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I realize there will be many corks a-popping to herald in Canada's one hundred and forty-ninth birthday this July 1st. And of course, many celebrate by firing up the barbecue. I thought one needed either a charcoal or a gas barbecue to make this happen, but after a wonderful educational visit to the Weber Grill Academy, the scales were lifted from my eyes and I learned they also make electric barbecues. Now I can also join those happy grillers. In the past when I was invited to partake in my friends' barbecue offerings, I brought along bottles of Prosecco or, if I knew either fish, chicken or steak was on their menu, my favourite gift to them was a bottle of Zenato's scrumptious Alanera.
But this year is different; I will be offering my guests cocktails to accompany my first crack at being a barbecuer. And what is more Canadian than our Rye whisky or Apple Cider? Scott McCallum and Victoria Walsh's A Field Guide to Canadian Cocktails from Random House Publishers gives one great ideas on what works well with food that develops a little charring. I also received an updated copy of The Waldorf Astoria Bar Book, written by Frank Caiafa, from Penguin Books. And certainly thought I would find inspiration from this 2016 updated version. I must admit that over the years I have sat in the Waldorf's Bar and was never disappointed.
Canadian Old Fashioned
Here is my interpretation of a Canadian Old Fashioned, riffing on J.H. Campbell's:
Crown Royal Maple Lemonade
Apple Cider Punch
Serves approximately 12 persons
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