Cottage life is the good life – so why not kick up your feet, breathe in the fresh lake air and indulge in your favourite beverage of choice?
For some, they might sip a glass of vino, cool down with a chilled brew or enjoy a non-alcoholic bevvie. Others might prefer mixing cottage cocktails to showcase their creativity and tempt their tastebuds.
Acclaimed local mixologist Joel Carleton offers insights on must-have ingredients to create refreshing cabin cocktails.
“All cocktails require balance between sweet and sour or bitter,” said Carleton, a national bar and spirits judge, as well as a gardening and foraging enthusiast. “Lemons or limes are necessary to be juiced.”
Carleton suggests keeping white sugar on hand to make simple syrups, as well as maple syrup or honey for unique sweeteners.
“Simple syrup is sugar and water mixed in equal parts,” Carleton said. “It lends neutral sweetness to drinks, which is required to provide structure to the cocktail.”
To make a simple syrup, Carleton recommends adding equal quantities of sugar and water to a blender and mixing well.
“If you don’t have a blender, heat the water and mix the two in a bowl. Do not heat them together in a pot,” he said. “Shelf life is three weeks in the fridge. Your first batch can be one cup water, one cup sugar and start from there. Refrain from making too much.”
To take your simple syrup to the next level, try adding some herbs or a handful of berries to the blender. The herbs and berries can be local or leftovers to reduce waste.
“Store the pulpy syrup in the fridge for one day to infuse, then strain for a berry syrup,” Carleton said.
“You can also sub the water in the simple syrup recipe for juice or tea to create a flavoured or tea syrup – or throw herbs or tea leaves into simple syrup and let it sit in the fridge for a day or two. The flavours will infuse into the syrup.”
No matter what cocktail you’re making, Carleton offers an easy formula for success: “Ice the glass fully, include an acidic component and only incorporate natural, fresh ingredients.”
Hey there, time traveller! This article was published 15/9/2021 (291 days ago), so information in it may no longer be current.
Cottage life is the good life – so why not kick up your feet, breathe in the fresh lake air and indulge in your favourite beverage of choice?
For some, they might sip a glass of vino, cool down with a chilled brew or enjoy a non-alcoholic bevvie. Others might prefer mixing cottage cocktails to showcase their creativity and tempt their tastebuds.
Acclaimed local mixologist Joel Carleton offers insights on must-have ingredients to create refreshing cabin cocktails.
"All cocktails require balance between sweet and sour or bitter," said Carleton, a national bar and spirits judge, as well as a gardening and foraging enthusiast. "Lemons or limes are necessary to be juiced."
Carleton suggests keeping white sugar on hand to make simple syrups, as well as maple syrup or honey for unique sweeteners.
"Simple syrup is sugar and water mixed in equal parts," Carleton said. "It lends neutral sweetness to drinks, which is required to provide structure to the cocktail."
To make a simple syrup, Carleton recommends adding equal quantities of sugar and water to a blender and mixing well.
"If you don’t have a blender, heat the water and mix the two in a bowl. Do not heat them together in a pot," he said. "Shelf life is three weeks in the fridge. Your first batch can be one cup water, one cup sugar and start from there. Refrain from making too much."
To take your simple syrup to the next level, try adding some herbs or a handful of berries to the blender. The herbs and berries can be local or leftovers to reduce waste.
"Store the pulpy syrup in the fridge for one day to infuse, then strain for a berry syrup," Carleton said.
"You can also sub the water in the simple syrup recipe for juice or tea to create a flavoured or tea syrup – or throw herbs or tea leaves into simple syrup and let it sit in the fridge for a day or two. The flavours will infuse into the syrup."
No matter what cocktail you’re making, Carleton offers an easy formula for success: "Ice the glass fully, include an acidic component and only incorporate natural, fresh ingredients."
Cottage life is the good life – so why not kick up your feet, breathe in the fresh lake air and indulge in your favourite beverage of choice?
