PEI Liquor Celebrate Holiday 2021

HOLIDAY 2021

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SAVINGS Browse the best deals of the season!

NOTABLES BY PEI LIQUOR Check out the latest featured products available at our Notables store.

HOLIDAY GIFT GUIDE Find the perfect gift for everyone on your list!

HELLO 2022 Celebrate the New Year with these bubbly picks.

HOLIDAY HOSTING TIPS

HOLIDAY DINNER Appetizers, dinner and desserts to create the perfect Holiday dinner. WHAT’S IN YOUR SINGLE MIXER? Fill up your 8 Pack Carrier with these picks! FEATURED CIDERY Celebrate local with this featured PEI cidery!

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HOLIDAY COCKTAILS These cocktail recipes are perfect for the Holiday season.

TRY SOMETHING NEW Discover a new favourite with these new arrivals.

RECIPE INDEX

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Cupcake Red Velvet 750mL, 07586Z 17.19 $ NOW

Ruffino Chianti DOC

Tom Gore Chardonnay

750mL, 08500Z 15.99 $ NOW

750mL, 09709Z 22.99 $ NOW

SAVE 2.00 $

SAVE 3.00 $

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november 24 - january 4 wine • spirits • beer SAVINGS

1000 Stories Zinfandel

Stoneleigh Sauvignon Blanc 750mL, 09498Z 19.19 $ NOW

Apothic Red 750mL, 07412Z 17.99 $ NOW

750mL, 07770Z 30.19 $ NOW

SAVE 2.00 $

SAVE 2.00 $

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Umani Ronchi Villa Bianchi Verdicchio 750mL, 09587Z 14.69 $ NOW

Three Thieves Pinot Noir 750mL, 07677Z 19.99 $ NOW

Dreams Riesling 750mL, 09667Z 17.59 $ NOW

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SAVE 3.00 $

SAVE 3.00 $

Specialty!

SAVE 3.00 $

Specialty!

Specialty!

Bud Light 36 Pack Cans

Budweiser 36 Pack Cans

Michelob 30 Pack Cans 30x355mL, 01482Y 56.99 $

Absolut Vodka 1.14L, 02940B 39.69 $ NOW

J.P. Wiser’s Deluxe 1.14L, 04230B 41.59 $ NOW

Smirnoff Vodka 1.14L, 02000B 39.39 $ NOW

36x355mL, 01035Y 62.99 $

36x355mL, 01047Y 62.99 $

SAVE 3.00 $

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Specialty!

Specialty!

Specialty!

Forty Creek Cream Liqueur 750mL, 17508Z 27.99 $ NOW

Tanqueray London Dry Gin 1.14L, 01790B 39.69 $ NOW

Crown Royal Whisky 750mL, 04110Z 29.99 $ NOW

Coors Light 36 Pack Cans

Molson Canadian 36 Pack Cans

Moosehead Lager 24 Pack Cans

36x355mL, 01200Y 62.99 $

36x355mL, 01535Y 62.99 $

24x355mL, 01488Y 44.00 $

SAVE 3.00 $

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SAVE 1.80 $

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BUY 2 SAVE 5.99 $

Alpine 18 Pack Cans 18x355mL, 01426Y 34.49 $

Sleeman Original 12 Pack Cans 12x355mL, 81634X 25.09 $ NOW

Moosehead Radler 12 Pack Cans 12x355mL, 81631X 26.49 $ NOW

Alberta Pure Vodka PET 750mL, 02051Z 25.39 $ NOW

Bacardi Spiced Rum 750mL, 03026Z 25.98 $ NOW

The Kraken Spiced Rum

1.14L, 03706B 41.19 $ NOW

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Beauty in Chaos Cabernet Sauvignon

Double Hill Barrel Reserve Series Sherry

Goodridge & Williams Northern Grains Canadian Whisky

750mL, 01794Y 18.99 $

750mL, C0015R 19.95 $

750mL, 04634W 49.98 $

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AVAILABLE AT PEI LIQUOR FOR A LIMITED TIME

I’ll give you the taste... of the moon

Plan a safe ride home. Don't drink & drive.

