Toast to the season with distinctly Canadian cocktails

An interview with Scott McCallum and Victoria Walsh about their new book, A Field Guide to Canadian Cocktails (Appetite by Random House, 2016). The authors share their holiday entertaining tips, and three festive recipes from the book.

PHOTO: Juan Luna/Appetite by Random House; Lavender-Blueberry Sparkler from A Field Guide to Canadian Cocktails by Scott McCallum and Victoria Walsh.
 
Laura Brehaut, National Post
Originally published on December 17, 2015; National Post
 
Sea buckthorn and Saskatoon berries, morel mushrooms, camelina oil, Arctic roses and spruce tips; the plate is not the only place to play with homegrown ingredients. Increasingly explored by chefs, boreal products suit Canadian cocktail culture just as well, with bartenders across the country highlighting the unique flavours in their cocktails and infusions.
 
 
PUBLISHED IN PRINT:
Montreal Gazette: December 30, 2015; page C1 / Front
Windsor Star: December 30, 2015; page C2 
Saskatoon StarPhoenix: December 26, 2015; page D8
Regina Leader-Post: December 26, 2015; page D8
Collingwood Enterprise-Bulletin: January 1, 2016; page C8 
Northumberland Today: December 31, 2015; page C2
Simcoe Reformer: December 30, 2015; page B9
Sarnia Observer: December 26, 2015; page C2
Brantford Expositor: December 26, 2015; page C1 / Front
Lake of the Woods Enterprise: December 24, 2015; page A1
Peterborough Examiner: December 24, 2015; page C1 / Front
London Free Press: February 24, 2016; page C3
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