Tag Archives: alcohol

Ina Garten’s Fresh Whiskey Sours Will Be Your Go-To Cocktail

Although the holiday season might feel a little less celebratory this year, there’s no reason we still can’t raise a glass of Ina Garten’s refreshing and tangy whiskey sour concoction. This five-ingredient indulgence from the Barefoot Contessa is ready in 10 minutes – just don’t forget to top it all off with a Maraschino cherry!

Related: Ina Garten’s Classic Cocktail Recipes, From Margaritas to Mojitos

Ina Garten’s Fresh Whiskey Sours

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 cocktails


3/4 cup Jack Daniel’s Tennessee Whiskey
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup freshly squeezed lime juice (4 limes)
2/3 cup sugar syrup (see below)
Maraschino cherries

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud


1. Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.

2. Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.

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A Bonspiel Punch With Punch!

By Brenda Lang, as told to Diane Peters

Saskatchewan is home to some of Canada’s most vibrant curling clubs, where both victories and losses are finished off with a stiff homemade brew: Ice Maker’s Punch. Here, Saskatoon curler Brenda Lang shares her version of the boozy concoction enjoyed with chef Lynn Crawford at the Granite Curling Club after a friendly match.

This drink was invented by two ice makers from Rosetown, Sask., both of whom are now retired. Every April, Rosetown hosts an annual men’s bonspiel (a curling tournament) called the Rosebowl, where Ice Maker’s Punch is served at the curling club. Over the years, the tradition has spread all over Saskatchewan; now, they serve it at curling clubs nearly everywhere. Sometimes, it’s called other names, but we know it as Ice Maker’s Punch.

My boyfriend is from Rosetown, and just before Christmas last year, he brought some home in a bucket. It lasts for quite awhile if you keep it cold, so we left it covered in the cold garage and enjoyed it over the Christmas holidays.


The recipe is really easy to make: booze, coffee, ice cream, cola and ice. Start with a clean pail—one of those big white ones you get at the hardware store that comes with a lid. (I’ve even seen it made in a large garbage pail with a lid.) Often, it’s made with 40-ounce bottles of booze, but we sometimes use 26ers, depending on the quantity we want to make.

I pour in an eight-cup pot of coffee. Some use more and some use less; I’m not a big coffee drinker, so I lean toward less. You always use vanilla ice cream, four litres’ worth, followed by four litres of cola. It doesn’t matter which brand of cola (I use no name).

Dump everything in and let it sit overnight so it can ferment a bit. The ice cream actually bubbles up on the top, but you just mix it all up and leave ’er be. The only thing to remember is to stir it before pouring some into a glass with ice.

It looks a lot like Kahlúa and milk. Some people drink it with ice cream nearby so they can throw in an extra scoop, but that’s usually the ladies. The guys just want the alcohol!

It’s very boozy. I’ve seen it level a 250-pound man after three glasses. You’re not going to be drinking this all night. It’s something you might have a couple of, then switch to beer or something lighter. Some people try to drink it all night long, but they’re usually gone in a couple of hours.

During a bonspiel, you don’t just curl—you partake in all the fun and social activities. Some people have a drink of punch before they go out, and at a big bonspiel like the Rosebowl, people sip punch all day! But really, it’s a postgame activity. Curling is one of the few sports where you sit down and have a drink with your opponent afterward. It’s just not the kind of sport where you want to beat up your opponents after!

Ice Maker’s Punch, courtesy of Brenda Lang


Prep time: 10 minutes
Cook time: 8 hours
Yield:  60 servings (1 cup/250 mL each)

40 oz (1.25 L) rye
40 oz (1.25 L) rum
40 oz (1.25 L) vodka
40 oz (1.25 L) Southern Comfort
8 cups (2 L) (approx) brewed coffee
16 cups (4 L) ice cream
16 cups (4 L) cola
1 bag ice

1. In very large bowl or clean pail with lid, mix together rye, rum, vodka, Southern Comfort, coffee, ice cream, cola and ice. Let ferment overnight.
2. Stir. Serve in glasses with ice. Add scoop of ice cream, if desired.

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Tequila 101: Which Agave Spirit is Right for You

Ranging from clean blanco to smoky mezcal, Mexico’s agave-based spirits perfectly bridge summer and fall. Here is your required drinking list for Tequila 101.


