushrooms, cleaned, sliced 6 baby bok choy 6 soft-boiled eggs, halved 6 cooked slices bacon, crumbled green onions, sliced, for garnish Directions: Place chicken stock, garlic, ginger, green onions and dried chili flakes in a pot. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes.

Remove the garlic, ginger and green onions. Place the ramen noodles, mushrooms and bok choy in the simmering broth. Simmer for 3 to 5 minutes, or until noodles are soft and vegetables are tender. Serve noodles in bowls. Top with crumbled bacon and eggs.

Garnish with green onions.

SERVE WiTH: Ruffino Moscato d’Asti, italy, 750ml, $19.99

Ramen-Style Soft-Boiled Eggs Bring a medium saucepan of water to a rolling boil.

Gently lower 6 eggs into the water. Boil for 6 to 7 minutes — longer if you prefer the yolks do not run. Remove the eggs from the water and add them to a bowl of icy water to stop the cooking process. Let them cool, remove their shells and place the eggs in a large bowl. In a separate bowl, whisk together 1 cup soy sauce, 2 tablespoons brown sugar and 1⁄4 cup Sherry vinegar. Pour marinade over eggs.

Cover and refrigerate for 24 hours before serving.

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WHAT’s THE OCCASION?

The Sunny Side Brunch Bowl 6 servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 3 cups cooked quinoa 3 tbsp olive oil 2 lemons, juice, zest 3 avocados, pitted, sliced 1 cup yellow cherry tomatoes, halved 1/2 cup feta, crumbled 1/2 cup crispy bacon, chopped 6 eggs, sunny-side up 2 green onions, thinly sliced Directions: In a bowl, mix together quinoa, olive oil, lemon juice, lemon zest and mint. Divide quinoa amongst 6 bowls. Top quinoa with avocado slices, cherry tomatoes, feta and crispy bacon. Top each with an egg. Garnish with green onion.

Serve with: Novas Gran Reserva Sauvignon Blanc, Chile, 750ml, $16.99

Berry Bowls 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 6 cups vanilla yogurt 2 limes, zest, juice 1/4 cup fresh mint, chopped 3 cups granola 2 cups blueberries 2 cups raspberries 2 cups blackberries Directions: In a bowl, combine yogurt, lime juice, lime zest and mint. Divide evenly amongst 6 bowls.

Top each with equal amounts of granola and berries.

Serve with: Arrogant Frog RosĂŠ, France, 750ml, $15.99 36

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New MIXED BERRY!

A CRISP AND REFRESHING MIXED BERRY CIDER, MADE WITH 100% NS APPLES, BLUEBERRIES, CRANBERRIES & HASK AP BERRIES. Pairs well with ignoring your work email and living in the moment.

noboatscider.com @noboatsonsundayCIDER

@noboatsonsunday

Avail able in Stores April 29 th P l eas e d r i n k r e s p o n s i bly.

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WHAT’s THE OCCASION?

Roasted Vegetable Brunch Bowl 6 servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 3 large yellow beets, peeled, chopped into ½-inch cubes Olive oil Pinch of salt Pinch of pepper 3 large sweet potatoes, peeled, chopped into ½-inch cubes 6 yellow-flesh potatoes, peeled, chopped into ½-inch cubes 2 cups pancetta, cubed 1/6 cup fresh rosemary, chopped 6 eggs, fried Crispy bacon (optional) Directions: Preheat oven to 425°F. Drizzle beets with enough olive oil to lightly coat them. Season with salt and pepper. Place beets on a baking sheet and into the oven. Drizzle both types of potatoes with olive oil and season them with salt and pepper. Place potatoes on a separate baking sheet and sprinkle with rosemary. After the beets have been roasting for 15 minutes, place the potatoes and pancetta in the oven, too. Roast for another 30 to 40 minutes. Halfway through, toss the vegetables so they cook evenly. Remove all vegetables from the oven and transfer to a bowl.

Toss them so the beets mix evenly with potatoes and pancetta. Serve in bowls. Top each with a fried egg.

