Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Invierno de Jerez SHARE VIA: Facebook Twitter Pinterestphoto credit: Maryanne Carmack Head bartender Vinnie from Canoe Brewpub shares his latest vegetable cocktail creation, the Invierno de Jerez, made from fresh butternut squash juice. Ingredients 1 oz fresh butternut squash juice1 oz Lustau East India Solera sherry1 oz Giffard pear liqueur1/8 oz Navan Vanilla & Cognac liqueur1 dash Fee Brothers East India orange bitters3 dashes Jerez sherry vinegar PreparationCombine all ingredients in a shaker, add ice, shake hard and double strain into a chilled cocktail glass. GarnishFresh sprig of sage – crunch the sage in your hand to release the essential oils and then place on toporCinnamon dusted dried pear and apple chipsbeverageDrinksRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like 2021 Issues / EAT Magazine News / Magazine / Recipes January 28, 2021 Feb|Mar Issue Out Now Feb|Mar issue on the stands. Inside: Rain Dogs Wine Bar Niche Grocerant Lucky Charms – cooking up some much-needed luck A New Victory ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Comments are closed.
2021 Issues / EAT Magazine News / Magazine / Recipes January 28, 2021 Feb|Mar Issue Out Now Feb|Mar issue on the stands. Inside: Rain Dogs Wine Bar Niche Grocerant Lucky Charms – cooking up some much-needed luck A New Victory ... Read More
Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More
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Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More
Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More
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Beer & Cider Jul 30, 2010 Rogue Ales Chatoe Rogue First Growth Single Malt Ale Maybe it’s the industry, maybe it’s the atmosphere and maybe it’s alcohol, but the folks at Rogue Ales have the best sense of humour on the ... Read More