Download PDF by Victoria Walsh, Scott McCallum: A Field Guide to Canadian Cocktails

By Victoria Walsh, Scott McCallum

ISBN-10: 0449016641

ISBN-13: 9780449016640

Rejoice Canadian cocktail historical past and artistry with A box consultant to Canadian Cocktails, a set of over a hundred recipes encouraged via a bounty of homegrown parts and spirits that may entice armchair bartenders and pros alike.
From the Yukon's bitter Toe Shot to a Prairie Caesar to New Brunswick's Fiddlehead Martini, every one fantastically crafted recipe--comprising up to date classics, signature beverages from Canada's most sensible bartenders and the authors' personal creations--features quintessentially Canadian components and cultural references, mixing to create a libatious and exciting trip from sea to shining sea.
Also featured are syrup and infusion recipes, counsel and methods, strategy and gear courses, in addition to shuttle 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, traveling and experimenting, in an effort 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, heritage and lore, in all their glory, are served on the worldwide bar.

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Additional info for A Field Guide to Canadian Cocktails

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2. Combine the milk and pudding mix in a blender. Blend to mix. Let set for 1 minute. Add remaining ingredients and blend until the ice is completely incorporated and the shake is thick and creamy. Carefully pour milkshake into the prepared glass. Top with light whipped cream and sliced almonds, if desired. DARE TO COMPARE: A restaurant-style sundae made with cof- fee ice cream, fudge, whipped cream, and nuts will set you back 1,350 calories and 75 grams of fat! Two tablespoons of light whipped cream and a teaspoon of sliced almonds adds just 25 calories to this sensational shake.

In a large bowl, combine oats, cereal, coconut, nuts, cinnamon, and salt. 2. In a small bowl, whisk together remaining ingredients, except the raisins. Pour the syrup mixture over oats and toss. 3. Spread the granola onto a baking sheet or jelly roll pan and bake for 15 minutes. Turn granola with a spatula, add raisins, and bake an additional 10 minutes. Let cool on baking sheet before placing in an airtight container. DARE TO COMPARE: Seemingly “healthy” granolas are not healthy everyday fare when packed with sugar, fat, and calories.

At fewer than 150 calories, they’re both worth raising your glass for! indd 37 37 10/10/13 4:51 PM FOR THE LOVE OF MILK Moo-ve over milk! It’s hard not to notice the vast variety of nondairy beverages and milk alternatives that now line the supermarket aisles and inhabit the dairy case. For me, when it comes to across-the-board use for cooking and baking—including nutrient content, texture, taste, and cost—good old cow’s milk is still the gold standard (low-fat of course), but that’s not saying that there’s not a lot to love about nondairy milk replacements.

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A Field Guide to Canadian Cocktails by Victoria Walsh, Scott McCallum

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