Serve with: Oyster Bay Sauvignon Blanc, New Zealand, 750ml, $22.46 38

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ENJOY RESPONSIBLY

AVAILABLE IN SELECT NSLC STORES / T A T A B R E W • T A T A B R E W. C O M Occasions Spring 2019

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WhAt’S the oCCASIon?

Brighten uP BrunCh While sparkling wines are traditional brunch wines, there are a number of still wines that will also brighten up your brunch occasion.

Sauvignon Blanc — with its fresh citrus, passionfruit and herbal notes — makes for an obvious choice. You can add a little dash of exotic with the lychee fruit scents of Moscato d’Asti and a little colour to the occasion with a fresh and fruity rosé, such as Kim Crawford from New Zealand.

sPring into the season

Bonterra Chardonnay, California, 750ml, $22.99

Bolla Pinot Grigio, italy, 750ml, $16.84

Babich Sauvignon Blanc, New Zealand, 750ml, $23.00

kim Crawford Rosé, New Zealand, 750ml, $19.99

Garrison Tall Ship Ale, 6x341ml, $14.49

Heineken Lager, 6x330ml, $16.00

Breton island Time Lager, 4x473ml, $14.95

Mill St. Organic Lager, 6x341ml, $15.29

While we often say the arrival of spring marks the transition from red wine to white wines, the same can be said for beer. Our palates move from Robust & Malty ales to lagers and lagered ales made with cool fermentation techniques that showcase a Bright & Balanced flavour profile.

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WHAT’s THE OCCASION?

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WhAt’S the oCCASIon?

Bright BrunCh CoCktails Adding a little sunshine to your brunch occasion is as easy as fresh cocktails made with premium spirits mixed with colourful juices.

Prairie Sun

Le Soleil

1 Serving

1 Serving

1 ½ oz crown royal whisky

1 oz ungava premium gin

3 oz lemonade

½ oz amaretto

2 dashes bitters

3 oz pineapple juice

splash of soda

3/4 oz fresh lemon juice

Directions:

Directions:

1. Fill an old-fashioned glass with ice.

1. Fill an old-fashioned glass with ice.

2. Add Crown Royal and lemonade.

2. Add Ungava and amaretto.

3. Add bitters.

3. Top with pineapple and lemon juice.

4. Stir to combine.

4. Mix.

Ungava Premium Gin, 750ml, $35.10

Crown Royal Whisky, 750ml, $30.99

Luminosity

Texas Sunrise

1 Serving

1 Serving

½ oz gin

1 oz tito’s handmade vodka

½ oz lime juice

3 oz lemonade

1 oz lemonade

½ oz chambord liqueur

5 oz Belgian moon wheat beer lemon slice, for garnish Directions: 1. Place gin, lime juice and lemonade in an ice-filled shaker.

2. Shake for 10 to 12 seconds.

Strain into a large coupe or cocktail glass.

orange peel, for garnish Directions: 1. Fill an old-fashioned glass with ice.

2. Top with vodka and lemonade.

3. Stir to combine.

4. Float Chambord.

5. Garnish with orange peel.

3. Top with Belgian Moon wheat beer.

4. Garnish with lemon slice.

Belgian Moon, 473ml, $3.86 42

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Tito’s Handmade Vodka, 750ml, $33.99

Make it a Mocktail To make it a mocktail, omit the vodka and replace the Chambord with a homemade raspberry syrup.* * See our recipe for Raspberry Syrup in our Bar Basics feature on page 12.

WHAT’s THE OCCASION?

This calls for rosé.

h

h

y

1.800.565.5068

Make it Mocktail.

To make it a mocktail, omit the vodka and replace the Chambord with a homemade raspberry syrup. To make the raspberry syrup, place 1 cup fresh raspberries in a pot with 1 cup sugar and 1 cup water. Bring to a boil. When the sugar has dissolved, reduce heat to low and let simmer for 15 minutes. Fine strain the mixture, pressing on the raspberries with the back of a spoon to extract as much flavour as possible.

Let cool.

WAYFARERS’ ONE-EYED RIVER HOG SALMON Season salmon llets with salt and pepper.

Sear over medium heat until golden on each side. Add enough One-Eyed River Hog IPA to the pan to just cover the salmon, along with a dab of butter.

Cover. Poach salmon for 6 to 8 minutes.

