Issue link: http://digital.canadawide.com/i/226563
food & drink T his time of year The Cascade Company's partner and bartender Nick Devine shelves lighter tequilas and gins and turns to richer offerings – from darker spirits to craft beers. And you're sure to find a batch of mulled wine on the stove at Devine's Main Street neighbourhood pub The Cascade Room. The aromatic drink, mixed with spices, stewed fruits and brandy, permeates the restaurant and marks the start of the winter season. "You can smell it as soon as you walk in the door," says Devine, who co-owns a group of restaurants located along the Main Street corridor and downtown. "I like to add unusual ingredients such as ginger, Earl Grey tea bags or cherry brandies. You serve WHISKY GALORE Maple syrup and black walnut bitters elevate this old standby. 1 blood orange 60 ml (2 oz) Canadian rye whisky 15 ml (½ oz) maple syrup 7 ml (¼ oz) fresh lemon juice dash black walnut bitters maple pecans for garnish Peel, quarter and muddle the blood orange in a rocks glass. Add remaining ingredients and stir over ice. Garnish with maple pecans. PANABAS Falernum syrup is a tropical sweetner flavoured with almond, ginger and lime. 60 ml (2 oz) Olmeca Gold Tequila 4 dashes Peychaud's bitters 2 bar spoons Falernum (West Indian aromatic syrup) 1 bar spoon agave syrup Stir ingredients in a mixing glass, strain, garnish with lemon peel. it steaming hot in a glass mug and it reminds me of Christmas in Europe." recommends pairing your favourite winter cocktails with spicy Latin-inspired appies like boleripitas with guasacaca. A diminutive version of the popular Venezuelan and Colombian corncakes known as arepas, boleripitas are crispy on the outside and soft and creamy on the inside. Spear them with toothpicks and arrange on a festive serving platter. Guasacaca, also originally from Venezuela, is a lighter and more flavourful alternative to traditional Mexican guacamole. "Boleripitas are a great canapé and mingler party appetizer. People love anything on a stick," says Henderson. "It has a fun, retro feel." Devine has created the following original cocktails for BCLiving, which combine retro liquors with edgy additives such as unusual syrups and cardamom pods. Dig out your martini shaker and unwind with a festive holiday cocktail. And your new favourite magazine, of course! ■ 18 p16-23_Food+Drink.indd 18 | NOVEMBER 3 COTABATO TEA Spiced shrub is a flavoured acid substitute for lemon, lime, orange or grapefruit juices. 60 ml (2 oz) Havana Club Anejo rum 30 ml (1 oz) spiced shrub Top with soda water. Build in a Collins glass over ice and top with soda. Garnish with a cinnamon stick. SPiCeD Shrub 250 g (1 cup) white sugar 250 g (1 cup) water 250 g (1 cup) Datu Puti native cane vinegar 2 g (½ tsp) allspice 2 g (½ tsp) cinnamon quill 2 bay leaves 1 piece star anise 2 cloves rind of 3 whole lemons In a pot combine all ingredients except the cane vinegar. Bring mixture to a boil and simmer for five minutes on low. Strain the liquid into a container, add vinegar and let it cool before use. bcliving.ca 13-10-23 11:21 AM STylING By HEATHER CAMERON When it comes to holiday entertaining, The Cascade Company chef Lisa Henderson