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ecause we know:<br />
Try our Brockton IPA.<br />
Taste the well-hopped,<br />
award-winning fl avour avour for yourself.<br />
COCKTAIL PAIRING<br />
CHARenTe<br />
by Ben de Champlain<br />
1½ oz (45 g) cognac<br />
1 oz (30 g) lemon juice<br />
1 oz (30 g) tarragon syrup (recipe follows)<br />
½ oz (15 g) The Refinery’s fennel and sherry dry vermouth ‡<br />
3 oz (90 g) sparkling dry white wine<br />
Shake cognac, lemon, syrup and vermouth together. Strain over rocks in Collins<br />
glass, top with sparkling wine.<br />
TARRAGON SYRUP<br />
2 cups (500 ml) warm water<br />
2 cups (500 ml) white sugar<br />
1 cup (250 ml) fresh tarragon<br />
Steep tarragon in warm water for 10 minutes. Add sugar and stir until dissolved.<br />
Leave tarragon in water and refrigerate overnight. Strain and use. <strong>Stores</strong><br />
refrigerated for up to 2 weeks.<br />
ACHIOTe AnD WHeAT ALe-mARInATeD FLAnK STeAK<br />
Serves 4<br />
MARINADE<br />
‡ If you’re not at The Refinery, you can substitute with ¼ oz (7 g) Alvear Fino<br />
Sherry and ¼ oz (7 g) noilly Prat Dry Vermouth<br />
126 www.bcliquorstores.com<br />
....from page ....<br />
IT’S IT’S IT’S IT’S GOOD GOOD GOOD GOOD<br />
TO TO TO TO TO BE BE BE BE BE HERE. HERE HERE HERE HERE.<br />
16 oz (500 g) flank or strip steak<br />
1 pkg (3.5 oz) achiote paste §<br />
1 bottle wheat ale such as Driftwood Whitebark<br />
black pepper<br />
2 garlic cloves, minced<br />
dash oil<br />
In bowl mix achiote paste, beer, pepper and garlic. marinate steak in ingredients<br />
in ziplock bag and refrigerate overnight. Preheat oven to 375 F (190 C). Pan-sear<br />
marinated steak in oiled, preheated pan. After searing both sides, finish in oven to<br />
medium-rare, about 15 minutes or internal temperature of 135 F (57 C). Serve<br />
with jicama Salad awith jalapeno Dressing (recipe follows).<br />
JICAMA SALAD<br />
½ jicama, shredded<br />
1 long chive, chopped<br />
1 chayote , shredded<br />
1 green mango, shredded<br />
Toss ingredients together and add jalapeno Dressing (recipe follows).<br />
JALAPEÑO DRESSING<br />
1 cup (250 ml) jalapeño water (recipe follows)<br />
1½ cup (375 ml) organic cane sugar<br />
salt and pepper to season<br />
Dissolve sugar in jalapeño water. Add salt and pepper to taste.<br />
Jalapeño Water<br />
4 jalapeños with seeds<br />
1 cup (250 ml) cilantro<br />
1 cup (250 ml) cold water<br />
Blend ingredients and strain.<br />
§ A paste made of ground achiote seeds and spices available at gourmet stores<br />
and mexican speciality grocers<br />
mexican squash that can be substituted with peeled, seeded cucumber
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