Ricotta Gnocchi with Peppers and Spinach
Chef Caterina Ceraudo showcases a delicious recipe of Ricotta Gnocchi with peppers and spinach.
ELIT VODKA
INGREDIENTS 3 parts Elit Vodka 1⁄4 part dry vermouth 3 dashes grapefruit bitters grapefruit zest METHOD Stir in a mixing glass and fine strain into a chilled martini glass. Garnish with grapefruit zest.
Herradura Horseshoe Margarita
INGREDIENTS 2 parts Tequila Herradura® 1 part fresh-squeezed lime juice 3⁄4 part agave nectar 1 lime wedge (garnish) METHOD Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, then strain over…
Le Trou
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Newfoundland Rhubarb Gin Shrub
For this Rhubarb Gin Shrub, I use Newfoundland Distillery Seaweed Gin, made at a new distillery in Clarke’s Beach using juniper, Newfoundland savory—prized for its distinct avour—and dulse. The Third Place tonic syrup is made here in St. John’s. The…
Caesar’s Ghost
If you are an informed consumer, with taste, you more than likely prefer the flavour of fresh, ripe, locally farmed tomatoes to that of their pulpy brethren, intensively reared, laced with chemicals, pulverized and preserved in a can. You’d probably…
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1.5 oz (45 ml) Glenfiddich The Original 0.5 oz (15 ml) honey 0.25 oz (7.5 ml) fresh squeezed lemon juice
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Toqué! has become quite the creative laboratory for innovative chefs. The same applies to the bar menu, which features Gilbert Lemieux’s unique spin on the Caesar called Pickle Me Softly. This pickled cocktail includes pickle juice, fresh horseradish, green Tabasco…
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