1. El Jimador Tequila Blanco, from $30.95
The workhorse of cocktail bars, blanco (aka, silver) tequila is usually bottled immediately after distillation. This uncommonly affordable version has a subtle grassy aroma, citrusy flavours and a gently peppery finish. Use it in classic drinks like the Margarita or Paloma, or shoot it, if you must, but skip the salt.

2. Espolòn Tequila Reposado, from $44.95
Reposado means “rested,” and this tequila took a snooze for six months in American oak barrels. Light gold in colour, it’s slightly sweet with notes of brown sugar, orange peel and spice. It’s remarkably good in a highball with tonic, or in the beloved Tequila Sunrise.

3. Cazadores Añejo Tequila, from $42.95
The difference between añejo and reposado is that the former is aged longer in smaller casks, which imparts more flavour and colour. This one is a terrific value with layers of dried fruit, caramel, spice and earth. Savour straight, or use it to great effect in a Tequila Old Fashioned.

4. Leyenda Tlacuache Organic Mezcal, from $71.95
While good tequila is made from blue agave, mezcal—the boldest white spirit on the planet—uses mostly espadin agave, which is first roasted in open pits. This hombre from Oaxaca is briny, vegetal and unctuous with a long, smoky finish. If you like peaty

Arguably the best cocktail to come out of the ’80s, this salt- and Cointreau-free margarita variation was invented by Julio Bermejo at his family’s restaurant in San Francisco.

2 oz (60 ml) 100% Agave blanco Tequila
1 oz (30 ml) strained fresh lime juice
½ oz (15 ml) blue agave syrup

1. Chill a rocks (lowball) glass in the freezer for at least 5 minutes.
2. Place tequila, lime juice and agave in a cocktail shaker. Fill ¾ full with ice; shake vigorously until ice cold, 10 seconds. Strain into chilled rocks glass filled with ice. Serve

Writen by Eric Vellend

3 Things to Know About Sauvignon Blanc

Dave Edmonds of Nobilo Wines was just 15 years old when he knew he wanted to be a winemaker. He was actually born the same year the first sauvignon blanc grapes were planted in Marlborough, New Zealand, which he sees as a sign. “I’ve always had a natural affinity to whites, so I understand them. Sauvignon blanc is my passion.”

This past May, Nobilo launched its Regional Collection Sauvignon Blanc in Ontario. Recently, I had the pleasure of sampling this crisp wine — fresh notes of pineapple, passionfruit, melon and fruity flavours — and meeting Edmonds. I asked the New Zealand-native about food and sauvignon blanc pairings and the best way to store this popular white.


1. What makes the Marlborough climate so perfect for growing sauvignon blanc grapes?

Don’t tell anybody, but Marlborough is the easiest place in the world to be a winemaker — it has a large land mass, dry climate and has perfect growing conditions. People are coming to understand that there’s a variety of wine that suits a region best, and obviously we’ve found it with sauvignon blanc in Marlborough.

2. What is the best way to store sauvignon blanc?

We store sauvignon blanc at 13°C, but if you store it cooler it will last longer, which is part of the research we’ve been doing. So even if you want to store it at 5°C — that’s a great temperature to have it at. And if you buy a good bottle, you can just keep it in the fridge. With a screwcap, it will last for several years.

One trick that I use — I’m not sure what you call it, but it’s called a Soda Stream in New Zealand — I just give it a little squirt of gas. It’s carbon dioxide and it’s what we use in the winery to exclude air from the wine. So you can have a glass every day of the week if you look after your bottle of wine by keep it in the fridge with a little bit if COT.

3. What are the best food pairings for sauvignon blanc?

I love oysters. The juicy acidity of sauvignon blanc is kind of opposite to the richness of oysters. So having that bright, juicy acidity to cut through the richness of the oyster… I love that.

In New Zealand, our Christmas holiday is over summer, and we have all of the traditional stuff — we roast turkey, we have the ham — but it’s in the middle of summer, so not only are you full, but it’s 30°degrees outside! So you can’t have a buttery chardonnay with that — that will just tip you over the edge. The sauvignon blanc is a great wine to have to sort of juxtapose that really rich food. People also love to pair the wine with Pavlova, which is a classic pairing in New Zealand.


Check out the delicious recipes below, courtesy of Chef Tom Riley of Oliver & Bonacini in collaboration with Nobilo.

Smoked Tomato Soup with Miso Creme Fraiche
Fogo Island Crab & Kina Pappardelle with Preserved Lemon
Roasted Lamb Rump with Potatoes, Peas and Saffron Labna
Passion Fruit Cheesecake

This interview has been edited and condensed.