I was thinking about these recently, I looked them up online but I guess they don’t exist anymore. The very popular Vodka coolers in the early 90′s must have taken their place. Well, I really loved the peach flavoured one and recently I tried Growers Peach Cider.
I can’t believe how much these taste like the Peach Canada Cooler I loved so much. I will be purchasing these again, especially over the summer months.
This is weird, I just found this link. Are Canada Coolers only available in Western Canada? I haven’t seen them in Ontario for years.
• 2 clementines
• peel of 1 lemon
• peel of 1 lime
• 250g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg
• 1 whole vanilla pod, halved
• 2 star anise
• 2 bottles of Chianti, or other Italian red wine
Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.
We made this with a bottle of Malbec (we had left over from the spring or summertime when we bought a few to try); the best way to use up less than satisfactory wine. I put 1/2 of the syrup in the freezer for a later time. I didn’t have any clementines; so I had to make do with oranges.
I love this rum, it’s my favourite! This is great with cola and it’s great in Pina Coladas, really it’s excellent in just about anything. This is the one I buy year round. Nothing else compares.
One year for Christmas I received a bottle of the 15-yr. old Special Reserve as a gift.
Link to website; I think the golden is the one we buy, there’s only one available at my local LCBO.
Is the LCBO still selling the canvas 4-bottle bag? I noticed that there is a new 4-bottle version made but it is made out of polypropylene. I hope I can still buy the canvas version, it’s nicer and seemingly more durable as well as being bit more environmentally-friendly.
I don’t approve of their new return for deposit program; to the beer store (which I never go to) just doesn’t make sense for someone like me. I have to store the bottles for about a year and then drive to the other end of town in a separate trip wasting gas and time to go into a store I never shop at.
It would actually make sense for me to bring back a few bottles each trip to the LCBO instead.
Banrock Station makes a wonderful Sauvignon Blanc. This is a great wine for dinner party.
I love Australian Sauvignon Blanc’s, this is always one of my top pick’s.
http://www.banrockstation.com/home/index.html
I also like their environmental involvement.
“Raise a glass of Banrock Station wine, knowing that part proceeds of every drop are donated to environmental projects around the globe. Explore the world of Banrock Station here online, including our own piece of nature in South Australia where our story began, our wines, our global conservation projects and the latest news.”
A regular selection for us the Australian Shiraz, this affordable wine is one of the more popular ones.
I prefer Australian wine to any other country, but it is getting pricey. I have started to branch out to other cheaper reds especially leaning towards the Italian or Spanish ones. We even tried some Malbec’s back in the spring but I wasn’t at all impressed. I will post the Mulled wine recipe I used up the last bottle in.
Passover in 2010 will start on Tuesday, the 30th of March and will continue for 7 days until Monday, the 5th of April.
Note that in the Jewish calender, a holiday begins on the sunset of the previous day, so observing Jews will celebrate Passover on the sunset of Monday, the 29th of March.
Below are two easy, Passover-friendly recipes for classic cocktails, either of which should add a nice bit of zing to your Passover.
The Clover Club Cocktail
This gin-based cocktail was named for—and first severed to—the Clover Club, a late 19th Century organization of Philadelphia society rakes which was somewhat similar in nature to New York’s Algonquin Round Table.
¼ cup 209 Gin
2 tbsp. freshly squeezed lemon juice
2 tbsp. Kedem Raspberry Syrup
1 egg white
Place all of the ingredients, with ice, into a cocktail shaker, and shake well for at least a minute. Strain into a chilled martini glass.
The Coffee Cocktail
The name of this cocktail is not derived from its ingredients, but rather from its color, which when properly made, is very similar to that of a cup of coffee.
3 tbsp. Cognac (Louis Royer and Dupuy are good choices)
3 tbsp. Porto Cordovero Ruby Port
½ tsp. superfine sugar
1 egg
Place all of the ingredients, with ice, into a cocktail shaker, and shake well for at least a minute. Strain into a chilled martini glass.
Please note: Although both recipes call for raw egg, those who are concerned about ingesting the raw egg can omit it from the recipes. However, in both cocktails the egg helps produce a rich velvety texture, and foamy mousse, that will be lost if omitted.
The Manischewitz Winery is located in the picturesque town of Naples, New York, in the heart of wine-making country. Our winery is open year-round for tours and tasting of our fine Manischewitz Wine products.
I got this beautiful scotch collection as a gift for Christmas last year, but I didn’t get around to trying them and posting the reviews before an illness stopped everything in my life for several months.
The gift pack contains:
The Original – aged 10 years. It’s aged in ex-bourbon casks.
The Lasanta – After 10 years in ex-bourbon casks, The Lasanta is aged an additional 2 years in Oloroso Sherry casks.
The Quinta Ruban – Like The Lasanta, this 12 year old spends the first 10 years in ex-bourbon casks, but it’s then transferred to Ruby Port pipes for the final two years.
The Nectar D’or – The final “extra matured” expression. This one is finished in Sauternes wine barriques.
I loved the variety of specialty scotch in this collection. While all are impressive these were the stand outs;
The Lasanta – This one was the favourite. I loved the hint of sherry at the start of the sip with a bourbon to the finish.
The Quinta Ruban – The Port seems to be the overall flavour to this one, it gives this one a sort of chocolate-y aftertaste. Very different.
La Fin du Monde “(The End of the World) became the first North American beer to rival the monk-brewed Trappist ales of Belgium in terms of complexity and strength.
It has a brilliant golden color with vigorously effervescent foam. It is midly yeasty with a complex palate of malt, fruit and spice notes followed by a smooth, dry finish.”
I first discovered this unique beer years ago on a trip to Quebec City and it quickly became one of my favourites. It was relatively easy to aquire back then at the LCBO in Ontario and in the larger bottle shopes when we lived out west. Then, for some unknown reason it dissappeared off Ontario store shelves. So when I saw it featured in the LCBO’s beer month I jumped at the chance to try it again, along with the Blanch de Chambly. It is a fruity beer with LOTS of yeasty punch up front, thanks to its double fermentation. Wonderful, and Canadian too, great.
Maudite “(Damned) which is a strong amber-red ale checking in at 8% ABV. It has a deep amber-red color with a rocky foam head and an appealing aroma of wild spices and floral hop notes.”
Blanche de Chambly ”(White of Chambly) has an alluring pale golden color, effervescent foam and a subtle bouquet of spice and citrus notes. It is a mildly malty, sightly sweet and refreshingly thirst-quenching.
It is only partially filtered, retaining its natural cloud of yeast that is characteristic of the original white ales brewed during the Middle Ages.”
This beer surprised me, I have enjoyed white beers before, notably Mill Street Wit which I intially tried because it is a wheat beer which I nearly always enjoy and have been looking for a good one. Blanch de Chambly is simply a really good beer and I wish I’d bought more, in fact I enjoyed it even more than my old favourite Fin du Monde. Mild tasting, somewhat fruity and with a full bodied feel on the tongue, yum.
All are brewed by Unibrouein in Chambly, Quebec, Canada.
