PEI Liquor - Celebrate Fall 2021

FALL 2021

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CELEBRATE FALL 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. THANKSGIVING CLASSICS WITH A TWIST HAPPY HALLOWEEN Celebrate Halloween with these spooky Wine, Beer and Spirit selections.

POUR A SLICE OF tasty apple pie

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PUMPKIN DESSERTS

WHAT’S IN YOUR SINGLE MIXER? Fill up your 8 Pack Carrier with these picks!

FALL FOR SANGRIA These sangria recipes will be a hit at your next gathering.

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

RECIPE INDEX

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Wolf Blass Yellow Label Pinot Grigio 750mL, 07435Z 17.19 $ NOW

Liberado Verdejo Sauvignon Blanc 750mL, 09654Z 12.99 $ NOW

Confessions Pinot Grigio

750mL, 09708Z 12.99 $ NOW

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october 13 - november 23 beer • wine • spirits SAVINGS

Bread & Butter Chardonnay 750mL, 01827Y 21.49 $ NOW

19 Crimes Shiraz 750mL, 07398Z 18.69 $ NOW

Freixenet Carta Nevada Brut 750mL, 15480Z 16.19 $ NOW

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Don David Malbec 750mL, 07377Z 15.99 $ NOW

Black Cellar Whisky Oak Aged Shiraz Cabernet

Oyster Bay Merlot 750mL, 08990Z 20.19 $ NOW

750mL, 07039Z 14.49 $ NOW

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Bud Light 36 Pack Cans

Budweiser 36 Pack Cans

Michelob 30 Pack Cans 30x355mL, 01482Y 56.99 $

The Kraken Black Spiced Rum 750 mL, 03706Z 29.19 $ NOW

Captain Morgan White Spiced Rum 750mL, 03007Z 27.39 $ NOW

Havana Club Anjeo 750mL, 03707Z 26.59 $ NOW

36x355mL, 01035Y 62.99 $

36x355mL, 01047Y 62.99 $

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Tito’s Handmade Vodka

Smirnoff Vodka 1.75L, 02000G 59.29 $ NOW

Alberta Premium Rye 750mL, 04060Z 26.39 $ NOW

Coors Light 36 Pack Cans

Molson Canadian 28 Pack Cans

Moosehead Radler 24 Pack Cans

750mL, 02985Z 33.19 $ NOW

36x355mL, 01200Y 62.99 $

28x355mL, 01045Y 49.49 $

24x355mL, 01736Y 49.99 $

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BUY 2 FOR 62.99 $

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Stella Artois 6 Pack Bottles 6x330mL, 84050R 15.79 $ NOW

Moosehead Light 18 Pack Cans

Sleeman Clear 15 Pack Cans 15x355mL, 81819X 28.99 $ NOW

Jameson Caskmates Stout Edition 750mL, 05754Z 37.19 $ NOW

Crown Royal Whisky 1.75 L, 04110G 61.99 $ NOW

Hornitos Sauza Tequila 750mL, 16836Z 40.19 $ NOW

18x355mL, 01635Y 34.49 $

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Lone Oak Blueprint Farmhouse Wit

Benjamin Bridge Pet Nat

Noroi Aperitivo

750mL, 04618W 28.39 $

330mL, D0044R 4.99 $

250mL, 01304Y 9.50 $

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T F INE COMPANY RADLER

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

chill, crisp, citrusy, a playful hint of zest

10 FINE COMPANY’S NEWEST FAMILY MEMBER CELEBRATE FALL 202 1 Limited time offers from October 13 - November 23

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ORANGE AND HONEY GLAZED ROOT VEGETABLES View recipe on page 38

APPLE AND BLUE CHEESE SALAD WITH HONEYED WALNUTS View recipe on page 38

A TWIST ON THANKS- GIVING CLASSICS

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ROASTED ACORN SQUASH WITH CRANBERRY AND SUMMER

SAVOURY STUFFING View recipe on page 39

PUMPKIN RISOTTO WITH AGED GOUDA View recipe on page 38

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FRESH AUTUMN CORN IN CREAM View recipe on page 39

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Upstreet Gravedigger Pumpkin Ale

Gahan Pumpkin Ale

19 Crimes Shiraz 750mL, 07398Z 20.19 $

The Kraken Black Spiced Rum

473mL, 01075Y 4.49 $

750mL, 03706Z 31.19 $

473mL, 01497Y 4.29 $

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PUMPKIN SPICE SEMIFREDDO View recipe on page 40

