PEI Liquor - Summer eFlyer

NEW ARRIVALS

LATE SUMMER 2019

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NEW ARRIVALS NOW AVAILABLE ON

PRINCE EDWARD ISLAND ORGANICALLY BREWED IN TATAMAGOUCHE, NOVA SCOTIA

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

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CONTENTS

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WHAT’S THE DEAL Browse the best deals of the season!

View all products at liquorpei.com

COTTAGE FAVOURITES Pack your cooler with these classic favourites and new discoveries. COTTAGE MENU Check out these cottage dinner, dessert & cocktail recipes.

CAESAR TIME Celebrate Caesar’s 50th anniversary! FEATURED BEER STYLE Discover your beer style with this month’s picks. FEATURED COCKTAIL Try our cocktail of the month, made with Ketel One Vodka. WHAT’S NEW Browse the newest arrivals of beer, wine and spirits. SUMMER MOCKTAILS Make everyone feel like part of the celebration with these delicious mocktail recipes.

WINE TASTE STATION Learn about the Taste Station wines for this month.

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NEW ARRIVALS

JULY 24 - AUGUST 27, 2019 SAVINGS WINE • BEER • SPIRITS

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*Limited Time Offers from July 24 - August 27

LATE SUMMER SAVINGS

SAVE 3.00 * $

SAVE 2.00 * $

SAVE 4.00 * $

Torres Coronas 13.50 NOW 07497Z, 750 mL $

Barossa Valley Estate Cabernet Sauvignon 21.99 NOW 07633Z, 750 mL $

Bollinger Special Cuvée NV 85.49 NOW C0001Z, 750 mL $

SAVE 2.00 * $

SAVE 2.00 * $

SAVE 2.00 * $

Santa Carolina Reserva Sauvignon Blanc 14.99 NOW 09621Z, 750 mL $

Woodbridge by Robert Mondavi Cabernet Sauvignon 13.79 NOW 08800Z, 750 mL $

Ruffino Lumina Pinot Grigio 14.99 NOW 09524Z, 750 mL $

SAVE 2.00 * $

SAVE 2.00 * $

SAVE 2.00 * $

Dr. Zenzen Sonnenhofberger Riesling Spatlese 19.99 NOW B0044Z, 750 mL $

Batasiolo Moscato d’Asti Bosc dla Rei 18.10 NOW 10659Z, 750 mL $

Fresita Strawberry Sparkling 15.39 NOW 15501Z, 750 mL $

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LATE SUMMER SAVINGS

FREE PARTY ITEM

SPECIALTY*

SPECIALTY*

Bud Light 24 Pack Bottles 45.59 00097Y, 24 x 341 mL $

Bud Light 36 Pack Cans 60.99 01035Y, 36 x 355 mL $

Budweiser 36 Pack Cans 60.99 01047Y, 36 x 355 mL $

SAVE 2.00 * $

SPECIALTY*

SPECIALTY*

Coors Light 36 Pack Cans 60.99 01200Y, 36 x 355 mL $

Molson Canadian 28 Pack Cans 47.98 01045Y, 28 x 355 mL $

Bud Light Orange 12 Pack Cans 25.19 81718X, 12 x 355 mL $

SAVE 2.00 * $

SPECIALTY*

SPECIALTY*

Moosehead Radler 12 Pack Cans 25.98 NOW 81631X, 12 x 355 mL $

Moosehead Light 36 Pack Cans 60.99 01361Y, 36 x 355 mL $

Alpine 36 Pack Cans 60.99 01362Y, 36 x 355 mL $

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LATE SUMMER SAVINGS

SAVE 2.00 * $

SAVE 2.00 * $

SAVE 2.00 * $

Baileys 30.49 NOW 17500Z, 750 mL $

Cabot Trail Maple Cream Liqueur 27.99 NOW 17505Z, 750 mL $

Breezer Tropical Orange Smoothie 14.99 NOW 17857X, 6 x 355 mL $

SAVE 3.00 * $

SAVE 2.00 * $

SAVE 2.00 * $

Crown Royal 28.49 NOW 04110Z, 750 mL $

Smirnoff Vodka PET 25.79 NOW 02010Z, 750 mL $

Captain Morgan White PET 38.99 NOW 03021B, 1.14 L $

SAVE 1.50 * $

SAVE 2.00 * $

SAVE 3.00 * $

Hornitos Reposado Tequila 34.99 NOW 16833Z, 750 mL $

Jagermeister 30.49 NOW 16800Z, 750 mL $

Forty Creek Cream 28.09 NOW 17508Z, 750 mL $

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NEW ARRIVALS

A crisp and refreshing cider, with notes of citrus & fresh 100% local apples and cranberries. Pairs well with ignoring your work email and living in the moment

