Distillerie Cirka Gin Sauvage
Made from a base crafted from 100 per cent Quebec-grown corn, then distilled with a custom pot still and seasoned botanicals, sourced from Quebec’s boréal forest. Complex, fragrant and boasting a scent of the woods.
Romeo takes a somewhat different viewpoint of making a gin reflective of its place. This gin, seasoned with a unique blend of cucumber, dill, lavender, almond, lemon and juniper, was inspired by the flavours of a bowl of soup the distillery owner’s wife discovered at a Montreal bistro.
Distillerie Mariana Canopée Dry Gin Forestier
Along with the classic juniper seasoning, this award-winning gin gets its distinctive, but not overpowering, resin-like notes from the use of locally sourced black spruce, white cedar, maple and oak.
Peter McAuslan’s Holy Smoke! Gin
Legendary Quebec brewer Peter McAuslan sold his brewery in 2013, but never lost his love of great liquid. Not surprising, his Holy Smoke! Gin contains a little cascade hops, along with classic juniper and citrus peel. This is a gin you can sip and savour.
Royal Canadian Punch
Recipe by Jeff Van Horne, The Clever Barkeep
750 ml Romeo Gin, chilled
750 ml Mission Hill Reserve Pinot Noir, chilled
375 ml fresh lemon oleo-saccharum*
Fresh strawberries, sliced
15 ml Dillon’s Absinthe
1 L sparkling water, chilled
750 ml Benjamin Bridge Brut
Combine Romeo Gin (Quebec), Mission Hill Reserve Pinot Noir (British Columbia), lemon oleo-saccharum, sparkling water and Benjamin Bridge Brut (Nova Scotia) in a punch bowl. Lastly add Dillon’s Absinthe (Ontario). to the punch bowl. Taste punch to make sure it is balanced. Garnish with lemon wheels (quartered) and strawberry slices.
* In a large container combine 1 ½ cups sugar with peels of 6 lemons. Juice the lemons and reserve. Muddle lemon peels in sugar for about 10 minutes. Let sit for 3 to 4 hours. Add the lemon juice to the lemon sugar. Mix until sugar is dissolved. Strain mixture before using.