The warmer weather is finally here and decks and patios are filling up with thirsty visitors looking for a refreshing cocktail and the opportunity to soak up the rays and views. Whether you choose to go to your favourite establishment or enjoy yourself at home, there are a number of craft distillers in the Georgian Bay region that are producing something we know you’ll enjoy. Visiting and purchasing products from these passionate and creative local distillers supports their efforts and this exciting new industry. Their Gins, Vodkas, Whiskies, Rums and fruit-based spirits, made in our own “ backyard”, allow your inner alchemist to flourish. Enjoy, shaken or stirred. Cheers! Copperhead Distillery One afternoon we travelled along the beautifully scenic roads from Parry Sound, to Sundridge, to visit the welcoming Copperhead Distillery. We were definitely not disappointed when we pulled up in front of the rustic distillery and tasting/ retail shop, which was decorated with old oak barrels and had shelves, well stocked with their broad range of whiskies, vodkas, rums and moonshine varieties . Founded by businessman and innovator, Craig Ferchat in 2016, this distillery moved from its’ 1000 sq foot converted garage facility in Burk’s Falls into its’ new, 9,000 square foot location, in December of 2017. This family run distillery continues the dedication and craftsmanship espoused by Mr. Ferchat, who sadly, passed away in December of 2018. The distillery continues to flourish in family hands and is a testament to his entrepreneurial spirit. We were me by Ron, who was manning the tasting bar and shop, who invited us to sample a number of products made on site. We were especially impressed with their 5th Anniversary Signature Series, 5 yr. old Canadian Whisky, which was aged in French and American oak to impart a smooth finish to this exceptional whisky. We were also amazed at our sample of the Apple Pie Moonshine which was true to its’ name and spiced Rum that will be great for summer cocktail creations. We also learned that this community-minded distillery often hosts a BBQ , customer appreciation events and produced hand sanitizer to support first responder efforts during the Covid 19 pandemic. There are 4 Copperhead Distillery Products available at the LCBO, at present, at over 100 locations, with shipping also available to other provinces. Better yet visit their website or make a pilgrimage to this much-frequented distillery to experience their welcome, and products, for yourself 68 Tower Rd., Sundridge, Ontario. www.copperhead-distillery.com ........................................................................................................................................................................................... Spy Cider House and Distillery This amazingly popular and innovative cider house and distillery, has been a favourite of ours for years and is never bypassed when we are in the Thornbury area. Although we have featured their outstanding cider offerings in a previous blog post, their broad range of apple and pear-based spirits are also most noteworthy. Spy is the creation of a partnership between David Butterfield, who produces award-winning French Burgundy wines and is CFO of Butterfield &Robinson Travel, and fellow Ontarian Piers Roberts, who is an award-winning craft cider maker and distiller. Located on a 78 acre, abandoned apple orchard, they launched this venture in the late summer of 2019. When we last visited, we managed to get a closer look behind the scenes at the German-made copper still, where the magic happens. The grounds, tasting bar and chill patio are prefect for sampling cocktails from their menu, which is regularly updated, featuring their selections of Gins, Vodka, Brandy and Eau-de-vie made with apples and pears. Last winter we sat by a blazing fire outside sipping a warm brandy-based cider and recently we lingered watching he last rays of the sun disappear over the horizon while enjoying a sundowner Gin and Tonic and their take on the Aperol Spritz made with Eau-de-Pomme, Aperol and topped with their Golden Eye Cider. The drinks menu is due to be relaunched and we have it on good authority that they will be including Spy’s “Ginger Bomb” Mule. A new Gin also has appeared on their shelves called Doppelgänger, which has a deliciously distinctive flavour of lemon, hibiscus and the addition of wormwood, of Absinthe fame. This unique craft distillery offers an amazing range of products, all of which retain the true essence of their fruit origins, which can be enjoyed on their own, or used to create unique cocktails. A variety of sizes are available for purchase from the distillery shop and look great on any bar. Side Rd 24, Clarksburg, Ontario. www.spydistillery.com ........................................................................................................................................................................................... Heretic Spirits Distilled in Collingwood , Ontario, Heretic Spirits is the first of a small handful of craft distillers in the Georgian Bay region. It is the brainchild of brothers Scott and Chris Morrison who along with manager and friend, Brad Mear, tapped their entrepreneurial spirit and prior experience in brand design, marketing and data management to create uniquely delicious spirits. The Morrison brothers had been visiting Collingwood for decades and decided to re-locate to southern Georgian Bay to found their distillery in the winter of 2017. After a short 3 years distiller Scott has produced an award-winning Gin #1 and Vodka #1, which garnered a gold medal and Silver medal respectively at the prestigious San Francisco World Spirits Competition in 2020. Heretic’s