Happy Father’s Day to all the people in our lives we call Dad. It’s your day: the day that we have you in our minds and hearts, remembering the joys, loving surprises, and the person who’s always had our backs. There were the times when you said no, we could not have the keys to the car, and times we slammed the door on our way out, but it was always open to come back in. So, to all the Dads, we love you, and thanks for putting up with us.
For the Dad who likes Sunday Brunch
Only the best will do for Dad today. If you’ve never tried Fever-Tree mixers, carefully made from the finest, naturally sourced ingredients, be prepared for a treat. The newest, sophisticated Fever-Tree mixer is Sparkling Lime and Yuzu. This perfect-for-brunch cocktail will make “your eyes light up, your tummy say Howdy.”
- Premium Tequila (Don Julio)
- Lime wedge or dried lime slice
- Fever-Tree Sparkling Lime & Yuzu
Add ice to a highball glass, add tequila, and top with Fever-Tree Sparkling Lime and Yuzu. Add lime wedge or slice.
For the Dad who likes to relax with a good book and good chocolate
Highly acclaimed Toronto Chef, Cory Vitello has teamed up with food writer Chris Johns to give us the most delightful cookbook plus gorgeous photography, that I have seen in a long time: Dad in the Kitchen. When a Chef becomes a dad, there is a lot of adjusting to make his culinary repertoire appealing to a much more demanding clientele. And this he does with humour, intelligence, and easy-handling ways where sometimes the kids can also stir and pour and sift. Clearly, he keeps good nutrition and healthy ingredients at the forefront. I love this book!
Lindt, known for its luscious dark chocolate, now “gives back” with their One for One milk chocolate bar by partnering with Second Harvest. For each Lindt One for One bar purchased, Lindt Canada will fund a donated meal to someone in need, partnering with the nation’s largest food rescue organization, Second Harvest.
For the Dad who likes his 3 O’clock Tea
Afternoon tea is a vital ritual for many Dad’s to re-centre. Pluck Tea has the nutraceutical blends for the occasion. Lavender Earl Grey Cream: lightly floral with soft bergamot notes and a creamy vanilla bean finish. The lavender comes fresh from the sun-drenched fields of Prince Edward County, and is lovingly hand-harvested and dried, and then gently hand-rubbed prior to blending. Sunset in Niagara: An organic rooibos blend features organic and biodynamic Cabernet franc grape skins from Southbrook vineyards in Niagara, Ontario lavender, blueberries, and rosehips. Fruity and floral, this tea is a calming caffeine-free infusion. For Sleep: The Hidcote lavender in this blend (one of a handful of culinary lavenders grown in Ontario) is a key ingredient and is hand-harvested in Prince Edward County, Ontario. This caffeine-free infusion is the perfect partner for a great night’s sleep, afternoon nap, or a relaxing moment.
For the Dad who prefers a special cocktail before dinner
Crystal Head Vodka is a vodka that was conceived and founded in Newfoundland and Labrador by actor Dan Aykroyd and artist John Alexander in September 2008. The vodka is quadruple-distilled, filtered seven times and as smooth as can be. For Pride 2023, they have created a very special limited edition “bottle.”
Unite and Delight Cocktail
- 1 oz. (30 mL) Crystal Head Vodka
- 2/3 oz. (20 mL) Blue Curacao
- 1/3 oz. (15 mL) Yuzu Sake
- 1/2 oz. (15 mL) Lemon Juice
- 1 tsp. (5 mL) Simple Syrup
Add all ingredients into a cocktail shaker with ice. Shake vigorously for 10 -15 seconds. Double strain into a chilled glass. Garnish with lemon zest.
For the Dad who relaxes with an after-dinner drink
Skrewball Peanut Butter Whiskey. What’s that you say? A duet of two universes? And yet, this ultra-unique combination of whisky and peanut butter makes me smile with its aromas and flavours of real buttery peanuts and buttered popcorn. It is simply delicious straight over ice or as a cocktail extravaganza. This cocktail will wrap up the whole day with razzle-dazzle!
Skrewball Lava Flow
- 8 oz. ice in a blender
- 1 ¼ oz. Skrewball Peanut Butter Whiskey
- ¾ oz. White Rum
- 2 oz. Pineapple Juice
- 2 oz. Cream of Coconut
- 2 oz. Strawberry Puree
Pour strawberry puree into a tall glass. Blend remaining ingredients and pour into glass. Garnish with a strawberry.
Sara Waxman, OOnt, is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Editor in Chief of DINE and Destinations magazine.