Occasions Magazine - Summer 2019

Summer 2019

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

SIMPLE SUMMER COCKTAILS it’s as easy as 1, 2, 3...

WHAT’S THE OCCASION spritz cocktails and skewers

CRAFTING SUMMER BEER COCKTAILS

The perfect refreshing summer drink

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

hint

ONLY AVAILABLE THIS SUMMER.

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

VINTED FOR REAL LIFE ENJOY RESPONSIBLY.

Di o e No t o ia a i u i e a u i ad

er i

Þremium Estate Select Wines AVA I L A B L E AT S E L E C T N S L C S T O R E S

M E R C AT O R V I N E YA R D S, 8 8 DY K E R D, W O L F V I L L E , N O VA S C O T I A , M E R C AT O R W I N E . C A

@mercatorwine

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COOLER DISCOVERY

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CIDER WINE MIXOLOGY DISCOVERY LIQUEUR DISCOVERYBASE DISCOVERY

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SUMMER 2019 Published by: Herald custom Media

COOLER

WHISKY

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

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

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

DISCOVER DISCOVER MIXOLOGY

SWEET

cooler TasTe profiles

SPICY

DISCOVERY SWEET

THE CHRONICLE HERALD Chairman and Publisher: sarah dennis President and CEO: Mark lever Food & Drink Editor: Mark deWolf Director, Product Management: lindsey Bunin Art Director: Michelle leard ROBUST & SMOKYProject Manager, Graphic Designer: Julia Webb Photography: perry Jackson, 123rF Food Styling: Mark deWolf, Becca rundell Account Executives: Mark deWolf, Wanda H. priddle, Tracy skinner Customer Relations Specialists: kelli Maclean Contributors: Mark deWolf, Becca rundell, Jillian smith, Jeffrey Van Horne, Jared Wall, amy savoury

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

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 Corporate Social Responsibility Manager: Beth Martin Corporate Social Responsibility Coordinator: laurie Vatcher Category Director, Wine & Spirits: pius Walker Category Manager, Refreshments: Jenna Briggs Promotional Coordinators: Wendy Macaskill, shanna carpenter Promotional Specialist: shawna Mckenna Pricing Analyst: rachel Handspiker Contributors: peter rockwell, Jennifer katona, Jib nasrallah

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

SWEET

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

CC & GINGER ALE

1.5oz CANADIAN CLUB, GINGER ALE & LIME

Canadian Club® Canadian Whisky, 40% Alc./Vol. ©2019 Canadian Club Whisky Company, Walkerville, Ontario, Canada.

THAT’S REFRESHING

BAR BASICS

8 WELCOME

BAR BASICS 13 The summer of the caesar

TRENDING 20 summer refreshers

DISCOVER YOUR TASTES 22 Summer Beers: Discover the lighter side of the grill

ENTERTAINING IN A SNAP 24 I am canadian: A barbecue occasion

BEHIND THE BREW 34 Crafting summer beer cocktails

What’s the Occasion?

42 summer entertaining simplified

Wine & Dine 54 Tidal Yay!

Celebrating our coastal roots

IN THE SPIRIT 62 Simple summer cocktails

LOCAL LOVE 68 Nova Scotia Summer Picks

Premium picks 70 the best of barbecue wines

OUR PEOPLE 72 Meet Peter Wilson

FEATURE FLAVOUR 74 Lavender

Occasions Summer 2019

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7

Welcome

“The more things change, the more they stay the same.”

This phrase feels fitting to me this year, as we get ready to come together to celebrate barbecue season. Although the composition of what some friends may now bring to the backyard gathering has changed since October 17, 2018, some staples like the go-to beverages and favourite foods remain the same. Yet, there are always lots of new products to discover among the familiar.

This is truly the time of the year for exploring. Road trips, nights in the backyard under the stars and a walk around your favourite NSLC discovering the vast array of new products that our buying team have scoured the world for our customers. Here are a few things to keep a look out for: Rosé everything. Yes, I’ve talked about this a lot, but it continues to be a juggernaut of a trend. Rosé wines in a can, gin, beer, cider and traditional wines from bone dry to sweet have customers more excited for patio season than ever.

Beer cocktails. Yes, you read that correctly. Bartenders and cicerones (fancy term for beer experts — think sommeliers of the beautiful suds!) are combining exciting ingredients and non-traditional cross category forms of alcohol to get some amazing 1 + 1 = 3 concoctions.

Low-sugar, ready-to-drink beverages are here to stay.

These aren’t your grandmother’s coolers of days past. We’ve received hundreds of offerings in this emerging category.

Literally. From local to global, many producers new and old are focusing on this space that meets the global mega trends of unique flavours with “better for you” ingredients.

Last, but not least: Cider is hot. Look no further than our own backyard for some of the best! Blessed with some of the highest quality apple orchards in the world, Nova Scotia producers have capitalized on this to dominate the NSLC shelves and sales of cider. Once again, offers range from bone dry to sweet.

Try using our Discovery Guide to help you make the perfect choice.

Hopefully I piqued your interest in exploring something new this summer. With this exploration of both new products and new places comes a responsibility to plan ahead to ensure that EVERYONE has a safe and enjoyable summer. It is the responsibility of all to lead the way for friends and family members to make and celebrate responsible choices. Happy discovering and savouring this summer season.

Tim Pellerin, Senior Vice President & COO 8

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Occasions Summer 2019

N ova 7 is n ow availab l e in c ans .

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. ™

#Nova7 • benjaminbridge.com

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Occasions Summer 2019

JOIN US FOR A

Beer on the Pier!

AUGUST 9TH & 10TH, 2019

Featuring over 300 craft beers and ciders, 100 breweries from around the world, live music, locally-inspired food and for the first time ever, The Maine Beer Box – a converted shipping container featuring 78 taps pouring some of the most famous craft beer Maine has to offer.

WWW.SEAPORTBEERFEST.COM

TICKETS ON SALE MAY 17TH, 2019

@SEAPORTBEERFEST

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Occasions Spring 2019

BAR BASICS The caesar is a wildly popular part of entertaining for many nova scotians. despite its east coast base — namely the clam juice component — this cocktail was actually invented by Mr. Walter chell, who worked at the calgary inn in alberta. in 1969, chell blended cooked clams, tomato juice, Worcestershire, hot sauce, lime, vodka and a stick of celery to create what we know today as the caesar. it sounds like a bizarre combination, but it works. We’ve offered up a classic recipe and some colourful new twists, including an east coastinspired version, complete with lobster-stuffed olives for garnish.

Deli Spice Caesar 1 Serving montreal steak spice 1 ½ oz absolut vodka 2-3 dashes worcestershire sauce 2-3 dashes hot sauce 1 tsp horseradish (optional) 6 oz clamato juice pinch each salt and pepper lobster stuffed olives, skewered, for garnish Directions: 1. Rim a highball glass with Montreal steak spice.

2. Fill glass with ice.

Caesar The Summer of the

3. Add vodka, Worcestershire sauce, hot sauce, horseradish and Clamato juice.

4. Stir to combine.

Absolut vodka, 750ml, $27.98

5. Season with salt and pepper.

6. Garnish with lobster stuffed olives.

Lobster Stuffed Olives Combine 1⁄3 cup cream cheese, 1⁄3 cup finely chopped lobster, 2 tablespoons finely chopped chives and 1 tablespoon lemon in a bowl. Mix well. Pipe into large, pitted green olives. Makes about 3 cups of olives.

Occasions Summer 2019

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13

BAR BASICS

Classic Smirnoff Caesar 1 Serving 1 ½ oz smirnoff vodka Dash worcestershire sauce Dash Tabasco sauce 6 to 8 oz clamato juice celery, for garnish Directions: 1. Fill a highball glass with ice.

