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Posted on by Made with Love

Valentine’s Day! Most people tend to fall into one of two categories when it comes to this holiday: you either love it or you hate it. Well this year, we found a way to please you no matter what, by giving you our take on the perfect Valentine’s Day gift: Cocktails!

So with that in mind, we asked MADE WITH LOVE’s Ottawa and Toronto finalists to inspire us cocktail-wise, and here they are, offering us exclusive cocktail creations (which are made with love, indeed)! So, whether you’re having a girls’ night out, having a date night, or a cozy night in, there is always a place for a delicious cocktail!

Cheers to love and to creativity!

My Beeting Heart – Jason McNeely – Play Food & Wine
Finalist / Ottawa Regional Finals 2018

  • 1 oz Grand Marnier
  • 0.5 oz Campari
  • 0.75 oz Fresh lemon juice
  • 0.75 oz Orgeat
  • 2 pinches beet powder
  • 1 egg white

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white and properly mix beet powder.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-For beet heart garnish; use card stock paper to create a stencil and hold it a 1/4 inch from the drink’s surface as you dust more beet powder over top.

Cupid’s cup – Connor Currie – Charlotte
Finalist / Ottawa Regional Finals 2018

  • 1.5 oz Cirka vodka Terroir
  • 1/4 oz Campari
  • 3/4 oz lemon juice
  • 1/2 oz raspberry syrup
  • Egg white
  • Rose water spray

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass and spray with rose water spray
-Garnish with a lemon zest and a rose

Principles Of Lust – Axl Gonzalez – Los Colibris
Finalist / Toronto Regional Finals 2018

  • 1.5 oz 1800 Tequila Silver
  • 3/4 oz lime
  • 1/2 oz infused cinnamon cabernet syrup
  • Egg whites
  • Fire cinnamon homemade bitter

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with fire cinnamon homemade bitter

Aphrodite’s Kiss – Chris Howell – EVOO Greek Kitchen
Finalist / Ottawa Regional Finals 2018

  • 1 oz Ungava Gin
  • ¼ oz Campari
  • 1 ¼ oz Strawberry simple syrup
  • ¼ lemon juice
  • 2 oz prosecco
  • 2 dashes of Scrappy’s chocolate bitters

-Combine ingredients in a shaker.
-Add ice and shake for another 15 seconds to chill and dilute.
-Double strain and serve in a glass over ice.
-Garnish with chocolate rim and lemon heart

Rum Red Velvet – Matt Rajchman – Skin + Bones
Finalist / Toronto Regional Finals 2018

  • 1 ½ oz For de Cana rum
  • ½ oz White chocolate liqueur
  • ½ oz Homemade raspberry syrup
  • ½ oz lime juice
  • 1 dash of Woodford chocolate bitters
  • Aquafaba foam in no2 Canister (lime, simple syrup, chocolate bitters & 1 spray of rose tincture)

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with Aquafaba foam and dried rose

Posted on by Made with Love

Valentine’s Day! Most people tend to fall into one of two categories when it comes to this holiday: you either love it or you hate it. Well this year, we found a way to please you no matter what, by giving you our take on the perfect Valentine’s Day gift: Cocktails!

So with that in mind, we asked MADE WITH LOVE’s Ottawa and Toronto finalists to inspire us cocktail-wise, and here they are, offering us exclusive cocktail creations (which are made with love, indeed)! So, whether you’re having a girls’ night out, having a date night, or a cozy night in, there is always a place for a delicious cocktail!

Cheers to love and to creativity!

My Beeting Heart – Jason McNeely – Play Food & Wine
Finalist / Ottawa Regional Finals 2018

  • 1 oz Grand Marnier
  • 0.5 oz Campari
  • 0.75 oz Fresh lemon juice
  • 0.75 oz Orgeat
  • 2 pinches beet powder
  • 1 egg white

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white and properly mix beet powder.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-For beet heart garnish; use card stock paper to create a stencil and hold it a 1/4 inch from the drink’s surface as you dust more beet powder over top.

Cupid’s cup – Connor Currie – Charlotte
Finalist / Ottawa Regional Finals 2018

  • 1.5 oz Cirka vodka Terroir
  • 1/4 oz Campari
  • 3/4 oz lemon juice
  • 1/2 oz raspberry syrup
  • Egg white
  • Rose water spray

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass and spray with rose water spray
-Garnish with a lemon zest and a rose

Principles Of Lust – Axl Gonzalez – Los Colibris
Finalist / Toronto Regional Finals 2018

  • 1.5 oz 1800 Tequila Silver
  • 3/4 oz lime
  • 1/2 oz infused cinnamon cabernet syrup
  • Egg whites
  • Fire cinnamon homemade bitter

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with fire cinnamon homemade bitter

Aphrodite’s Kiss – Chris Howell – EVOO Greek Kitchen
Finalist / Ottawa Regional Finals 2018