flagship Gin #1 incorporates 14 botanicals to create a spirit that is well balance with spice, citrus and juniper notes making it perfect for creating delicious cocktails all year round. Their Vodka #1 is bright and refreshing, with a smooth finish that lends itself well to a variety of mixed drinks or to be enjoyed over ice. We were lucky enough to chat with Scott Morrison recently and were immediately struck by his willingness to share his distilling journey and his passion for producing the finest spirits possible. In addition to producing spirits at their 40,000 sq foot facility, Heretic also works with other beverage makers providing packaging and bottling services. Heretic Spirits will be located at the Collingwood Farmer’s Market this summer, for the first time, and will be releasing a blue berry liqueur that will be available along with their Gin and Vodka at LCBOs across Ontario. They are also contemplating the creation of a visitor/tasting center in the future. 395 Raglan St. Unit 1-A, Collingwood, Ontario. www.hereticspirits.com ........................................................................................................................................................................................... Muskoka Spirits Founded in June of 1996, the Muskoka Brewery was started by Gary McMullen and Kirk Evans as the Muskoka Cottage Brewery. It has since moved from its’ modest location in downtown Bracebridge, to a new 70,000 square foot facility, which employs over 130 local residents and offers a bottle shop, tasting area and outdoor patio that can be enjoyed by visitors, throughout the year. This award-winning brewery was also recognised as one of the 10 most admired corporate cultures by Waterstone Human Capital. In 2015 the brewery purchased a still and embarked on the journey to produce a line of spirits to add to their brewing range. A partnership, with Junction 56 distillers from Stratford, allowed the team to experiment with a number of recipes before settling on their # 10 recipe, known as Muskoka Legendary Oddity Gin, which mirrors the profile of their Legendary Oddity beer, using Juniper berries as well as other natural botanicals and a novel addition of hops. This London Dry Gin lends itself well for the creation of classic cocktails and martinis. When we last visited, Muskoka Spirits had also created 2 additional small batch Gins, Butterfly Effect, infused with peppercorn and hibiscus, and Legendary Oddity Oak Rested Gin, whose barrel contact adds smooth vanilla background notes to the Juniper and orange peel character. These spirits can be purchased at the LCBO or can be ordered direct from the Muskoka Brewery website for direct deliver. Better yet, head up Hwy 11 to visit the brewery and enjoy their friendly welcome and patio! www.muskokabrewery.com ........................................................................................................................................................................................... Maile Spirits This fledging distillery is the creation of Leonard Maile, who comes from a culinary background, having studied culinary arts, with the likes of Mark McEwan, at highly respected, George Brown College. Although we were unable to visit Maile Spirits, we did have the opportunity to chat with Mr. Maile and found out the still he utilizes is the creation of the same still designer that provided the copper still for neighbouring Spy Cider House and Distillery. Products created at his distillery are apple-based and encompasse a range that includes Gin, Vodka and Brandy. These products will be available from September until into the new year, as Mr. Maile and his team develop their brand and distribution. It was obvious when we spoke with the distiller that he was most passionate and enthusiastic about this project and we are looking forward to purchasing his products, later this year. We invite you to follow their website for up dates. Grey County Rd.2, Clarksburg, Ontario. www.mailespirits.ca ........................................................................................................................................................................................... Mini Appetizer Meatballs and Vodka Sauce Ingredients For the Vodka Sauce 1⁄2 cup finely chopped celery 1⁄3 cup finely chopped carrot 1⁄2 cup finely chopped zucchini 1⁄2 cup finely chopped onion 2 cloves minced garlic 1⁄4 cup finely chopped olives 2 tablespoons olive oil Pinch salt and pepper Pinch of pepper flakes 1 teaspoon dried oregano 2 large cans peeled tomatoes (approximately 796 ml cans) 1⁄2 cup vodka 3 bay leaves 4 basil leaves 1⁄3 cup cream For the Mini Meatballs 450 grams ground veall 450 grams ground porc 1⁄4 cup finely chopped celery 1⁄4 cup finely chopped onion 2 cloves minced garlic 2 tablespoons chopped parsley 1⁄2 teaspoon dried oregano 1⁄2 teaspoon salt and pepper 1⁄2 cup Italian seasoned bread crumbs 1⁄4 cup grated parmesan 2 eggs Olive oil for frying Instructions For the sauce 1) Saute the celery, carrot, zucchini, onion, garlic and olives in 2 tablespoons of olive oil until translucent. Add vodka, salt, pepper and oregano and simmer on low heat for about 10 minutes. 2) Add 2 cans of tomatos. Use a potato masher to crush the tomatoes. 3) Add a small amount of water to the cans, swirl and add to the sauce ( for a total of approximately 1⁄4 cup water). 4) Add bay leaves. 5) Simmer sauce for approximately 1 hour or until the vegetables have softened. 6) Remove the pot from the heat and add cream just before serving For the Mini Meatballs 1) In a small frying pan saute the celery, onion and garlic in olive oil until translucent. Set aside to cool. 2) In a large bowl combine the rest of the ingredients with the cooled vegetable mixture. Mix until combined but do not overmix or you will have tough meatballs. 