2. Add vodka, Tabasco and Worcestershire sauces.

3. Pour in Clamato juice.

4. Garnish with celery stick.

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Occasions Summer 2019

Smirnoff vodka, 750ml, $27.49

When only Nova Scotia's finest will do.

Our Tidal Bay is regularly selected to represent the best of Nova Scotia on the world stage.

It has been proudly served at: The World Economic Forum, The Hague, Netherlands.

Nova Scotia Week at Park Hyatt, ZĂźrich, Switzerland.

NATO headquarters, Stavanger, Norway.

Canada House, London, England.

Canadian Embassies around the globe.

Home with friends on Saturday night.

JOST VINEYARDS 48 VINTAGE LANE, MALAGASH, NS 1.800.565.4567

@JostVineyards JostWine.ca

BAR BASICS

Mayan Vacation 4 Servings 1 820 ml can whole tomatillos, drained 1/4 cup cilantro 2 cups Clamato juice 2 oz each Mezcal and Hornitos Black Barrel Tequila 2-3 dashes hot sauce Pinch each salt and pepper Mexican spiced beans, for garnish Directions: 1. Place all the ingredients, except beans, in a blender.

2. PurĂŠe until smooth. Strain.

3. Serve in four ice-filled fluted glasses.

4. Garnish with homemade Mexican spiced beans

Mezcal Magic What is Mezcal?

Tequila must be made from blue agave (agave tequiliana) in five distinct places. Mezcal is made in more regions (nine in total) and, unlike tequila, can be made from any variety of agave.

However, the main difference between tequila and mezcal is the process of treating the agave prior to distillation. Tequila is made from agave that has been steamed, while Mezcal is made from agave cooked in charcoal and wood-fired ovens, contributing to the smoky flavours that define most Mezcal.

Mexican Spiced Beans Prep Time: Less than 30 minutes Total Time: Overnight 1 cup white vinegar 1/2 cup water 1/6 cup sugar 1 lb green beans, ends trimmed 1 tbsp chili flakes 1 tbsp cumin 2 cloves garlic, peeled Directions: Place vinegar, water and sugar in a pot.

Bring to a boil. When sugar has dissolved remove from heat. Place beans, spices and garlic in a non-reactive bowl or in sterilized mason jars. Add vinegar solution to beans. Marinade overnight or let sit in the vinegar solution for up to a few months to intensify flavours.

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Occasions Summer 2019

Sombra Mezcal, 750ml, $44.99

Hornitos Black Barrel Tequila, 750ml, $40.99

BAR BASICS

Notting Hill Caesar 1 Serving 1 pint yellow cherry tomatoes, halved 1 tbsp olive oil Pinch salt 2-3 dashes Worcestershire sauce 2-3 dashes hot sauce 1 oz lime juice 1 oz clam juice 1 ½ oz gin Gherkin pickles, for garnish Directions: 1. Preheat oven to 450ºF. 2. Toss tomatoes with olive oil and season with salt.

3. Place on baking sheet and roast for 20 minutes.

4. P lace tomatoes, Worcestershire sauce, hot sauce, lime juice and clam juice in a blender.

5. Purée until smooth.

6. Strain to remove solids.

7. R im glass with sea salt (optional) and then add ice.

8. Add gin.

9. Fill with yellow tomato purée.

10. Garnish with Gherkin pickles.

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Occasions Summer 2019

Portobello Road Gin, 750ml, $45.08

Aviation Gin, 750ml, $37.99

BAR BASICS

We pair nicely with s’ummer.

h i h

1.800.565.5068

WILD BLUEBERRY LEMONADE 1 Btl 1/2 Cup 1/2 Tsp 3/4 Cup s 7

VanDyk’s Wild Blueberry Juice Honey Salt Fresh Squeezed Lemon Juice Warm Water

1 Btl 125 ml 2 ml 175 ml 1.75 L

GARNISH

mon, sliced Froz Wild Blueberries i

1 250 ml

, alt a lemon juice. Add warm water, lv . lac refrigerator until chilled. the yk’s Blueberry Juice, , z n erries and ice.

WWW.VANDYKBLUEBERRIES.CA

SUMMER REFRESHING DRINKS WITH

VAN DYK’S

BY NATURE 100% PURE WILD BLUEBERRY JUICE

Trending

Summer Refreshers

While any bottle of wine can call summer home, some just ooze seasonal appeal.

For me, when the warm weather hits, something cool, flavourful and easy-drinking ticks all the right boxes. I give extra points to those that look as good as they taste, and each of these wines will have you basking in the glow of their summertime goodness.

Jacob’s Creek Aperitivo Spritz, 750ml, $18.99

Sandara Mojito Frizzante, 750ml, $16.99

Fresita Strawberry Sparkling, 750ml, $16.99

Mosketto Moscato Mandarino, 750ml, $17.99

Though made in Australia, one sip of this pre-mixed rendition of the classic Italian Spritz will make you feel like you’re relaxing in a Venetian café along the Grand Canal.

This Spanish take on the Cuba’s national cocktail is a palate-cleansing treat with layers of lime, mint and thirst-quenching effervescence.

Ripe, bodacious and bubbly, this Chilean sparkler gets its bright, berry flavour profile thanks to the edition of tasty, hand-picked strawberries.

From the north Italian region of Piedmont, this Moscato is a juicy explosion of tangerine and Mandarin orange; making it a perfect partner for back deck brunching.

Benjamin Bridge Pet Nat, 250ml, $8.99 Made with wild, fermented grapes, this innovative Nova Scotian sparkling is all natural. Nothing is added and the wine is not filtered or fined, leaving it appealingly cloudy with a touch of flavour enhancing sediment. Try right from the can or from your favourite glass.

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Occasions Summer 2019

Peter Rockwell Peter leads the NSLC’s wine team. In each issue, he profiles a selection of new releases and seasonal favourites.

INTRODUCING

TRAIL NEW

BUY BUY BUY

RESERVE 750 mL

GET GET GET

4 10 20

Bonus Reward Miles Bonus Reward Miles Bonus Reward Miles

Offers available from June 3 to July 14, 2019 at participating NSLC stores.

SAVE

2

$

Offers available from July 15 to August 25, 2019 at participating NSLC stores.

1030480

Cabernet Sauvignon & Shiraz

750 mL

$14.99

1030481

Pinot Grigio & Chardonnay

750 mL

$14.99

Please enjoy responsibly.

dISCOVeR YOuR TASTeS

SUMMER BEERS Discover The lighTer siDe of The grill

summer entertaining isn’t just for brews and burgers. incorporate a lighter, fresher side to your outdoor occasions with salads, shellfish and lighter grilled fare. as for the beers, follow our pairing guide. serve light & refreshing styles with appetizers and fruitier beers with salads and shellfish dishes. even a crisp & hoppy style, such as an ipa, can work. select versions with tropical and citrus flavour profiles and match them up with grilled chicken. add a sweet and spicy glaze to the chicken for a perfect pairing.

LIGHT & REFRESHING

BRIGHT & BALANCED

CRISP & HOPPY

Appetizers

sausages, grilled vegetables

grilled chicken

Miller Lite, 15x355ml, $31.99

Stella Artois, 12x330ml, $29.29

St. Ambroise Tangerine IPA, 6x341ml, $14.95

FRUITY & SMOOTH Breton Brewing Let’s Jam 473ml, $4.49

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Occasions Summer 2019

Samuel Adams Summer Ale, 6x355ml, $15.49

salads, fresh cheeses, shellfish

Hoegaarden, 12x330ml $29.19

Propeller Stone Fruit Ale 473ml, $4.00

soccer comes to halifax may 4th at the wanderers grounds

FOR MORE INFORMATION, PLEASE VISIT HFXWANDERERSFC.CA OR EMAIL INFO@HFXWANDERERSFOOTBALL.CLUB

Created by dylan lawrence for hfx wanderers fc © copyright 2019

COME SING WITH US

enTeRTAInIng In A SnAp

I AM CANADIAN a BarBecUe OccasiOn

The roots of barbecue entertaining may be planted in the southern United States, but nowhere is it as revered than in Canada. Summer is so fleeting, and with approximately 93 days to soak it all up, is it any wonder that we celebrate summer barbecue season with such excitement? Enjoy these ideas for gourmet, Canadian-inspired burgers, including toppings inspired by our provinces.