@clardelunewine / @piera1899 #clardelune / piera1899.com

Rosato BIN 01769Y Prosecco Rosé BIN 01770

CAMPAIGN FINANCED ACCORDING TO (EU) REGULATION NO.1308/2013

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BEER LOVER PERFECT FOR THE

Pump House Winter Harvest

Transmitter Coffee Stout

473mL, 01775Y 3.99 $

473mL, 01101Y 4.49 $

Bogside Munich Dunkel Smash

Fine Company Red IPA

Upstreet Blue Meanie Blueberry DIPA

473mL, 81824X 4.29 $

473mL, 01833Y 4.19 $

473mL, 01850Y 4.59 $

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WINE LOVER PERFECT FOR THE

WHISKY LOVER PERFECT FOR THE

Bowmore 12 Year Old Gift Pack

Pink Cat Riesling Rheinhessen

Clar de Lune Rosato Friuli

750mL, 01779Y 71.99 $

750mL, 01540Y 14.99 $

750mL, 01769Y 38.79 $

Crown Royal Gift Pack

The Glenlivet 12 Year Old Scotch

Roe & Co. Irish Whiskey

Inniskillin Vidal Icewine

Rossignol Cranberry Delight

375mL, 00251Y 22.49 $

Bottega Gold Prosecco

750mL, 05470Z 62.19 $

750mL, 04613W 49.98 $

200mL, R0254S 30.99 $

750mL, 12203Z 19.99 $

750mL, 15423Z 33.90 $

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STOCKING STUFFERS

HOLIDAY FAVOURITES

Patron Tequila Sampler Pack

Canadian Club Gift Pack

3 x 50mL, 01759Y 35.00 $

750mL, 01780Y 32.99 $

On the Rocks Cosmopolitan

Benjamin Bridge Nova 7

Fireball Cinnamon Whisky Minis

Freixenet Cordon Negro Gift Pack

Bulwark Winter Cider Limited Edition

Old Tom’s Egg Nog 750mL, 00943Y 16.99 $

100mL, 01822Y 6.99 $

250mL, 01303Y 8.99 $

6 x 50mL, 01408Y 11.99 $

750mL, 00438Y 29.99 $

500mL, 00945Y 6.29 $

HOLIDAY HOST PERFECT FOR THE

DISCOVER THE SINGLE-MALT WHISKY THAT STARTED IT ALL.

Bombay Gift Tin

750mL, 01758Y 30.49 $

Oyster Bay Sparkling Cuvée Brut

Bottega Rose Gold Prosecco

Grey Goose Gift Box 750mL, 01210Y 50.00 $

750mL, 01372Y 32.99 $

750mL, 15404Z 25.19 $

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tart, jammy, delicous

BLUEBERRY DIPA BUY NOW AT PEILCC LOCATIONS

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HELLO 2022

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Villa Conchi Cava Brut Seleccion

Benjamin Bridge NV Brut

Bottega White Gold 750mL, 04094W 32.99 $

750mL, 15419Z 18.60 $

750mL, 09031Z 30.49 $

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Plan Ahead

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Plan ahead so that it’s easy to follow this advice. Great parties don’t just happen - they are the result of careful detailed planning.

Alcohol-Free Options

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holiday hosting tips

Always provide low-alcohol and alcohol-free beverages, such as mocktails, pop, bottled water, tea and coffee.

Food & Drink

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Serve snacks with drinks and always have food available throughout the party to avoid drinking on an empty stomach.

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Getting Home Safely

Find out how guests will be going home from your party. Promote the use of designated drivers and keep cash and telephone numbers on hand for taxis.

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Be Prepared for Overnight Guests

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HOLIDAY DINNER

ROAST TURKY WITH APPLE AND SAGE STUFFING View recipe on page 50

BUTTERMILK AND CHIVE MASHED POTATOES View recipe on page 50

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CRUNCHY BEET & WALNUT SALAD View recipe on page 50

COW’S CHEDDAR BISCUITS View recipe on page 51

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Limited time offers from October 13 - November 23

DARK CHOCOLATE AND SALTED TOFFEE BARK View recipe on page 51

GINGERBREAD CUTOUTS View recipe on page 51

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CHRISTMAS STOLLEN View recipe on page 52

FEATURED COCKTAIL

IRISH HOLIDAYS

HOW TO MAKE

• Pour the Baileys in a mug. • Top with the hot-cocoa infused with a cinnamon stick. • Add whipped cream on top, and garnish with a cinnamon stick and cocoa powder.

WHAT YOU NEED

• 1 1/2oz Baileys • 4oz cinnamon hot cocoa • Whipped cream • Pinch of cocoa powder

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WHAT’S IN YOUR SINGLE MIXER?

