How to Use Honey in Cocktails
A wave of small, local distillers has recently revived the moonshine industry with unique spirits — this time made legally, of course. For a classic unaged whisky that uses locally grown corn, rye and barley, try Reunion 100 Proof Moonshine. It’s terrific mixed with lemonade and served alongside slow-smoked barbecue. Another grill-friendly option is sweet, savoury Top Shelf Distillers Tom Green Maple Bacon Moonshine, which is excellent in a Highball with ginger beer. For dessert, try pouring Murphy’s Law Apple Pie Moonshine over ice, and pair with butter tarts.
Classic Lemonade & 3 Tasty Twists
Sweet, tart and refreshing, an icy glass of lemonade hits the spot during a heat wave like nothing else. Get started with our Classic Lemonade and then amp things up with any one of our simple, fun twists.
Collection: Summer Drink Picks
Tired of Bitter IPAs? Tart Sours Not Your Thing?
Then you’re in luck. Ontario craft brewers are finally focusing their energy and creativity on easy-drinking lagers. Check out some new additions to the beer shelf, including crisp, refreshing Refined Fool Ontario Craft Lager from Sarnia or citrusy, juniper-scented Flying Monkeys Wonderstar Botanical Lager from Barrie.
Christopher Sealy, wine director at Toronto-based Alo Food Group, suggests three styles of red wine that benefit from chilling. He emphasizes they should be cool but not “too cold as to eliminate the aromas.” Pop a bottle in the fridge for an hour or so.
“Whether it’s Old-World Beaujolais or from our own backyard in Niagara, Gamay is a seriously made wine, yet loads of fun. With red berry flavours and gentle tannins, it’s a wine that keeps you coming back for more” Sealy says.
“Pinot Noirs from Germany, France and, of course, Prince Edward County, are usually bright, fruit-driven wines. A slight chill gives the wine a tone like fresh-picked, sun-ripened strawberries and raspberries.”
Tips and Tricks for a Weekend of Recipes
We asked one of our Food & Drink experts to suggest ways to adapt their recipes using simpler techniques or ingredients you likely have on hand for a weekend’s worth of dishes.