Erin’s Spring Picks & Cocktail Recipes
Colliding Tides Variety Pack
If you’re wondering why everyone and their uncle keeps on keeping on with fun and fruity-flavoured, vodka-based, ready-to-drink (RTD), pre-mixed cocktails in a can, it’s because after a banner year in 2020, the RTD category surged forward with steady, triple-digit growth in 2021. With leading-edge, malt-based brand White Claw pioneering the RTD space, newer additions to this drinks category have helped it advance into high-quality and secured its forward trajectory alongside the premiumization trend.
It makes sense then, that we would start to see our local craft breweries expand their craft beer portfolios to also include a wide selection of gin and vodka based RTD cocktails, and the Colliding Tides brand from PEI Brewing Co. is dialing in another round of flavours with their new variety pack. Their latest release is a frosted-fueled fun-pack introducing three new flavours alongside the ever-popular Frosted Grape Twist. Each new flavour is ‘Frosted’ and with a ‘Twist’ – and true to the actual colliding tides phenomenon seen off PEI’s East Point twice daily – these fresh-flavoured bubbly delights are the perfect coalescence of a soft, fruity sweetness and a tart, citrus-kiss. New flavours include Pineapple Lime Twist, Frosted Peach Twist, and Frosted Triple (raspberry, cherry, lemon) Twist.
Local Sidecar Cocktail Recipe
A local spin on the classic Sidecar cocktail, the Island Sidecar substitutes Matos Apple Brandy for Cognac and Matos Orange liqueur for Triple Sec to create what is arguably the perfect combination of fiery strength and citrus freshness. Preparing the cocktail glass with a sugar-rim is integral to balancing out the tart and spirited character of this cocktail, and a little touch of sweetness pairs nicely with all the Easter holiday treats lying around.
MAKES TWO ISLAND SIDECARS
In a cocktail shaker:
- 3 oz Matos Apple Brandy
- 2 oz Matos Orange Liqueur
- 1 oz Fresh lemon juice (juice of one entire lemon)
Method:
- 1. Prepare a cocktail coupe: Rim coupe with lemon and dip in fine granulated sugar to coat rim – set glass aside
- 2. Fill cocktail shaker with brandy, orange liqueur and lemon, top with ice and SHAKE UNTIL THOROUGHLY CHILLED
- 3. Strain into prepared coupe
- 4. Twist a piece of lemon peel over the finished cocktail to express the citrus oils and serve
Matos Apple Brandy
A smoother version of its French counterpart, Calvados, the Matos Apple Brandy has pronounced aromas of fresh orchard apples and a warm and delicately spiced, lingering finish. Courtland and MacIntosh apples are picked and pressed into fresh cider which is then fermented and triple distilled resulting in a refined spirit with distinct apple character. It is then barrel-aged for 18 months to deliver a silky-smooth expression showing a seamless integration of apple and oak spice flavours. Enjoy this on its own as an after-dinner sipper or invite the local spirit to classic cocktails (in substitution of Cognac) like the Sazerac and Sidecar.
Matos Orange Liqueur
The Matos Orange Liqueur is Maritime-Canada’s answer to the original French orange liqueur – Triple sec. With its soft and subdued disposition, it’s no wonder that orange liqueur is the unsung hero in many classic cocktails such as the Margarita, Cosmopolitan and Sidecar. The Matos Orange Liqueur is a remarkably smooth clear liqueur with pronounced orange flavour and a soft sweetness making it a perfect balancing component to any citrus-forward cocktails.
All-Canadian Sazerac Cocktail Recipe
A Canadian slant on the New Orleans classic, the All-Canadian Sazerac delivers heady, spirit-forward strength with and equal-parts combo of Bearface Canadian 7 Year Old Triple Oak Whisky and Prince Edward Island’s own Matos Apple Brandy. This is then brilliantly balanced with a whisper of the mystical marvel of award winning, locally made Absinthe from Deep Roots. The fiery mixture is rounded out with a single sugar cube and seasoned with a few dashes of classic Angostura Bitters.
MAKES ONE ALL-CANADIAN SAZERAC
In a rocks glass:
- ¼ oz Deep Roots Absinthe – manoeuvre to coat the inside of the glass – do not discard*
*If you want to make the most of this step – and increase the longevity of your bottle of absinthe, transfer absinthe to a small spritz bottle and then spritz the inside of the rocks glass
In a mixing glass:
- 1 sugar cube
- Splash of cold water
- 3-5 dashes Angostura bitters
- 1.5 oz Bearface Canadian 7 Year Old Triple Oak Whisky
- 1.5 oz Matos Apple Brandy
Method:
- 1. Prepare a rocks glass: coat the rocks glass with absinthe and set aside
- 2. In a separate mixing glass, muddle sugar cube, water and bitters
- 3. Add whisky and brandy and fill mixing glass with ice and STIR UNTIL WELL-CHILLED
- 4. Strain into prepared rocks glass
- 5. Twist a piece of lemon peel over the finished cocktail to express the citrus oils and serve
Deep Roots Absinthe
Winner of the Gold Medal and Best in Class at the Artisan Distillers of Canada awards, the Deep Roots Absinthe is crafted from a base of their own distilled spirits and a careful selection of herbs with the primary character brought by the trinity of wormwood, anise and fennel. Using traditional methods, Deep Roots uses multiple distillations and herb-infusions to create an authentic Absinthe that is unique to Prince Edward Island.
Bearface Canadian 7 Year Old Triple Oak Canadian Whisky
The Bearface brand is bringing the essence of the northern-Canadian wilderness into the maturation process of this spicy, robust, single-grain Canadian Whisky. ‘Elementally Aged’ written in bold-red typeface on each bottle is the indicator of the equally bold ambition to carry out their triple oak barrel-aging process in repurposed shipping containers scattered throughout the Canadian north. This northern exposure amplifies the whisky and wood interactions to allow the character of the hand-selected American, French and Hungarian oak to fully integrate into the expression.
Angostura Bitters
What are bitters and why do we use them?
Bitters are basically alcohol-infused botanical tinctures. Aromatic bitters will choose specific botanicals to deliver distinct aromas and elevate the complexity of a cocktail. Adding bitters to cocktails that lean heavily on one taste or another will help flesh out the structure and add depth to the overall character of the drink. Think of it as the salt and pepper of the liquor cabinet.