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Occasions Summer 2019

Share Great Memories #MyWalter

Happy Father’s Day from Wayne & Walter

SAVE

$2.00

on Wayne Gretzky Cabernet Merlot 750 mL (#1011976) & Wayne Gretzky Chardonnay 750 mL (#1008204)

Reg Price $18.99

NOW $16.99

Offer Valid: June 3rd to July 14th, 2019 Please enjoy responsibly

ENTERtAINING In A Snap

26

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Occasions Summer 2019

ENTERTAINING In A Snap

Ultimate Canadian Burger 5 gourmet Canadian burger toppings 1. Lobster Salad: Topping a burger with a little fresh lobster meat tossed with mayo, lemon juice and chopped herbs is simply divine.

2. That Dutchman’s Cheese Farm Dragon’s Breath Blue Cheese: It’s salty, tangy and delicious. The perfect addition to the sweeter toppings often found on a burger.

3. Montreal Smoked Meat: What’s better than topping a meaty burger than with more meat? Add some mustard and a pickle to make it complete.

4. Back Bacon: Back bacon, fried until crisp, adds a subtle smoky flavour to a burger. For a Newfoundland-inspired, East Coast twist, replace the back bacon with fried bologna.

5. Rye Whisky Caramelized Onions: Sauté thinly sliced onions in butter, freshly cracked pepper and a healthy dose of Canadian Rye Whisky until the onions are sweet and caramelized.

Toast with one of these Canadian wines:

Benjamin Bridge Nova 7, Nova Scotia, 750ml, $24.99

Gaspereau Red Blend, Nova Scotia, 750ml, $21.99

Benjamin Bridge Pet Nat, Nova Scotia, 250ml, $8.99

Wayne Gretzky No. 99 Cabernet Merlot, Ontario, 750ml, $18.99

Occasions Summer 2019

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ENTERtAINING In A Snap

Quebec ‘Tourtière-style’ Burgers 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1-2 tbsp olive oil 1 onion, finely chopped 1 lb lean ground beef 1 lb ground pork 1 ½ tsp savoury 1½ tsp each cinnamon, cloves, nutmeg 1 egg ½ cup bread crumbs Directions: In a large sauté pan, add the olive oil and onion. Sauté onions until soft. In a bowl, combine the ground, beef, pork, onions, spices, egg and bread crumbs. Mix well. Form into patties and grill over medium-high heat for 5 minutes per side.

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ENTERTAINING In A Snap

Ontario Corn Relish Makes 3 to 4 cups Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 4 corn on cob, steamed, kernels removed 1 lime, juiced, zested 1 tsp chili flakes 1/4 cup red onion, diced 1/4 cup cilantro, finely chopped Salt, to taste Pepper, to taste Directions: Combine corn, lime juice, lime zest, chili flakes, red onion and cilantro in a bowl. Season with salt and pepper to taste.

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ENTERtAINING In A Snap

British Columbia Dried Cranberry Relish Makes 1 ½ cups Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 cup dried cranberries 1 cup mayonnaise 1 lime, juice, zest Salt, to taste Pepper, to taste Directions: Place cranberries in a pot with 1 cup water. Bring to a boil.

Reduce heat to a simmer. Simmer cranberries for 5 minutes. Strain to remove cranberries. Add cranberries, mayonnaise, lime juice and lime zest to a blender. Purée until smooth.

Season with salt and pepper to taste.

WAYFARERS’ NOVA SCOTIA LOBSTER ROLL Steam 4 1-1/2 lb lobster. Remove meat from lobster and chop any large pieces into bite-sized chunks.

Place meat in a bowl along with 1/2 cup mayonnaise and the juice and zest of 2 lemons. Mix. Season with salt and pepper to taste.

Place in toasted rolls. Brush rolls with melted butter. Garnish with chopped chives.

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

Discover more at wayfarersale.ca

ENTERTAINING In A Snap

Atlantic Bread and Butter Pickles Makes 3 cups Prep Time: Less than 30 minutes Total Time: More than 3 hours 1 lb small pickling cucumbers, ends removed, washed, thinly sliced 1 ½ small onions, peeled, thinly sliced 2 tbsp pickling salt 1 cup sugar 3/4 cups vinegar ½ tbsp mustard seeds ½ tsp turmeric Pinch each cloves, celery seeds Directions: Place cucumber slices and onions in a bowl. Toss with pickling salt. Let sit for 3 hours. Place sugar, vinegar and spices in a pot. Bring to a boil. When the sugar has dissolved remove from heat. Pour over the cucumber and onion mixture. Let pickle for at least 3 hours.

NEW

Hello Beautiful!

All the flavour, lower alcohol. @xoxowines • xoxowines.com

Canada enTeRTAInIng In A SnAp

Raise a glass to

Oh canada, you’re a centenarian one and a half times over, but you look better than ever. This summer, celebrate the country you live in with great food, friends and canadian-made products.

Whether it is classic historic products, such as crown royal and Molson canadian, or one of the new craft beverages made by pioneering entrepreneurs on a quest to reintroduce craft beverages to the canadian landscape, be sure to raise a glass to the country we all call home.

BRITISH COLUMBIA – Mission Hill 5 vine Cabernet Merlot, 750ml, $19.99 This wine’s bold flavours stand as tall as the Rocky Mountains. Serve this wine, from an iconic British Columbia winery, with skewers of barbecued beef.

Prairie Lemonade 1 Serving 1 ½ oz crown royal 1 ½ oz simple syrup 2 lemons, juice Direction: 1. Place Crown Royal, simple syrup and fresh lemon juice in an ice-filled shaker.

2. Shake hard for 10 to 12 seconds.

3. Strain into an ice-filled highball glass.

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MANITOBA – Crown Royal Whisky, 750ml, $30.99

ONTARIO – Gretzky Founders Chardonnay, 750ml, $18.99

The pride of the prairies, Crown Royal is the quintessential Canadian spirit and the perfect addition to summer cocktails. Try our Prairie Lemonade at your next barbecue occasion.

The Great One scores with this chardonnay bursting with green apple and citrus flavours.

A wonderful accompaniment to grilled chicken topped with our recipe for Ontario Corn Relish.

enTeRTAInIng In A SnAp

CANADA – Molson Canadian Lager, 18x355ml, $33.99 Almost as familiar a symbol of Canada as the flag, Molson Canadian is brewed in five locations across the country. This summer, quote Joe, from the famous Molson Canadian commercials, better known as ‘The Rant,’ by announcing to the world “I am Canadian!”

QUeBeC – Ungava Premium Gin, 750ml, $35.10 An authentically Canadian spirit.

This gin is crafted from botanicals sourced from the Quebec tundra.

The result is a spirit that tastes of the Canadian terroir. It also makes a great addition to tonic water.

NeW BRUNSWICK – Pump House Crafty Radler, 473ml, $3.79 As fresh as a breeze off the Bay of Fundy. This crisp, fruity brew is made from a combination of New Brunswick-brewed craft beer, grapefruit juice, tangerine soda and juice. Enjoy with summer salads and fresh seafood.

NOvA SCOTIA – Blue Lobster vodka, 750ml, $28.98 This vodka delivers an international taste profile, but it is bottled here in rural Nova Scotia. The perfect addition to an East Coast-inspired Caesar.

