PEI Liquor Celebrate Spring 2024

SPRING 2024 celebrate

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hello spring

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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.

MOTHERS DAY Pick up something special for your mom with our bubbly picks!

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OUR SPRING PICKS Celebrate Winter with these hand selected options from our staff.

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

RECIPE INDEX

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Jackson-Triggs Smooth White 1.5L, 09037C 22.99 $ NOW

Villa Sandi IL Fresco Prosecco Rose DOC 750mL, R0293Z 20.49 $ NOW

Confessions Pinot Grigio 750mL, 09708Z 12.99 $ NOW

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wine • spirits • beer SAVINGS

XOXO Pinot Grigio Chardonnay 750mL, 09254Z 12.29 $ NOW

Ama Bene Sangiovese 750mL, 01933Y 13.99 $ NOW

Barefoot Pink Moscato 750mL, 12317Z 14.99 $ NOW

april 2 - may 14

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Santa Ema Cabernet Sauvignon 750mL, 07801Z 21.99 $ NOW

Bask Lightly Sparkling Rose 750mL, 12003Z 14.99 $ NOW

Seaside Syrah 750mL, 07796Z 15.99 $ NOW

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BUY 4 SAVE 1.50 $

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Flor de Cana Centenario 12 Year Old Rum

Citadelle Gin 750mL, 01805Z 33.19 $ NOW

Ciroc Blue Stone Vodka 750mL, 02952Z 49.99 $ NOW

Mill Street Organic 12x355mL, 81755X 28.99 $ NOW

Molson Ultra 15x355mL, 81871X 33.99 $ NOW

Coors Light 473mL, 81547X 4.39 $ EACH

750mL, 03856Z 46.98 $ NOW

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Tanqueray London Dry Gin 750mL, 01790Z 30.79 $ NOW

Kahlua

Bacardi White Rum 1.14L, 03000B 43.09 $ NOW

Coors Light 15x355mL, 81710X 31.99 $ NOW

Alpine

Corona

750mL, 16026Z 33.49 $ NOW

12x341mL, 80200R 27.98 $ NOW

6x330mL, 84010Z 16.99 $ NOW

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Specialty!

Specialty!

Specialty!

Maker's Mark Kentucky Straight Bourbon Whiskey 750mL, 04971Z 42.49 $ NOW

Havana Club Anjeo 750mL, 03707Z 29.79 $ NOW

Smirnoff Vanilla Vodka 750mL, 02007Z 29.49 $ NOW

Bud Light 36x355mL, 01035Y 68.99 $

Moosehead Light 36x355mL, 01361Y 68.99 $

Molson Canadian 36x355mL, 01535Y 68.99 $

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Benjamin Bridge Wild Rock White

Hendrick’s Flora Adora Gin

750mL, 02060Y 23.99 $

750mL, 05119W 59.99 $

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Mother's Day GIFT IDEAS

Rockrose White Wine Spritzer

Freixenet Italian Sparkling Rose

Relax Rose 750mL, 12309Z 17.48 $

Celebrate Mom with these Special selections!

750mL, 15658Z 27.98 $

250mL, 01914Y 6.99 $

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Appetizers for Wine Pairing Hosting a Wine Tasting? Impress your guests with these tasty appetizers.

MAY 23 - 25 , 2024 RD TH PEI Festival of Wines

Exclusive VIP Night May 23 *NEW*

View recipes on page 39-40.

Must be 19+. Please enjoy responsibly. Learn more and get tickets at peiwinefest.com

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View recipe on page 39. Olive Tapenade

Pairs Well With: Kim Crawford Sauvignon Blanc

750mL, 09414Z 23.49 $

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Sicilian Arancini View recipe on page 39.

Pairs Well With: Planeta Chardonnay

750mL, W0104Z 49.89 $

View recipe on page 39. Caprese Salad

Pairs Well With: Mezzacorona Pinot Grigio

750mL, 10651Z 18.19 $

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Beef Tartare View recipe on page 40.