BOND FREYER
Foraged blueberries pop in this Crown Royal Cobbler.
For some, they might sip a glass of vino, cool down with a chilled brew or enjoy a non-alcoholic bevvie. Others might prefer mixing cottage cocktails to showcase their creativity and tempt their tastebuds.
Acclaimed local mixologist Joel Carleton offers insights on must-have ingredients to create refreshing cabin cocktails.
"All cocktails require balance between sweet and sour or bitter," said Carleton, a national bar and spirits judge, as well as a gardening and foraging enthusiast. "Lemons or limes are necessary to be juiced."
JEREMY DUECK
Mixologist Joel Carleton
torches a rosemary sprig
to garnish a drink.
Carleton suggests keeping white sugar on hand to make simple syrups, as well as maple syrup or honey for unique sweeteners.
"Simple syrup is sugar and water mixed in equal parts," Carleton said. "It lends neutral sweetness to drinks, which is required to provide structure to the cocktail."
The Free Press | Newsletter
Winnipeg Gardener
What you need to know now about gardening in Winnipeg. A monthly email from the Free Press with advice, ideas and tips to keep your outdoor and indoor plants growing.
To make a simple syrup, Carleton recommends adding equal quantities of sugar and water to a blender and mixing well.
BOND FREYER
Dehydrated blood oranges are striking in these variations of Joel’s Cabin Soda.
"If you don’t have a blender, heat the water and mix the two in a bowl. Do not heat them together in a pot," he said. "Shelf life is three weeks in the fridge. Your first batch can be one cup water, one cup sugar and start from there. Refrain from making too much."
To take your simple syrup to the next level, try adding some herbs or a handful of berries to the blender. The herbs and berries can be local or leftovers to reduce waste.
"Store the pulpy syrup in the fridge for one day to infuse, then strain for a berry syrup," Carleton said.
"You can also sub the water in the simple syrup recipe for juice or tea to create a flavoured or tea syrup – or throw herbs or tea leaves into simple syrup and let it sit in the fridge for a day or two. The flavours will infuse into the syrup."
No matter what cocktail you’re making, Carleton offers an easy formula for success: "Ice the glass fully, include an acidic component and only incorporate natural, fresh ingredients."
JEREMY DUECK
A fresh-picked pansy tops Joel’s Cabin Soda.
Joel’s Cabin Soda
Start with 1.5 oz white spirit or white wine
Add juice from half a lemon or lime
Add 0.5 oz homemade syrup
Add 2 shakes of pink or sea salt
Add 1 dash of favourite bitters
Top with sparkling mix (club soda is a good neutral flavour) and stir.
Garnish with local natural components.
Other options:
• Use half club soda, half tonic water for a lively cocktail.
• Try topping with non-alcoholic ginger beer for a spicy, refreshing cocktail.
• Rotate the components (base, spirits, acidic components, bitters, infused syrup) to make new varieties.
• Play with the ratio of acid and sweetener if your drink is too sour or sweet.
• Garnish with garden flowers or locally foraged herbs – or simply reuse the smashed half-citrus piece for a low-waste alternative.
Joel’s Cabin Soda
Start with 1.5 oz white spirit or white wine Add juice from half a lemon or lime Add 0.5 oz homemade syrup Add 2 shakes of pink or sea salt Add 1 dash of favourite bitters Top with sparkling mix (club soda is a good neutral flavour) and stir. Garnish with local natural components.
Other options: • Use half club soda, half tonic water for a lively cocktail. • Try topping with non-alcoholic ginger beer for a spicy, refreshing cocktail. • Rotate the components (base, spirits, acidic components, bitters, infused syrup) to make new varieties. • Play with the ratio of acid and sweetener if your drink is too sour or sweet. • Garnish with garden flowers or locally foraged herbs – or simply reuse the smashed half-citrus piece for a low-waste alternative.