Moosehead Small Batch Scratch 50 IPA

Moosehead Small Batch George B’s English Porter

473mL, 01838Y 4.29 $

473mL, 01837Y 4.29 $

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DOUBLE HILL CIDERY

FEATURED CIDERY:

be sourced all over PEI. The response was awesome: friends and neighbors pitched in and ended up with a unique product and called it Dorian – as a reminder that nature has the ultimate say in what we do.

How did Double Hill Cidery get started? We started making apple juice from the wild apples on our farm and discovered how much better it was than the store- bought juice made from dessert apples. We consulted with cider makers in France to assess the suitability of the PEI wild apples for cider making and the project was born.

Can you tell us a little bit about “The Call of the Wild Apples”?

We want to raise awareness about the importance of wild apple trees to our Island landscape and to wildlife as a food source. We also want to communicate the value of the incredible genetic diversity that apples possess. Our story shows that all things in nature deserve recognition, even if the economic output is not always apparent. Wild apples used to be regarded as worthless. Now we value them for cider making. Some of the wild apples are superior cider apples and we have selected the very best of them to graft in our orchard to constantly improve our Nomad cider.

Where is Double Hill Cidery located? We are located in Caledonia, PEI.

What kind of ciders do you produce? We now make cider from wild apples (Nomad), orchard apples. (IslandSide) and cider apples. Some ciders, such as our Oistre, are the results of blending different types.

What is the story behind your Dorian Cider?

Dorian is a one-time-only cider. After hurricane Dorian devastated our wild apple harvest (wild apples drop more easily than apples grown in orchards), we made a call for apples of any kind to

Learn more at doublehillcidery.com

A cider connected to the sea–deep, complex, witha soft tannicfinish.Theperfectpartner to shellfishor crustaceans. Un cidre liéà lamer–profond, complexe, avecunefinition légèrement tannique.Le partenaire idéaldeshuîtresoudes crustacés. CIDER • CIDRE BRUT

OI STRE BRUT Hand Crafted in Caledonia, Prince Edward Island Un produit artisanal de l’Île-du-Prince-Édouard CIDER • CIDRE

Contains sulphites Contient des sulfites

Return for refund where applicable Consignée là où la loi le prescrit

Handcrafted and bottled by Double Hill Cidery Box 1043,Montague, PEI, C0A 1R0 Représenté au Québec par Importation Pivot doublehill.ca

Product of • Produit du Canada

750ml 6% alc./vol.

Double Hill Oistre Cider

Double Hill IslandSide

Double Hill Nomad Cider

750mL, 01817Y 14.95 $

473mL, 19588X 5.49 $

500mL, 19580R 7.49 $

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CRANBERRY MIMOSA View recipe on page 52

HOLIDAY COCKTAILS

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SPIKED CHAI TEA View recipe on page 52

CLASSIC SPICED MULLED WINE View recipe on page 52

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NEW ARRIVALS

Discover a new favourite with these new arrivals!

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Bread & Butter Cabernet Sauvignon

Mike’s Hard Sour Watermelon

Deep Roots Limoncello

Kahlua Mint Mocha Liqueur

Mike’s Holiday Playback Pack

750mL, 01826Y 23.49 $

473mL, 18065X 4.19 $

500mL, 16030J 29.95 $

375mL, 00618Y 17.79 $

12 x 355mL, 01849Y 33.99 $

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MOCKTAIL

MOSCOW MULE

Makes 1 Mocktail

HOW TO MAKE

WHAT YOU NEED

1. In the bottom of a rocks glass, combine the lime juice, simple syrup, mint and ginger beer. 2. Stir to combine, then fill the glass up with ice and top up with soda water.

• 1 oz fresh lime juice

• 1/2 oz simple syrup

• 3-4 mint leaves

• 1/2 cup non-alcoholic ginger beer

3. Add a lime wedge for garnish and enjoy ice cold.

• 2 oz lime flavoured sparkling water

• Lime wedge for garnish

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RECIPES Holiday Dinner

If you prefer a stuffed turkey, you can now add the stuffing to the turkey’s cavity. If you’re cooking the stuffing and bird separately, spread the suffing mixture into a greased 9 x 13 casserole and bake for 30-40 minutes. The Turkey: To cook the turkey, preheat your oven to 350 F. Plan on baking your turkey for about 15-20 minutes per pound (check the label, it should list the weight), so plan accordingly. Place in a roasting pan and season with pepper, but don’t add any extra salt. Bake for 4.5 to 5 hours, basting with drippings every hour or so. After hour 5, check the turkey’s temperature by sticking an instant read thermometer into the thickest part of the turkey. For a stuffed turkey, this will be right in the centre of the stuffing. Without stuffing, it will be deep in the meatiest part of the thigh. Your thermometer must read at least 170F for it to be safe to eat. Continue checking the temperature every 15 minutes, until the turkey is just done.