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NEW ARRIVALS

COTTAGE MENU

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SMASHEDNEWPOTATOES WITHBLACKGARLICBUTTER ViewRecipe on Page 42

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COTTAGE MENU

CHANTERELLE MUSHROOM TOAST ViewRecipe on Page 42

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COTTAGE MENU

HEIRLOOM TOMATO GALETTE ViewRecipe on Page 42

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GINBRAMBLE ViewRecipe on Page 42

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COTTAGE MENU

CARAMEL SEASALT ANDVANILLA ICED COFFEE ViewRecipe on Page 42

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COTTAGE MENU

CAIPIRINHAS ViewRecipe on Page 43

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COTTAGE MENU

BLUEBERRY CORNMEAL COBBLER ViewRecipe on Page 43

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COTTAGE MENU

BRANDIEDPLUM PRESERVES ViewRecipe on Page 43

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COTTAGE MENU

HONEY LEMON SORBETTO ViewRecipe on Page43

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NEW ARRIVALS

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COTTAGE FAVOURITES

ORGANIC

Goru Organic 17.99 07720Z, 750 mL $

Dreaming Tree Chardonnay 20.49 09656Z, 750 mL $

Columbia Crest Grand Estates Merlot 21.99 07647Z, 750 mL $

Stoneleigh Marlborough Riesling 20.59 09533Z, 750 mL $

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COTTAGE FAVOURITES

Cottage Springs Ontario Peach 13.99 01276Y, 4 x 355 mL $

Coors Slice 8.99 01275Y, 4 x 355 mL $

SAVE 2.00 * $

Bud Light Orange 25.19 NOW 81718X, 12 x 355 mL $

View all products & recipes at liquorpei.com

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COTTAGE FAVOURITES

Smirnoff Raspberry Twist 27.79 02180Z, 750 mL $

Ungava Gin 36.59 01103Z, 750 mL $

Aperol 27.49 16021Z, 750 mL $

SAVE 3.00 * $

Captain Morgan White PET 38.99 NOW 03021B, 1.14 L $

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NEW ARRIVALS

NOMATTER THE WATERSWE SAIL For the better part of a century, scows sailed the Petitcodiac River towards Fundy. Laden with local goods, they shared our New Brunswick bounty with the world. Their legacy as versatile vessels with strong-working crews inspired us to make an honest premium cider, using only pressed fresh apples.

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NEW ARRIVALS

Celebrate the Caesar’s 50th anniversary!

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CAESAR TIME 2019 is a pretty big year for Canada’s favourite cocktail; the Bloody Caesar turns the big 5-0. This iconic cocktail is a Canadian invention, too. hot sauce (usually Tabasco), and Worcester- shire sauce served with ice. It will likely arrive in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lemon or lime.

Rewind to 1969, and Calgary is booming- the Calgary Inn (now the Westin) was about to open a new Italian restaurant called Marco’s. To celebrate the grand opening, Walter Chell, the restaurant manager, created a signature cock- tail. Inspired by the the American “Bloody Mary” cocktail and the classic Venetian dish “Spaghetti Vongole” (Spaghetti and Clams), Walter mixed a similar combination of ingredients into his new drink. Tomato juice, clam nectar, Worcestershire sauce, vodka and celery salt… voilà! Sweet, savoury, salty and spicy, Walter named his signature cocktail the Bloody Caesar. The drink was an immediate hit with the restaurant’s patrons and within five years of its introduction, the Caesar had become Calgary’s most popular mixed drink. It spread throughout Western Canada and eventually arrived at the East coast. Coincidentally, the Mott’s company was independently developing Clamato, a mixture of clam and tomato juices, at the same time the Caesar was invented. Sales of Clamato were initially slow, but consistently increased as the Caesar gained momentum. The Caesar is now the most popular mixed drink in the country, and in 2009, Parliament declared the Caesar Canada’s official cocktail. Motts estimates that Canadians consume over 350 million Caesars per year! Since its invention in 1969, it’s truly become a cultural icon. Over the years, Walter’s recipe has been tweaked a little bit. If you order a Caesar nowadays, it typically contains vodka, a caesar mix (a blend of tomato juice and clam broth),