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BehInd The BRew

CRAFTING SUMMER BEER COCKTAILS

By Evan Fougere, Certified Cicerone

On our humid, nova scotian summer days, we all just want to grab something ice cold to try and beat the heat. Here in nova scotia, that might mean grabbing our favourite local ipa or sour. a fun alternative can be to make a cocktail featuring that favourite local beer you love. Beer cocktails can be tricky to balance, but the complex flavours and carbonation of the beer can really make the perfect refreshing summer drink.

Paloma’s Rad Brother 2 Servings 1 oz cazadores Blanco Tequila 1 ½ oz ruby red grapefruit juice 1 oz lime juice ½ oz agave syrup 8 oz pumphouse crafty radler lime wedge, for garnish Directions 1. Combine tequila, grapefruit juice, lime juice and agave syrup in an ice-filled shaker glass.

2. Stir to chill and then strain into Collins glasses.

3. Top with Pumphouse Crafty Radler.

4. Garnish with a lime wedge.

Pump House Crafty Radler, 473ml, $3.79

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Our beer is legendary Quality craft beer brewed & bottled in Shelburne, NS boxingrock.ca

LET’S JAM!

Occasions OccasionsSpring Summer 2019 2019 | | At your nearest NSLC | BRETONBREWING.CA

35 35

Behind the Brew

Sour Royale 1 Serving 3 oz Garrison Pucker Up Kettle Sour, chilled 3 oz Prosecco, chilled Blackberry, for garnish Directions 1. Add Garrison Pucker Up Kettle Sour and Prosecco to a coupe or wine glass.

2. Drop a blackberry into the glass for garnish.

Garrison Pucker Up Kettle Sour 473ml, $4.19

Unfathomable 1 Serving 1 oz Aperol 1/2 oz ruby red grapefruit juice 1/4 oz agave syrup 3 dashes angostura bitters 6 oz Nine Locks Fathom Double IPA Directions 1. Place Aperol, grapefruit juice, agave syrup and bitters in an ice-filled shaker.

2. Shake and then strain into a rocks glass.

3. Top with Nine Locks Fathom Double IPA 4. Garnish with grapefruit wedge.

Nine Locks, Fathom Double IPA, 473ml, $4.95

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Cocktails Refreshed Crafted in dartmouth, Nova Scotia @windmillcocktails

Available now in select NSLCs. Occasions Summer 2019

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Behind the Brew

North 75

The Diablo Michelada

2 Servings

1 Serving

1 1/2 oz gin

Sea salt

1 oz lemon juice

1/2 tsp + pinch chili powder

1/2 oz simple syrup

10 oz Good Robot El Espinazo Diablo

2. Moisten the rim of a 16-ounce pint glass with a lime wedge and then dip it into the sea salt mixture to coat the rim.

4 oz North Brewing Alloy Champagne IPA

5 oz of Clamato juice

3. Fill glass with ice.

Lemon twist, for garnish

1 oz lime juice

4. Add the Clamato and lime juice to the glass.

Directions: 1. Place gin, lemon juice and simple syrup in an ice-filled shaker.

2. Shake and then strain into a coupe glass.

3. Top with North Brewing Alloy Champagne IPA. 4. Garnish with a lemon twist.

North Brewing Alloy Champagne IPA, 473ml, $4.49

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Directions: 1. Combine sea salt and chili powder in a small, shallow plate or bowl.

Occasions Summer 2019

2 drops Worcestershire sauce 2 drops hot sauce

5. Add Worcestershire, hot sauce and pinch of chili powder to the glass.

6. Fill with the Good Robot El Espinazo Del Diablo 7. Stir and enjoy.

Good Robot El Espinazo Del Diablo, 473ml, $4.34

LOCALLY CRAFTED, NATIONALLY LAUDED

ALL NEW

RAISE YOUR

GLASS WITHOUT LOSING YOUR CLASS

AVAILABLE IN SELECT NSLC STORES*

*WHILE QUANTITIES LAST

/ T A T A B R E W • T A T A B R E W. C O M Occasions Summer 2019

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BehInd The BRew

PUcKer UP

TarT BreWs and Tangy Food comBinaTions Last summer saw a huge surge of sour beers hitting the Nova Scotian market. This summer the trend continues. These puckering, yet quenching, beers have captured the hearts and palates of Nova Scotians. Their tingling lactic acidity paired with so many varieties of fruits has made it a very versatile food beer, especially on the dinner table.

These light-bodied brews with their bright acidity pair well with lighter dishes, such as lean seafood or salads. Although sour beers are light-bodied, they are rich in flavour and coupled with zingy carbonation can also pair with rich, chocolate desserts or a flavourful tart. Radlers have returned with more fruit flavours while a dry, herbaceous and citrusy Champagne IPA will also emerge as a great local pairing for seafood and fresh green salads.

ThIS SummeR TRY pAIRIng YOuR fAVOuRITe BeeRS wITh dISheS SuCh AS: Goat Cheese Salad

Simple Shrimp Ceviche

Melon Salad

Maritime Oysters

Place 8 cups baby arugula in large bowl. Add 1⁄3 cup balsamic vinaigrette. Season with a pinch each of salt and pepper. Toss to combine. Top with 1 cup crumbled goat cheese and 1⁄2 cup toasted pecans.

Combine 1 lb raw fresh shrimp (deveined and peeled) with 1⁄3 cup fresh lime juice, 1⁄4 cup finely chopped cilantro and 1 tablespoon finely minced jalapeño in a non-reactive bowl. Refrigerate for 30 minutes.

The acid in the lime juice will cook the shrimp. Serve with tortilla chips.

Combine 6 cups melon balls with 2 cups chopped cucumber and 2 cups cherry tomatoes. Add ¼ cup chopped mint leaves and ¼ cup sliced red onion. Drizzle with 2 tablespoons each olive oil and fresh lime juice. Toss to combine.

Shuck 24 of your favourite local oysters. Set out a platter topped with crushed ice. Place oysters on top of the crushed ice. Add 6 to 8 lemon wedges and accompany with Tobasco sauce and freshly grated horseradish.

Makes 4 servings.

Makes 4 servings.

Makes 4 servings.

Makes 4 servings.

PAIRS WITH Boxing Rock Over The Top Sour Cranberry Wheat, 650ml, $5.75

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PAIRS WITH Garrison Lemon Drop Kettle Sour, 473ml, $4.29

PAIRS WITH Moosehead Peach Mango Radler, 6x355ml, $14.99

PAIRS WITH North Brewing Alloy Champagne IPA, 473ml, $4.49

have a

blonde moment

This summer enjoy the light, refreshing and sometimes sweet taste of the Nine Locks Blonde family of beers.

Available at the NSLC and select retailers.

ninelocksbrew | ninelocksbrewing.ca | 219 Waverley Road, Dartmouth, NS | 902.434.4471

whAT’S The OCCASIOn?

Summer Entertaining

simplified

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Occasions Summer Spring 2019 2019

WHAT’s THE OCCASION?

There are only approximately 93 days of summer. Let’s not spend time over complicating how we entertain with elaborate menus or food we need to fuss over and prep for days. Summer entertaining is as easy as having some skewers in your pantry ready for use, buying some easy-to-find ingredients and lighting up the barbecue.

We’ve created recipes that require only a few ingredients and even fewer steps, but offer a wealth of flavour and are surprisingly sophisticated. Of course, don’t forget the drinks. We offer up our recommendations for great cocktails, refreshingly crisp and light coolers, beers and wines to have on hand for those impromptu backyard occasions.

Simple skewers Stick handling your way through the preparation of a barbecue feast can be challenging, but not with our skewer-inspired recipes. All you need are a few recipes and a willingness to experiment. You can make the event even easier by setting out the skewers and ingredients and let your guests make their own. Be sure to keep meat and fish in bowls set in ice to keep them fresh.

Stick tips 5 Skewer Options

1. Bamboo skewers: The cheapest option.

Soak for 30 minutes in water before using.

