Issue link: http://digital.canadawide.com/i/226563
a " Use fresh ingredients when you can, especially when it comes to fruit." Mixology 101 BARTENDER NICK DEVINE REVEALS HIS TOP TIPS FOR THE ULTIMATE COCKTAIL 1 A PERFECT MIX Devine's go-to is a Boston shaker (a two-piece cocktail shaker) with a metal bottom and tempered glass top that enables you to see exactly what you are mixing. 2 CRYSTAL CLEAR Translucent ice cubes turn a homemade cocktail into something restaurantworthy. Fill ice cube trays with distilled or filtered water to keep your cubes in the clear. 3 SHAKEN, BUT SOMETIMES STIRRED Shaking drinks works well for cocktails like margaritas, but resist the temptation to channel your inner James Bond and don't over agitate your drink. Shorter, stronger drinks like Manhattans and martinis are better stirred. 4 TEMPERATURE DROP STylING By HEATHER CAMERON The best cocktails are ice cold, says Devine. That means your glassware should also be chilly. Fill a glass with ice and one-third cold water to expedite the process or leave a glass of ice in the freezer until ready to use. 5 A PRESSING MATTER Use fresh ingredients whenever you can, particularly when it comes to fruit. Buy a citrus press for made-to-order lemon, lime, orange and grapefruit juices. bcliving.ca p16-23_Food+Drink.indd 19 –Nick Devine, The Cascade Company EL SCORCHIO A perfect accompaniment to your favourite Latin meal. 160 ml (2 oz) jalapeno-infused Reposado Tequila (Put one sliced jalapeno in the bottle for 24 hours.) large nugget fresh ginger 1 whole pressed lime 7 ml (½ oz) blue agave syrup candied ginger for garnish Smash the ginger in a mixing glass. Add the remaining ingredients with ice. Shake and fine-strain over fresh ice. Garnish with candied ginger. GUASACACA This Venezuelan avocado sauce is lighter and more flavourful than its cousin, Mexican guacamole. ½ small onion, roughly chopped 2 green peppers, roughly chopped 3 avocados 3 garlic cloves ½ bunch parsley, roughly chopped ½ bunch cilantro, roughly chopped 76 ml (5 tbsp) red wine vinegar 15 g (1 tbsp) salt, or more to taste 4 g (1 tsp) freshly ground black pepper 227 ml (1 cup) olive oil THE SNOW BLOWER A retro tiki cocktail. Umbrella optional. BOLERIPITAS Boleripitas are an appetizer version of the popular Venezuelan and Colombian corncakes called arepas. They are crispy on the outside and soft and creamy inside. 500 g (2 cups) P.A.N. arepa flour 30 g (2 tbsp) kosher salt 177 g ¾ cup) feta cheese, crumbled 177 g ¾ cup) Parmesan cheese, grated 118 g (½ cup) unsalted butter, melted 568 ml (2 ½ cups) hot water Mix dry ingredients together in a bowl. Add cheese. Stir in butter and then add hot water until mixture comes together. Roll into balls. Deep-fry in canola oil at 176 C (350 F). Makes 20. 60 ml (2 oz) gold rum 30 ml (1 oz ) grapefruit juice 30 ml (1 oz ) pineapple juice 7 ml (¼ oz) fresh lime juice 2 green cardamom pods 7 ml (¼ oz) orgeat syrup 60 ml (2 oz) spicy Jamaican ginger beer (we recommend Grace Bros.) 15 ml (½ oz) 151 dark rum Muddle cardamom in a mixing glass. Add all ingredients except ginger beer and 151 rum. Shake and fine strain into a tall hurricane glass filled with fresh ice and top with ginger beer. Float the 151 rum. Garnish with a pineapple wedge and an umbrella. For more holiday and drink recipes go to BCLiving.ca/FestiveCocktails or check out BCLiving's iPad edition at BCLiving.ca/iPad. NOVEMBER 3 | 19 13-10-23 11:21 AM