Such an iconic cocktail has inspired a few great innovations over the years, too. The Virgin Caesar omits the vodka. The Michelada, Red Eye or Clam Eye all have similar flavouring ingredients but use beer instead of vodka. Horseradish, pickled beans, olives and seafood are all popular additions to traditional Caesars as well. Different spices can be added to the rim, such as smoked salt, dried herbs, or spicy dried peppers. Switching up the vodka for gin or rum can be tasty, or swapping in a specialty vodka like cucumber, jalapeno or bacon can add an extra punch of flavour. To celebrate the 50th Birthday of Canada’s national cocktail, Mott’s will once again be hosting the annual “Best Caesar in Town” competition as part of the Prince Edward Island International Shellfish Festival. You can join in the fun and cheer on our local bartenders on Thursday, September 19th at 7:00PM at Peakes Quay in Charlottetown. Contests will be held across Canada as the Nation’s top bartenders compete regionally in the hope their cocktail is hailed as the “Best Caesar In Town”. Summer is the perfect time to enjoy an ice cold drink, so let’s all celebrate Canada’s national cocktail and mix up our favourite version of Walters’ classic creation.

Cheers to you, Caesar!

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CAESAR TIME

Mott’s Clamato Caesar The Works 3.99 17872X, 458 mL $

Motts Clamato Caesar Original 3.99 17973X, 458 mL $

Mott’s Clamato Caesar Pickled Bean 3.99 18508X, 458 mL $

Mott’s Clamato Caesar Gin & Cucumber 3.99 17917X, 458 mL $

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NEW ARRIVALS

Chef Danny Smiles

Chef Michael Smith

Chef Corbin

Chef Ryan Crawford

One incredible month celebrating our Island food

Chef Lynn Crawford

Chef Chuck Hughes

August 30 - October 6 fallflavours.ca • 1-866-960-9912 SAVE 10% on Early-Bird tickets for Fall Flavours Signature and Taste of Coastal Communities events when you purchase your tickets BEFORE SEPT. 1st .

Chef Todd Perrin

Chef Antonio Park

CELEBRATE LATE SUMMER 2019 Chef Ned Bell

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Red Shore’s Chef Andrew Smith

NEW ARRIVALS

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Beach Chair Lager, 6 x 355 mL, 81619X Sol, 12 x 355 mL, 84057R Upstreet Commons Pilsner, 6 x 355 mL, 81696X Corona, 6 x 330 mL, 84010Z 1 2 3 4

4

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NEW ARRIVALS

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NEW ARRIVALS

new ARRIVALS

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NEW ARRIVALS

Domaines Piron Morgon ‘La Chanaise’ Beaujolais 24.99 R0284Z, 750 mL $

Hans Baer Riesling 16.99 09666Z, 750 mL $

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NEW ARRIVALS

NS

PEI

PEI

No Boats on Sunday Mixed Berry 5.99 19560R, 500 mL $

2 Scots 3 Apples 6.99 01333Y, 500 mL $

Double Hill Nomad Cider 7.49 19580R, 500 mL $

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NEW ARRIVALS

NS

NFLD

PEI

Garrison Lemondrop 4.19 01313Y, 473 mL $

Upstreet Rhuby Sour Strawberry Rhubarb Sour 4.49 01360Y, 473 mL $

Iceberg Beer 19.99 80097R, 6 x 341 mL $

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SUMMER MOCKTAILS Mocktails are best described as alcohol-free cocktails consisting of a mixture of fruit juices, sodas, infused waters and many other non-alcoholic ingredients. Whether it’s for your guests or yourself, it’s always a good idea to add a fun & refreshing mocktail into the mix. Make everyone feel like part of the celebration with these delicious mocktail recipes!