  • 1 oz Ungava Gin
  • ¼ oz Campari
  • 1 ¼ oz Strawberry simple syrup
  • ¼ lemon juice
  • 2 oz prosecco
  • 2 dashes of Scrappy’s chocolate bitters

-Combine ingredients in a shaker.
-Add ice and shake for another 15 seconds to chill and dilute.
-Double strain and serve in a glass over ice.
-Garnish with chocolate rim and lemon heart

Rum Red Velvet – Matt Rajchman – Skin + Bones
Finalist / Toronto Regional Finals 2018

  • 1 ½ oz For de Cana rum
  • ½ oz White chocolate liqueur
  • ½ oz Homemade raspberry syrup
  • ½ oz lime juice
  • 1 dash of Woodford chocolate bitters
  • Aquafaba foam in no2 Canister (lime, simple syrup, chocolate bitters & 1 spray of rose tincture)

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with Aquafaba foam and dried rose

Posted on by Made with Love

L’Halloween est une opportunité d’être imaginatif et d’incarner des créatures étranges et sombres!

Trois des finalistes de la finale régionale de MWL à Halifax ont été inspirés par cette journée horrifiante (que nous aimons tant!) pour vous présenter de mystérieuses créations cocktails automnales. Parce que tout le monde a besoin d’un bon cocktail pour cette soirée terrifiante, pourquoi ne pas essayer les suggestions de nos talentueux mixologistes?

_______________________

 

Shannon-blue Nanibush 
Lot-six bar and restaurant

Witches Dawn 

  • 1oz Campari
  • 1oz Porto blanc
  • .5oz Sirop de cannelle et vanille
  • .5oz Jus d’ananas
  • .25oz Shrub de canneberge
  • 3 traits d’amer aux arômes de cèdre

Méthode: Mettre les ingrédients dans un shaker rempli de glace, agitez 15-20 secondes, passez le tout à la passeoire et servir dans une coupe.
Garnir de cannelle rapée

Emily Orr
Field Guide

A Bump in the Night

  • 1.5oz Flor de Cana Gran Reserva 7
  • .25oz Luxardo Maraschino
  • .75 oz Jus de citron
  • .75 oz Black Cherry Bounce
  • 2 cerises noires entières (pilée)
  • une pincée de charbon activé

Méthode: Agitez dans un shaker avec de la glace et servir dans une coupe refroidie
Garnir avec une cerise au bourbon et de l’or comestible
Crédit photo: @Katie_t (Instagram)

Lindsay Jones
The Middle Spoon

Road to Peril

  • 1.75oz Woodford Reserve Bourbon
  • .5oz Liqueur d’orange
  • .25oz Allspice Dram
  • .5oz Sirop simple
  • 1 trait d’amer Bittered Sling Kensington Aromatic

Méthode: Mélangez les ingrédients dans un verre à mélanger. Versez dans un verre de type old fashioned rempli de glace
Garnish avec un zeste d’orange piqué de clous de girofle

 

Nous vous souhaitons tous une effrayante soirée d’Halloween et de délicieux (et dangereux!) cocktails artisanaux!

 

Avec amour,

L’équipe de MADE WITH LOVE

 

Posted on by Made with Love

L’Halloween est une opportunité d’être imaginatif et d’incarner des créatures étranges et sombres!

Trois des finalistes de la finale régionale de MWL à Halifax ont été inspirés par cette journée horrifiante (que nous aimons tant!) pour vous présenter de mystérieuses créations cocktails automnales. Parce que tout le monde a besoin d’un bon cocktail pour cette soirée terrifiante, pourquoi ne pas essayer les suggestions de nos talentueux mixologistes?

_______________________

 

Shannon-blue Nanibush 
Lot-six bar and restaurant

Witches Dawn 

  • 1oz Campari
  • 1oz Porto blanc
  • .5oz Sirop de cannelle et vanille
  • .5oz Jus d’ananas
  • .25oz Shrub de canneberge
  • 3 traits d’amer aux arômes de cèdre

Méthode: Mettre les ingrédients dans un shaker rempli de glace, agitez 15-20 secondes, passez le tout à la passeoire et servir dans une coupe.
Garnir de cannelle rapée

Emily Orr
Field Guide

A Bump in the Night

  • 1.5oz Flor de Cana Gran Reserva 7
  • .25oz Luxardo Maraschino
  • .75 oz Jus de citron
  • .75 oz Black Cherry Bounce
  • 2 cerises noires entières (pilée)
  • une pincée de charbon activé

Méthode: Agitez dans un shaker avec de la glace et servir dans une coupe refroidie
Garnir avec une cerise au bourbon et de l’or comestible
Crédit photo: @Katie_t (Instagram)

Lindsay Jones
The Middle Spoon

Road to Peril

  • 1.75oz Woodford Reserve Bourbon
  • .5oz Liqueur d’orange
  • .25oz Allspice Dram
  • .5oz Sirop simple
  • 1 trait d’amer Bittered Sling Kensington Aromatic

Méthode: Mélangez les ingrédients dans un verre à mélanger. Versez dans un verre de type old fashioned rempli de glace
Garnish avec un zeste d’orange piqué de clous de girofle

 

Nous vous souhaitons tous une effrayante soirée d’Halloween et de délicieux (et dangereux!) cocktails artisanaux!

