PEI Liquor - Celebrate Summer 2020


















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Jacob’s Creek Reserve Limestone Coast Cabernet Sauvignon 17.78 NOW 07369Z, 750 mL

Liberado Cabernet Sauvignon Tempranillo 12.99 NOW 07722Z, 750 mL

Chateau Canet Organic 15.49 NOW 07707Z, 750 mL

savings june 17 - july 21, 2020 wine • beer • spirits

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Sartori Amarone 43.59 NOW 07655Z, 750 mL

Apothic White 17.99 NOW 09517Z, 750 mL

Apothic Red 17.99 NOW 07412Z, 750 mL

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Liberado Verdejo Sauvignon Blanc 12.99 NOW 09654Z, 750 mL

Matua Sauvignon Blanc 17.99 NOW 09508Z, 750 mL

La Sablette Muscadet 17.99 NOW 11802Z, 750 mL

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Colliding Tides Vodka Twist 4.49 17915X, 473 mL

Colliding Tides Hard Seltzer 4.49 17951X, 473 mL

Colliding Tides Gin Twist 4.49 17998X, 473 mL

Corona 18 Pack Bottles 41.49 00811Y, 18 x 330 mL

Budweiser 36 Pack Cans 61.99 01047Y, 36 x 355 mL

Bud Light 36 Pack Cans 61.99 01035Y, 36 x 355 mL

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Coors Light 48 Pack Cans 78.99 01533Y, 48 x 355 mL

Molson Canadian Cold Shots 8 Pack Cans 10.99 NOW 81662X, 8 x 355 mL

Molson Canadian 36 Pack Cans 61.99 01535Y, 36 x 355 mL

Captain Morgan Spiced Rum 38.99 NOW 03070B, 1.14 L

Beefeater 25.98 NOW 01780Z, 750 mL

Absolut Vodka 38.99 NOW 02940B, 1.14 L

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Alpine 24 Pack Cans 61.99 01035Y, 36 x 355 mL

