By Victoria Walsh, Scott McCallum
Rejoice Canadian cocktail heritage and artistry with A box advisor to Canadian Cocktails, a suite of over a hundred recipes encouraged through a bounty of homegrown constituents and spirits that may attract armchair bartenders and pros alike.
From the Yukon's bitter Toe Shot to a Prairie Caesar to New Brunswick's Fiddlehead Martini, each one superbly crafted recipe--comprising up to date classics, signature beverages from Canada's most sensible bartenders and the authors' personal creations--features quintessentially Canadian constituents and cultural references, mixing to create a libatious and exciting trip from sea to shining sea.
Also featured are syrup and infusion recipes, information and methods, method and gear publications, in addition to go back and forth narratives and proposals from the authors' cross-country highway journeys.
Authors Victoria Walsh and Scott McCallum have devoted numerous hours, let alone fuel mileage, foraging, vacationing and experimenting, that allows you to instill their very own model of northern spirit into the present cocktail canon, and so as to add to the proud culture of making sure Canadian beverages, background and lore, in all their glory, are served on the worldwide bar.
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Extra info for A Field Guide to Canadian Cocktails
No doubt it’s better for you, but I’ve tried it and I just can’t find one I like. //////////////////////////////////////////////////////////////////////////// Cooking rice > People often cook rice too quickly. If it is really boiling rapidly, the water evaporates too soon and your grains end up mushy. You want to go for a slow, long boil. A good rice cooker makes that easy. You might have to play around with it a little to get the right amount of liquid for each kind of rice, but once you figure this out a rice cooker really does the job nicely.
Here’s the trick: I put some of my batch into a squirt bottle. As the chicken wings came out of the oven, I deglazed them right in the pan with my chili vinegar. The vinegar melded beautifully with the pan juices to make a perfect spicy chicken wing sauce. // But a stern safety warning: Keep your head far away from your oven-hot pan when you are dousing it with your homemade pepper spray. When that vinegar hits the heat, it steams up into a sizzling cloud of tear gas. You don’t want your eyes or nose anywhere near that situation.
Poke at the flesh. Does it spring back, or does your finger leave an indentation? You want fish that springs back quickly. > Look for tuna that is a bright, deep red. Avoid fish that is graying or that has an oxidized rainbow look. > Be sure to ask when and where it was caught, and when your fish merchant received it. //////////////////////////////////////////////////////////////////////////// Fish is a great source of the natural lube we need to keep our minds up and running. A fascination with fermentation // Across the globe, eaters have figured out that fermentation is a great way to eat.