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NEW ARRIVALS

SOURIS SUNRISE ViewRecipe on Page 43

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NEW ARRIVALS

MARITIME MICHELADA ViewRecipe on Page 44

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NEW ARRIVALS

MISCOUCHEMULE ViewRecipe on Page 44

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NEW ARRIVALS

taste station wine Our Stratford, Montague, and Granville Street (Summerside) locations feature a climate controlled wine tasting station that provides customers with the opportunity to taste from a selection of 8 fabulous wines that are changed every 4-6 weeks. Come discover the world of wine at the Stratford, Montague, and Granville PEI Liquor Taste Stations.

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WINE TASTE STATION

Tasting Notes Amalaya Gran Corte 20.19 R0198Z, 750 mL Argentina $

Tasting Notes Oyster Bay Merlot 20.99 NOW 08990Z, 750 mL New Zealand $

Tasting Notes Grey Carmenère 24.99 R0267Z, 750 mL Chile $

Amalaya is a unique blend of Malbec, Cabernet Franc and Tannat from Salta, Argentina. On the nose aromas of blackberry, blackcurrant and blueberries with spice notes and a touch of mint. On the palate it is rich, velvety and robust with flavours of chocolate, blackberry jam and liquorice, ripe tannins and a long lingering finish. Perfect pairing with beef, pork and bitter chocolate.

Oyster Bay Merlot from Hawke’s Bay, New Zealand offers aromas and flavours of juicy black plum, bright red currants, alluring spice and a hint of vanilla. The wine is aged in French oak barriques over a period of months to provide softness and complexity to the wine. Enjoy with red meats such as pepper steak, lamb or beef, pasta in tomato sauce with mushrooms.

Grey Carmenère is a red wine from Maipo Valley in Chile. Growing conditions have made Chile the world’s largest producer of Carmenère. Grey has intense cherry red colour with striking violet hues. A rich bouquet of black fruit includes blueberries, blackberry and black cherry underlined by spices and earthy notes. The palate is smooth and velvety with firm tannins and a long lingering finish. The wine is matured in French oak barrels for 18 months, and is then bottled and stored at the winery for 8 months in bottles before being released. Please decant 30 minutes before drinking.

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WINE TASTE STATION

Trapiche Pure Rosé 19.99 01262Y, 750 mL Argentina $

Dreams Riesling 16.99 NOW 09667Z, 750 mL Germany $

Conundrum Red 26.98 09664Z, 750 mL California, United States $

Tasting Notes

Tasting Notes

Tasting Notes

Trapiche Rosé from Uco Valley in Argentina, is a blend of Malbec and Cabernet Sauvignon. This rosé is dry, full and fragrant with a bouquet of berries and mixed fruit. Fresh and soft on the palate, perfect for warm weather sipping.

Dreams Riesling is made from grapes from Rheinhessen. This Riesling is medium-dry with flavours of citrus fruit, honey and orchard fruit that lead to a refreshing finish. Dreams shows a beautiful balance of acidity and sweetness. Serve with pork, shellfish or spicy food.

Conundrum red is sourced from premier winegrowing regions in California featuring Petite Sirah, Zinfandel and Cabernet Sauvignon. This wine opens on the nose with chocolate mixed with notes of berry pie, wildflowers, vanilla and oak. The palate features lush cherry flavours with unsweetened chocolate and notes of cloves and nutmeg. Conundrum has endless options for food pairing. It is a perfect compliment to Asian or Indian cuisine, tacos and of course barbeque.

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WINE TASTE STATION

Sign up to receive the Taste Station Newsletter! http://ow.ly/pybk30f0tTG

La Sablette Muscadet 18.49 NOW 11802Z, 750 mL Loire Valley, France $

J. Lohr Estates Riverstone Chardonnay 26.98 09626Z, 750 mL California, United States $

Tasting Notes

Tasting Notes

La Sablette Muscadet is delicate and fruity with a floral nose, light acidity and citrus flavours. Serve with classic lobster, or avocado with shrimp.

J. Lohr Chardonnay is from the coastal region of Monterey, California. J.Lohr has enticing aromas of peach, nectarine, marmalade, yellow floral, baking spice and honey. Flavours of crème brulee and a touch of oak can be found on the long finish. A perfect partner with halibut, cod, crab and scallops.

