Tag Archives: Colin MacDougall

National Iced Tea Day Cocktail With Teapigs

Celebrate National Iced Tea Day with Real Tea-infused Cocktails

Every day is National something or other day and June 10th just happens to be National Iced Tea Day.  I’ve kind of forgotten about iced tea as I don’t like those sugary versions, but I’m definitely going to make it at home and use it in some summer cocktails! Iced tea has a history dating to the 1870s when recipes first appeared, we’re told. The Buckeye Cookbook, published in 1876 and Housekeeping in Old Virginia, published in 1877 both contain iced tea recipes.  Iced tea started to appear in the United States in the 1860′s and became widespread in the 1870s where it was found offered on hotel menus and was on sale at railroad stations.  The popularity of refreshing iced tea drink grew rapidly after it was introduced at the 1904 World’s Fair in St. Louis.  Who knew?

In honour of ice tea we have a very refreshing and boozy version made with my favourite teapigs tea, Darjeeling Earl Grey. Thanks for the delivery teapigs, really enjoyed this one!

National Iced Tea Day

Iced teapigs Darjeeling Earl Grey North Course

To celebrate National Iced Tea Day, and for all of your summer party needs, enjoy the Iced teapigs Darjeeling Earl Grey North Course, developed by Canadian Whisky Ambassador, Colin MacDougall. Inspired by Canada’s 150th birthday and the upcoming summer golf season, it’s a delicious yet unique take on the classic Arnold Palmer. This recipe serves one.

Glass: Collins Ice: Cubed
Garnish: Lemon wheel & bitters

Ingredients
6oz. teapigs darjeeling earl grey (1 tea temple) (chilled) 1 oz. Simple syrup
1.5 oz.   Lemon juice
1 oz. Lot40 Canadian rye

Method: Start by brewing a cup of teapigs darjeeling earl grey tea. Steep it for approximately 3 minutes. Remove tea temple and chill tea before use. In a tall Collins glass, add 6oz. (¾ of a cup) of the chilled tea. Next, in a shaker, combine the rest of the ingredients, shake and pour over the chilled tea. To serve, garnish with a lemon wheel and few dashes of bitters.

Featured Tea: teapigs darjeeling earl grey
The exotic, floral tones of Darjeeling tea are balanced with the sunny citrus taste of bergamot.

How to make simple syrup: Pour equal parts water and sugar in a saucepan. 1 cup of sugar and 1 cup of water will make 1 ½ cups of simple syrup once dissolved. Stir the simple syrup and place the saucepan over medium heat. Heat ingredients until dissolved.

Introduced in Canada in 2014, teapigs was created in England over 10 years ago by two passionate tea lovers who met working at a really big tea company. After spending years learning about (and drinking) tea, they realized there was an incredible world of quality teas out there that simply weren’t getting the attention they deserve. And so teapigs was born.

National Iced Tea Day

The team at teapigs is committed to ensuring every sip is full of flavour. Which means a commitment to tea of the highest quality: whole leaf tea, whole leaf herbs and whole flavours. Each leaf, herb and flower has been handled gently and with love, to maintain every drop of precious flavour.

What makes teapigs even more unique is the tea temple – a roomy, biodegradable mesh bag that offers all the space whole leaves need to infuse properly. The best part? No need to agree on one teapigs flavour to brew, everyone can have their own cuppa! teapigs products are available at select grocery retailers across Canada and online at teapigs.ca.

The Refinery’s Cocktail Kitchen Series welcomes four “bartender finalists” in September, 2011

As the competitors quickly approach the wood for their chance to win the second Cocktail Kitchen Series at The Refinery and a trip to Nicaragua with Flor de Cana Rum, we can’t help but look back at the highlights from the four finalists’ performances over the past 6 months.

During August’s Cointreau VS Morocco competition, Colin MacDougall, the Assistant Bar Manager of Blue Water Cafe in Yaletown, wow-ed guests with his locally inspired cocktail “The Angers Punch”, with BC cherries, blueberries and blackberries all infused with white wine and Cointreau, and Refinery’s Grapefruit Bitters. Colin paired the cocktail with the first course, a sweet, spicy and aromatic “Moroccan Spice Market” chickpea soup. The flavour combinations were as surprising as they were delicious.