Wayfarers’ craft ales available at the NSLC Crafted in Port Williams

Discover more at wayfarersale.ca Occasions Spring 2019

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WINE & DINE

bordeaux Let’s Go

Le Pique-Nique: A Casual Bordeaux-Inspired Occasion

By Jennifer Katona, Old World Wine Buyer, NSLC

Recipes by Frédéric Tandy, Chef/Owner, Ratinaud French Cuisine

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WINE & DINE

When the phrase “Bordeaux Wine” is uttered in conversation, many wine lovers leap to images of lavish and imposing chateaux that require secret handshakes and influential social circles to gain access, let alone easily acquiring bottles to purchase for personal enjoyment.

But that only represents a miniscule portion of what Bordeaux wine should be known for.

The region gives us an abundance of options to consider when looking for approachable, enjoyable wines for casual get-togethers. Bordeaux is the home base of so many grape varietals that we have come to know and love today: Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec for reds, and white superstar Sauvignon Blanc often blended with Semillon. Furthermore, Bordeaux wines shine when paired with a gamut of cuisine; from a simple cheese and charcuterie board all the way to a no-fuss weeknight dinner or a casual backyard picnic.

Mussel Escabeche 6 to 8 servings Prep Time: Less than 30 minutes Total Time: Overnight 1 lb fresh mussels 6 tbsp olive oil 8 cloves garlic, thinly sliced 1 shallot, thinly sliced 1 tsp paprika 1/4 tsp smoked paprika 1/2 tsp kosher salt 3 1/2 tsp white wine vinegar 1 1/2 tsp fresh basil, thinly sliced Directions: Set a large (4-quart) pot over high heat. Add the mussels and 1/4 cup water. Cover immediately to trap the steam. Steam until mussels open (about 2 to 4 minutes). Drain and discard any unopened mussels. Let them cool, then scrape mussels from shells into a bowl. Heat oil in a medium-sized pot and set over medium heat. Add garlic, shallot, paprika and smoked paprika. Reduce heat to medium-low and cook, stirring often, until garlic and shallot are soft but not golden. Remove mixture from heat and stir in salt and vinegar. Pour over the mussels and add the basil. Set the bowl in a larger bowl of ice and cold water. Let the mussels cool until cold. Transfer mussels and pickling mixture to a pint-sized jar (or two smaller ones). Tamp mussels gently to just submerge, then chill at least one day — and up to three days. Bring to room temperature before serving.

Like This: Villa Maria Sauvignon Blanc, New Zealand, 750ml, $21.04

Try That: LaMothe de Haux Bordeaux Blanc, France, 750ml, $17.99 Occasions Spring 2019

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WINE & DINE

Liver Pâté with Crostini 6 to 8 servings Prep Time: Less than 30 minutes Total Time: Overnight 1/2 lb chicken livers 1 shallot, thinly sliced 1/4 cup white wine 1 tbsp brandy

Like This: La Mascota Cabernet Franc, Argentina, 750ml, $18.04

1 cup + 1 tbsp unsalted butter 1 tsp kosher salt 1/4 tsp ground black pepper 1 baguette thinly sliced, toasted Directions: Heat a medium-sized pan over medium heat. Add 1 tablespoon of butter.

When butter is melted, add livers and shallot.

Sear liver for 3 to 4 minutes, flip and sear other side for another 3 to 4 minutes. Remove the liver and shallot from the pan. Deglaze pan with the white wine and brandy. Let the liquid reduce by three-fourths its volume.

Place the cooked liver, shallots and wine reduction in a blender or food processor. Process until smooth. Add the remaining butter, a little at the time. Pulse to blend. Finish with salt and pepper.

Transfer the mixture into a 1/2 litre glass bowl.

Cover and chill in the refrigerator overnight. Bring to room temperature before serving. Accompany with crostini (toasted baguette).

Pork and Vegetable Pie 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 2 sheets puff pastry (12-inches in diameter)* 1 1/2 lb ground pork 1 carrot, peeled, chopped 1/2 onion, thinly sliced 1 shallot, thinly sliced 3 cloves garlic, minced 1 tbsp parsley, chopped 1 tbsp olive oil

Try That: Mouton Cadet Rouge, France, 750ml, $18.99

Directions: Preheat oven to 400°F. Add olive oil to a sauté pan. Place pan over medium heat.