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RECIPES

1 small yellow onion, minced 2 cups fresh chanterelle mushrooms, washed and picked clean ⅛ cup dry white wine Salt and pepper to taste 2 large thick slices of rustic sourdough bread Another 1 Tbsp butter ¼ cup Oldfield Dairy Fresh Goat Cheese A handful of chopped fresh chives Directions: Heat a large, heavy bottom skillet over medium heat. Melt the 2 Tbsp butter, then add the onions and thyme and cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic and cook for another 5 minutes, stirring occasionally. Add the wine and cook another 3 minutes, until all the liquid has evaporated. Add salt and pepper to taste and turn off the heat. Toast the sourdough bread slices in the toaster (or under the oven broiler if it’s too big for the toaster) and spread with the other 1 Tbsp butter and the goat cheese. Top with the warm mushroom mixture and then sprinkle with the chives and some more freshly cracked pepper. Enjoy warm right away!

COTTAGE MENU

Gin Bramble From page 13 Makes 1

1 oz Gordon’s Premium Pink Gin, 01307Y 6 oz Somersby Blackberry Cider, 19570X 2 lemon wedges Ice Fresh blackberries to garnish Directions: Mix the gin and the juice of 1 lemon wedge together in a short glass. Add enough ice to fill the glass, then top up with the blackberry cider. Garnish with another lemon wedge and then scatter with fresh blackberries.

Smashed New Potatoes with Black Garlic Butter From page 10 2 lb new PEI potatoes, in 1 inch pieces Freshly cracked pepper ¼ cup Cow’s Creamery sea salted butter 6 cloves Eureka! black garlic, peeled Salt and pepper Fresh chives for garnish

Directions: Wash the new potatoes well and wipe gently with a damp cloth to remove any dirt. Place in medium-sized pot of salted water and bring to a simmer. Cook for about 15 minutes or until they are fork tender but not falling apart. Drain well and keep warm. Meanwhile, use the side of a large knife to crush the black garlic and then chop it several times to make a smooth paste. Place the garlic in a small microwave-safe bowl with the butter and then melt for about 30 seconds in the microwave. Add the butter and garlic mixture to the potatoes along with some salt and pepper and use a fork to roughly mash the potatoes, leaving some larger pieces. Stir everything together well, transfer to a serving dish and sprinkle with fresh chives.

Heirloom Tomato Galette From page 12 Makes 1 galette, serves 4-6

Caramel Sea Salt and Vanilla Iced Coffee From page 14 Makes 1

1 refrigerated pie crust 1 cup grated Glasgow Glen Gouda 3 – 4 Heirloom Tomatoes, sliced about ¼ inch thick ½ tsp each salt and pepper 2 Tbsp olive oil 1 bunch basil leaves, rough chopped 1 egg, beaten Directions: Preheat your oven to 375F. Line a baking sheet with parchment paper, sprinkling the top with a touch of flour. Unroll your pie dough, then transfer to a parchment-lined baking sheet. Top the pie dough circle with the grated gouda cheese, leaving a 2-inch border all around the edges. Add half the chopped fresh basil. Next, liberally season sliced tomatoes with salt & pepper before layering over the cheese in a couple of layers. Generously drizzle olive oil over the tomatoes, then fold up the edges of the dough around the tomatoes (it will overlap in some places). Brush the crust with beaten egg and bake for 1 hour until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving topped with the remaining fresh basil.

1 oz Baileys Salted Caramel , 17509Z ½ a can of Ground State Cold Hard Coffee , 17873X 2 scoops Cow’s Vanilla ice cream Directions: In a tall chilled beer mug, combine the Baileys and hard coffee. Add one scoop of ice cream and stir until just starts to melt, then add the second scoop of ice cream. Enjoy!

Chanterelle Mushroom Toast From page 11 Serves 2

2 Tbsp butter 1 whole sprig of thyme 1 clove of garlic, minced

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1 cup white sugar ¼ cup PEI Honey

2 tsp grated lemon zest ½ cup fresh lemon juice A pinch of salt 1 ½ cups of cold water 1 Tbsp Matos Orange Liqueur , 16017Z

Directions: Place all the ingredients in a blender and blend for about 1 minute, until all the sugar is dissolved. Strain the mixture through a fine sieve into a pitcher or bowl and then refrigerate until fully chilled. Transfer the lemon mixture to the (pre-frozen) bowl of an ice cream machine and churn for 15-25 minutes, until it’s the texture of a milkshake. Scrape the sorbet mix into an airtight container with a lid and freeze until firm, about 2 hours.

