Drink of the Week: In Memoir

My memories of visiting Angers in France revolve around sipping Cointreau over ice inside Chateau des Briottieres, an 18th-century chateau-turned-B&B, before sampling more Cointreau cocktails after touring the nearby Cointreau distillery the following day. Both the chateau and Cointreau are family-run enterprises, so it’s fitting that the winning cocktail from last week’s Mademoiselle Cointreau competition was a tasty drink named to commemorate family and the memories and ties that bind us together: In Memoir.

This twist on a Cointreau fizz is like a Cointreau-Ramos gin fizz hybrid. Do try this at home.

This twist on a Cointreau fizz is like a Cointreau-Ramos gin fizz hybrid.

Eight female bartenders representing various Calgary restaurants and lounges gathered at Belgo last Thursday to compete for the title of Mademoiselle Cointreau-Calgary by creating an original drink that’s a twist on a classic Cointreau fizz (1-1/2 Cointreau/1/2 lime/top soda water). Every cocktail had to include Cointreau and half a lime, as well as a fizz element such as the traditional soda water.

There were some inventive and delicious drinks mixed up, including a gorgeous ginger creation and a Raspberry Pie Sky made with raspberry sorbet, but the stand-out drink was In MemoirModel Milk bartender Madeleine MacDonald looked to the classic Ramos Gin Fizz and then took out the cream and added in Cointreau when creating her drink. Cointreau really is a natural addition to this drink given the ingredients. It works well with gin and lime, and I have yet to meet a drink that an egg white did not enhance — it somehow just smooths out any rough edges and blends the flavours together. I doubt I’ll ever actually make gewürtz syrup, but I imagine a honey syrup would be a tasty substitution. Enjoy!

In Memoir

  • 1 oz The Botanist gin
  • 1 oz Cointreau
  • 1 egg white
  • 1 oz fresh lime juice
  • 3/4 oz gewürztraminer syrup*
  • Dash orange flower water
  • Top soda water
  • Nasturtium garnish

Method: Dry shake all ingredients, except soda water, to emulsify egg white. Add ice and shake again. Double strain into an old fashioned glass and top with soda water. Garnish with a nasturtium.

*Gewürztraminer syrup: Heat one bottle of gewürztraminer white wine with two cups sugar until sugar has dissolved. Cool, portion and refrigerate.

— Recipe by Madeleine MacDonald, Model Milk

 

 

In the year since the flood…

I don’t really remember the days leading up to the Calgary flood. It was a blur of rainy days and meeting deadlines and end-of-the-year celebrations at my kids’ schools. I do, however, remember perfectly the view out the window.

The view from our window on June 20, 2013. Lots of green space and trees along the river bank.

The view from our window on June 20, 2013. Lots of green space and trees along the river bank.

There was a beautiful, bermed-up grass park sandwiched between our road and the bike path that used to run adjacent to the Bow River. The field was a place where Avery and Bennett ran around kicking balls and chasing butterflies, and where I threw sticks for Piper after walking Avery to school. When I close my eyes I can see it in unblemished detail, dandelions and all. When I open them all I see is a chain-link fence.

Our new view ever since June 24, 2013.

Our new view ever since June 24, 2013.

The fence has been erected since June 24, three days after the river eroded the park and a thin sliver of the street in the space of 60 hours between the night of June 20 and the morning of June 23. The fence is there to protect us from the ongoing bank and road rebuilding projects and, I suppose, to keep us from sleepwalking right out of the house and stumbling into the water.

But to me it has come to symbolize everything we lost in the flood: a park, a street, a public place for the kids to play, the “Piper walk” (the bike path where our family walked Piper as a puppy), peace of mind. Canada Post won’t deliver packages to our door, instead writing on the claim slip, “no road.” We haven’t been able to park in front of the house to unload groceries FOR A YEAR. Our alley, as the only access to the homes on our street, is most days frenetic (and occasionally impassable) with van deliveries, contractor’s trucks and residents coming and going. Visitors must park down the road on another block and walk. We still have a sidewalk at least, though bike commuters have turned it into a makeshift path and will even ring their bells at us to pass! Maybe it’s a little #firstworldproblems of me to complain about it (hey, at least we still have a house! And a newly renovated post-flood basement!), but I just want the fence down and the road rebuilt so we can have normalcy again. Or — at least — so we can get used to a new normal.

Crews have been working on and off since fall to fix the devastation wrought by the river. In October they reclaimed some of the lost land and reinforced the new, manmade bank with riprap.

Crews reclaimed new bank with dirt, gravel and riprap.

Crews reclaimed the bank with tonnes of dirt, gravel and riprap.

Watching crews pile on riprap from behind the fence.

Watching crews pile on riprap from behind the fence.

In winter they levelled the point bar on the north side of the river to the same grade as the water so that when the water rose this spring it could flow onto a lower plain (to compensate for narrowing the channel when they rebuilt the bank on our south side). They also built two gravel groynes on the cut bank (our side) to divert water away from the bank during heavy flow.

An seemingly endless parade of dump trucks hauled huge rocks from the point bar and trucked them over to the bird sanitary to be used as fill.

An seemingly endless parade of dump trucks hauled huge rocks from the point bar and trucked them over to the bird sanctuary to be used as fill.

Finally, this spring, they have planted trees and shrubs along our bank, and last week began work to reconstruct our street. Finally. I get that there are finite resources to rebuild all that was damaged around the city during last summer’s disaster, but isn’t having street access to homes a priority? And when crews decide to test the sewer line on your road and it ends up geysering urine-aroma water via the toilet all over your bathroom, you kind of just want it to end already.

A digger scrapes up the last of the asphalt in preparation for road resurfacing.

A digger scrapes up the last of the asphalt last week, in preparation for road resurfacing to begin as soon as the rain stops.

But I suppose I shouldn’t complain so much. Really, you get used to it. Until you close your eyes.

 

Drink of the Week: Sophia Loren Shim

The most popular cocktail post I’ve written is one from September 2012 that features an Aperol Spritz. I didn’t know it at the time, but Aperol and other lower-proof spirits and fortified wines, such as sloe gin, Campari, sherry and vermouth, are at the forefront of a new trend: low-alcohol cocktails. I’ve written all about it for this month’s Calgary Herald column, running Saturday.

The obvious question becomes: are they any good? Or does mixing drinks with liqueurs and spirits that clock in at lower than 40 percent alcohol by volume render them the near-beer equivalents of the cocktail world? Hardly. I sampled some while doing “research” for my story and they are just as tasty as their boozier brethren. Bonus: you can drink more of them before your evening goes sideways.

This gorgeous and delicious drink only contains the amount of alcohol in one 12-oz beer.

This gorgeous drink, called a Sophia Loren Shim, only contains the amount of alcohol in one 12-oz beer.

Here’s a tart and delicious one worth trying from Art of the Shim: Low-Alcohol Cocktails to keep you level, by Dinah Sanders.

Sophia Loren Shim

  • 2 oz Aperol
  • 1 oz fresh lemon juice
  • 1/2 oz bourbon (to qualify as low-alcohol a drink cannot contain more than 1/2 oz of an 80-proof or higher spirit)
  • 4 dashes rhubarb bitters

Method: Chill an old fashioned glass. Shake ingredients with ice, then pour without straining into glass. Garnish with two lemon peels rolled together to create a flower.

— Recipe created by Kim Roselle at Flora and Fauna, Oakland, Calif., 2012