Directions Put the potatoes in a large pot. Add the 2 tsp. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander. In a small saucepan over medium heat, combine the buttermilk and half- and-half and heat until just warm. Set aside. Set a potato ricer or food mill over the pot and pass the potatoes through in batches. Add the butter, then gradually add the buttermilk mixture, stirring constantly with a large wooden spoon until the potatoes are smooth and creamy. Stir in the chives and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately.

Gingerbread Cutouts From page 30 Makes approx. 48 cookies • 1/2 cup vegetable shortening • 1/2 cup white sugar • 1/2 cup molasses • 1 egg • 2 1/2 cups flour

Dark Chocolate and Salted Toffee Bark From page 31 Makes 1 large pan (about 36 pieces) • 2 cups salted butter • 2 cups white sugar • 2 cups dark chocolate chips • 1 cup chopped toasted nuts (walnuts, pecans or almonds are all great) • 1 tsp flaked sea salt such as Maldon Directions Cover a large baking sheet with parchment paper and spray lightly with cooking spray. In a large heavy bottomed saucepan, combine the butter and sugar and place a candy thermometer in the pot. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color and the temperature has reached 285 degrees F (137 degrees C). As soon as the tof- fee reaches the proper temperature, remove from heat and pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften and melt. Spread the chocolate into a thin even layer, then sprinkle the nuts over the chocolate, and press in slightly. Lightly sprinkle with the salt. Place the toffee in the refrigerator to chill until completely set. Break into pieces, and store in an airtight container.

Cow’s Cheddar Biscuits From page 29 Serves 12 • 2 1/2 cups all-purpose flour • 1 Tbsp baking powder • 1 tsp salt • 1 Tbsp white sugar • 1 cup grated Cow’s Creamery Cheddar • 2 cups cold whipping cream • Milk for brushing the tops Directions Pre-heat oven to 425F. Line a baking sheet with parchment paper. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix to combine, then add in the grat- ed cheese and toss to coat the cheese in the flour mixture. Add the cream all at once, then use a fork to barely mix in the cream. Turn the dough onto a floured surface and knead 2 or 3 times, until the dough forms a loose ball. Pat the dough into a round shape about 1 inch thick, then use a 1 ½ inch round cutter to cut 12 biscuits. Transfer to the baking sheet and use a pastry brush to brush the tops of the biscuits with milk.

Roast Turkey with Apple and Sage Stuffing From page 26 Serves 10-12 • One 18-20 lb prepared brined turkey • 1 loaf (or 1 lb) day-old crusty bread such as French or Italian bread • 4 Tbsp unsalted butter • 2 yellow onions, diced • 2 tart apples, such as Gala, Pink Lady, or Macintosh, diced. • 3 celery stalks, diced • 1 Tbsp dried or fresh thyme leaves • 1 tbsp finely chopped fresh sage leaves, or 1 tsp dried sage • 1 1/2 cups low-sodium chicken or vegetable broth • Salt and pepper to taste The Stuffing: Cut the bread into 3/4-inch cubes, place in a large bowl and set aside. Melt the butter in a large frying pan over medium heat. Add the onions and cook, stirring, until they’re just starting to brown, about 5 minutes. Add the apples, celery, thyme, and sage and cook, stirring, until the apples are tender- about another 5 minutes. Add 1 cup of the broth and bring the mixture to a simmer. Directions Turn off the heat and add the vegetable-apple mixture to the reserved bread. Season to taste with salt and pepper (not too much salt as the bird is already seasoned!), then stir to evenly combine. If the mixture

• 1/2½ tsp baking soda • 1 tsp baking powder • 1 tsp ground ginger • 1 tsp ground cloves • 1 1/2 tsp cinnamon • 1/8 tsp nutmeg

Directions In a medium bowl, cream together shortening, sugar and molasses until pale and fluffy, about 2 minutes. Add egg and mix another minute. In a large bowl, sift together remaining ingredients. Fold in wet mixture and mix for one minute, until smooth. Cover with plastic wrap and refrigerate overnight. On a floured surface, roll out dough very thinly, between 1/8 and 1/4 inch thick. Cut out desired shapes and space evenly on a parchment-lined baking sheet. Bake for 8-9 minutes, rotating once halfway through. Let cool on a wire rack and decorate as desired, then sprinkle with salt and freshly cracked pepper. Preheat oven to 350F.