Blueberry Cornmeal Cobbler From page 16 Serves 6-8

Caipirinhas From page 15 Makes 1

7 cups frozen PEI blueberries ⅓ cup sugar 2 Tbsp cornstarch ¼ cup canola oil ½ cup white sugar Juice and zest of ½ lemon ½ cup milk 2 eggs 1 cup all-purpose flour 1 ½ tsp baking powder ½ tsp salt ½ cup cornmeal A little sugar for garnish Directions: Preheat your oven to 375F.

½ a lime, cut into wedges 2 tsp sugar 2 oz Cachaça or white rum such as

Havana Club , 03694Z A splash of soda water

Directions: Squeeze the lime wedges into an old fashioned glass, then put the wedges in the glass and muddle the sugar and lime until the sugar is dissolved. Fill with completely with ice, add the cachaça or rum and stir briefly. Add a splash of soda water if desired and enjoy ice cold!

SUMMER MOCKTAILS

In a medium mixing bowl, mix together the blueberries, sugar and cornstarch. Pour into a medium cast iron pan. In a large bowl, whisk together the butter, sugar, lemon, eggs and milk. Whisk until well-combined and pale and fluffy. In a separate small bowl, mix together the flour, baking powder, salt and cornmeal. Pour the dry ingredients into the wet, stir until just combined, then carefully spoon the mixture over the blueberries. Sprinkle a small handful of sugar over the cornmeal topping for some extra sparkle. Bake for 30-35 minutes, until the cornmeal topping is golden brown and the sides of the cobbler is bubbly and sticky.

Souris Sunrise From page 35 Makes 1

Brandied Plum Preserves From page 17 Makes 2.5L (about 5 pint jars )

2 oz fresh grapefruit juice (pink is best) ½ oz fresh lime juice 1 tsp grenadine 4 oz San Pellegrino Grapefruit (pompelmo) soda 1 grapefruit wedge or slice Directions: Pour the kosher salt on a plate, rub half of rim of a highball glass with grapefruit wedge and then dip the rim of the glass in the salt. Combine the grape- fruit juice, lime juice, grenadine and sugar in the glass; stir until sugar is dissolved. Add enough ice to fill the glass, then top off with the soda. Garnish with a grapefruit wedge.

4 cups sugar 1 x 750 ml bottle Napoleon Brandy , 00830Z 1 cinnamon stick 1 star anise 4 whole cloves 4 cups small ripe plums, halved and pitted

Serve warm with fresh cream or ice cream.

Directions: Bring the brandy, sugar and spices to a boil in a large Dutch oven over high heat. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until sugar dissolves completely and the sauce becomes syrupy in consistency. Pack the plums into clean glass jars. Strain the syrup into a large pitcher. Cover plums with hot syrup, filling to 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cool and cover with lids. Store plums in the refrigerator for up to 2 months. These preserves are delicious on ice cream, crepes, oatmeal and even paired with with charcuterie!

Honey Lemon Sorbetto From page 18 Makes about 1 Litre

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Maritime Michelada From page 36 Makes 1

Miscouche Mule From page 37 Makes 1 1 oz fresh lime juice ½ oz simple syrup 3-4 mint leaves

2 lime wedges 2 oz clamato juice 1 oz fresh lime juice 1 tsp Maritime Madness “Shuckin’ Delicious” hot sauce 1 bottle alcohol-free lager Coarse salt and pepper for the rim Ice cubes Directions: Place about one tablespoon of salt mixed with a little pepper on a small plate. Rub the rim of a tall pint glass with one of the lime wedges to moisten it, then dip the rim in the salt mixture to coat. Fill the glass half full with ice. Add the clamato juice, lime juice and hot sauce to the glass and give it a stir with a long-handled spoon or swizzle stick. Top with the beer and garnish with the remaining lime wedge.

½ cup non-alcoholic ginger beer 2 oz lime flavoured sparkling water Lime wedge for garnish

Directions: In the bottom of a rocks glass, combine the lime juice, simple syrup, mint and ginger beer. Stir to combine, then fill the glass up with ice and top up with soda water. Add a lime wedge for garnish and enjoy ice cold.

View all recipes at liquorpei.com

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NEW ARRIVALS

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