PUMPKIN DESSERTS

PUMPKIN CIDER DONUTS View recipe on page 39

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FEATURED COCKTAIL

• 1 1/2oz Crown Royal Apple • 3/4oz Lemon juice • 1/2oz Maple syrup • 3oz-4oz Soda water • 4 Fresh apple slices APPLE LEMONADE

1. In a highball filed with ice, pour the lemon juice, maple syrup and Crown Royal Apple.

2. Stir well.

3. Add ice if needed, then top-up with soda water.

4. Stir gently.

5. Garnish with fresh apple slices, enjoy!

PUMPKIN AND DARK CHOCOLATE SWIRL CAKE WITH CRYSTALIZED GINGER View recipe on page 40

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Copper Bottom Flora Czech Pilsner

Gahan Blueberry Ale

Gahan Snowbird Juicy IPA

WHAT’S IN YOUR SINGLE MIXER?

473mL, 81787X 4.49 $

473mL, 81645X 4.19 $

473mL, 01152Y 4.49 $

Bogside North Lake Lager

Upstreet Eighty Bob Red Ale

Lone Oak Fixed Link Maritime Pilsner

473mL, 81730X 4.29 $

473mL, 81753X 4.19 $

473mL, 81748X 4.49 $

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APPLE CRANBERRY SANGRIA View recipe on page 40

FALL FOR SANGRIA

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SPICED APPLE SANGRIA View recipe on page 41

APPLE AND PEAR WHITE SANGRIA View recipe on page 41

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Limited time offers from October 13 - November 23

YOUR INSTAGRAM MAKES YOU LOOK SO FUN.

MADE WITH 31% LESS SUGAR * NOT SO SWEET

4x473mL ONLY $ 16 .99

NEW ARRIVALS

NATURALLY GLUTEN FREE

Please Enjoy Responsibly. Must be Legal Drinking Age. 31% Less sugar than leading competitors*

Discover a new favourite with these new arrivals!

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Jost Selkie Rosé Frizzante

Luvo Muscat + Mint

Goslings Dark ‘n Stormy

Lola Cabernet Franc Cabernet Sauvignon

Baileys Apple Pie

750mL, 01795Y 34.99 $

750mL, R0294Z 19.99 $

250mL, 01808Y 6.99 $

4 x 250mL, 01791Y 18.39 $

250mL, 01797Y 6.99 $

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A NEW Cider from Double Hill:

MOCKTAIL

Oistre!

MARITIME MICHELADA

Makes 1 Mocktail

HOW TO MAKE

WHAT YOU NEED

Celebrate the harvest from land and sea with this dry, full-bodied cider. Cheers!

• Place about one tablespoon of salt mixed with a little pepper on a small plate. Rub the rim of a tall 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-handed spoon or swizzle stick. Top with the beer and garnish with the remaining lime wedge.

• 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 • Cubed ice

www.doublehill.ca @doublehillcider

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CELEBRATE FALL 2021

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RECIPES A Twist on Thanksgiving Classics

Pumpkin Desserts

Fresh Autumn Corn in Cream From page 16 Serves 6-8

Roasted Acorn Squash with Cranberry and Summer Savory Stuffing From page 15 Serves 4 • 2 small acorn squash • 2 Tbsp butter • 1 small yellow onion, minced • 1 clove garlic, minced • 1/2cup minced celery • 1 cup vegetable or chicken stock • 1 Tbsp dried summer savory • 4 slices of crusty bread in 1/2 inch cubes 1/2 cup of dried cranberries • Salt and pepper • A little melted butter for brushing (about 2 Tbsp) Directions Cut the squash in half and scoop out the seeds, then lay the squash cut side up on a baking sheet. Preheat your oven to 375F. Heat a small saucepan over medium heat, then add the butter, onion, garlic and celery. Saute for about 5 minutes, stirring often, then remove from heat. Stir in the remaining ingredients, then stir well to combine and season to taste with salt and pepper. Divide the filling between the 4 hollowed out squash halves (pack it loosely). Melt a little more butter in the same pan, then use a pastry brush to brush melted butter over the squash and stuffing. Bake the squash for 35-50 minutes, until they are soft when pierced with a knife and the filling is a dark golden brown on top.