 

Avec amour,

L’équipe de MADE WITH LOVE

 

Posted on by Made with Love

Campari. The only things more Italian are fast cars, high fashion, the Colosseum, and pizza.

If you were to combine all of the above, you would have one hell of a party (although we do not condone drinking and driving).

So what is Campari?

How was the world graced with its presence?

It all started in a small caffe in Milan – as so many great things have begun – in the 1860s. The cafe owner, Gaspare Campari, was an epicurious fellow, and would create all kinds of infused spirits for his patrons.

One day he came up with what he called “Bitter all’Uso d’Holanda”, or a Holland style bitter.

The recipe hasn’t changed since.

063_campari_1922_mochi_0

 

When you come across something great, why change it. Even though the recipe hasn’t changed, the story of Campari was far from done in the 1860s, or else we wouldn’t be enjoying it today.

Of course the production capabilities of a caffe are limited, and hardly large enough to see the number of bottles of Campari which we see now, around the world. Gaspare’s son, Davide, had much to do with this global expansion.


In 1900 Davide bought an 18th century mansion called Casa Alta, and moved all production to the new facility. This facility allowed for mass production of Gaspare’s bitter spirit.

Of course without a market to sell the product to, there is no need for mass production. Campari has, since the beginning of their story, used art to help sell their product. The first Campari calendar was released in the early 1890s, featuring Italian artist Cesare Tallone’s work.04-campari-calendar-2015_mithology-mixology_eva-green_april_campari-orange_1

The calendars have become a staple of their marketing ever since; as has art. Throughout the history of Campari they have hired some of Italy’s most relevant artists for their calendars, advertising campaigns, and bottle labels.

Since the beginning Campari has used the best of what Italy has to offer in order to create not only an elegant spirit, but an elegant brand. Campari is what a sophisticated person enjoys. And this is how it’s sold.

The smart branding, beautiful artwork, and uniquely delightful flavour have helped Campari become the global brand it is today, from its humble beginnings in a Milanese caffe.

Ching ching!

12244704_1178133525535695_8433569992572887416_o

Posted on by Made with Love

Campari. The only things more Italian are fast cars, high fashion, the Colosseum, and pizza.

If you were to combine all of the above, you would have one hell of a party (although we do not condone drinking and driving).

So what is Campari?

How was the world graced with its presence?

It all started in a small caffe in Milan – as so many great things have begun – in the 1860s. The cafe owner, Gaspare Campari, was an epicurious fellow, and would create all kinds of infused spirits for his patrons.

One day he came up with what he called “Bitter all’Uso d’Holanda”, or a Holland style bitter.

The recipe hasn’t changed since.

063_campari_1922_mochi_0

 

When you come across something great, why change it. Even though the recipe hasn’t changed, the story of Campari was far from done in the 1860s, or else we wouldn’t be enjoying it today.

Of course the production capabilities of a caffe are limited, and hardly large enough to see the number of bottles of Campari which we see now, around the world. Gaspare’s son, Davide, had much to do with this global expansion.


In 1900 Davide bought an 18th century mansion called Casa Alta, and moved all production to the new facility. This facility allowed for mass production of Gaspare’s bitter spirit.

Of course without a market to sell the product to, there is no need for mass production. Campari has, since the beginning of their story, used art to help sell their product. The first Campari calendar was released in the early 1890s, featuring Italian artist Cesare Tallone’s work.04-campari-calendar-2015_mithology-mixology_eva-green_april_campari-orange_1

The calendars have become a staple of their marketing ever since; as has art. Throughout the history of Campari they have hired some of Italy’s most relevant artists for their calendars, advertising campaigns, and bottle labels.

Since the beginning Campari has used the best of what Italy has to offer in order to create not only an elegant spirit, but an elegant brand. Campari is what a sophisticated person enjoys. And this is how it’s sold.

The smart branding, beautiful artwork, and uniquely delightful flavour have helped Campari become the global brand it is today, from its humble beginnings in a Milanese caffe.

Ching ching!

12244704_1178133525535695_8433569992572887416_o

International event for cocktail enthusiasts and food epicureans, MADE WITH LOVE is your annual celebration of the craft cocktails industry! The public, along with a panel of renowned judges, are invited to witness this interactive competition by savoring exclusive and extravagant creations and vote for their favorites. Founded in 2009 in Montreal, MADE WITH LOVE has gained popularity through its mixology competition where passion and excellence bring the bartending community together to push the limits of creativity.

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