PEI Liquor Celebrate Fall 2025

FALL 2025 celebrate

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CELEBRATE FALL 2025

celebrate fall

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SAVINGS Browse the best deals of the season!

PEI SPIRITS FESTIVAL Get Ready for the 2025 PEI Spirits Festival!

TRY SOMETHING NEW See whats's new in store just in time for fall.

FALL RECIPES Discover a new favourite with these cozy comfort food ideas!

OUR FALL FAVOURITES Discover what our product advisors are reccomending this season.

RECIPE INDEX

October 1st - November 18th Wine • Spirits • Beer SAVINGS

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SAVE $1.00

SAVE $1.00

SAVE $2.00

Honest Lot Cabernet Sauvignon NOW $13.49

Bask Chardonnay NOW $13.99

Ama Bene Sangiovese NOW $13.99

750mL, 09051Z

750mL, 07823Z

750mL, 07053Z

SAVE $2.00

SAVE $2.00

SAVE $2.00

Sidney Pinot Grigio NOW $16.99

Paula Malbec NOW $15.99 750mL, 07766Z

Chateau Timberlay Bordeaux Superieur

750mL, 07920Z NOW $21.59

750mL, 09049Z

SAVE $2.00

SAVE $1.50

SAVE $3.00

VIVO Blanco

Yellow Tail Sauvignon Blanc

Norton Barrel Select Malbec

750mL, 09688Z NOW $13.99

NOW $52.39

750mL, 08671Z NOW $15.59

4L, 09612F

Please enjoy responsibly. | Limited time offers from October 1 - November 18th

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SAVE $2.00

SAVE $2.00

Sleeman Honey Brown Lager NOW $29.30

Alpine NOW $32.99 15 x 355mL, 81708X

12 x 355mL, 81772X

BUY 4 SAVE $2.00

BUY 2 SAVE $8.00

Strongbow Original Dry Cider REG $6.09

Coors Light

15 x 355mL, 81710X REG $34.99

500mL,19547X

BUY 2 SAVE $8.00

BUY 2 SAVE $8.00

Bud Light

Moosehead Cracked Canoe

24 x 355mL, 01733Y REG $48.99

15 x 355mL, 81706X REG $34.99

SAVE $0.30

SAVE $2.00

Stella Artois

Corona Extra NOW $4.60 473mL, 83022X

12 x 355mL, 83017X REG $32.79

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Please enjoy responsibly. | Limited time offers from October 1 - November 18th

SAVE $4.00

SAVE $3.00

SAVE $4.00

Captain Morgan White Rum

Smirnoff Vodka NOW $67.70

Polar Ice Vodka NOW $44.99

NOW $67.70

1.75L, 03020G

1.14L, 02150B

1.75L, 02000G

SAVE $1.50

SAVE $7.00

SAVE $2.00

Forty Creek Barrel Select Whisky NOW $32.79

Alberta Premium Rye NOW $29.99

Crown Royal Whisky NOW $68.99

750mL, 04060Z

1.75L, 04110G

750mL, 04310Z

SAVE $3.00

SAVE $3.00

SAVE $3.00

Jameson Caskmates Stout Edition NOW $42.29

Bombay Sapphire London Dry Gin

Baileys NOW $32.99

NOW $30.99

750mL, 05754Z

750mL, 01800Z

750mL, 17500Z

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Please enjoy responsibly. | Limited time offers from October 1 - November 18th

CELEBRATE FALL 2025

on ALL COLLIDING TIDES 6-packs Buy 2 SAVE $ 4 OFFER AVAILABLE UNTIL NOVEMBER 18

Please enjoy responsibly.

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Saturday, November 1st, 2025

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Coming Soon!

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NEW ARRIVALS

Try Something New

Park Distillery Espresso Vodka

Les Fumees Blanches Sauvignon Blanc

750mL, 02456Y 43.10 $

3L, 09742M 55.09 $

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While supplies last | Please enjoy responsibly.

CELEBRATE FALL 2025

Lunazul Tequila Blanco

Red Island Brackley Cranberry Cider

Skrewball Peanut Butter Whiskey

750mL, 16038Z 43.99 $

750mL, 16843Z 43.99 $

473mL, 02487Y 6.99 $

Prices subject to change | Products not available at all locations. | Please enjoy responsibly.

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Please enjoy responsibly.

It's Comfort Food Season Discover a new favourite with one of these cozy recipes.

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Beef Bourguignon & Potatoes View recipe on page 33.

Creamy Pumpkin Gnocci

View recipe on page 33.

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Honey Roasted Carrots View recipe on page 33.

Buttery Pumpkin

Bread View recipe on page 34.

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Pumpkin Cinnamon Rolls View recipe on page 35.