Add carrots, onion, shallot and garlic. Sauté for 10 to 12 minutes, stirring often. When the vegetables are soft, set aside and let cool.

In a bowl, combine pork, cream, parsley, eggs, vegetables, salt and pepper. Mix well, then let rest in a refrigerator.

Lay the first piece of puff pastry in a 9-inch pie dish. Place the filling in the center and spread it evenly. Add the second sheet of dough on top.

Seal the edges. Trim the pastry and make a hole in the center to let the steam escape.

Mix the egg yolk with a few drops of cold water and brush the top of the pie. Place the pie in the oven for 20 to 30 minutes or until golden brown. * Use freshly made or frozen dough.

1/2 cup cream 1 tbsp brandy 2 eggs 1 egg yolk 1 1/4 tsp salt 1/4 tsp pepper

Like This: Pares Balta Mas Elena, Spain, 750ml, $15.98 46

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Try That: Louis Eschenauer Réserve, France, 750ml, $16.48

WIne & dIne

Roast Lamb Sandwiches 6 Servings Prep Time: Less than 30 minutes Total Time: Overnight 1 3-lb deboned leg of lamb, rolled, tied 1 tsp, fresh rosemary, chopped 4 medium-sized red peppers, cored, seeds removed, thinly sliced 3 garlic cloves, minced 1 medium-sized onion, thinly sliced

LikE THiS: 19 Crimes Cabernet Sauvignon, Australia, 750ml, $19.99

2 tbsp olive oil 2 tbsp dijon mustard salt pepper 2 fresh baguettes Directions: Preheat your oven to 375°F. Season the lamb with salt, pepper, 2 teaspoons of garlic and rosemary on all sides. Place in a roasting pan and roast for 75 minutes or until thermometer registers 140°F (medium-rare) to 155°F (medium). Let cool down completely, preferably overnight.

Place olive oil in a sauté pan. Set pan over medium heat. Add the red peppers, onion and remaining garlic. Reduce heat to medium-low and sauté, stirring often, until the vegetables are soft but not golden. Finish by adding the mustard. Stir, remove from heat and set aside to cool.

Using a bread knife, split the baguette in half. Spread the red pepper mixture evenly on one side of the bread. Finely slice the lamb and lay it on top. Fold the top part of baguette and portion your sandwich (each baguette should yield three sandwiches). Wrap the finished sandwiches in parchment paper.

TRy THAT: Les Charmes de Magnol, France, 750ml, $23.98

bordeaux

week

The NsLC is hosting their second annual Bordeaux Week April 23-27, 2019. Join the celebration and get to know what makes Bordeaux wines so special by attending one of the many events happening throughout the week — like a Bordeaux Picnic at The Port! Learn more at myNSLC.com/Bordeaux

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Let’s make waves

Help us raise $1,000,000 to preserve our waterways.

NSLC ADOPT ADOPT AA STREAM STREAM NSLC

STREAMS OF CELEBRATION 2019 marks the tenth year of the NSLC’s partnership with the Nova Scotia Salmon Association as title sponsor of the NSLC Adopt A Stream program. Since the partnership was announced in March of 2010, the annual sponsorship commitment of $100,000 is increasing the program’s capacity to support Nova Scotian communities in their efforts to protect and restore local watersheds and improve water quality.

In April of 2019, the NSLC will make its 10th contribution, bringing the total to $1,000,000. This funding helps support the work of more than 25 local community groups throughout the province. The accomplishments over the past decade are many – from the restoration of fish habitats in the Sackville River by the Sackville Rivers Association, to streamside tree planting, bank stabilization and barrier removals in the West River by the Antigonish Rivers Association; the rivers, streams and waterways in Nova Scotia have seen much improvement.

