DRINKS

THE OUZO FIZZ

This is our first attempt at a completely original cocktail you can tell because the name is not very creative. A good friend of ours involved in the cocktail scene mentioned that the use of yogurt in cocktails is becoming trendier so we thought we would have a crack at it. The only spirit in the drink is ouzo which is Greece’s most popular liqueur.

1.25 oz oozo

1.25 oz fresh lemon juice

1 oz honey syrup (simple syrup with honey instead of sugar)

1 tsp greek yogurt

3 oz soda water

Pour all ingredients except soda water into a shaker with 5 ice cubes. Shake thouroughly for 30 seconds. Pour into a medium size glass and top up with soda water. The yogurt gives the cocktail and nice creamy texture and the addition of fat acts much like an egg in a shaken cocktail. Don’t use a plastic straw and enjoy.

CAMBRIDGE ROAD PAPILLON ORANGE

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For this months beverage pairing we decided to highlight a beautiful orange wine from Cambridge Road Wineries in Martinborough, New Zealand. The Papillon Orange has notes of mandarin peel and jasmine, very light on the palate with a slightly bitter aftertaste which pairs nicely with the sweetness of the pavlova. Brilliant crunchy acidity but dry on the tongue this wine is also easily enjoyable on it’s own, at a price point of $25-30 you can definitely taste the value. Keep an eye out for this and other wines from this outstanding winery located on the north island of New Zealand. 

PISCO SOUR

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This Peruvian beverage is a perfectly refreshing accompaniment for our street corn recipe. It is largely debated whether it is of Peruvian or Chilean descent, but we went with the traditional recipe that is enjoyed across the nation.

1 cup sugar

1 cup water

1/2 fresh & seeded habanero pepper

1 egg white

1.25 oz fresh lime juice

1/2 oz habanero syrup

2 oz Peruvian Pisco

4 dashes Angostura Bitters

ice


We start this recipe off by making our habanero simple syrup. Our recipe ensures that it does not carry much heat but a delicious hint of flavour. Mix water and sugar in a pot and put on medium heat. Stir until all the sugar is dissolved and then add your chopped fresh habanero pepper, bring to a boil and take it off the heat. Steep the concoction for 1 hour, strain the peppers out and then put it in a safe container to chill in your fridge.

Fill a shaker 1/3 of the way with ice and then add your fresh lime juice, egg white, syrup and Pisco. Shake extremely hard for 30 seconds to froth up the egg white. Strain it out into a glass and then lightly drop your bitters on top. The bitters is only added for the aroma and must not sink through the cloud of egg. We like to use a tooth pick and turn the drops of bitters into hearts. This drink is best enjoyed with our Peruvian Street Corn recipe.

LIMONANA

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With summer around the corner this Israeli classic is sure to cool you off. Limonana’s are enjoyed on the regular and is considered to be the national drink. Found all over from Tel Aviv to Jerusalem. Best accompanied with our fresh made pita and hummus.

1/2 cup sugar

1 3/4 cups water

1 cup lemon juice

4 cups ice

1 oz of fresh mint leaves

We start this recipe off by making a 1:2 simple syrup. Combine 1/2 sugar with 1 cup of water in a pot and heat gently while stirring until all of the sugar is dissolved, set aside to cool to room temperature or put it in the fridge (be careful not to set a hot pot directly in your fridge or you may melt plastic…) In a blender combine your ice, lemon juice, remaining water and fresh mint leaves. Pulse for a few seconds and then blend until it becomes a slush. We like to give ours a kick by adding some vodka. Pour into a glass, kick up your feet and enjoy some sun rays as you quench your thirst in the most refreshing manor.

SWEDISH EGG COFFEE

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We stumbled upon this recipe by accident and we think it’s absolutely brilliant. Instead of doing an alcoholic pairing this time we wanted to come up with something that went well with an afternoon pastry. It seems like a very bizarre technique but it actually makes quite a bit of sense. For those who enjoy black drip coffee this is a great way to get some creaminess without adding any dairy. Not to mention the perfect crystal clear cup of coffee. Keep in mind this recipe makes about 4 cups of coffee.

