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Cocktails

Giveaway: Mott’s Clamato Cookbook

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My history with Mott’s Clamato goes back a while. Either because of some trend forces working their unseen magic or just from the luck of the draw, the Bloody Caesar was the most popular cocktail among my university friends. Everyone had preferred variations and personalised tweaks to the recipe.

More recently, I was happy to be asked to share my recipe for deep-fried, cheese-and-bacon-stuffed dill pickles on a holiday promotional campaign that Mott’s created for YouTube. (more…)

On Beer Cocktails

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The skepticism attached to beer cocktails can be summarized with one question: Who has ever walked into a bar and in that moment when he can choose anything said, “barkeep, what beer cocktails can you make me?” Sure, okay. If that’s the situation you want to envision the outcome will almost always be a bottle of beer, a glass of wine, a two-ingredient mixed drink, or maybe a selection from the menu of classic cocktails. Personally, I like beer cocktails – my cookbook has a chapter of recipes to make them – and I would like to see them made more often, but I will admit that I don’t know how popular they actually are. (more…)

Whisky Rocks with Forty Creek

Forty Creek Copper Pot Reserve

Last Thursday I made my way to Barrie for the Whisky Rocks concert featuring The Trews. This annual event is a cornerstone of the LCBO’s seasonal whisky promotion. (more…)

Tequila Myths with Tromba’s Eric Brass

Many of you can’t help feeling a little queasy, I know, as you remember an early experience with Goldschlager, Doctor McGillicuddy’s peach schnapps, or tequila. I don’t have have any booze that are liquor non grata–for someone who writes almost as often about drink as food, that comes in handy–but my memory of tequila from my undergraduate days was that producers loudly announced that there had been a drought, supplies would be cut, and prices would rise. Coincidentally, this was also when the marketing strategy for Mexico’s spirit of choice changed from frat party to rap-star aspirational. (more…)

Rhubarb Syrup

Straining the syrup from the rhubarb solids.

Another project I’m working on was the original impetus for making this rhubarb syrup. Over the past couple weeks I’ve been experimenting with trying to make homemade campari and anyone who is familiar with that greatest of bitter aperitifs knows that it needs to be red. You can order cochineal (ground beetles that were used to dye various foodstuffs including Campari before the vegans threw a fit) online but that would have tilted the price comparison even more in favour of just buying a bottle from the LCBO. (more…)