The funds raised come from NSLC customers like you who purchase participating products each April during the NSLC Adopt A Stream Event at all NSLC retail locations. Beverage industry partners participate with product offers that directly contribute to the NSLC Adopt A Stream program based on the sales of those products. Tim Pellerin, NSLC Senior VP and Chief Operating Officer, says, “We can’t thank our industry partners and customers enough for their support of the NSLC Adopt A Stream event. It’s through the product offers and customer purchases that all the money is raised and given to the program to support the community groups’ initiatives.” In addition, during the month of April, community river groups are given the opportunity to set up information booths at NSLC retail locations and showcase local efforts taking place in the communities across Nova Scotia. “This program brings our employees, business partners, customers and community members together in a unified effort to raise awareness of and support for projects to improve our beautiful rivers and streams,” Pellerin adds. “With the increased focus on local products and the craft industry in Nova Scotia, the quality of water in our province and its importance is more widely understood than ever before.”

The NSLC Adopt A Stream program is about results, but it’s also about community. Amy Weston, the program manager, has seen this first-hand during her 20 years with the Nova Scotia Salmon Association. “From teaching community members the basics of stream revitalization in a classroom, to overseeing the installation of fish ladders enabling trout and salmon access to rivers they have been cut off from for years, to participating with large-scale projects correcting river flow and sedimentation issues; our program offers technical training and ensures that habitat deficiencies are corrected and natural productivity restored,” says Weston. “To see the spark of interest in a volunteer’s eyes, the enjoyment they get working in a stream, and their sense of accomplishment at day’s end – these are the moments that we can’t measure, but last within the communities and keep the efforts going.”

Ten years and $1,000,000 is a great milestone, and much has been accomplished, however much still needs to be done.

Show your support of the NSLC Adopt A Stream program this April by purchasing one of the participating products and be sure to visit adoptastream.ca to learn about active projects in your community.

10 YEARS 205 PROJECTS 785 FIELD JOBS 65 ,499 VOLUNTEER HOURS 66 ,402 TREES PLANTED 1,290,023 m2 RESTORED AQUATIC HABITAT

669 km RE-ESTABLISHED FISH PASSAGE You can help Purchase participating NSLC Adopt A Stream products from April 1 - 28

In the SPIRIt

BetteR WitH aGe Cocktail recipes by Jared Wall, The Prince George Hotel

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In the SPIRIt

They say maturity comes with age. in the case of many fine spirits, that means years spent resting in oak barrels. scotch whisky producers have known for centuries that their spirits taste better with more time aging in wood. Time resting in oak has a way of rounding out a spirit and — depending on the type of barrel and its previous use, if any — can add a depth of flavour.

While scotch whisky producers continue to be at the forefront of wood technology, the benefits of extra time spent in oak is increasingly prevalent amongst rum and tequila producers. The time spent in barrels can lend nuances of flavour including baking spice, vanilla, smoke, toasted notes and more. These deeper, richer flavours also benefit mixologists as they infuse more character into their creations. These innovative cocktails crafted by the Prince George’s Jared Wall are a showcase of premium wood-aged tequila and rum.

Yucatan Shine 2 Servings 1 1/2 oz patron anejo tequila 1/2 oz st. germain elderflower liqueur 1/2 oz grapefruit syrup Directions: 1. Add ingredients to mixing glass.

2. Add ice and stir for 15 to 20 seconds (or until condensation is visible on chalice).

3. Strain into ice-filled rocks glasses.

Grapefruit Syrup Combine juice of 2 grapefruits, ½ lemon and ½ cup sugar in a pot. Bring to a boil. When sugar has dissolved, remove heat and let cool. Strain to remove any solids.

Patron Anejo Tequila, 750ml, $101.98

D.P. Diez 2 Servings 2 oz Bacardi gran reserva 10 yo rum 1/4 oz dr. pepper syrup orange peel, for garnish Black cherries, skewered, for garnish Directions: 1. Add ingredients to mixing glass.

2. Add ice and stir for 15 to 20 seconds (or until condensation is visible on the glass).

3. Strain into ice-filled rocks glasses.

4. Express orange peel over glasses.

5. Add orange peel and black cherries to glasses.

Dr. Pepper Syrup Pour 2 355-ml cans of Dr. Pepper into a small pot. Add 1 cup sugar and simmer over low heat. Stir until sugar dissolves completely and the volume of liquid is reduced to 1/3 of its original volume. Remove from heat and allow to cool to room temperature before bottling. Keep refrigerated for up to four weeks.

