The Liquor Emporium

TINTO DE VERANO

The Travelers' Cocktail

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TINTO DE VERANO is a Spanish word, literally translating to 'red wine of summer'. It’s a popular choice amoung the Spanish and is often mixed at home and served for occasions, festivals and at local dive bars. Simpler than Sangria, it’s 1-part red table wine and 1-part Gaseosa (Sprite or 7-up). Making it archetypal for international travellers on the fly, as well as a worldly & effortless cocktail to curate for guests. The famous Sangria is considered more commercial and requires more time to prepare. Furthermore, sangria is sold in restaurants at a higher cost, whereas Tinto de Verano drinks are affordable and readily served. Personally, I’ve always preferred the drink mixed with a carbonated lemonade like lemon flavoured San Pellegrino and garnished with a slice of lemon. Today’s feature was mixed with orange Fanta and garnished with a slice of orange. I am sure you are starting to wonder how it is considered a cocktail if it can be made so many ways, but it is just that simple, red wine and a carbonated soda of choice. Now you can understand why I always choose this cocktail on flights, especially when you’re trying to mask the flavour of their typically astringent wines. 

   So the next time your flight attendant offers to serve you, simply ask for red wine and select a soda with a slice of lemon on the side. And when the flight attendant curiously asks what kind of concoction you are crafting, reply - |Tinto de Verano| (Tinto de ve‐r‐a‐no). 

  1.       ½ cup red wine
  2.       ½ cup Sprite, San Pellegrino, Fanta or 7UP
  3.       lime or lemon for garnish
  4.       ice

     * Serve over ice. 

 

THE CAESAR

  “True North Strong and Free,”

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There are few Original Recipes that have survived the rising of the Mixologists re-crafted cocktails better than the Ol’ Caesar. The CLASSIC CANADIAN CEASAR cocktail is far from a fad and always in style. There is no need to shake up its artful recipe. No, it is perfect just as it is!

Often compared to its American cousin, the Bloody Mary, it is unique in that the secret ingredient is Clam juice. The recipe includes vodka, tomato juice, clam juice and Worcestershire sauce with the option to add spices to suit your taste. Truth is, you only really know what a Caesar is if you have visited Canada. Every Canadian that has travelled outside of the Motherland knows what it’s like to ask for a Caesar and be served a Bloody Mary. They are not the same at all. A Bloody Mary tastes more like a Gazpacho soup than it does a Caesar and if we were really getting into comparisons, I would prefer it be compared to the spicy Mexican cocktail called a Michelada. 

The Caesar is always a cocktail of choice, especially when dining out and eating a hearty meal. Some Canadians will even attest to its ability to cure the worst of hangovers. It’s an all day, every season kind of drink and easily made at home. There is no need to put a twist on this Classic beverage. Sometimes, the classic things are just better left untouched. Don’t forget to let your Bartender know your spice preference, from mild to hot, it won’t affect the true flavor!

  1.       ½ fresh lemon, for rim
  2.       1 teaspoon celery salt, for glass rim rub
  3.       2 fluid ounces good quality vodka, more if desired
  4.       ½ teaspoon Worcestershire sauce
  5.       1 teaspoon lemon juice, freshly squeezed
  6.       1 teaspoon finely grated fresh horseradish or 1 teaspoon pure prepared horseradish
  7.       6 fluid ounces Mott's Clamato juice (No substitutes unless you cannot have Clam juice)
  8.       2 dashes Tabasco sauce (optional) or 2 dashes red hot pepper sauce (optional)
  9.       1 piece of young celery rib for garnish

 

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