Pairs Well With: Trumpeter Reserve Cabernet Sauvignon

750mL, 07690Z 21.00 $

Carmelized Fig & Ricotta Crostinis View recipe on page 40.

Pairs Well With: Bree Riesling

750mL, 09697Z 17.39 $

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Melon & Prosciutto View recipe on page 40.

Pairs Well With: Batasiolo Bosc D’la Rei Moscato D’Asti DOCG

750mL, 10659Z 22.49 $

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Marzipan Almond Cake View recipe on page 41.

Pairs Well With: Bread & Butter Chardonnay

750mL, 09729Z 26.29 $

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wine. Take a sip, enjoy the aromas and flavours, and then use the spit bucket provided. Rinse your glass with fresh water and repeat. Make sure you drink lots of water and have a snack or two.

1. Plan ahead

With so many wines on offer, it’s a good idea to have a look at the list of wines available and make a game plan ahead of time. See the full list of wines here. Note which products you’d like to try, and in which order. Keep in mind that you’ll discover the most flavours and aromas by starting with lighter tasting wines and finishing with more flavourful or aromatic products. Take the time to really examine every wine you try. Hold the glass up to the light; what’s the color and clarity like? Give the glass a swirl, get your nose in the glass and inhale deeply; what are the aromas? Take a sip and let it sit on your taste buds, swish it around let it linger; what do you taste? What’s the mouthfeel like? Finally, after you swallow or spit, what flavours linger? All the wines at the festival are available to purchase in the boutique, so keep track of which ones you’d like to stock up on! 2. Look, Smell and Taste

4. Be adventurous and ask questions

While it’s tempting to stick with what you already know you love, now is a great time to branch out and try new things. Knowledgeable staff are available at each table to guide you through your tasting, answer questions, offer opinions and make recommendations. Not sure what GSM stands for? Just ask! Not only can the winery representatives at each table answer questions about the wines they’re pouring, PEI Liquor staff are available in the wine boutique to help you pick out some great wines to take home!

5. Get Home Safely

Always drink responsibly. Plan ahead for a designated driver or keep a phone number for a taxi handy.

How to Navigate a Wine Tasting The annual PEI Festival of Wines is quickly approaching on April 28th and April 29th, 2023. This year’s featured country is Italy. This is your chance to sample over 300 new wines exclusive to this event. Wine tastings are a great place to enjoy and learn about new wines, but the huge selection and tasting etiquette can be overwhelming even for seasoned pros.

Learn more about the PEI Festival of Wines: bit.ly/3oH8YHy https://liquorpei.com/events/ festival-of-wines/ Learn more about the PEI Festival Of Wines online at:

3. Pace Yourself:

This is the only time spitting in public is socially acceptable, and for good reason. Even the small samples poured at tastings can add up quickly, so while it’s ok to swallow, it’s also ok to use the spit buckets to dispose of extra

Here are a few helpful tips for getting the most from your experience.

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Debbie’s Picks

our SPRING PICKS

Elijah Craig Small Batch Bourbon

750mL, 04982Z 53.99 $

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.

Chateau Routas Rouviere Rose

750mL, 12304Z 23.49 $

Roku Japanese Gin

750mL, 01254Y 51.59 $

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Darren’s Picks

Judy’s Picks

Le Vieux Pin Petit Rouge

Ungava Gin

750mL, W0347Z 47.01 $

750mL, 01103Z 38.50 $

Judy Hornyik In addition to her 10 years in the hospitality industry, Judy draws upon her 20 years of experience working with PEI Liquor to better serve customers. Judy has also successfully completed the demanding Wine and Spirit Education Trust (WSET) Level 3 course. Whether you are looking for grand bottles to impress or everyday hidden gems for yourself, Judy can help you uncover that perfect find.