2. Bamboo picks: Shorter and more decorative compared to skewers. Soak before using.

3. Metal skewers: An initial investment, but reusable and thus more environmentally friendly.

4. Rosemary: A great way to infuse herbal notes, but keep the ends off direct heat to avoid burning.

5. Lemongrass: An expensive option, but great for infusing delicate fish and meats with lots of flavour.

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WHAT’s THE OCCASION?

Spritz This summer, do as the Italians do and enjoy an Aperol Spritz cocktail before your al fresco meal. The Spritz is a Prosecco-based cocktail commonly served in Italy during “apertivo” hour, a sort of Italian version of happy hour.

Discover the classic recipe and our twist on the original. If you prefer your summer cocktails a little bolder and fruitier, we suggest our Gold Bajan Ring, which combines the rich flavours of Bajan rum with grilled pineapple and mint.

The Aperol Spritz 1 Serving 2 oz Aperol 2 oz Ruffino Prosecco Soda water Orange wedge, for garnish Rosemary sprig, for garnish Directions: 1. Fill a wine glass with ice.

2. Top with Aperol and Prosecco.

Ruffino Prosecco, Italy, 750ml, 4. Garnish with an orange wedge $19.99 3. Add a splash of soda water. and rosemary sprig.

The Bike Thief 1 Serving 1 o z Santa Margherita Pinot Grigio ½ oz Campari 2 oz Blu Giovello Prosecco Soda water Orange peel, for garnish Directions: 1. Fill a tumbler with ice.

2. Top with Pinot Grigio, Campari and Prosecco.

3. Add a splash of soda water.

4. Garnish with an orange peel.

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Santa Margherita Pinot Grigio, Italy, 750ml, $22.03

SEE YOU SOON

LIGHTFOOTANDWOLFVILLE.COM

whAT’S The OCCASIOn?

Golden Bajan Ring 8 Servings ½ pineapple, peeled, cored, sliced into ½-inch rings 4 oz fresh lime juice 4 oz maple syrup 2 cups pineapple juice 12 mint leaves 12 oz Bumbu craft rum Directions: 1. Grill pineapple rings* over medium-high heat. When charred on both sides.

Remove from grill and chop.

2. Add pineapple, lime juice, maple syrup, pineapple juice and mint leaves to a blender.

3. Purée until smooth.

4. Pour through sieve to remove solids.

5. Place in an ice-filled carafe with rum.

6. Serve in ice-filled highball glasses.

Garnish with mint. * Use a smoker instead of grilling, to add a richer, smoky flavour.

Bumbu Craft Rum, 750ml, $59.99

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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

Pleas e drink responsibly.

whAT’S The OCCASIOn?

Mediterranean Watermelon Skewers 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 3 tbsp lemon juice 1 tbsp lemon zest

SeRve WITH Georgian Bay Gin Smash, 24 1-inch diameter chunks watermelon, 473ml, seeds removed $3.99 ½ cup extra-virgin olive oil

1 cucumber ½ cup feta, crumbled Directions: In a large bowl, whisk together the lemon juice, lemon zest and olive oil. Add the watermelon and cucumber. Place a ribbon of cucumber on each skewer followed by a piece of watermelon. Repeat until finished. Place on a platter and garnish each skewer with crumbled feta.

Peach and Pancetta Skewers 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 peaches, pitted, halved 16 cubes pancetta 8 large rosemary sprigs, all but top leaves removed

SeRve WITH Bud Light Orange, 12x355ml, $27.19

olive oil Directions: Thread a pancetta cube onto a rosemary sprig, followed by peach slice. Repeat. Lightly brush skewers with olive oil. Grill over medium heat for 3 to 4 minutes per side.

Garlic Lime Shrimp Skewers 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 limes, juiced, zested 2 cloves garlic, minced 1/6 cup extra-virgin olive oil 32 medium shrimp, peeled, deveined

SeRve WITH Hello Sailor Sauvignon Blanc, 750ml, $22.99

pinch salt pinch freshly cracked pepper Directions: Whisk together lime juice, lime zest, garlic and olive oil. Add the shrimp and toss. Season with salt and pepper. Toss. Thread shrimp onto skewers.

Grilled over medium heat from 1 to 2 minutes per side.

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n

es h r

whAT’S The OCCASIOn?

Chicken, Pineapple Skewers 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 lemons, juiced, zest 1/6 cup honey

SeRve WITH Finca Las Moras Miss Rosé, 8 boneless skinless chicken thighs, Argentina, trimmed of fat, cubed 750ml, $15.99 1 pineapple, peeled, cored, cubed 3 tbsp fresh rosemary leaves, finely chopped

Basil leaves Directions: Whisk together lemon juice, lemon zest, honey and rosemary. Add the chicken pieces and toss (to increase the flavour, let marinade for up to 2 hours). Thread chicken, pineapple pieces and basil leaves onto skewers.

Grill over medium-high heat for 4 to 5 minutes per side.

Smoky Beef Skewers 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 300 ml jar roasted peppers, drained, chopped 3 tbsp olive oil 1 tbsp smoked paprika 1 ½ lb sirloin steak, cubed sea salt

SeRve WITH Angus “The Bull” Cabernet Sauvignon, Australia, 750ml, $24.99

Directions: Place half of peppers, olive oil and paprika in a blender. Purée until smooth. Place pepper mixture and beef in a large resealable plastic bag. Toss to coat. Marinade for at least 30 minutes, but up to 24 hours. Thread beef and remaining peppers onto skewers. Grill for 3 minutes per side. Remove from grill and let rest for 5 minutes. Serve on a platter. Season with sea salt.

Grilled Halibut and Cucumber 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes ½ cup water 1/4 cup sugar 1/4 cup white vinegar 2 tbsp dill, chopped 1 cucumber, paper thin slices 1 small onion, very thin slices 2 lb skinless halibut, cut into 1-inch cubes pinch salt pinch pepper Directions: Place water, sugar and vinegar in a pot. Bring to a boil. When sugar has dissolved removed from heat. Add dill, cucumber and onion. Let pickle for 25 minutes. While cucumber is pickling, thread halibut onto skewers. Season with salt and pepper. Grill for 3 to 4 minutes per side over medium heat. Place pickled cucumber and onions on a platter and then top with halibut skewers.

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SeRve WITH Truly Colima Lime, 6x355ml, $18.49

whAT’S The OCCASIOn?

Blackberry and Watermelon Skewers 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 pints blackberries 2 cups watermelon, cubed, seeds removed lime mint simple syrup Directions: Place fruit on skewers.

Brush with simple syrup.

SeRve WITH Cottage Springs Watermelon, 4x355ml, $12.98

Lime Mint Simple Syrup Combine 1⁄2 cup water and 1 cups sugar in a pot. Bring to a boil. When sugar has dissolved. Remove from heat. Add ¼ cup lime juice and ¼ cup mint. Let steep for 20 minutes. Strain.

Pound Cake and Pineapple Skewers 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1/4 cup butter 2 tbsp brown sugar 1 tsp cinnamon 1 pineapple, cut into 1-inch cubes

SeRve WITH Kim Crawford Sauvignon Blanc, New Zealand, 750ml, $22.99

1 pound cake, cut into 1-inch cubes Directions: Place butter, brown sugar and cinnamon in a pot. Melt over low heat. Thread pound cake and pineapple onto skewers. Lightly brush skewers with butter. Grilled over medium heat for 3 to 4 minutes per side. Remove from heat and brush with any remaining butter.

Red and Blue Skewers 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 pints strawberries, hulled, sliced 1 pint blueberries lemon basil simple syrup Directions: Place fruit on skewers.

Brush with simple syrup.

SeRve WITH Ketel One Botanicals Peach & Orange Blossom vodka, 750ml, $34.49

Lemon Basil Simple Syrup Combine 1⁄2 cup water and 1 cup sugar in a pot. Bring to a boil. When sugar has dissolved. Remove from heat. Add ¼ cup lemon juice and 1⁄2 cup basil. Let steep for 20 minutes. Strain.