Remove from oven and let rest, covered with foil, for about 20 minutes before serving.

Crunchy Beet & Walnut Salad From page 28 Serves 6

• 6 cups arugula or spinach • Juice and zest of 1/2 orange • 1/4 cup olive oil • Salt and pepper to taste • 2 large raw beets, peeled and sliced thinly • 1 cup walnut halves • 1/2 cup feta or soft goat cheese Directions In a large serving bowl, make the dressing by whisking together orange juice and zest and olive oil. Season the dressing to your taste with salt and pepper. Add the greens and toss well to coat with the dressing. Top with beets, walnuts and crumbled cheese.

Buttermilk and Chive Mashed Potatoes From page 27 Serves 12

Bake for 12 minutes, until risen and golden brown all around.

• 6 lb. russet potatoes, peeled and cut into 2-inch pieces • 2 tsp. kosher salt, plus more, to taste • 3/4 cup buttermilk • 1/2 cup half-and-half • 8 Tbsp. (1 stick) unsalted butter, cut into small pieces • 3/4 cup finely chopped fresh chives • Salt and pepper, to taste

Serve right away, or cover with foil and keep warm for up to 1 hour.

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Directions Combine everything but the wine in a large saucepan, bring to a boil and then simmer over low heat for 10 minutes. Add the wine, bring to a bare simmer and then remove from heat. Pour into mugs, add an orange peel to each and serve hot.

Bake at 350° F for 25-30 minutes or until golden brown. Cool for 5 minutes on wire racks, then brush with melted butter and dust generously with sugar.

Holiday Cocktails

Christmas Stollen From page 32

• 3/4 cup raisins • 1/2 cup chopped mixed candied fruit • 1/4 cup dried currants • 3/4 cup apple juice • 4 1/2 to 5 cups all-purpose flour • 2 packages active dry yeast

• 1/4 cup sugar • 1 teaspoon salt • 1 cup milk • 1/2 butter, cut into cubes • 2 large eggs

Spiked Chai Tea From page 43 Serves 12

Cranberry Mimosa From page 40 Makes 2 mimosas

• 2 tablespoons grated orange zest • 1 tablespoon grated lemon zest • 1/2 teaspoon almond extract • 1/2 cup slivered almonds

• 2 cups milk • 2 cups water • 1 tablespoon black tea or 2 tea bags • 2 tablespoons dark brown sugar • 6 whole cloves • 1/2 teaspoon cardamom • 1/2 teaspoon ground ginger • 3 peppercorns • 1 cinnamon stick • 2 star anise • 4 ounces bourbon or spiced whiskey

• 1/2 cup cranberry juice • 1 cup La Marca Prosecco, 15402Z • White sugar for rim • Fresh cranberries and rosemary sprig to garnish Directions Rim 2 flute glasses with water then dip in white sugar.

• 2 tbsp melted butter • 1/2 cup white sugar

Directions In a large bowl, soak the raisins, fruit and currants in apple juice for 1 hour; drain and set aside. In a large bowl, combine 1-1/2 cups of flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to just above room temperature. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn- ing once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12×8-in. oval. Fold one of the long sides over to within 1 inch of the opposite side and press edges light- ly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes.

Pour 1/4 cup cranberry juice and 1/2 cup prosecco in each glass.

Directions Mix all ingredients in a medium saucepan. Bring to a boil.

Top with fresh cranberries and garnish with rosemary sprig. Enjoy!

Lower heat and simmer for 5 minutes, stirring occasionally.

Turn off heat and cover.

Let steep for 5 minutes. Strain through a fine sieve.

Classic Spiced Mulled Wine From page 42 • 1 orange, juice and zest • 2 star anise • 1 cinnamon stick • 1 x 1 inch piece of fresh ginger • 1 tart apple • 3 cloves • 1 bottle Apothic Red, 07412Z • 2 cups apple cider • 1/4 cup honey

madd.ca 1-800-665-6233

maddcanada.ca

@maddcanada

madd_canada

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Subscribe to our newsletter! Get inspired for your upcoming get-togethers with our tips for hosting, local drink pairings, and more!

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