by info@naramatainn.com | 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 info@naramatainn.com | 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 info@naramatainn.com | 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 info@naramatainn.com | Nov 20, 2021 | Recipes
Seared Steelhead and Fall Apples 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 girl, my Dad used to bring back Jack...
by info@naramatainn.com | Nov 20, 2021 | Recipes
Makes 6-8 This recipe is straightforward to make but does require some precision and confidence. You’ll need a blow torch (also called baker’s torch or brulée torch), and some shallow custard or cocotte dishes. My favorite dishes to use are terracotta flan dishes –...
by info@naramatainn.com | Nov 20, 2021 | Recipes
CHRISTMAS FRUITCAKE Makes 1 large loaf or 2 smaller (1lb each) loaves Kindly set your glacé cherries aside – this is not your Nana’s loaf. We’re using heaps of dried fruit, citrus zest, and a generous soaking of booze. Make this a few weeks before the holidays for a...