Occasions Summer 2019

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Weddingsthe Deserve Finest

INN VATIVE BEVERAGES SINCE 2006

NovaScotian Crystal brings Canada’s only mouth-blown, hand-cut crystal to the world.

Innovative Beverages brings the world’s finest wines, beers and spirits to Atlantic Canada.

Our products pair well together and are the perfect addition to any wedding. Whether you need a gift for the couple, a gift for the wedding party, or a special item to celebrate any wedding event, we’ve got the finest selection for you to choose from.

Coming Soon

Innovative Beverages are available at NSLC locations.

NovaScotian Crystal is available at our showroom and on our website.

WINE & DINE

Tidal Yay

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WINE & DINE

Celebrating our coastal roots: sea-cuterie and Tidal Bay Anyone that has visited the vineyards surrounding the Minas Basin has seen the impact that the tidal activity of the Bay of Fundy has on our growing environment. The refreshing breezes moderate and nourish our vines and play a key role in the vibrancy and liveliness of Tidal Bay, our signature wine style. It is this very liveliness, exemplified by crunchy acidity, that defines these wines and makes them the ideal pairing to our seafood. A glass of Tidal Bay is like a final seasoning, making the flavours of the food shine. What better pairing than a sea-cuterie board and a table full of local seafood?

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WINE & DINE

Tidal Bay Basics 100% Nova Scotia grown grapes

• The first vintage of Tidal Bay was 2011.

• Tidal Bay is a style of wine as opposed to a grape varietal. Tidal Bay’s regulations were modelled after European wine appellation laws.

• Tidal Bay wines must be made from a curated list of varietals, a majority of which must be one or a combination of L’Acadie Blanc, Seyval, Vidal or Geisenheim 318. Other varieties are permitted to add aromatic seasoning but cannot dominate the final character of the wine.

• Tidal Bay wines must be made according to a number of strict practices in the vineyard and winery.

• Each wine must meet the approval of an independent tasting panel before being authorized as a Tidal Bay.

Photo © Tourism Nova Scotia

One story. Many authors.

Discover Nova Scotia’s signature white wine.

Officially launched in June 2012, Tidal Bay is the first wine appellation for Nova Scotia. A white wine with unique character, it brilliantly reflects the terroir, coastal breezes and cooler climate of our region. Described as the very essence of Nova Scotia in glass, it is cool, crisp, lively and aromatic. The perfect pairing for our local seafood or for socializing with friends.

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WINE BAR &BASICS DINE

Smoked Salmon, Lemon Aioli 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 tbsp olive oil 2 egg yolks 1 clove garlic, minced 1/2 lemon, juice, zest 1 tsp Dijon mustard 1/2 cup extra virgin olive oil 1/3 cup vegetable oil Salt, to taste 1 lb cold smoked salmon, sliced 1/2 red onion, peeled, finely sliced 1 baguette, sliced, toasted Directions: Make a lemon aioli by placing egg yolks, garlic, lemon juice, lemon zest and Dijon mustard in a bowl. Whisk until combined. In a separate bowl combine the oils. While whisking slowly add the oil to the egg yolk mixture a few drops at a time until all the oil is incorporated.

The result should be a rich, creamy aioli. Season the aioli with salt to taste. Layout smoked salmon slices on a platter. Accompany with slices of red onion, lemon aioli and toasted baguette.

Serve with Benjamin Bridge Tidal Bay, Nova Scotia, 750ml, $21.99

Serve with Avondale Sky Tidal Bay, Nova Scotia, 750ml, $21.99

Occasions Summer 2019

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WINE & DINE

Haddock Ceviche 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 l b haddock fillets, skin removed, thinly sliced 6 limes, juiced, zested 1 tbsp ginger, finely minced 2 Thai chilies, finely minced 1 a vocado, peeled, pitted, finely chopped 1 cup yellow tomato, seeded, diced 1/4 cup cilantro, finely chopped 1 lime, juice 1 clove garlic, minced 1 Thai chili, finely minced Directions: Place haddock slices in a nonreactive bowl. Add the lime juice, lime zest, ginger and chilies. Place in a refrigerator for 45 to 60 minutes. In another bowl combine avocado, tomato, lime juice, garlic and chili.

Mix well.

Serve with Gaspereau Tidal Bay, Nova Scotia, 750ml, $21.98

Serve with Grand PrĂŠ Tidal Bay, Nova Scotia, 750ml, $19.99

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WINE & DINE

Seafood Sausage 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1/2 lb scallop 1/2 lb Nova Scotia shrimp 1 egg white 1/4 cup cream 1/2 lb lobster meat, cooked, chopped 2 tbsp tarragon, finely chopped 1 lemon, zest Pinch salt Pinch cracked pepper Directions: Place scallop, shrimp, egg white and cream in a food processor. Blend until smooth. Fold in the lobster meat, tarragon and lemon zest. Season with salt and pepper, Mix well. Layout a piece of plastic wrap on a baking sheet. Add 1/6 of the seafood mixture in the middle of the plastic. Pull the plastic over the mousse. Roll to form a rough sausage shape.

Grab ends of plastic wrap. Spin so ends are twisted and the package is tight. Wrap another piece of plastic wrap around the sausage and twist ends until tight. Bring a pot of water to a boil. Reduce heat to simmer. Poach seafood sausages for 12 minutes. Remove from water and place in an ice bath to cool. When cool unwrap plastic (or cut open with scissors).

To serve, sear sausage over medium heat until browned on all sides. Slice.

Serve with Planters Ridge Tidal Bay, Nova Scotia, 750ml, $21.99

Serve with Sainte Famille Tidal Bay, Nova Scotia, 750ml, $20.99 60

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Occasions Summer 2019

WINE & DINE

Leek and Lobster Terrine 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Overnight 1 bunch leeks, green 3 cups lobster meat 1 large tub cream cheese 1/2 lemon, juiced, zested 1/4 chives, finely chopped 1/4 cup whipping cream 1 tsp cracked pepper Directions: Bring a pot of salted water to a boil. Add leeks. Cook until soft. Transfer to a in ice-bath to cool. Once cool lay on paper towels to drain. Line a loaf pan with two layers of plastic wrap. Be sure the plastic wrap overhangs edges by 1 to 2 inches. Line tin with leek. Ends of the leek should overhang sides. Combine the cream cheese, lemon zest, lemon juice, chives, whipping cream, pepper and 1 cup lobster meat. Mix thoroughly. Spoon half the cream cheese mixture on the bottom of the loaf pan. Add the reserved lobster meat. Add the remaining cream cheese mixture. Fold over the leeks to cover the cream cheese. Fold over plastic wrap.

Add a weight to the top of terrine (a bag of dried beans works well). Refrigerate overnight. Remove from fridge. Remove plastic wrap. Slice and serve.

Serve with Mercator Tidal Bay, Nova Scotia, 750ml, $24.99

Serve with Blomidon Estate Tidal Bay, Nova Scotia, 750ml, $21.99 Occasions Summer 2019

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In The SpIRIT

SIMPLE SUMMER COCKTAILS iT’s as easy as 1, 2, 3 …

Cocktail recipes by Jeff Van Horne, The Clever Barkeep

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In The SpIRIT

crafting delicious summer cocktails doesn’t have to be complicated. Jeff Van Horne, co-owner of Halifax bartending business, The clever Barkeep, has devised these seasonally inspired three-step drinks that are short on time, but long in flavour.

TEQUILA COCKTAILS Aloe Colada 1 Serving 1 oz blanco tequila 1/4 cup diced pineapple 2 oz aloe vera juice pineapple leaves, for garnish Directions: 1. Add all ingredients into a blender, along with 3 ice cubes.