1 cup ground coffee beans

1 whole egg (including the shell)

1 L of water

Place your coffee in a bowl and place the whole egg on top. Take a fork and smash the egg up with the coffee, making sure you shatter the shell into small pieces. Mix with the fork until a paste forms. Fill a small pot with your water and add in your coffee paste. bring to a simmer and let slowly bubble for 5 minutes. This way the coffee passes through the egg and clarifies it along with giving it a deliciously rich taste. Pour the coffee through a filter and serve. Best enjoyed with a semla (or two).

GINGER BEER

In South Korea ginger beer is consumed regularly with most meals of the day, there are many good store bought options but we like to make our own. This style is made with champagne yeast and becomes slightly alcoholic depending on the length of fermentation.

2 1/2 cups of warm filtered water

1 1/2 tsp of champagne yeast

Several roots of ginger (which should always be stocked in the house)

Finely ground cane sugar

2 lemons juice

1 tsp chilli powder

1 large mason jar

2 large plastic bottles

We begin by essentially making a “starter” for our ginger beer which we will be feeding every day for the first week. Start by mixing your yeast into the water until fully dissolved. Add 1 tbsp grated ginger, 1 tbsp ground cane sugar, lemon juice and chilli. Stir all of the ingredients together until they are well mixed. Pour this mixture into a large mason jar, screw on the lid with a bit of cheesecloth over top. Find a warm and dark place for it to live in. Now every day for the next week you will be feeding it a tbsp of sugar and a tbsp of ground ginger. Don’t worry about it becoming sweet because the yeast will be feeding off of the sugar and will in turn give you alcohol and carbonation. Make sure that the space you put it in isn’t too cold otherwise the yeast will go dormant and the reaction will not take place. After a week you should see and hear bubbles forming. You can play a little bit with the amounts of sugar and ginger you feed it. We personally like ours with a real big ginger kick, adjust ginger amounts to suit your taste.

Now we are ready to bottle it up. Fill the 2 bottles 2 thirds of the way with warm filtered water and mix in 2 cups of sugar. Strain the “starter” with cheesecloth and divide the liquid evenly amongst the 2 plastic bottles, we then like to add in a spoonful of the strained shredded ginger. Top the bottles off with enough water so that the bottles are almost filled, leaving a small gap of air at the top. Place the bottles back in the warm dark area where the first fermentation took place. You will want to check on the pressure of these every day, when the bottles are too hard to get any squeeze out of them you will want to carefully unscrew the top and release gas. DO NOT forget about these in your cupboards because the WILL explode if they are not tended to. The ginger beer will ferment in the plastic bottle like this for 2 weeks at which point they should have developed a bit of alcohol and carbonation. Now they can be moved into your fridge but still be sure to keep a close eye on the pressure buildup otherwise you will have a big mess to clean up. Enjoy on its own or with our Seoul Mule recipe.

SEOUL MULE

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Ginger beer is a popular drink amongst locals in South Korea. This inspired us to create a cocktail that is light and pairs nicely with spice. We combined some of our home-made ginger beer with a splash of soju and a few other key ingredients. This is the Seoul Mule.

6 mint leaves

1/3 oz ginger chili syrup

1/4 oz yuzu juice

1/4 oz lime juice

3 oz BOH ginger beer

1.5 oz soju

1 candied ginger stick

Combine ice, mint leaves, ginger chili syrup, yuzu juice, lime juice and soju then shake very thoroughly in order to pummel the mint leaves and release flavour. Pour into glass and top up with BOH ginger beer. Stir, garnish and serve.

COENOBIUM BIANCO

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Now everyone knows that drinking a wine that compliments your food can only heighten the experience. The list of great Italian wines is endless, but we chose this bottle both because of its unique story and because it works so well with the richness of our dish. This wine is from Lazio, Italy and is actually made in a monastery by the Cistercian nuns who live there. The Coenobium white blend is our wine of choice for this month. At roughly $25 a bottle its a great wine and a great value. If your having trouble locating this bottle try to find a wine made with either trebbiano or verdicchio as these grapes aren’t too fruity and boast a pungent acidity.