Pumpkin Cider Donuts From page 22 Makes 12-16 Donuts • 3/4 cup fresh apple cider • 4 cups all purpose flour • 1 tsp pumpkin pie spice • 2 tsp baking powder • 1/2tsp salt • 1/2 tsp baking soda • 1 cup brown sugar • 1/4 cup soft butter • 2 eggs • 1 cup pumpkin puree • Cinnamon sugar for dusting Directions Preheat a deep fryer or dutch oven filled halfway with canola oil to 350F. In the bowl of a mixer, combine the butter, sugar, eggs and pumpkin. Use a paddle attachment to beat the mixture until pale and fluffy. Add the remaining dry ingredients to the bowl of the mixer and stir a couple of times, then add the cider and beat a few more times, scraping down the sides of the bowl as necessary. Use a rolling pin to roll the dough to ½ inch thick out on a VERY well-floured surface. Cut donut shapes with round cutters. Carefully dip the cut donuts into the hot oil using a slotted spoon or spat- ula. Cook for about 60 seconds per side, then drain on paper towel for about 5 minutes. Place about a cup of white sugar in a large bowl and stir in a Tbsp of cinna- mon (more or less if you like). Dip the fried donuts in the sugar mixture and make sure they are coated all over. Transfer to a cooling rack to cool fully.

Pumpkin Risotto with Aged Gouda From page 14 • 2 Tbsp butter • 1 small yellow onion, minced • 1 clove garlic, minced • 1 cup arborio rice • 1 cup diced pumpkin • 1/4 cup dry white wine • 2 cups chicken or vegetable stock, warmed • 2 more Tbsp butter • 1/3 cup grated aged Glasgow Glen Gouda • Salt and pepper to taste

Apple and Blue Cheese Salad with Honeyed Walnuts From page 13 Serves 4-6

• 8 ears of fresh local corn, shucked • 2 Tbsp butter • 2/3 cup 18% (coffee) cream, divided • Salt and pepper Directions Bring a large pot of salted water to a boil. Add the corn and cook for 5-6 minutes, until bright yellow and soft. Remove the corn from the pot and let cool slightly. Place the butter, half the corn kernels and half the cream in the bowl of a food processor. Blend until very smooth, scraping down the sides of the bowl if necessary. Scrape the pureed corn into a 9 x 9 baking dish, then top with the remaining corn and then drizzle the remaining cream overtop. Stir just a couple of times to lightly combine, then sprinkle with salt and freshly cracked pepper. Slice the kernels off of the corn and set aside.

Orange and Honey Glazed Root Vegetables From page 12 Serves 6-8 • 6 small parsnips, peeled and cut in half lengthwise • 6 small carrots, peeled and cut in half lengthwise • 2 large beets, peeled and cut into wedges • 1 large orange, sliced thinly (peel left on) • 1 large red onion, peeled and cut into wedges • 1 tsp fennel seeds • 2 Tbsp honey • 1/4 cup olive oil • 1 tsp salt • 1/2 tsp chili flakes Directions Preheat your oven to 400F and prepare a parchment-lined baking sheet. Toss all the ingredients together in a large bowl, then spread into an even layer. Bake for 25-30 minutes, until all the vegetables are beginning to soften and their edges are caramelized.

• 1 Cup walnut pieces • 1/4 cup honey • 1/4 tsp cayenne pepper • 1/4 tsp salt

• 1/2 cup crumbled Isle St Jean “Bleu D’Acadie” blue cheese

• 2 large MacIntosh Apple, sliced thinly • 6 cups baby spinach or other greens

• 1/4 cup extra virgin olive oil • 2 Tbsp white balsamic vinegar • 1 Tbsp honey • Salt and pepper to taste

Directions In a medium saucepan, heat the first 2 Tbsp butter over medium-low heat. Add the onions and garlic and saute for 3 minutes, until the onions are soft. Add the rice and stir it well to coat the rice in butter. Cook another minute. Add the white wine, then let in absorb into the rice, stirring constantly. Stir in the pumpkin. Add the warm stock ¼ cup at a time, stirring constantly. Wait until all the liquid has been absorbed before adding more stock. Keep adding more stock until the rice is softened and no longer hard in the middle - about 15 minutes. Stir in the remaining butter, then add the cheese (save a little for the top). Season to taste with salt and pepper. Transfer the risotto to your serving bowls, then top with a little more cheese and serve right away!

Directions Preheat your oven to 350F. Warm the honey in a microwave-safe bowl, then stir in the cayenne, salt and walnuts. Spread the mixture into an even layer on a parchment-lined baking sheet, then bake for 20 minutes, stirring halfway through. Let the nut mixture cool completely on the baking sheet, then crumble into large chunks. Whisk together the oil, vinegar, and honey, then season generously with salt and pepper. Set aside. Arrange the greens in a bowl or serving platter, then top with apples, blue cheese and candied nuts. Give the dressing another stir, then pour it over the salad. Serve right away!