2. Cover and blend on high for 5 to 10 seconds.

3. Pour into glass and garnish with fresh pineapple leaves.

Pro Tip: When having a gathering, multiply your ingredients by the number of guests to make one batch of cocktails in your blender for efficiency and better tasting cocktails.

TRy IT WITH: Casamigos Blanco Tequila, 750ml, $59.99

My friends call me Fresa 1 Serving 1 oz reposado tequila 2 strawberries Black pepper 4 oz tonic 1 strawberry, fanned, for garnish Directions: 1. Slice a strawberry in half and place in glass along with two turns of a black pepper mill, and muddle.

2. Fill glass with ice and top with tequila and tonic.

3. Garnish with fanned strawberry.

TRy IT WITH: 1800 Reposado Tequila, 750ml, $35.99

Pro Tip: Up your tonic water game by using an artisanal tonic water made with all-natural ingredients.

Occasions Summer 2019

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in the spirit

in the spirit

Gin Cocktails Gin Mule

Rising Tides Negroni

1 Serving

1 Serving

1 1/2 oz gin

1/2 oz gin

4 to 6 mint leaves

1/2 oz Tidal Bay wine

4 oz ginger beer

1/2 oz Aperol

2 lime wedges

3 dashes bitters

Mint, for garnish

Grapefruit zest, for garnish

Directions: 1. Place mint leaves in the palm of your hands and give a few gentle slaps to release the flavour and add to a Collins glass along with the juice from two lime wedges.

2. Fill glass with ice and add gin and non-alcoholic ginger beer.

3. Garnish with mint.

Pro Tip: Use the bottom leaves of the mint sprigs in the cocktail, reserving the top leaves for a perfect garnish.

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Directions:

Try it with: Romeo’s Gin, 750ml, $39.99

1. Add all ingredients to an ice-filled shaker glass or cocktail pitcher.

2. Stir vigorously until well-chilled and then strain into ice-filled rocks glass.

3. Garnish with a grapefruit zest.

Pro Tip: If you don’t have a proper jigger, 1/2 ounce equates to 1 tablespoon.

Try it with: Tanqueray London Dry Gin, 750ml, $29.38

in the spirit

Vodka Cocktails Cucumber Eyes

Lone Star Fling

1 Serving

Recipe by Mark DeWolf 1 Serving

1 1/2 oz vodka 1/2 oz lime

1/2 oz fresh lime juice

2 tsp agave nectar*

1/2 oz simple syrup (1:1 ratio)

2 oz coconut water

1 1/2 oz vodka 4 oz watermelon juice

Cucumber slices, for garnish

Directions:

Directions: 1. Add all ingredients to a shaker tin or mason jar.

2. Fill with ice and shake hard for 10 seconds, then strain into a chilled cocktail glass.

3. Garnish with slices of cucumber. * A gave nectar is available at most grocery stores.

Pro Tip: If you want to amplify the coconut flavour, use coconut water to make ice cubes to shake or serve with your cocktail.

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

2. Shake hard for 10 to 12 seconds.

Try it with: Ketel One Botanicals Cucumber & Mint Vodka, 750ml, $34.49

3. Strain into an ice-filled rocks glass.

Try it with: Tito’s Handmade Vodka, 750ml, $33.99

Join us for the 156th

ANTIGONISH HIGHLAND GAMES ES July 7th to 14th 2019

Piping and Drumming Competitions Highland Dancing Competition Heavy Event Competition Tug of War 5 Mile Road Race Afternoon Ceilidh’s Nightly Entertainment

Presenting Sponsors

Something for Everyone

Ticket packages available. visit www.antigonishhighlandgames.ca

Occasions Summer 2019

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LOCAL LOVe

NOVA SCOTIA SUMMER PICKS

cRiSp, cOOL AND REFRESHiNG

BY JiLLiAN SMitH, THE CHRONICLE HERALD

VERSAtiLE LOcAL SpiRitS FOR SUMMER ENtERtAiNiNG

BY BEccA RUNDELL,

NOVA ScOtiA SUMMER SippERS

BY AMY SAVOURY, SOMMELIER, INSTRUCTOR AT NSCC

FEMMES DU VIN

last year’s insights are going to be this year’s big trend. This past summer, if we learned anything cocktail-wise, it was a movement towards crisper, more refreshing flavours which opened a new category of calorie friendly, canned, spirit-based beverages. The sudden rise in popularity was evident last year as evidenced by recurring instagram posts exclaiming their love of the new flavours.

Following last year’s boom in interest for this style, we have seen an emergence of new brands and flavour combinations. even our local breweries are encouraging consumers to share space in their coolers by crafting their own versions of these summer refreshers. dartmouth’s nine lock is introducing Sandpiper Lemon Lime, while propeller Brewing, which now has footprints on both sides of Halifax Harbour, is welcoming the summer with their Windmill crafted cocktails Grapefruit Lime. look for these and other local spirit-based coolers at nslc locations.

everyone knows nova scotians love social gatherings and the summer months are a perfect time to bring people together. every well-prepared host makes sure they have the best of what our local distillers have to offer and this summer has no shortage of versatile spirits to please everyone on your list.

Vodka is an ideal crowd-pleasing spirit for summer. not only does it blend well with just about any fresh ingredient, but there are also a lot of classic cocktails just waiting to be shaken up with your new local favourite.

Virga vodka is a new offering from the folks who brought us Fortress and sea Fever rums. distilled in small batches in guysborough using local ingredients, it is clean and fresh and would fit perfectly with a cooling, spicy ginger beer and a splash of lime for a Moscow Mule. it is vodka that is inspired by the sea in every way, including the elegant bottle design that looks the part on any patio table.

The multi-award-winning Steinhart Distillery is sure to win you over with their Organic Vodka.

The arisaig-based producer knows that the highest quality local ingredients make the best spirits, so they use the best maritime-grown wheat. it’s pure and mellow taste with citrus and herbal notes is ideal for an ice-cold classic martini with your bestloved garnish or mixed in with a fizzy, chilled club soda and a slice of grapefruit.

Finding a great local product for summer entertaining has never been easier. Take advantage of nova scotia’s versatile spirit offerings, and take your backyard occasion up a notch.

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summer in nova scotia is about living the easy life.

Thanks to these two nova scotia wines your choice of the perfect summer beverage for your next occasion is easier, too. The breezy days and warm evenings of summer call for delicious local wines.

These two nova scotia summer sippers have you covered in the laid-back category of summer-ready, approachable wines. One is perfect for daytime sipping and the other perfect to open on the back deck as you fire up the grill and watch the long summer days slip into the evening. leave it to the incredible team at Benjamin Bridge to come up with an avant-garde, extremely drinkable new product: canned conditioned pet-Nat! yes, you have read that correctly — a pétillant-naturel wine that underwent fermentation and got its fizz on in a funky, sleek 250ml can.

Quite possibly the first of its kind in the world. This is a raw and natural wine so expect it to be hazy but the funky, fresh and fun aromatics makes this wine taste just like sunshine on a cloudy day.

The Great Big Friggin’ Red from Jost Vineyards is just what you need for the warm, grilling nights of summer. Just as the name suggests, this is a wine that isn’t supposed to be taken seriously, but has earnest crowd appeal. it is a fun-loving, approachable wine that pairs perfectly with great company, alongside barbecue fare or simply sipped around an evening bon fire while gazing up at the stars.

pRemIum pICKS

The BesT oF BarBecUe Wines BUYERS’ PICKS PRODUCT SELECTIONS FROM OUR BUYING TEAM

PETER ROCKWELL WINE BUYER “No matter how you get your grill on, everyone can agree that red meat is a barbecue mainstay. Add some spicy sauce to the mix and everything from hamburgers and hotdogs to a T-bone steak take on a personality that only cooking with gas, or over the coals, can provide.

Red wines are a classic choice with typical barbecue fare; with those made from Shiraz, Malbec, Zinfandel and Cabernet Sauvignon ideal pairing options.”