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Our Fall Favourites

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Debbie’s Picks

Gahan Vic Park Pale Ale

473mL, 81650X 4.90 $

Debbie Smith Debbie has over 26 years of experience in the hospitality industry and enjoys helping PEI Liquor customers with their product choices. Her passion for food and wine pairing will benefit anyone looking to find the perfect bottle to complement the Islands vast culinary bounty. Debbie is a graduate of the Canadian Association of Professional Sommeliers. Her extensive knowledge and approachable demeanor allows her to be of service to a wide range of customers, from those new to wine and spirits to collectors looking to explore little-know corners of the world of wines and spirits. Look for Debbie the next time you visit our Oak Tree Store located at 43 Pond Street, Unit 1.

Double Hill Nomad Cider

500mL, 19580R 8.50 $

Copper Bottom Rabble Rouser Red

473mL, 81695X 4.79 $

While supplies last | Please enjoy responsibly.

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Trent’s Picks

Grey Goose Vodka 1.14mL, 02981B 73.00 $

Trent DeRoche Trent was raised in a vibrant fishing and farming community along PEI’s picturesque south shore, where a love for food was at the heart of his family life. With a strong passion for giving back, Trent is a dedicated community volunteer who brings his enthusiasm for helping others to his role as a Product Advisor. Whether you’re curating the perfect wine list for a cocktail party or searching for the ideal pairing to elevate your meal, Trent is eager to assist. With his expertise, backed by the prestigious Wine and Spirit Education Trust (WSET) Level 3 certification, you can trust him to guide you in choosing the perfect products. Look for Trent the next time you visit PEI Liquor at 193 Minna Jane Drive in Charlottetown

Folonari Valpolicella Classico Superiore DOC

750mL, 08440Z 20.99 $

Guinness Draught 4 x 440mL, 83110X 17.49 $

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While supplies last | Please enjoy responsibly.

Cheryl’s Picks

Magnum Cream Liqueur

750mL, S0112Z 38.99 $

Cheryl MacDonald Cheryl MacDonald embarked on her wine journey while employed at Arterra Wines in 2018. Discovering her hidden passion swiftly, she earned the Sales Driver Award for Eastern Ontario in the same year. Transitioning to Prince Edward County’s vineyard scene, she assumed the position of Professional Wine Sales. Firmly convinced that every bottle holds a secret, Cheryl aspires to impart the thrill of discovery to others on their own journey. Certified with Merit in WSET 3, Cheryl continues to find ways to expand her knowledge in the industry of wine and broaden her palate into the world of spirits. Look for Cheryl the next time you visit Notables by PEI Liquor at 6 Prince St., Charlottetown in the Founders’ Food Hall & Market.

Don Julio Anejo 750mL, S0011Z 111.99 $

Villa Antinori Chianti Classico Riserva

750mL, W0320Z 34.19 $

Prices subject to change | Products not available at all locations

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Please Drink Responsibly | View more at liquorpei.com

RECIPE INDEX

Beef Bourguignon & Potatoes From page 18 Serves 6-8

3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon. 4. In the remaining oil/bacon fat, sau té the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown. 5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove. 6. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly). 7. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/ pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.

Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs. 9. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat. 10. Remove any fat off the sauce(if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface. 11. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. 12. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables. 13. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with parsley and serve with mashed potatoes. 14. To serve the following day, allow the beef bourguignon to cool completely, cover and refrigerate. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

• 1 tablespoons extra-virgin olive oil • 6 ounces bacon roughly chopped • 3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks • 1 large carrot, sliced 1/2-inch thick • 1 large white onion diced • 6 cloves garlic minced (divided) • 1 pinch coarse salt • 1 pinch ground pepper • 2 tablespoons flour • 12 pearl onions small • 2-3 cups dry red wine Pinot Noir from the Burgundy Region in France is preferred, alternatively a Merlot, or Cabernet Sauvignon will work. • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock) • 2 tablespoons tomato paste • 1 beef bouillon cube crushed • 1 teaspoon fresh thyme finely chopped • 2 tablespoons fresh parsley finely chopped, divided • 2 bay leaves • 1 pound cremini mushrooms quartered • 2 tablespoons butter

Directions

1. Preheat oven to 350°F (175°C).

2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

8. Place a colander over a large pot (do this in a clean kitchen sink).

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Buttery Pumpkin Bread From page 24 Serves 12-16 • 1 3/4 cups all-purpose flour • 1 tablespoon pumpkin pie spice • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/2 teaspoon baking powder • 3/4 teaspoon fine sea salt • 1 cup granulated white sugar • 1/2 cup packed light brown sugar

Creamy Pumpkin Gnocci From page 20 Serves 4 • 16 oz gnocchi, store-bought or homemade • 2 tbsp olive oil • 1/2 yellow onion, chopped • 1 small red bell pepper, chopped

6. Cool. Transfer the pan to a wire baking rack and let the bread cool for 10 minutes. Then run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5-10 more minutes. Then slice, serve and enjoy!