3) Roll approximately 11/2 tablespoons of the mixture into a mini ball shape and place it on a plate. 4) Prepare all of the meatballs before beginning the frying process. 5) Place 2 or 3 tablespoons of oil in a large frying pan to coat the bottom of the pan. 6) Heat the oil and place 5 or 6 meatballs into the hot pan at a time. 7) Brown on all sides and place on a baking sheet. 8) Once you have browned all of the meatballs, place them in a 350 degree oven for 15 to 20 minutes or until the meatballs are cooked on the inside. 9) Skewer meatballs and serve with the sauce on the side. 10) You may wish to garnish your skewers with a ribbon of zucchini, a grilled vegetable, an olive, a slice of cheese or a basil leaf. ........................................................................................................................................................................................... Mini Grilled Cheese Sandwiches Prepare the following two elements, Maple Butter and Onion Confit, before preparing the mini sandwiches. Maple Butter: Ingredients: · ½ cup butter, softened · 1-2 tablespoons dark maple syrup · A generous pinch of salt 1. Combine the ingredients in a bowl and whip together with a mixer, until light and fluffy. Onion Confit: This sweet-savoury onion jam is delicious on a variety of sandwiches. You may purchase it however it is very easy to prepare. Ingredients: · 2 tablespoons olive oil · 2 cups shallots, sliced · ½ teaspoon salt · ¼ teaspoon black pepper · 1 ½ tablespoons Brandy · 1 tablespoon white balsamic vinegar · ½ tablespoon white sugar · ½ teaspoon thyme, freshly chopped · 2 teaspoons flat leaf parsley, finely chopped · 2 Bay leaves 1. Add olive oil to a large skillet over medium heat. Add shallots and sugar. Saute for 10 minutes on low to medium, until shallots become soft and translucent. Stir regularly. 2. Midway through cooking, add salt, pepper, Bay leaves, brandy and balsamic vinegar. Continue to cook until very soft and caramelized. Set aside until ready to make mini grilled cheese or refrigerate. (You may serve this warm or at room temperature.) Mini Grill Cheese Sandwiches: · Bread of your choice (soft breads such as an Italian loaf, sourdough, ciabatta work well) · Blueberry Jam (or cranberry chutney) · Dijon Mustard · Maple Butter · Onion Confit · 2 cups of your favourite local White Cheddar Cheese, grated 1. Generously butter two slices of bread using the maple butter. 2. Flip slices over, and on one slice, lightly spread Dijon mustard and about a tablespoon of onion confit. On the other slice, spread a thin layer of blueberry jam. 3. Add a few generous tablespoons of cheese to one side. Top with other bread slice. 4. In a frying pan, cook the sandwich on medium, until lightly browned. Flip and cook the other side until cheese has melted and bread is brown and crispy. Press down lightly with a spatula to grill evenly. 5. Transfer to a cutting board. Let sandwich rest briefly before cutting into 4-6 squares (depending on type of bread). Please note, that for our grilled cheese bites, we cut off the crusts. 6. Suggestion: Garnish with fresh blueberries on a wooden pick. ........................................................................................................................................................................................... Profiterole Canapes with Savoury Fillings Profiteroles: 1. Prepare a classic choux pastry, made with water or milk, flour, eggs, salt and butter. You can find great recipes online or from your favourite baking book. When making, pipe small circles of dough so that the puffs are bite sized. 2. Cut the top from each profiterole and pipe or spoon in your choice of filling. Garnish each profiterole and serve with your favourite cocktail. Egg Salad Filling · 6 hard boiled eggs · 2 celery sticks, very finely chopped · 2 teaspoons dill, finely chopped · 2 teaspoons flat parsley, finely chopped · 3 teaspoons chives (or scallions), finely chopped · 2 teaspoons Dijon mustard · 1 ½ teaspoons fresh lemon juice · ¼ cup good quality mayonnaise · ¼ teaspoon salt (or to taste) · ¼ teaspoon pepper · Garnish idea: yellow pepper cut into flowers 1. Peel and finely chop the hard-boiled eggs. 2. Add celery, dill, parsley and chives. Mix ingredients. 3. In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt and pepper. Fold into the egg mixture making sure to incorporate all ingredients evenly. 4. Either spoon or pipe the egg salad into profiteroles and garnish. Smoked Salmon Filling · 1 celery stick, very finely chopped · 1 ½ cups of ricotta cheese · ¾ cup finely chopped smoked salmon · Finely grated zest and 1 ½ teaspoons juice of a lemon · 2 tablespoon fresh dill, finely chopped · 1 tablespoon flat leaf parsley, finely chopped · Salt and ground white pepper to taste · Garnish idea: sprigs of dill, small or a small slice of pickled ginger (Sushi style) 1. Mix all ingredients together. Season to taste. 2. Either spoon or pipe mixture into profiteroles and garnish. ........................................................................................................................................................................................... Georgian Bay Mule 2 oz Heretic Vodka #1
½ oz fresh lime juice 4 oz ginger beer Mint Fresh strawberries and blueberries Lime slice and mint, for garnish Muddle fresh berries in the bottom of a copper mug or glass of similar size. Fill glass with ice. Pour in the vodka and lime juice. Top with ginger beer and gently stir. Garnish with a lime slice and sprig of mint.
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