by Krista Lochhead | Dec 13, 2021 | Recipes
Serves: 1 serving Ingredients: 1 oz. Sheringham Distillery’s Kazuki Gin 1 oz. Esquimalt Wine Company’s Rosso Vermouth 0.50 oz. The Woods Spirit Co. Amaro 0.50 oz. Arbutus Distillery’s Amaro #4 Method: Add all ingredients into a mixing glass, fill with... 
by Kate Colley | Dec 1, 2021 | Recipes
Cranberry, Bacon, Kelp & Whiskey Vinaigrette Recipe: Step 1: ½ cup diced smoked bacon 1 shallot, chopped fine 3 tbsp canola oil 5 tbsp dried chopped kelp 5 tbsp Talisker 10 year old single malt scotch whiskey -in a medium size fry pay, fry the bacon in the... 
by Kate Colley | Nov 20, 2021 | Recipes
This is our holiday version of an espresso martini. The Woods Nocino is the front runner of this drink and is a perfect digestive on its own, or in a cocktail such as The Nutcracker. Nocino is a traditional Northern Italian liqueur made with unripe walnuts that are... 
by Kate Colley | Nov 20, 2021 | Recipes
The Naramata Inn’s version of a Cosmopolitan. The “cosmo” was invented in the 1970’s when bartender, Neal Murray, added cranberry juice to a Kamikaze and the first taster of the drink declared, “How cosmopolitan!”. This drink’s popularity skyrocketed in the 2000’s... 
by Kate Colley | Nov 20, 2021 | Recipes
This cocktail captures the taste, smell, and warmth of the holidays all in one glass. Otherwise known as a Hot Buttered Rum, this Naramata Inn version uses Devine Distilleries Honey Shine Amber as a rum substitute from BC, made from 100% honey. This cocktail is a warm... 
by Kate Colley | Nov 20, 2021 | Recipes
Seared Steelhead and Fall Apples by Chef de Cuisine Stacy Johnston Featured Ingredient: Little Cedar Falls Steelhead, Orchard Apple butter I have always been intimidated by cooking fish. Granted, my exposure to fish growing up wasn’t great. When I was a little... 
