Category Archives: Cocktails

Drink of the Week: Innis & Gunn Canadian Cherrywood Finish beer

Since it’s Stampede Week here in Calgary I’ve pretty much given up on cocktails. It’s so much easier to just crack a cold beer toward week’s end. And the good folks at Innis & Gunn make it deliciously worthwhile to do so every time.

At first I thought I should feature a Canadian beer but then I remembered that the Calgary Stampede beer sponsor is American (Budweiser), so I’m going with a Scottish barrel-aged beer; one that just happens to be matured over Canadian black cherrywood (with box art decorated with the oil painting “Forest Spectrum” by B.C. artist Tatianna O’Donnell).

This bold limited-edition Innis & Gunn brew has been matured over Canadian black cherrywood. It's yummy.

This bold, limited-edition Innis & Gunn brew has been matured over Canadian black cherrywood. It’s yummy.

Say howdy to the new, limited edition Innis & Gunn Canadian Cherrywood Finish beer. Weighing in at 8.3 percent alcohol, this strong and full-bodied brew packs enough punch — plus a touch of sweet maple — to make it a good pick during Calgary’s annual cowboy party.

It’s light enough to drink on a hot day, but dark enough to have great flavour and complexity — it almost has a hint of bourbon underlying its hoppy beer and berry body, and that’s because the cherrywood is infused with Kentucky’s finest. I don’t know how they do it (they have “Oakerators” for the 49-day maturation period), but I like it. Cheers!

Drink of the Week: Pickled Cowboy

Yeehaw! The Calgary Stampede has arrived, and with it a 10-day pass to do a lot of drinking. Some yokels might drink beer out of a sweaty cowboy boot, or sidle up to the bar for shooters with raunchy names like “Cowboy Cocksucker,” but not you, right? You’re classy. I get it. So I have just the drink for you: a Pickled Cowboy.

The Pickled Cowboy is my new favourite tequila cocktail, and perfect for sipping during the Calgary Stampede. Drink a couple and you, too, will be pickled. Yeehaw!

The Pickled Cowboy is my new fave tequila cocktail, and perfect for sipping during the Stampede. Drink a couple and you, too, will be pickled. Yeehaw!

I was introduced to this sublime drink last summer in San Antonio, Tex. when I mentioned I like tequila. There are lots of tequila-swilling cowboys down yonder in Texas, and judging from this recipe, they like them some pickling, too. Hot pickled okra juice is the preferred ingredient to pull off this cocktail properly (you can buy jars of delicious pickled okra in most Walmarts in southern U.S. states). Failing that, use the juice of hot pickled beans, or similar.

As for the taste of my new fave tequila bevvy? Not unlike a spicy, somewhat pickled margarita, with a dash of sweet, fresh-squeezed O.J. that makes all the difference. And remember, “Pickled Cowboy” is a play on words — you will become what you drink after a couple of these bad (cow)boys during the Calgary Stampede. Giddy up!

Giddy up and go Stampeding after downing a couple Pickled Cowboys.

Giddy up and go Stampeding after downing a couple Pickled Cowboys.

Pickled Cowboy

  • 2 oz reposado tequila
  • 3/4 oz fresh lime juice
  • 1/2 oz hot pickled okra juice*
  • 1/2 oz agave syrup
  • 1/4 oz fresh orange juice
  • Salt for rimming glass
  • Pickled okra* and orange wedge garnish

In a cocktail shaker, combine tequila, lime juice, hot pickled okra juice, agave syrup and orange juice and top with ice. Shake vigorously and strain into a salt-rimmed rocks glass filled with fresh crushed ice. Garnish with an orange wedge and a pickled okra*.

*Pickled okra is not available in Canada. Instead, use the juice from a jar of hot pickled beans (or similar), and sub in a pickled bean or asparagus garnish.

— Recipe courtesy San Antonio, Tex. resident Annice Hill

Drink of the Week: Blisskey

If the name of this week’s drink sounds made up, that’s because it is. I didn’t know what else to call my muddled blueberry-mint-lime juice-whiskey cocktail. I was going for a take on a mint julep, but the end result more closely approximates a mojito. At any rate, it’s a little glass of whiskey-blueberry bliss = Blisskey.

Fresh mint, muddles blueberries and a tot of whiskey will be key to your bliss this weekend.

Fresh mint, muddled blueberries and a tot of whiskey will be key to your bliss this weekend.

When creating a cocktail I first see what fresh ingredients I have on hand (blueberries, mint, limes) and then I think about what spirit might taste good with them. I settled on the maple whiskey because it’s slightly sweet and I thought the maple would play well with blueberries and mint. If I’d had lemons on hand I would have opted for them instead, but limes also work (hence the mojito-like taste…even my husband guessed that rum was the base spirit. Maybe I should up the whiskey to 2 oz?). The blueberries don’t add very much in terms of flavour, but they sure make the drink a pretty pink-purple hue.

It’s just the kind of drink you want in-hand when you’ve been trapped indoors all week because of the rain, the children are chasing the dog around the house. Blisskey, take me away!

Whiskey mojito meets mint julep in this pretty cocktail.

Whiskey mojito meets mint julep in this pretty cocktail.

Blisskey

  • 1-1/2 oz Gibson’s Finest maple whiskey
  • 1/2 oz lime juice
  • 3/4 oz honey simple syrup
  • 8-10 fresh blueberries
  • 6-8  mint leaves, plus mint sprig garnish
  • Ice

Gently muddle the blueberries, mint and whiskey together in the base of a cocktail shaker. Add the lime juice and simple syrup and some ice. Shake, and then strain into a rocks glass filled with crushed ice. Garnish with a mint sprig.