The sun takes on a golden glow in August, and we relax into the last quarter of summer. There are new and interesting drinks to try during the relaxing hours in the back gardens, balconies in the sky, and front porches. And while the word of the day is, “Summer’s almost over,” I ask, “Is your glass half empty or half full?”
Limoncino Cream and Bottega SpA Gold Prosecco
In Italy, in the 1600s, Bottega SpA began to make Prosecco, and they have never looked back. Its light body and delicate balance of bubbles and acidity, with the taste of white fruits, florals and hints of stone fruit make it an easy pairing with everything. Now they offer something special. Bottega Limoncino Cream. On its own, or baked into a scrumptious pie, it is absolutely delicious. With a flute of Bottega Gold, to be sure.
Bottega Limoncino Cream Meringue Pie
3 tbsp cornstarch
½ cup golden granulated sugar
Finely grated zest and juice of two large lemons
Juice of one orange mixed with 1/3 cup water
4 egg yolks. (Keep whites for meringue)
1/3 cup butter, cubed
1/3 cup Limoncino Cream
4 egg whites
1 cup granulated sugar.
- Follow pie crust instructions and preheat oven.
- To make the filling, mix cornstarch, sugar and lemon zest into a medium saucepan. Strain in the lemon juice and orange juice. Cook on medium-low heat for 5-8 minutes stirring constantly, until thick.
- Remove from heat. Beat in egg yolks, then butter and Lemoncino Cream.
- Leave to cool for five minutes, then pour into prepared pie crust shell.
- In a separate bowl, whisk the egg whites until soft peaks form. Slowly add the sugar while continuing to beat until the meringue is glossy with stiff peaks.
- Ladle the meringue on top of the pie spreading it right to the edges. Broil on the middle rack in the oven for one or two minutes until golden. Remove from oven and allow to cool at room temp for one hour.
- Refrigerate 3-4 hours before serving.
Enjoy the applause.
It’s a Tea Party, Party, Party with many individual flavours made by combining natural fruits and flowers to brew and serve hot or our over ice. My first brew was Purple Papayaberry, caffeine free and comprised of Hibiscus, butterfly pea flower, apple pieces, rose hips, orange, blueberries, strawberries and natural blackberry flavour. The gorgeous purple colour introduces the gentle, elegant flavour of all its ingredients. Strawberry Guava gives the lush intense taste of freshly picked strawberries. And for an even longer drink, Blood Orange Hibiscus Fruit Tea, can become a Sangria. Move over Earl Gray, there’s a new Tea in town.
Kettle Tea Sangria
½ cup steeped blood orange hibiscus fruit tea, chilled
½ cup sparkling wine ½ cup lemonade
Pour over ice and garnish with citrus.
The dining and drinking habits of the world are a-changing, and the “eat local” movement has taken hold. I say, the “drink local” time has come. Gibson’s Finest Rare is produced right here in Windsor, Ontario, made from a blend of corn, rye and barley, aged in ex-bourbon and new barrels for 12 years. The brand is owned by William Grant & Sons. (Glenfiddich Scotch and Hendriks Gin). From the many recipes for whisky cocktails, I like my Dad’s recipe best: Take one whisky rocks glass, pour two fingers of Gibsons 12-year-old, raise your glass, say “Sante” and sip. Appreciate the flavour hints of spicy oak, crème brûlée and orange zest.
Gibson’s Arnold Palmer
2 oz Gibsons’s Finest Rare Canadian Whisky
4 oz. iced tea
2 oz. lemonade
Fill highball glass with ice
Add whisky, iced tea, and lemonade
Stir well and garnish with fresh lemon slices
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.