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COCKTAIL PAIRING
HORCHATA PICAnTe
by Lauren mote
1 oz (30 ml) tequila
¼ oz (7 ml) The Refinery’s ancho and chipotle bitter **
½ oz (15 ml) The Refinery’s chocolate sweet vermouth ††
4 oz (125 ml) Almond and Rice milk Horchata (recipe follows)
nutmeg, for garnish
Pour all ingredients into tall vessel. Shake. Refrigerate for 12 hours. Pour into oldfashioned
glass and top with nutmeg.
ALMOND AND RICE MILK HORCHATA
4 cups (1 L) almond milk, unsweetened
4 cups (1 L) brown rice milk, unsweetened
1¼ cup (300 ml) orgeat syrup ‡‡
1 tsp (5 ml) pure almond extract
2 tbsp (30 ml) organic almond oil
1 tsp (5 ml) cinnamon
½ tsp (2 ml) nutmeg
½ tsp (2 ml) allspice
Over medium heat, whisk together almond milk, brown rice milk, orgeat syrup,
pure almond extract, organic almond oil, cinnamon, nutmeg and allspice. Let cool
completely. Keeps refrigerated for up to 1 week.
** Substitute with pepper vodka and a dash of hot pepper sauce
†† Substitute with Fee Brother’s Aztec Chocolate Bitters
‡‡ Orgeat is an almond and orange flower syrup available at gourmet grocers
Risotto Three Ways from page 32
RISOTTO WITH ROASTeD CHeRRy TOmATOeS, FenneL
AnD BABy BOK CHOy
Serves 4
12 cherry tomatoes on the vine
1 bulb fennel, trimmed and quartered
8 pieces baby bok choy or other small type of related asian greens
3 tbsp (45 ml) olive oil, for roasting vegetables
2 tbsp (30 ml) olive oil
1 large onion, peeled and finely diced
2 garlic cloves, peeled and minced
2 stalks celery, trimmed and finely diced
2 cups (500 ml) arborio rice
4 cups (1 L) chicken stock
½ cup (125 ml) dry white wine
2 tbsp (30 ml) butter
1 cup (250 ml) parmigiano-reggiano cheese, freshly grated
Hard to pick a favourite.
sylranch.com
PLEASE DRINK RESPONSIBLY.
Enjoy the wines of See Ya Later Ranch.
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