Carmen Grand Reserva Frida Kahlo Cabernet Sauvignon, Chile, 750ml, $19.99

The Pepperbox Shiraz, Australia, 750ml, $16.99

Bonterra Rosé, USA, 750ml, $24.99

Paul Mas viognier, France, 750ml, $15.99

PAIR WITH: Steak | Burgers

JENNIFER KATONA SPIRITS BUYER “Don’t limit yourself to just reds. There are a number of rosé and white wine styles that can hold up to the smoky flavours that barbecue cooking imparts, particularly if you are grilling seafood, white meat (poultry or pork) or vegetables. Try pairing a chilled rosé with those sweet yet spicy ribs. If seafood or vegetable kabobs are on the menu, a rich flavourful Viognier will make a perfect match. The south of France is a good place to shop as its known for blending different white grape varieties to create a rich and full taste profile that works well with a lighter marinade on barbecue chicken. Bon appetit!”

PAIR WITH: Seafood | Pork | Grilled Vegetables

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BLU GIOVELLO, ITALIAN TASTE

NEW! NOW W WITH WITTH TH FOUR FFOOOURR FLAVOURS! FL OURRS! 3 x Watermelon 3 x Grapefruit 3 x Blueberry 3 x Peach Mango ENJOY RESPONSIBLY.

Tidal Bay The perfect complement to Nova Scotia seafood or to share with friends.

WWW.GRANDPREWINES.COM Occasions Summer 2019

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71

OuR peOpLe

a Friendly Face meeT peTer wilson peter Wilson is a product specialist at The port by the nslc.

How did you get your start with the NSLC? I’ve been around the local scene for a couple decades now. I have a culinary arts background, but transitioned over to the consumer-facing side of the business quite some time ago. Prior to the NSLC, I worked at a small Italian trattoria and then spent many years managing and working in independent wine retail stores. This combined experience has allowed me to have a deep understanding of the relationship of wine and food but also great experience in translating my knowledge to my customers. I can recall starting a program titled Wine Apprecation Wednesdays at one of the retail stores I worked at.

We started with four guests the first class and at my last class, we had 60.

How does this translate to customer experience at The Port by the NSLC? Ultimately, I take a friendly approach to dialoging with my guests. I really feel honoured that our customers invite us, in a way, to be part of their occasions by trusting me and the other staff here to help them select their beverages. I want that experience to be fun and enjoyable. While some of our customers are highly educated and I learn from them, others are less so. For the latter, I simply say “tell me what you are looking for in your words and let me translate that into selections that works for you.” I even sometimes ask them to give me a grade on the selection so the next time they are back in the store, I know how well I did.

What are you recommending this summer?

The summer for me is about spending time with loved ones at a cottage.

When I think about cottaging, I immediately think about local products. Nova Scotia and Canada are making increasingly good wine, beer, ciders and spirits.

With that in mind, I recommend stocking up some crowd-pleasing Canadian inspired products for the summer. Romeo’s Gin from Quebec is perfect for Gin and Tonics and other mixed drinks, while 2 Crows Liesse Table Beer is a crowdpleasing local craft brew. As for the wine, Benjamin Bridge Tidal Bay is a must when serving with seafood, as so many of us do when entertaining in the summer. For those warm late evenings, there’s little better addition than the beautiful crisp, mildly sweet flavours of Noggins Cider, made in the Annapolis Valley.

PeTer’s PicKs:

OUR

PICKS

OUR

PICK

DAVE’S

PICK

2 Crows Liesse, 473ml, $3.99

Benjamin Bridge Tidal Bay, 750ml, $21.99 72

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Occasions Summer 2019

Romeo’s Gin, 750ml, $39.99

BAR BASICS

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Once again, we’re singing your praises for getting home safe!

Cabbioke is back on the road! From Sydney to Yarmouth and everywhere in between, we’re bringing you new chances to belt one out for a safe ride home. Check out cabbioke.ca and follow us on Facebook, Twitter and Instagram to find out when Cabbioke is rolling into your community.

Thank you, Nova Scotia, for not driving impaired.

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FEATURE FLAVOUR

for the love of

Lavender While lavender is most often associated with Provence in France, Nova Scotia is also home to this fragrant flower. Its beautiful light purple colour and fragrant scent compliment the woodsy, juniper-like notes of gin.

This summer, add a little perfume to your entertaining repertoire with recipes featuring gin and lavender.

Gin, Lavender Chicken Skewers

Tuna Sashimi with Lavender

Scotian Meadows

Serve with Roku Gin and Soda

1 Serving

6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

The aromatic profile of Roku Gin enhanced with the use of 6 Japanese botanicals along with more traditional gin ingredients makes a good match to Japanese inspired cuisine; especially sashimi.

1 ½ oz Steinhart or Barrelling Tide Gin

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

Sprig lavender, for garnish (optional)

½ cup Hendrick’s Gin 1 tbsp simple syrup 1 tbsp dried lavender

3/4 oz lavender syrup Directions: 1. Add ingredients to an ice-filled shaker.

1 tbsp rosemary, finely chopped

½ lb sushi grade tuna, very thinly sliced

1 lemon, juiced, zested

2. Shake vigorously for 20 seconds.

1/3 cup vegetable oil

2 cloves, garlic minced

1/3 cup soy sauce

1 lb chicken thighs, chopped

1/3 fresh lime juice

3. Strain into a chilled martini or coupe glass.

Agitate the shaker as you strain, allowing a nice layer of ice chips to form on top of the cocktail.

Directions: Combine gin, simple syrup, lavender, rosemary, lemon zest, lemon juice and garlic in a bowl. Whisk to combine. Place chicken in a large resealable bag. Pour marinade into the bag. Seal and shake. Let marinade for 15 minutes. Thread chicken onto metal skewers. Grill over medium-high heat for about 4 minutes. Flip and grill for another 4 minutes.

Hendrick’s Gin, 750ml, $52.95

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1 oz lemon juice

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Occasions Summer 2019

1 tsp ginger, finely minced 1 small shallot, finely minced 1 tsp lavender 1 green onion, finely sliced

4. Garnish with sprig of lavender (optional).

Directions: Layout tuna slices on a platter. Whisk together oil, soy sauce, lime juice, ginger and shallot.

Pour lightly over tuna. Sprinkle with lavender and garnish with green onion. Serve accompanied with Roku Gin and Soda. Place 1 ounce Roku Gin in an ice-filled rocks glass. Top with soda water.

Roku Gin, 750ml, $49.98

Barrelling Tide Gin, 750ml, $39.99

Lavender Syrup Combine 2 cups water and 2 cups sugar in a small saucepan set over medium-high heat. When the sugar has dissolved, add 2 heaping tablespoons of lavender flowers and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool to room temperature.

Strain.

Steinhart Gin, 500ml, $35.05

food & cider pairings

Cape Breton Blueberry Grunt Filling

Dumplings

4 cups (1 litre) frozen wild blueberries

1 ½ (375 ml) cups flour

½ cup (125 ml) brown sugar

2 tbsp (30 ml) sugar

¼ cup (175 ml) molasses

2 tsp (10 ml) baking powder

3 tbsp (45 ml) fresh lemon juice

¾ tsp (3 ml) fine sea salt

½ tsp (2 ml) all spice

3 tbsp (45 ml) chilled butter cut into ¼ inch cubes

¼ tsp (1 ml) cinnamon

¾ cup (175 ml) whole milk

Mix all ingredients in a heavy-bottomed pot. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften, slightly, about 5 minutes.

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended.

Drop batter by tablespoon measure onto the simmering wild blueberry mixture. Reduce the temperature to medium-low; cover pot and simmer until dumplings are firm; about 25-30 minutes.

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NEW BUD LIGHT

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PONSIBLYY. ®/MD Anheuser‑Busch, LLC.