“May the New Year bring you courage to break your resolutions early! My own plan is to swear off every kind of virtue, so that I triumph even when I fall.” 

Canada Dry Premium Tonic Water- The newcomer on the block, I picked this up recently to give it a go.  It's the same price as Fever Tree at $5.99 for four, so I expected good things.  It's made with Cane Sugar and all natural flavours, so if you are averse to diet drinks, which is always my preference, this is a great option for you. This tonic has bubbles for days!  It holds it fizz for a really long time, so if you are a slow drinker this is the tonic for you.  It has a great clean flavour too, so perfect for a vast range of gin.  

"The bitters are excellent for your liver, the gin is bad for you. They balance each other."

NEGRONI CERISE

"Don't worry, I learned how to make plenty of drinks at bartending school. (reading off an old mixed drink recipe list) Gin and... tonic? Do they mix?"


Gin lovers of the world rejoice as World Gin Day returns for its TENTH year on Saturday 9 June 2018- oh wait, that's today! What on Earth is World Gin Day you ask, well its a global celebration of all things gin.  What better day could there be?

I suggest you celebrate gin the best way possible, with a perfect cocktail.
Here are my suggestions:
My favorite gin cocktail: The Casino



The summer party starter: The Gin Pom


Or try a Bloodhound with a twist


If you love ginger try out a Ginger & Mint Southside


And lets not forget the classic Super Sonic Gin & Tonic- this is a great cocktail if you are looking for a way to use that juicer you bought three years ago and now its sat all dusty on the shelf! 


So grab the gin and don't forget to tag your gin drinking with #WorldGinDay and remember gin is for life not just for World Gin Day!

#isitginoclockyet

"Always jingle all the way. No one likes a half-assed jingler"

"Gin & drugs dear lady, gin and drugs."

As gin was the predominant drink in the 1920s, many variations were created by mixing cheap grain alcohol with water, flavorings and other agents, such as juniper berry juice and glycerin. Because the preferred sort of bottle was too tall to be topped off with water from a sink, they were filled from a bathtub tap. The common metal bathtub in use at the time would have been ideal as would have been a ceramic bathtub, hence the name, 'bathtub gin'.

Many gin cocktails owe their existence to bathtub gin, as they were created to mask the unpleasant taste.  The Casino is a true prohibition classic and it's sophisticated sharpness is perfect for a comeback.   CASINO COCKTAIL
WHAT YOU NEED
Do you know what rhymes with Thursday?  Gin my dear, just gin!

"Never trust a man who, when left alone in a room with a tea cozy, doesn't try it on"
As a nation the British drink 165 million cups per day or 62 billion cups per year; 70 per cent of the population (over the age of 10) drank tea yesterday and over 25 per cent of all the milk consumed in the UK goes in cups of tea.  Tea is the answer to every problem in Britain.  We joke that if they announced that we all had 1 hour to live (giant meteorite or something like that!), the first thing everyone in Britain would do is pop the kettle on!  So really, what could be better than a cocktail with both tea and gin in it!

 You need to have a really smooth and fabulous bottle of gin and stash it away in the freezer ready to make this drink.  I used fabulous Bulldog Gin but any other smooth and aromatically delicious gin will do.

 I love pomegranate.  It's the most festive fruit with all it's ruby jeweled glory.  I use the tried and tested wooden spoon whacking method to remove the seeds.  Simply cut the fruit in half and hold it seed side down in your hand with your fingers slightly apart to allow the seeds to fall.  Over a large plate, hit the back of the fruit with the spoon and the seeds will fall out easily.  It is a very satisfying process!

Guaranteed to get your party started with a bang!

"I exercise self-control and never touch a beverage stronger than gin before breakfast."
 A Bloodhound is a bright red strawberry cocktail made with gin, vermouth and strawberry coulis. The drink was at its most fashionable in London in the 1920s.  A lesser-known variation with raspberries instead of strawberries is called a Halsdon.

 "What did you learn in school today?"  "Apparently not enough, we have to go back tomorrow!"

Butchering lamb at Tangle Ridge Ranch

Since coming to Canada one of the things I have enjoyed is sharing my love of butchery, food and drink.  Whether it is on this little blog or at food events such as Eat Alberta or Porkapalooza.  I have teamed up with Get Cooking Edmonton to teach two classes this October.  I will be showcasing fabulous Irvings Farm Fresh Berkshire pork in my BANGER, MASH & MORE Class.  We will tie roasts, make sausages and make the best roast onion gravy to go with your bangers & mash!  My second class explores two of my passions- dessert & gin!  English puddings mean more to me than just a way to end a meal.  They are about family and childhood experiences growing up in England.  To compliment all the sweet stuff I will be creating signature gin cocktails.  What could be better!  See the full class details below and get signed up now!

I look forward to seeing you in class!

BANGERS, MASH AND MORE: EXPLORING PORK

We are very excited to welcome classically trained English butcher Elyse Chatterton into our studio to teach this special class focused on Pork. You'll be making English Sausages to take home, and to eat with us as well, with Mashed Potatoes (of course!) and Onion Gravy. And also making some classic force meatballs, wrapped in bacon. Plus Elyse will be looking at how to tie roasts, as she prepares and roasts a pork loin with you. Throughout the class we'll be using Berkshire Pork (an English heritage breed) from Irvings Farm Fresh, to stay on our English theme, and because it's so delicious!

Class Fee: $139 per person, plus GST. Your Fee Includes: a 4-hour hands on cooking class, a full meal with paired drinks, and a recipe pack to take home.

Date: October 2, 2016

Start Time: 12:00 pm
End Time: 4:00 pm

View Full Details

BRITISH PUDDINGS & GIN COCKTAILS

CLASS DESCRIPTION