Moosehead Radler 25.98 NOW 81631X, 12 x 355 mL

Moosehead Light 24 Pack Cans 41.98 00603Y, 24 x 355 mL

Smirnoff Vodka 38.80 NOW 02000B, 1.14 L

Crown Royal 41.49 NOW 04110B, 1.14 L

Captain Morgan White Rum 38.99 NOW 03020Z, 1.14 L

grilled salads

Grilled Eggplant Salad with Sundried Tomato and Quinoa View recipe on page 43

GrilledWedge Salad View recipe on page 43

Baked Feta with Grilled Tomatoes and Peppers View recipe on page 43

Grilled Antipasti View recipe on page 43

fresh new flavours

Cottage Springs Raspberry Lime Vodka Water 14.99 01444Y, 4 x 355 mL

Georgian Bay Gin Smash 4.49 01452Y, 473 mL

Gordon’s Pink Berry Gin and Tonic 3.39 01278Y, 355 mL

fresh new flavours

fresh new flavours

Moosehead Shaker Mix Pack 27.98 01489Y, 12 x 355 mL

Aquarelle Still Water Blackberry 17.99 01454Y, 6 x 355 mL

Mad Jack Hard Watermelon Kiwi 4.09 17962X, 473 mL

Blue Lobster Rocket 4.09 17979X, 473 mL

Belgian Moon Mango Wheat 14.99 81756X, 4 x 473 mL

Bud Light Strawberry Lemonade 28.49 81764X, 12 x 355 mL

Smirnoff Vodka and Soda Raspberry Rosé 12.49 17959H, 4 x 355 mL

Colliding Tides Hard Seltzer 4.49 17951X, 473 mL

Blue Roof Vodka Soda Cran-Lime 4.49 01447Y, 473 mL

Palm Bay ZEROg Key Lime Cherry 17.19 17984H, 6 x 355 mL

rosé season

rosé season

Chateau Beaulieu Rosé 21.39 00978Y, 750 mL

La Vis Pinot Grigio Rosé delle Venezie IGT 16.79 01433Y, 750 mL

4 Rosés Trocken 19.49 03988W, 750 mL

Charles Smith Band of Roses Rose 19.99 01427Y, 750 mL

Le Petit Chat Malin Rosé 14.99 01428Y, 750 mL

Belleruche Côtes- du-Rhône Rosé 21.49 01430Y, 750 mL

rosé season

Les Terrasses d’Ardèche Rosé 15.50 01431Y, 750 mL

Vivanco La Maldita Garnacha Rosé 17.99 01434Y, 750 mL

Tarima Rosado 16.99 01429Y, 750 mL

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tastes like summer

Peach Streusel Cake View recipe on page 44

Amaretto Peach Ice Cream View recipe on page 44

Brandied Peaches View recipe on page 44

Peach and Passionfruit Cheesecake Mousse View recipe on page 45

canadian favourites

canadian favourites

Benjamin Bridge Tidal Bay 22.99 09029Z, 750 mL

Rossignol L’Acadie Blanc 19.99 09121Z, 750 mL

Pelee Island Pinot Noir Reserve 18.99 07181Z, 750 mL

canadian favourites

canadian favourites

SAVE 2.00 $

Fisherman’s Helper White Rum 28.09 03024Z, 750 mL

Colliding Tides Vodka Twist 4.49 17915X, 473 mL

Cabot Trail Maple Cream Liqueur 29.99 NOW 17505Z, 750 mL

Bogside North Lake Lager 4.29 81730X, 473 mL

Copper Bottom Broadside APA 4.19 81690X, 473 mL

Upstreet Great Day Session IPA 4.29 01316Y, 473 mL


new arrivals




new arrivals

new arrivals

No Boats on Sunday Dry Rosé Cider 5.99 19562R, 500 mL

Bogside Bon Voyage Champagne IPA 4.49 81775X, 473 mL

Growers Berry Flavoured Cider 4.09 01443Y, 473 mL

Lola Rosé 18.99 15202Z, 750 mL

Bodacious Dark 13.99 07043Z, 750 mL

Malivoire Gamay 21.99 07044Z, 750 mL

new arrivals

Black Fly Vodka Crushed Punch 4.09 01451Y, 473 mL

Mad Jack Hard Watermelon Kiwi 4.09 17962X, 473 mL

Smirnoff Infusions Strawberry & Rose 28.79 01470Y, 750 mL

small town. small batches. tall tales.

ketel one botanical spritz ingredients • 1.5 oz. Ketel One Botanical

cocktail of the month

Grapefruit & Rose • 3 oz. soda water • Grapefruit wedge & rose petal

how to make 1. In a wine class filled with ice, add Ketel One Botanicals Grapefruit & Rose and top with soda water.

2. Garnish & enjoy!

what’s in your single mixer?

Gahan Blueberry Ale 4.19 81645X, 473 mL

Gahan 1772 India Pale Ale 3.90 81679X, 473 mL

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Gahan Sir John A’s Honey Wheat Ale 4.19 81646X, 473 mL

frozen summer cocktails

Frozen Negronis View recipe on page 45

Strawberry Rhubarb Daiquiri View recipe on page 45

Watermelon Mojito Slush View recipe on page 46

Frozen Coconut Limeade View recipe on page 45



2 Tbsp olive oil 2 sprigs thyme 1 clove garlic, minced ¼ tsp chili flakes 3 or 4 vine tomatoes, cut in half 1 yellow pepper, cored and cut into 1 inch strips ½ lb good quality feta cheese Flaky sea salt and freshly ground pepper to taste Sliced baguette for serving Directions Preheat your grill to medium-high, about 400F. Place the block of feta in a heatproof 9x9 inch baking dish. In a medium bowl, toss together the oil, thyme, garlic, chili flakes, tomatoes and peppers. Scrape and oil your grill well, then grill the vegetables for 2-3 minutes, just enough time to char one side. Remove from heat and scatter over the feta in the baking dish. Place the baking dish on the grill, shut the lid and turn off the heat. Let stand with the lid closed for about 10 minutes, then season to taste with a bit of salt and pepper. Serve right away with sliced crusty baguette.