Bacardi Gran Reserva 10 yO Rum, 750ml, $44.99

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in the spirit

in the spirit

Cenote

CanJam

1 Serving

1 Serving

1 1/2 oz Don Julio Reposado Tequila

1 ½ oz Appleton 12 YO Rum

1/2 oz simple syrup*

1 oz lime juice

1/2 oz lime juice

1 oz maple syrup

2 Âź-inch slices cucumber, quartered

3/4 oz egg white

4 sprigs fresh cilantro

Lime zest, freshly grated, for garnish

2 1/4-inch jalapeno slices, quartered

Directions:

Lime wheel, for garnish

1. Place all ingredients in a cocktail shaker.

Directions:

2. Shake for 20 to 25 seconds.

1. Place all ingredients in an ice-filled cocktail shaker.

3. Add ice, and shake for another 8 to 10 seconds.

2. Shake all ingredients, very hard, for 14 to 15 seconds.

4. Strain into a coupe or cocktail glass.

3. Fine-strain into short glass filled with crushed ice.

5. Garnish with freshly grated lime zest.

4. Garnish with a lime wheel on rim of glass and rest sprig cilantro on top of ice. * For a more harmonious flavour, use agave syrup which is available in select grocery stores across the province.

Don Julio Reposado Tequila, 750ml, $84.99 52

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Occasions Spring 2019

Appleton 12 YO Rum, 750ml, $41.78

In the SPIRIt

In the SPIRIt

Mumbai Bazaar

With Zest

1 Serving

2 Servings

2 ¼-inch slices ginger, cut in small chunks

1 1/2 oz hornitos Black Barrel tequila

1 ½ oz plantation grand reserve 5 yo amber rum

1/2 oz aperol

1 oz pineapple juice

1 oz fresh watermelon juice

3/4 oz garam masala syrup

1/2 oz lime juice

1 oz coconut milk 4-5 drops bitters Directions: 1. Muddle ginger pieces in a cocktail shaker.

2. Add all liquids, except bitters.

3. Add ice.

4. Shake hard for 15 to 20 seconds.

5. Strain into an ice-filled rocks glass.

6. Top with bitters and freshly-grated nutmeg.

Plantation Grand Reserve 5 yO Amber Rum, 750ml, $32.99

Garam Masala Syrup Combine 1 cup white sugar, 1 cup brown sugar, 2 teaspoons garam masala and 2 cups boiling water in a mixing bowl. Stir until the sugar dissolves. Let chill to room temperature. Transfer to a bottle.

Keep refrigerated for up to 4 weeks.

1 1/2 oz non-alcoholic ginger beer Basil leaf, for garnish (optional) Directions: 1. Place all ingredients, except ginger beer, in an ice-filled cocktail shaker.

2. Shake vigorously for 10 to 12 seconds.

3. Strain into tall glasses filled with ice.

4. Fill each with ginger beer, leaving ¼-inch of space at top.

5. Garnish with basil leaf.

Hornitos Black Barrel Tequila, 750ml, $40.99 Occasions Spring 2019

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PReMIuM PICkS

earth-friendlY Wines Understanding Organic, Biodynamic & Sustainable Though often referred to as a trio, the terms organic, biodynamic and sustainable are distinctly different concepts, especially when it comes to winemaking.

Organic is the only one that is regulated, meaning that to qualify as organic, a wine must meet certain criteria. The most important is that the grapes used to produce the wine are organically grown without the assistance of pesticides and during the winemaking process there is very little use of additives, like sulfites.

Biodynamics and sustainability are broader philosophies. While also avoiding the use of chemicals, followers of biodynamic technics see the vineyard as its own unique ecosystem and use natural indicators, such as the lunar cycle, to guide them.

When it comes to sustainable practices, it depends on the winery and how far they wish to take their commitment to the environment. The true definition of sustainable is that winemakers are socially responsible with the land in their care: Leaving it the same, or better, than the way they found it.

BUYERS’ PICKS PRODUCT SELECTIONS FROM OUR BUYING TEAM

PETER ROCKWELL NEW WORLD WINE BUYER

First Man Cabernet Malbec, Chile, 750ml, $19.98 “There’s no monkeying around with this blend of Cabernet Sauvignon and Malbec from Emiliana, Chile’s premier producer of organic wines. From the Rapel Valley, First Man offers an intense aroma of plums, blueberries, tobacco and mocha. Medium-bodied, it’s layered with ripe fruit, velvety tannins and well-balanced acidity.”

