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

By Victoria Walsh, Scott McCallum

Have a good time Canadian cocktail heritage and artistry with A box consultant to Canadian Cocktails, a set of over a hundred recipes encouraged by way of a bounty of homegrown elements and spirits that would attract armchair bartenders and execs alike.
From the Yukon's bitter Toe Shot to a Prairie Caesar to New Brunswick's Fiddlehead Martini, each one fantastically crafted recipe--comprising up-to-date classics, signature beverages from Canada's best bartenders and the authors' personal creations--features quintessentially Canadian materials and cultural references, mixing to create a libatious and pleasing trip from sea to shining sea.
Also featured are syrup and infusion recipes, advice and methods, approach and gear publications, in addition to go back and forth narratives and suggestions from the authors' cross-country street journeys.
Authors Victoria Walsh and Scott McCallum have devoted numerous hours, let alone fuel mileage, foraging, traveling and experimenting, for you to instill their very own model of northern spirit into the prevailing cocktail canon, and so as to add to the proud culture of making sure Canadian beverages, historical past and lore, in all their glory, are served on the worldwide bar.

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The Shan sometimes broths from meat bones, to use tua nao—soybean disks—but in give depth of flavor. North America, brown miso paste (see Substitution of one umami Glossary) is more readily available. If ingredient for another is always pos- you want to make your own Soybean sible: If you have a recipe that calls Disks, see page 40. 12-05-28 9:04 AM toasted chickpea flour makes 2 cups For this distinctively Burmese pantry staple, which is very easy to make and store, chickpea flour is simply lightly toasted in a skillet.

Chile variations (clockwise from the bottom): large dried red cayenne chiles, lightly roasted; finely ground chile powder and next to it, chile oil; coarse dried red chile powder including seeds, in a mortar; and a heap of regular dried red chiles. indd 29 29 12-05-28 9:04 AM dried shrimp powder makes about 11/2 loosely packed cups Dried shrimp are an important source of flavor as well as protein through most of Southeast Asia. In Burma they are often used powdered. The soft powder gives a subtle depth of flavor and also thickens sauces.

Line a plate with paper towels. Use tongs or a spider to lift a clump of fried shallots out of the oil, pausing for a moment to shake off excess oil into the pan, then place on the paper towel. Turn off the heat, transfer the remaining shallots to the plate, and blot gently with another paper towel. Separate any clumps and toss them a little, then let them air-dry 5 to 10 minutes, so they crisp up and cool. ) Transfer the shallots to a clean, dry, widemouthed glass jar. Once they have cooled completely, seal tightly.

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