Looking for something fun to do this weekend? Visit the Cocktail Show at Budweiser Gardens in London, Ontario. Not only will some of the greatest bartenders be mixing up their best creations, you can try your luck in the casino. We'll be serving our Cherry Bomb cocktail. Dj Renzo will bring the beats as you visit vendors, a mirror me photo booth, flair bartending demos, and lots more. Show opens March 23rd at 3pm.
Our next BBQ stop is at AAA Bar, where barkeep extraordinaire, Diego Gargia has created the zesty Sour Pig. Pop into one of the three AAA Bar locations or make your own with Diego’s recipe.
The Sour Pig
1 1/2 oz Saddleback Maple Bacon Whisky • 1 oz orange juice • 1/2 oz lime juice • One egg white • Strip of bacon • orange zest
DIRECTIONS: In a cocktail shaker filled with ice add Saddleback Maple Bacon Whisky, orange juice, lime juice and egg white. Shake hard and pour into a rocks glass. Garnish with a bacon strip and orange zest. Created by Diego Garcia, AAA Bar
Established in 2012, AAA Bar is an award-winning Central Texas style BBQ joint catering to adults and families alike. Their three locations serve Dry Rub Ribs, Brisket and other traditional favorites smoked daily on their offset barrel smoker. A full menu is served until midnight seven days a week. “Mostly” Gluten Free! tripleabar.ca
3 locations: Just across the street from St. James Park at 138 Adelaide St East, 1276 Queen St East across from the Beer Store in Leslieville and AAA Public House just off Broadview at 598 Gerard St East in old Chinatown.
We asked Greg White, better known as “the Liquor Wizard”, and formerly the bartender at Hogtown Smoke to concoct a cocktail using Saddleback Maple Bacon Whisky. Greg created this awesome drink, perfect for brunch or any time of day for that matter. Stop by Hogtown for one, or mix your own with Greg's recipe.
THE FULL CONTINENTAL
1 ½ oz Saddleback • ½ oz Kahlua • ½ oz Marmalade syrup* • 1 oz Mill St. Cobblestone Stout • ¼ oz Lemon juice • 1 oz egg white
Combine all ingredient in a shaker and dry shake vigourously. Add ice and shake again. Double strain over fresh ice into a rocks glass. *Marmalade syrup – dilute I tablespoon of orange marmalade with a teaspoon of warm water.
SB: What Greg’s favourite item on the Hogtown Menu.
Hogtown: Definitely the “Animal style burger”.
SB: How did you get the name “liquor wizard”
Hogtown: Greg’s not just a boring old bar manager, he’s a wizard with cocktails.
SB: When did Greg start working at Hogtown?
Hogtown: On day one of the Colborne location opening.
Award Winning Southern-style barbecue dripping with flavour rules at this new 55 Colborne St. location just north of the famous St. Lawrence Market. The evolution of the Hogtown Family tradition continues from its first location at the Beach and its wildly popular barbecue-on-wheels predecessor. The team has grown with, Pit Master Scott "Hogfather" Fraser, his new partners Glen Tymchuk, Grant Nisbet and Executive Chef Sean Simons. The Hogtown team take enthusiastic customers to a next level ride through the expansive wonders of smoking, grilling and saucing with stops along the way at pulled pork, brisket and baby back ribs meaty enough to shame a caveman. Everything is cooked a long time here, but your patience pays off in spades. Guests dig in with both hands, their collection of spent napkins growing in direct relation to their enjoyment of the meal. Come try what everyone is talking about!
Hogtown has three locations: 1959 Queen Street East, Toronto, 55 Colborne Street, Toronto, The Joint 55, Colborne Street, Toronto www.hogtownsmoke.ca
We recently had the opportunity to visit Murray’s Farm in the rolling countryside of Cambridge, Ontario. The rain did not stop us from visiting with some prized piglets. Murray is the only farmer in Canada with registered herds of Gloucestershire Old Spot, Herefords, and British Saddlebacks. His pigs run freely around a hilly green pasture, foraging for goodies in the yard. He raises only about 400 head per year – with care, compassion, and respect for their natures, wants, and comfort.
You might recognize him from one of the many farmer’s markets in the GTA. He is at Withrow Park, Cabbagetown, Brickworks and many others. His eggs and pork are also on the menus of some of Toronto’s best restaurants and butchers. For more information on where to purchase his great products, visit murraysfarm.ca