Believer Organic Red, Argentina, 750ml, $15.99 “A blend of Malbec and Syrah, the Believer is both organic and Fairtrade certified. Smooth and fruity, it offers a rich aroma of plums and cherries that introduce a well-balanced flavour flow of bright, ripe red berries and super-smooth tannins.”

explore a selection of organic, biodynamic and sustainable wines in our latest Buyers’ Picks release, now in certain NsLC stores and online.

JENNIFER KATONA OLD WORLD WINE BUYER

Honeymoon Organic, Spain, 750ml, $15.99 “Everything this winery does is a tribute and commitment to Mother Nature; certified organic and biodiverse farming practices. This wine is made of 100% Paralleda coming from higher elevations to maintain fresh acidity while also being a touch off-dry with floral notes and stone fruit like apricot.”

Montipagano Montepulciano d’Abruzzo DOC Organic, italy, 750ml, $17.99 “Made with 100% organically grown Montepulicano, this wine hails from the Marche in central Italy. Umani Ronchi acts as a tireless ambassador to grow awareness of this lesser known region. This wine is packed with fresh red berries, along with subtle spicy notes of cinnamon.”

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Occasions Spring 2019

LoCAL Love

LoCaL CoCktaiLs FoR tHe WiN On February 4, some of Halifax’s best bartenders gathered at Lot six for imbibe’s “Best in show” cocktail competition. each bartender created their cocktail in front of a panel of industry experts, following strict criteria. Judges evaluated the cocktails based on concept, presentation, technique, taste, balance and finish. Annie Murray was the proud winner of the coveted imbibe trophy, which can now be found at the Antojo Tacos + Tequila bar until next year’s competition.

On February 7, Annie joined more than 25 local mixologists at The Lord Nelson Hotel in Halifax to present their best cocktails to a crowd of enthusiasts at the 7th annual imbibe: A Cocktail event.

Lolita Recipe by Annie Murray, Antojo Tacos + Tequila 2 Servings 1 1/2 oz casamigos reposado 1/4 oz amaretto 1/2 oz maple orgeat 1/4 oz agave hibiscus syrup 1/2 oz fresh lime juice 4 drops rose water 2 dashes angostura bitters Directions: 1. Place all ingredients in an ice-filled shaker.

2. Shake well.

3. Double strain into coupe glasses.

4. Garnish with small flower.

Maple Orgeat In a saucepan, combine 1 ½ cups toasted almond milk (1 part blanched almonds, toasted: 2 parts warm water.

Heat until golden brown. Purée and then strain through a cheesecloth) and 1 1⁄4 cups maple syrup. Cook over medium-low heat stirring occasionally (about 5 minutes). Remove from heat and stir in 2 ½ teaspoons Cognac, 2 ½ teaspoons Amaretto and ½ teaspoon rosewater.

Agave Hibiscus Syrup Place 4 cups water in a pot.

Bring to a boil. Add 9 oz dried hibiscus flower tea and 3 cups blue agave nectar to the pot. Remove from heat and let steep for 4 hours. Strain syrup through a sieve.

Occasions Spring 2019

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OUR PEOPLE

A Fresh Attitude Meet Jakke Charni Jakke Charni is a Product Specialist at the Bayers Lake NSLC with a passion for spirits.

How did you get your start with the NSLC? I’ve had a long interest in spirits. One day I learned of an opening at the NSLC at Larry Uteck. I applied and got the job. At the Larry Uteck NSLC, I had the great opportunity of learning from then Product Specialist Rayell Swan (now acting manager of our new NSLC Select store located at 1616 Grafton St. in the Nova Centre). Rayell took me under her wing and opened my eyes beyond spirits to a world of wine and other beverages. It was a great learning experience, but at my core I love spirits and mixology.

How do you translate this love of spirits into your daily job?