July saw Cocktail Kitchen newbie, Shaun Layton of L’Abattoir take on the favourite menu in the series, Buffalo Trace Bourbon VS Campfire Food. Like clockwork, Shaun’s cocktails were all interesting, elegant, and even a little “cowboy” in nature, featuring a spin on a Canadian favourite – the caesar – with homemade clam and tomato nectar. Shaun’s dessert cocktail, a surprise for guests, was a spin on a nostalgic favourite, the Rootbeer Float. Buffalo Trace, Fernet Branca, ice cream and Refinery’s yeast fermented Rootbeer became an instant crowd favourite!

David Bain from Uva returned for Cocktail Kitchen season two, for his round-robin competition in June. Wouldn’t you know it, he’s back in the finals again! During the madness of Stanley Cup finals in Vancouver, David came out with some colourful pairings during the “whimsical English garden party” VS Beefeater 24 Gin. His first course pairing, the rhubarb and black pepper sour, with fresh rhubarb juice was refreshing, and paired perfectly with the crisp cucumber and watermelon gazpacho.

As one of our most interesting performers gets ready to compete in the finals, we find ourselves in awe, as some of Tanya Roussy’s techniques were imaginative and were well-complimented in the Driftwood Brewery VS Thailand competition in May. It helps that Tanya helps execute the complex cocktail list on West 4th’s Maenam restaurant, and her cocktail-construction style is both scientific and esthetic. Well conceived and well executed, with special attention given to authentic Thai ingredients, and working beautifully with the palate-destructive forces of Thai chilies. Tanya’s first course cocktail, paired with “hot and sour” soup with wild mushrooms, engaged guests in a beautiful expression of Driftwood Brewery’s Whitebark wheat beer as a frozen shandy. Rhubarb and cardamom infused aquavit, with lemongrass, white tumeric and young galangal juice, finished with Refinery’s Kaffir Lime & White Tea Bitters.

Now, we’re gearing up for the Cocktail Kitchen season two finals. Here’s the schedule:

Wed September 07 2011 Colin MacDougall, Blue Water Cafe
Wed September 14 2011 Shaun Layton, L’Abattoir
Wed September 21 2011 David Bain, Uva Wine Bar
Wed September 28 2011 Tanya Roussy, Maenam

Guests are the judges. Tickets are available through the Refinery – call or pop in with a valid credit card to purchase on the spot. Tickets are $50 per person, and are also available online through the Refinery’s website here. Each guest will receive a passed “welcome” cocktail-canape pairing by Refinery Bar Manager Graham Racich & Chef Kirk Morrison, plus 3 courses of super fun and tropical Polynesian “Tiki” inspired cuisine, and 3 paired Flor de Cana Rum cocktails by the competing bartender.

Course 1 | Albacore Tuna Poke, served “salad style” with avocado, green onion, tropical fruits, Flor de Cana Rum-soy vinaigrette; served with crispy wonton chips

Course 2 | Sweet & Sour Chicken thighs, with Flor de Cana and pineapple, coconut scented rice; served with Asian coleslaw

Course 3 | “Sticky” slow-braised “Maui” Ribs, with Flor de Cana “Teriyaki” sauce, purple potatoes, served with fresh mango salsa

The Cocktail Kitchen Series “final winner” & guest prizes will be announced at the Flor de Cana Rum finale party at The Refinery on October 11 2011. The winning bartender and recipient of the “guest raffle” will win a trip to Nicaragua to the Flor de Cana Rum distillery in November/December 2011*.

Thank you to our sponsors, The Kirkwood Group and Flor de Cana Rum for sponsoring the Cocktail Kitchen finals, and upcoming finale party.

For more information, please visit the Refinery website at www.therefineryvancouver.com or call 604-687-8001.

*Guests are entered into draw by attending cocktail kitchen as a paying customer, and filling out a ballot. Guests have to be in attendance on October 11 2011 to be eligible to win. This is a trip for (1) guest, as you’ll be accompanying several bartenders and media from around North America.