Darren LeBlanc Darren has 20 years of experience in restaurant management and hospitality. Certified through C.A.P.S., he completed his Sommelier levels in 2005 before heading off to Ontario to continue his career. Working under the expert guidance of a Master Sommelier, Darren helped curate and manage cellars both private and commercial. Helping to ensure clientele drank their wines at the peak of their potential. Returning to the Maritimes in 2016, Darren settled on the east end of the island where he works a hobby farm producing eggs, chicken, and a variety of vegetables. Whether it’s a coursed meal with needed wine pairings or a special gift for any occasion, Darren has the know how and information to help you make the right decisions for your occasion. Look for Darren the next time you visit Notables by PEI Liquor at 6 Prince St., Charlottetown in the Founders’ Food Hall & Market.

Le Vieux Pin Petit Blanc

Kahlua 750mL, 16026Z 34.99 $

750mL, W0346Z 42.00 $

Look for Judy the next time you visit PEI Liquor at 475 Granville North in Summerside.

Frescobaldi Perano Chianti Classico 2019

Bogside Local Legend Blonde Ale

750mL, W0042Z 36.99 $

6 pk, 81833X 17.99 $

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new ARRIVALS

Discover a new favourite with these new arrivals!

madd.ca 1-800-665-6233

maddcanada.ca

@maddcanada

madd_canada

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New arrivals for Spring

Coors Seltzer Slushie Flavours Pack

Mike’s Hard Purple Freeze

Mike’s Harder Lemonade

Rewind Juiced Orange Creamsicle

473mL, 02243Y 4.79 $

24 x 355mL, 02225Y 67.98 $

473mL, 18203X 4.69 $

473mL, 18204X 4.69 $

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Prices subject to change | Products not available at all locations | While supplies last

RECIPES

flour, shaking off the excess, then dip one-by-one in the beaten egg allow ing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It’s best to roll and bread all of the rice balls before begin ning frying since the frying is quick. Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprin kle right away with salt and serve warm with marinara.

(about 1 cup) • 1 cup ham, finely diced (about 3 oz) • 2 cups Jasmine rice, un-rinsed • 1 cup Chardonnay, (dry white wine) • 5 cups chicken broth, or stock (hot) • 1 tsp salt, (plus more to sprinkle fried arancini) • 1 cup frozen peas, fully thawed • 1/3 cup parsley, finely chopped • 1 cup parmesan cheese, shredded • 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes • 3 large eggs, beaten with a fork • 1 1/2 cups Italian bread crumbs • Oil for frying, vegetable, canola, or grapeseed oil Directions Using a Dutch oven or heavy-bottomed pot with a tight-fitting lid, over medium/ high heat, add 2 Tbsp olive oil and 2 Tbsp butter. When hot, stir in diced on ion and saute until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil. Pour in 1 cup white wine and cook until mostly evaporated (2 min). Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cook ing (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool. Once rice is at room temperature, stir in 1/3 cup finely chopped parsley and 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mix ture to enclose the cheese. Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in For Breading/ Frying: • 1 cup all-purpose flour

Please drink responsibly.

Olive Tapenade From page 14 Serves 8-10

• 1 1/2 cups pitted, brine-cured olives drained •1 teaspoon anchovy paste or 2 an chovy filets, minced • 3 tablespoons capers rinsed • 1 1/2 tablespoons parsley coarsely chopped • 3 cloves garlic roasted if desired • 3 tablespoons fresh lemon juice • Salt and freshly ground black pepper • 1/4 cup olive oil Directions In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and 1/4 teaspoon pep per. Pulse 2 to 3 times until coarsely chopped. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature. Serve. On a wooden serving board, lay out freshly baked bread or crackers with butter and place a bowl of olive tapenade on the side for spreading.

Caprese Salad From page 18 Serves 6

• 1 1/2 lbs Ripe tomatoes, (3-4 medium) sliced 1/4” thick • 12-16 oz Fresh mozzarella, sliced 1/4” thick • 1 bunch Fresh basil, (1/3 cup basil leaves) • 3 Tbsp Extra virgin olive oil, for driz zling • 1/2 tsp Sea salt, or to taste • 1/4 tsp Black pepper, or to taste • 2 Tbsp Balsamic glaze, or added to taste (optional) Directions Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer. Season generously with salt and pep per, drizzle all over with extra virgin ol ive oil and drizzle with 2 Tbsp balsamic glaze or add it to taste.

