PEI Liquor Summer 2019


DELICIOUS DESSERTS Made with seasonal strawberries.

Directions: Squeeze the lemon wedge over a short glass full of ice, then place the lemon in the glass. Pour over the vodka and liqueur and stir gently with a spoon. Top up the glass with the tonic water, add the cucumber slices to garnish and enjoy!

Strawberry Lemonade Upside Down Cake From page 39

For the topping: 1/2 cup sugar 2 Tbsp cornstarch 4 cups fresh strawberries, hulled and cut in half 1 tsp vanilla extract

Peach Blossom Martini From page 26 Makes 1

Vanilla Bean and Buttermilk Panna Cotta with Strawberries From page 38 Makes 6 1 cup non-fat buttermilk 1 ¼ cups whipping cream ⅓ cup white sugar ½ vanilla bean pod and seeds 2 tsp gelatin powder 2 Tbsp cold water Juice and zest of ½ lemon 1 pint fresh strawberries, washed and sliced ¼ cup white sugar 2 Tbsp aged balsamic vinegar Cracked pepper to taste Mint for garnish

For the cake: 2 cups all-purpose flour 1 Tablespoon baking powder ¼ tsp salt 4 large eggs, at room temperature 1½ cups sugar ½ cup butter, melted ½ cup vegetable oil 1 cup buttermilk, at room temperature 1 tsp pure vanilla extract Zest of one lemon

1 oz Ketel One Botanicals Peach and Orange Blossom Vodka , 01281Y, $35.49 1 oz Disaronno Originale , 16710A, $17.49

Juice from ½ a blood orange A few drops of lemon juice A cocktail shaker full of ice

Directions: In a cocktail shaker full of ice, combine the vodka, Disaronno, orange juice and a little lemon. Shake well for 30 seconds, then strain into a chilled martini glass.

Directions: Grease and flour a 10 inch round cake pan very well and preheat your oven to 350 degrees F. Mix the cornstarch and 1/2 cup sugar together and sprinkle over the strawberries along with the 1 tsp vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan with the cut sides of the strawberries facing down. Prepare the cake batter begin by sifting together the flour, baking powder and salt in a small bowl. Set aside. In the bowl of an electric mixer, beat together the oil, butter, eggs, sugar at high speed until very foamy. Stir the vanilla extract into the buttermilk along with the lemon zest. Fold the dry ingredients into the egg mixture alter- nately with the milk mixture. Pour the batter over the strawberries in the baking pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes before inverting onto a heatproof serving plate. Serve warm with ice cream or whipped cream.

Directions: Gather 6 x 4oz (½ cup) ramekins and set them in a 9x13 inch baking pan. Measure the water into a small bowl and then gently stir in the gelatin. Let the gelatine mixture sit while you prepare the cream mixture. In a medium saucepan with a thick bottom, combine the buttermilk, cream, sugar, vanilla pod and seeds. Heat over medium, stirring constantly. Bring to a simmer, then remove from heat and stir in the lemon juice and zest. Stir in the gelatin mixture and whisk well until everything is dissolved. Strain the mixture into a measuring jug, then divide the mixture between the 6 ramekins. Transfer the tray of panna cottas to the fridge to cool for one hour. Wrap tightly with plastic, then let chill for another hour. Make the strawberry topping by mixing together the sliced strawberries, sugar, balsamic vinegar and cracked pepper. The panna cottas can be served in the ramekin topped with fresh berries, or they can be un-moulded by briefly dipping the ramekin in hot water, running a paring knife around the outer edge of the panna cotta and then inverting the ramekin onto a dessert plate. Serve the panna cotta with the marinated fresh berries and fresh mint.

Wild Rose Spritzer From page 27 Makes 1

4 oz Filarino Nespoli Sangiovese Rose Rubicone 12308Z, $16.19 1 oz Ketel One Botanicals Grapefruit and Rose Vodka , 01280Y, $35.49 1 or 2 drops of grenadine (to taste) 2 oz of Grapefruit soda (such as Fresca or San Pellegrino) A tall glass full of Ice Rosehips or wild roses to garnish Directions: In a tall glass full of ice, combine the wine, vodka, grenadine and soda. Stir it well to combine, then garnish with a rose petals or fresh rosehips.



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