Grilled Eggplant Salad with Sundried Tomato and Quinoa From page 9 Serves 4-6 as a side dish 1 medium eggplant (about 400g) 1/3 cup sundried tomato strips packed in oil, oil reserved Salt and pepper to taste 1 cup cooked and cooled quinoa A handful of fresh basil leaves, chopped 1 clove garlic, minced Juice and zest of ½ a lemon 6 cups baby spinach or arugula Directions Preheat your grill to 400F, or medium-high. Slice the eggplant into ¼ inch thick rounds, brush with a little of the reserved sundried tomato oil, and season with a sprinkle of salt and pepper. Grill the eggplant for about 3 minutes on each side, until they are lightly charred and soft but not mushy. Set aside to cool while you prepare the vinaigrette. In a small bowl, measure out ¼ cup of the reserved sundried tomato oil. Whisk in the lemon, garlic and basil. Season to taste with salt and pepper and add a little more oil if you find the dressing too tart. To assemble the salad, layer the spinach, quinoa, cooled eggplant and a drizzle of dressing. Repeat until all the ingredients are used up, and serve right away.


Grilled Wedge Salad From page 8 Serves 4 ¼ cup mayonnaise ¼ cup buttermilk 1 clove garlic, minced 1 Tbsp each chopped chives, parsley and dill

Salt and cracked pepper to taste 2 heart of romaine, split in half 6 slices bacon, cooked and crumbled 1 pint cherry tomatoes, halved ¼ cup crumbled blue cheese Directions Preheat your grill to 400F or medium-high. While the grill heats up, make your dress- ing: whisk together the mayo, buttermilk and herbs, and then season to taste with salt and pepper. Set aside. Brush and oil your grill well, then place the cut sides of the lettuce directly on the grill. Cook for 2 minutes, just long enough to get grill marks. Place the grilled romaine hearts on a platter, then drizzle over the dressing and scatter over the bacon, toma- toes and blue cheese. Serve right away.

Grilled Antipasti From page 11 Serves 6-8 1 tsp dried oregano 1 clove garlic, minced 1 Tbsp lemon juice 1 Tbsp red wine vinegar ¼ cup olive oil 1 medium zucchini


Baked Feta with Grilled Tomatoes and Peppers From page 10 Serves 4-6 as an appetizer

BIN#: 01452 Y Retail Price: $4.49

1 red bell pepper 1 small eggplant

Directions Preheat your oven to 350°F. Lightly grease one 9x9 inch cake pan. Prepare the streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt. With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble, then set aside while you prepare the cake batter. Prepare cake: In the bowl of a mixer, cream together the butter and sugar until pale and fluffy. Add the egg, yogurt and vanilla and beat to incorporate. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the sliced peaches into the batter. Pour the batter into the prepared pan, then top with an even layer of streusel mix. Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for at least 15 minutes before cutting and serving.

Directions Place the peach in the bowl of a food processor and blend until very smooth. Set aside. Use a hand mixer or stand mixer with a whisk attachment to beat the cream cheese and sugar together until very smooth. Scrape down the sides of the bowl a couple of times to make sure there are absolutely no lumps. Slowly add in the condensed milk while whisking, then add in the lime and pureed peach and mix until incorporated. With the mixer running on medium speed, slowly pour in the melted chocolate. Scrape down the sides of the bowl often to make sure all the chocolate is mixed in. Turn the mixer to medium-high and continue to beat until the mixture becomes fluffier and paler, another 2-3 minutes. Divide the mixture between 6 ramekins or mason jars, then transfer to the fridge to set for one hour. To serve, top each mousse with fresh passionfruit pulp.

Directions Place everything but the whipping cream in a blender and puree until very smooth, scraping down the sides of the bowl as necessary. In a separate large bowl, beat the whipped cream with a whisk or handheld mixer until it is fluffy and makes stiff peaks. Pour the peach mixture into the whipped cream and and fold it in gently until it’s barely combined - be careful not to over mix! Spread the ice cream mixture into a shallow casserole dish and freeze for at least 3 hours (overnight is better!) Once the mixture is frozen, cover tightly with plastic wrap or a lid to keep it fresh.

Directions Bring a large pot of water to a boil. Add the peaches and boil just until the skins loos- en, about 30 seconds; transfer to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them. In a large saucepan, combine the 3 cups of water and sugar and bring to a boil over high heat, stirring to dissolve the sugar. Boil the syrup until slightly reduced to 4 cups, about 5 minutes. Add the peaches to the syrup and bring to a boil. Using a slotted spoon, transfer the peaches to 4 clean 1 Litre canning jars. Add the brandy to the syrup and bring to a boil. Ladle the hot brandy syrup over the peaches and close the jars tightly with the lids and rings. Let cool to room tempera- ture, then refrigerate for at least one week before serving. Store the unopened jars in the refrigerator for up to 3 months.