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

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Apple Cranberry Sangria From page 29 Makes 1 pitcher, serves 6-8 • 1 bottle Rossignol Cranberry Delight, 12203Z • 2-4 oz Matos Orange Liqueur, 10617Z • 2 medium tart apples, sliced • 1 medium orange, sliced • A handful of fresh, frozen or dried cranberries • 1 cup orange juice • Ice Directions Add apples, orange and liqueur to a large pitcher and muddle with a muddler or wooden spoon for about a minute. Add the orange juice and red wine and stir to incorporate. Cover and let stand for at least one hour (or overnight in the fridge). Serve chilled or pour into glasses about half-full of ice. Spoon one-third of pumpkin batter into prepared pan, spreading even- ly. Spoon half of chocolate batter by heaping teaspoonfuls over pumpkin batter. Repeat once more, spooning remaining pumpkin batter on top. Gently the swirl batters together with a knife. Bake until a wooden pick insert- ed near center comes out clean, 55 to 60 minutes. Let cool in the pan for 10 minutes, then remove from pan, and let cool completely on a wire rack. In a small saucepan, melt the chocolate and cream together over low heat. Stir until all the chocolate melts and the mixture is smooth and glossy. Pour the mixture over the cooled cake, then sprinkle over the crystalized ginger. Let cool for 5 minutes before serving. Fall for Sangria

Apple and Pear White Sangria From page 31 Makes 1 pitcher, serves 6-8 • 1 bottle Pelee Island Gewurztraminer, 09266Z • 2 oz St Germain Elderflower Liqueur, S0082Z • 1 golden delicious apple • 1 ripe pear • Juice from 1/2 a lemon

Spiced Apple Sangria From page 30 Makes 1 pitcher, serves 6-8 • 1 bottle Matos Rose, 12204Z • 2 oz Deep Roots Spiced Apple Liqueur, 16016A • 2 tart apples, such as MacIntosh or Granny Smith, chopped • Cinnamon sugar for rims • Cinnamon sticks for garnish • Ice Directions In a large pitcher, combine the apples and the liqueur. Stir well to combine and then pour in the wine. Cover and let stand for one hour (or overnight in the fridge). Wet the rim of a wine glass with a little water, then dip in cinnamon sugar. Add some ice to the glass, scoop in some fruit and then pour in some sangria. Garnish with a cinnamon stick.

Pumpkin and Dark Chocolate Swirl Cake with Crystalized Ginger From page 24 Makes 1 large bundt cake • 1 cup butter, softened • 3 cups all-purpose flour • 1½1/2 cups firmly packed dark brown sugar • 3 large eggs • 2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt • 1/2 cup sour cream • 1 teaspoon vanilla extract • 1 cup canned pumpkin • 1½1/2 teaspoons pumpkin pie spice • 1/3 cup half-and-half • 2 tablespoons unsweetened cocoa powder For the ganache topping: • 1 cup dark chocolate chips • 3/4 cup whipping cream • 1/4¼cup chopped crystallized ginger Directions Preheat oven to 300°. Spray a silicone bundt pan with non-stick spray and set aside. In a large bowl, beat brown sugar and butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addi- tion. In a medium bowl, whisk together baking powder, baking soda, salt, and flour. Gradually add flour mixture to butter mixture. Beat in sour cream and vanilla. Spoon 1 cup vanilla batter into a medium bowl and set aside. Add the pumpkin and pumpkin pie spice to the remaining vanilla batter; beat until combined. Add half-and-half and cocoa to reserved 1 cup vanilla batter, whisking until combined (the batters will be thick.)

Pumpkin Spice Semifreddo From page 23 Makes about 1 1/2 Litres • 1 can sweetened condensed milk • 2/3 cup pumpkin puree • 1 tsp cinnamon • 1 tsp ground ginger

• 1/4 tsp nutmeg • 1/4 tsp cloves • 1/4 tsp allspice • 2 Tbsp vanilla extract • 1/4tsp salt • 2 cups whipping cream

Directions Wash, core and slice the apple and pear, then place in a large pitcher. Add the remaining ingredients (except the ice) and stir well. Cover and let stand for one hour before serving either chilled or in glasses half-full of ice.

Directions Stir the condensed milk, vanilla, spices and salt together in a medium bowl. Stir well to combine. In a separate bowl, beat the whipped cream with a whisk until it is fluffy and makes stiff peaks. Add the whipped cream to the condensed milk mixture and fold it in carefully until it’s barely combined. Spread the mixture into a shallow casserole dish and freeze for at least 2 hours (overnight is better!) Once the mixture is frozen, cover tightly with plastic wrap. Enjoy with caramel sauce, salted nuts or with espresso poured over top!

View more recipes at liquorpei.com

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YOUR FAVOURITE PUMPKIN ALE NOW AVAILABLE FOR A LIMITED TIME

COCKTAILS MADE EASY

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