Pineapple Hard Seltzer Refreshing, light seltzer collides with tropical pineapple flavour. 0 SUGARS / 0 CARBS / 0 PRESERVATIVES COLLIDINGTIDES.COM Crafted in Prince Edward Island

Sicilian Arancini From page 16 Makes 24 Rice Balls

• 2 Tbsp olive oil • 2 Tbsp unsalted butter • 1 medium onion, finely diced

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RECIPE INDEX

Melon & Proscuitto From page 24 Serves 12 • 1 Cantaloupe • 4 to 5 ounces Prosciutto di Parma, thinly sliced • 2 tablespoon honey or balsamic glaze, more to your liking (I used this Greek honey) • Basil leaves for garnish, optional Directions Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them. Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up). Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional.

Beef Tartare From page 20

Marzipan Almond Cake From page 26 Makes 1 Cake

Break the eggs, reserving the yolks and whites of each. Beat the egg whites with a hand mixer until stiff. Pour the room-warm marzipan, softened butter, sugar, almond liqueur and egg yolks into the bowl of the stand mixer and mix thoroughly. Then add the ground almonds and stir in. Add the beaten egg whites and gently fold in. Then spread the almond-mar zipan mixture evenly over the short pastry and smooth it out. Finally, place the almond flakes evenly on top. Now put the cake in the oven for about 30 to 40 minutes. Let cool for about 30 minutes before serving and sprinkle with powdered sugar to taste. Serve & Enjoy!

Carmelized Fig & Ricotta Crostinis From page 22 Serves 6

Serves 4 Dressing: • 3 tbsp (45 ml) olive oil • 2 tbsp (30 ml) whole-grain mustard • 1 tbsp (15 ml) red wine vinegar • 1 tbsp (15 ml) capers, chopped • 1 tsp (5 ml) Dijon mustard • Sambal oelek, to taste Beef: • 14 oz (400 g) beef tenderloin or top round • 1 shallot, finely chopped • 1 egg yolk • 2 tbsp flat-leaf parley, chopped Directions In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside. With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef. In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning. Serve cold with the endive and cel ery salad (see recipe) and toasted bread. For a beautiful presentation, use a burger press, cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.

Pastry: • 200 g pastry flour • 100 g butter soft • 50 g sugar • 1 egg Filling: • 200 g marzipan • 120 g butter soft • 120 g sugar • 4 eggs

• 1/2 of a baguette, cut into 12 slices • 4 fresh figs, sliced into fourths lengthwise • 8 ounces part skim ricotta cheese • Kosher salt and fresh ground black pepper to taste • 1 teaspoon butter • 1 teaspoon honey, plus more for drizzling on top • 2 tablespoons pistachios, chopped Directions In a small mixing bowl, mix together the ricotta cheese, salt, and pepper until combined. In a medium sized skillet over medi um heat, melt the butter and honey together. Place the sliced figs in with the hon ey butter mixture and cook them for 1-2 minutes per side or until they start to caramelize. While the figs are caramelizing toast the baguette slices in the oven under the broiler or on the grill until golden brown. Spread some of the ricotta onto each baguette slice then top with a caramelized fig slice, chopped pistachios, and a drizzle of honey. Serve immediately.

• 6 tbsp almond liqueur • 200 g ground almonds

Topping: • 25 g almond flakes • powdered sugar to taste

Directions Pour the flour, sugar, egg and softened butter into the stand mixer and mix thoroughly with the dough hook. Then remove, knead firmly with your hands and form a loaf. Then wrap in plastic wrap and place in the refrigerator for 30 minutes to harden. After the cooling time, roll out the dough. Prepare a 11in/26cm Ø tart pan and grease with but ter. Lay out the shortcrust pastry on the tart pan and cover the bottom and edges by carefully pressing with your fingers. Prick the pastry several times with a fork. Cut off the excess short crust pastry. Filling: In the meantime, preheat the oven to 300°F (150°C) top/bot tom heat.

Serve immediately or chill for a few hours until ready to serve.

View more recipes at liquorpei.com

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