• 2 garlic cloves, minced • 1 cup pumpkin purée • 1/2 cup coconut cream • 1 tbsp white miso paste • 1 tsp maple syrup • 2 tsp balsamic vinegar • 2 tbsp sage, chopped

• 1/2 cup melted butter • 1 cup pumpkin purée • 2 large eggs • 1 teaspoon vanilla extract

Directions

Directions

1. Prepare oven and bread pan. Heat oven to 350°F. Line a 9 x 5-inch bread pan with parchment or mist with cooking spray. 2. Mix the dry ingredients. In a medi um mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder and salt until combined. Set aside. 3. Mix the sugars and wet ingredients. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar and melted butter until evenly combined. Add in the pumpkin purée, eggs and vanilla and stir until evenly combined. 4. Combine the wet and dry ingredi ents. Add the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain. (Try to avoid over-mixing!) 5. Bake. Pour the batter into the prepared bread pan, and smooth the top of the batter so that it is even. Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.

1. Heat the oil in a large skillet over medium heat. When shimmering, add the onion and cook for 5-8 minutes or until translucent. Add the garlic and red pepper. Cook for another 3-4 minutes, until the pepper has softned. 2. Transfer the vegetables to a high speed blender along with the pumpkin puree, coconut cream, miso and maple syrup. Blend until smooth and creamy. Pour the sauce back into the skillet. 3. Bring a large pot of salted water to a boil. Cook gnocchi according to the package instructions. If using homemade, boil for 2-3 minutes, or until they rise to the surface of the water. Use a slotted spoon to transfer the gnocchi into the skillet, reserving the cooking liquid. 4. Gently heat the gnocchi in the sauce until warmed through, adding up to a cup of cooking liquid to thin. Remove from the heat and stir in the chopped sage and balsamic vinegar. Serve warm.

Honey Roasted Carrots From page 22 Serves 4

• 8 medium carrots, peeled • 3 tablespoons olive oil • 1/4 cup honey • Salt and ground black pepper to taste

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). 2. Place whole carrots in a baking dish and drizzle with olive oil; toss until carrots are completely covered with oil. Drizzle honey over carrots, then season with salt and pepper; mix until well coated. 3. Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots. Serve hot and enjoy!

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RECIPE INDEX

Pumpkin Cinnamon Rolls From page 26 Serves 12 For the Dough • 1/2 cup warm milk (about 110°F) • 1/4 cup granulated sugar • 2 1/4 teaspoons active dry yeast (1 packet) • 1/2 cup canned pumpkin puree • 1/4 cup unsalted butter, melted • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/2 teaspoon salt • 1 egg • 3 1/2 cups all-purpose flour (more for rolling out the dough) For the Filling • 1/2 cup unsalted butter, softened • 1 cup brown sugar, packed • 2 tablespoons ground cinnamon • 1/4 teaspoon ground nutmeg For the Cream Cheese Frosting • 4 oz cream cheese, softened • 1/4 cup unsalted butter, softened • 1 teaspoon vanilla extract • 2 cups powdered sugar • 2 tablespoons milk (or heavy cream for a thicker frosting) 1. Prepare the Dough: In a small bowl, combine the warm milk and granulated sugar. Stir to dissolve the sugar. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the pumpkin puree, melted butter, cinnamon, nutmeg, salt, and egg. Add the yeast mixture to the bowl and stir until combined. Gradually add the flour, one cup at a time, mixing until the dough begins to come together. Once the dough is formed, knead it on a floured Directions

brown on top and cooked through.

surface for about 5-7 minutes until smooth and elastic. If using a stand mixer, attach the dough hook and knead on medium speed for about 5 minutes. 2. Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it has doubled in size. 3 . Make the Filling: While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until smooth and creamy. Set aside. 4. Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn the dough onto a floured surface and roll it out into a rectangle about 1/4-inch thick. Spread the cinnamon-sugar filling evenly over the dough, leaving about a 1-inch border around the edges. 5. Roll and Slice: Starting from one edge of the dough, tightly roll it up into a log. Pinch the edges to seal. Using a sharp knife, slice the dough into 12 even pieces. 6. Bake the Cinnamon Rolls: Place the cinnamon rolls into a 9×13-inch greased baking dish, leaving a little space between each roll. Cover the dish with a clean towel and let the rolls rise for about 30-45 minutes, or until they have puffed up. Preheat your oven to 350°F (175°C). Bake the rolls for about 25-30 minutes, or until they are golden

7. Make the Cream Cheese Frosting: While the rolls are baking, prepare the cream cheese frosting. In a small mixing bowl, beat together the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and milk until you reach a creamy, spreadable consistency. 8. Frost the Rolls: Once the rolls have finished baking, remove them from the oven and let them cool for about 5 minutes. Generously spread the cream cheese frosting over the warm rolls, allowing it to melt into the swirls. 9. Serve and Enjoy: Serve the Pumpkin Cinnamon Rolls warm and enjoy the cozy flavors of fall. These rolls are perfect for a weekend breakfast, brunch, or a special treat for your family.

View more recipes at liquorpei.com

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