PEI Liquor Celebrate Winter 2024

RECIPES

Classic Margarita From page 13 Makes 1 Pitcher (16)

Haddock Tacos From page 14 Serves 4

Cucumber Martini From page 16 Makes 1 Cocktail

• 3 cups silver tequila • 2 cups orange liqueur (Cointreau, Grand Marnier or Triple Sec) • 1 1/2 cups freshly-squeezed lime juice • optional sweetener: agave nectar or simple syrup, to taste • lime wedge and coarse salt for rim ming the glass • ice Directions Salt the rim (optional). Run a lime wedge (the juicy part) around the top rim of your serving glass. Fill a shallow bowl or plate with salt, then dip the rim until it is covered with your desired amount of salt. Set aside. Make the margarita mix. Add tequila, orange liqueur, lime juice and a few ice cubes to a cocktail shaker. Cover and shake vigorously for about 10 seconds. Give the mix a taste and stir in a tea spoon or two of sweetener if desired. Serve. Fill the prepared serving glass with ice. Strain in the margarita mix, garnish with a lime slice, serve and enjoy. Cheers!

• 3- inch piece of cucumber (Skinned, seeded & chopped) • 2-3 fresh mint leaves • 1/2 ounce fresh lemon juice • 3 ounces vodka or gin • 1 ounce elderflower liqueur • 1/2 ounce simple syrup • thinly sliced cucumber to garnish Directions Add the chopped cucumber, mint leaves, and lemon juice to a cocktail shaker. Crush the cucumbers and mint using a muddler. Fill the cocktail shaker with ice. Top with vodka, elderflower liqueur, and simple syrup.Shake vigorously. Strain into a martini or coupe glass. Garnish with a thinly sliced cucum ber on a cocktail pick.

• 1 lb. Haddock • 2 tsp chili powder • 1/2 tsp ground cumin • 1 tsp salt • 3 tbsp oil for cooking • 8 tortillas for serving, warmed • 1/2 cup Sour Cream Mango Salsa • 1 cup chopped ripe mango • 1/2 cup chopped tomato • 1/4 cup minced red onion • 2 tbsp chopped cilantro • 2 tbsp fresh lime juice • 1 tbsp minced jalapeño • 1/2 tsp salt Directions For the Mango Salsa: Stir together ingredients for mango salsa in a small mixing bowl and stir to combine. Refrigerate until serving. For the Fish: Blot moisture from had dock using paper towels. Add had dock to a shallow bowl and season with chili powder, cumin and salt. Use hands to coat fish with seasonings on both sides. Set aside. Heat oil in a large pan over medi um-high heat for 2 minutes. Place slices of haddock in hot pan and cook for 3 minutes on each side. Break fish into large chunks and serve on warm tortillas topped with mango salsa, cilantro and sour cream. Serve with a lime wedge and side of rice.

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