1 small red onion ¼ cup crumbled feta 2 Tbsp chopped fresh parsley 1 cup kalamata olives A drizzle of good quality balsamic

Directions In a large bowl, mix together a marinade using the garlic, lemon, vinegar and oil. Add a generous pinch of salt and pepper. Trim your vegetables and cut into large rings or rounds roughly ¼ inch thick, then add them all to the marinade and toss to combine. Let stand for 10 minutes while your grill preheats. Preheat your grill to 400F, or medium high heat. Grill the vegetables for 2-3 minutes on each side, until lightly charred. Transfer to a serving platter and scatter with the kalamata olives, feta and chopped parsley. Finish with a drizzle of good quality balsamic and enjoy warm or at room temperature.

Frozen Negronis From page 39 Serves 3-4

2 ounces Tanqueray Flor di Sevilla Gin, 01199Y 2 1/2 ounces Campari, 20110Z 2 1/2 ounces Martini Sweet Red Vermouth, B0156Z 3 cups ice Orange slices, for garnish Directions In a blender, combine the ice, sugar and strawberries. Pour in the lime juice, rum and soda. Blend until smooth. Pour into glasses and serve right away, garnished with fresh strawberries.



Peach Streusel Cake From page 21 Makes one cake - Serves 6-8

For the Streusel: ¼ cup sugar ½ cup unbleached all-purpose flour ¼ cup butter, softened ½ teaspoon ground cinnamon A pinch of salt ½ cup sugar 1 large egg ½ cup whole milk plain yogurt ½ teaspoon vanilla extract 1 cups unbleached all purpose flour ½ teaspoon ground cinnamon pinch of ground nutmeg ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 ½ cups ripe but firm peaches, peeled and diced For the Cake: ¼ cup butter, softened

Peach and Passionfruit Cheesecake Mousse From page 23 Makes 6

Brandied Peaches From page 22

Frozen Coconut Limeade From page 40 Makes 1 pitcher (serves 6) 4 cups ice cubes 1 can unsweetened low-fat coconut milk 1/3 cup lime juice ¾ cup Malibu Coconut Rum, 16470Z Pineapple slices for garnish Directions Blend all the ingredients together until it reaches your desired consistency — almost smooth for a crunchier effect, or fully smooth for a creamier milkshake effect. Pour into glasses, garnish with pineapple slices, and don’t forget to share!

Amaretto Peach Ice Cream From page 20 Makes 1 ¼ Litres 2 ripe fresh peaches 1 can sweetened condensed milk 2 oz Amaretto Disaronno Originale, 16710Z Juice of ½ a lemon ¼ tsp salt 2 cups heavy whipping cream

Strawberry Rhubarb Daiquiri From page 38 Makes 1 big pitcher (Serves 8)

1 ripe peach 2 Tbsp white sugar 1 lb cream cheese at room temperature 1 can sweetened condensed milk 1 Tbsp lime juice 1 cup white chocolate chips, melted Pulp from 1 or 2 fresh passionfruit

6 pounds small ripe peaches 3 cups water 4 cups white granulated sugar 3 cups brandy

6 cups ice 2 cups fresh or frozen strawberries Juice of 1 lime (about 1 oz) 1 bottle Upstreet Strawberry Rhubarb Lemonade ¾ cup Havana Club Anejo Rum, 03694Z Fresh strawberries to garnish Directions In a blender, combine the ice, sugar and straw- berries. Pour in the lime juice, rum and soda. Blend until smooth. Pour into glasses and serve right away, garnished with fresh strawberries.

It ' s


o ' clock somewhere !

Watermelon Mojito Slush From page 41 Serves 6 5 cups cubed seedless watermelon 12 ice big cubes 1/3 cup fresh lime juice ¼ cup white sugar Pinch of kosher salt 10 leaves fresh mint ¾ cup Fisherman’s Helper White Rum, 03024Z Directions Place everything except the mint in the blender. Blend until almost smooth, then add the mint leaves and pulse until the mint is roughly chopped. Divide between 6 glasses and serve right away.

Made with real




Nova Scotia


Gluten - free

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Afternoon Delight

Aromatic and vibrant Riesling, with notes of citrus and honey, meets crisp apple and scrumptious peach for a truly special blend with the sophistication of a fine wine and the drinkability of all our "lifestyle ciders." peach riesling wine-cider blend



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