I love helping customers find new products and introducing them to new drinks. A great example is tequila. It is my favourite spirit. I love introducing customers to the wide range of tequilas available at the NSLC. There is stigma about tequila being harsh, but that’s because many people haven’t tried quality tequila. Believe me they are delicious!

Can you recommend a tequila-based cocktail for spring?

Absolutely! I love how the fresh flavours and bright colour of Aperol, in combination with a premium tequila, just makes you feel like warm weather is here.

Part-time Lover 2 Servings 1 1/2 oz Tromba Blanco Tequila 1/2 oz Aperol Liqueur 1/2 oz St. Germain Elderflower Liqueur 3/4 oz lemon juice, freshly squeezed 2 dashes Angostura bitters Basil leaves, for garnish Directions: 1. Place liquid ingredients in an ice-filled cocktail shaker.

2. Shake hard and strain into couple glasses.

3. Garnish with fresh basil.

OUR

PICKS

Jakke’s Pick: Tromba Blanco Tequila is the perfect OUR compliment to this cocktail that DAVE’S

PICK

PICK

delivers the flavours of spring.

Tromba Blanco Tequila, 750ml, $50.09 56

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Occasions Spring 2019

Enjoy Dark as Keji

Occasions Spring 2019

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57

FeAtuRe FLAvouR

liMe The simple lime plays a key role in so many culinary traditions. it is an essential part of Latin American cuisine and an integral part of many delightful southern Asian cuisines, including Thai and Vietnamese dishes. We’ve been inspired by lime to craft modern recipes that embrace this citrus fruit’s traditions.

Lime and Coconut Mussels

Lemon and Lime Chelada

Jazzy Sensation

6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

1 Serving sea salt

Recipe by Jenner Cormier, part owner Bar Kismet, Halifax

1 lime, juiced

2 Servings

2 tbsp butter 1 onion, minced 1 tsp cumin 5 lb mussels, scrubbed, washed 3 limes, juice, zest 1 12-oz can coconut milk cilantro, for garnish Directions: Place butter and onion in a large pot set over medium-low heat.

Sauté onions until soft and translucent.

Add cumin. Sauté until fragrant. Add mussels, lime juice, Iime zest and coconut milk. Cover and let steam for 3 to 5 minutes.

Discard any unopened mussels. Serve warm. Garnish with fresh cilantro.

SERVE WITH:

The Doctor Riesling, 750ml, $22.00

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Occasions Spring 2019

1 lemon, juiced 1 330-ml bottle corona, chilled lime wheel, for garnish Directions: 1. Rim a highball glass with sea salt.

(Rim the glass entirely or half way, depending on your guests’ tastes.)

Directions: 1. Place all liquid into an ice-filled shaker tin.

3/4 oz fresh lime

2. Shake hard for 8 to 10 seconds.

½ oz kaffir lime simple syrup

3. Strain into chilled stemmed glasses.

1/4 oz peychaud’s aperitivo

4. Garnish with lemon zest.

1 ½ oz patron silver tequila

* Kaffir lime leaves can be purchased at most Asian specialty grocery stores.

lemon zest, for garnish

2. Fill glass halfway with crushed ice.

3. Add lime and lemon juice.

4. Top with Corona.

5. Garnish with a lime wheel.

Serve this cocktail with a lime fresh pico de gallo (fresh salsa). Combine freshlychopped tomatoes, onions and chopped cilantro in a bowl. Add fresh lime juice and salt. Taste and adjust ingredients according to your own preferences.

Serve with tortillas chips.

Corona Extra Lager, 6x330ml, $16.25

Kaffir Lime Simple Syrup To make the syrup, bring equal parts water and castor sugar (by weight) to a boil, remove from heat and pour over 15 grams of kaffir lime leaves*. Let steep until syrup has cooled to room temperature.

Strain through mesh strainer and bottle.

Refrigerate when not using. Syrup will keep up to three weeks.

Patron Silver Tequila, 750ml, $79.99

sip into spring WITH OUR

AVALIABLE IN STRAWBERRY LIME & WILD BLACKBERRY

COMING SOON

BUD LIGHT ORANGE

COMING SOON

BUD LIGHT FLAVOURS IN SLEEK CANS

ENJOY RESPONSIBLY. ®/MD Anheuser‑Busch, LLC.