I think it's fair to say that 2020 has not been the best year for travelling. But, the beauty of food and drinks is that it allows us to explore the world through our tastebuds. I've teamed up with Distillerie Mariana to offer you guys a cocktail hour around the world. Every week a new country to visit and new recipes to try. Using fresh and local products while exploring different cultures is definitely the best way to travel this summer and I hope you guys will love this series as much as I do.

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A pioneer in the micro-distillery industry here in Quebec, Distillerie Mariana was founded in 2014 in Louiseville. They produce a long range of products from gins to rhums to even whiskeys. Their first product, Canopée, a forest gin, explains why they chose « Mariana » as their name. Derived from the latin term black spruce, Mariana was chosen to symbolize the distinguished flavors of their first creation and to symbolize the beauty of the nature surrounding Quebec! Their goal is to make us discover the beauty of our territory while respecting our surroundings.

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Seventh Destination

For our last destination, we are traveling to a place I would one day love to visit: Africa. Even though I haven't had the chance to explore this beautiful country yet, many restaurants I love specialize in African flavors such as Jiko, a restaurant located in Animal Kindgom Lodge at Walt Disney World.

‍Ingredients

AFRICA COLADA

1. 1,5 oz of Saint-Crème liquor
2. 0,5 oz spiced rum Morbleu
3. 3 oz pineapple juice
4. 0,75 oz cream of coconut
5. 0,25 oz of orange blossom water

The Saint-Crème & rum mixture gives the drinks a smooth spiced & creamy taste perfect to create a tropical feel. The Saint-Crème has a very sweet & maple taste to it which fits well with the sweetness of the coconut cream.

Preparation

AFRICA COLADA

1. In a mixing glass place all the ingredients and stir with a cocktail spoon or place in a shaker and mix well.
2. In your highball glass, fill with ice and pour half the mixture.
3. Garnish with pineapple and a straw.

Ingredients

THE BREAD SERVICE

NAAN BREAD

1. 2 cups of all purpose unbleached flour (360 grams)
2. 3 tsp of sugar
3. 1 teaspoon of active dry yeast
4. 1 1/2 tsp of salt
5. 2 tbsp of yogurt
6. 1 tbsp of olive oil
7. 2 tsp of olive oil to brush the naan breads.

CORIANDER CHUTNEY

1. 2 cups of coriander
2. 1/2 cup of mint leaves
3. 1/4 of a small jalapeño
4. 2 tsp of grated ginger
5. 2 tsp of onions cut in small pieces
6. juice of 1 lemon
7. 1 tsp of sugar
8. 2 tsp of fleur de sel

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MANGO CHUTNEY

1. 3 mangos
2. 1 red pepper
3. 1 1/2 cup of brown sugar
4. 1 cup of onions
5. 1/2 cup of vinegar
6. 1/4 cup of freshly grated ginger
7. 1 tbsp of lemon juice
8. 2 tsp of curry powder
9. 1/2 tsp of cumin
10. 1/2 tsp of nutmeg

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TOMATO-PASTE JAM

1. 1 cinnamon stick
2. 2 bay leaves
3. 2 star anis
4. 1 1/4 cup of orange juice
5. 1 tsp of cumin
6. 1 tsp of fresh grated ginger
7. 1 tsp of flower of garlic
8. 1/2 cup of brown sugar
9. 28 oz of diced tomatoes
10. 2 tbsp of chopped coriander
11. 1/2 cup of chopped dates
12. salt & pepper

RED CHILI SAMBAL

1. 20 oz of diced tomatoes
2. 12 oz of red onions
3. 4 oz of Habano peppers
4. 2 tbsp of olive oil
5. salt & pepper
6. 1 tsp of flower of garlic
7. 2 1/2 tbsp of apple vinegar
8. 2 1/2 tbsp of lemon juice
9. 2 tbsp of grated coriander

Preparation

THE BREAD SERVICE

NAAN BREAD

1. Activate the yeast with 1 tsp of sugar, 3/4 cups of water at 100F for 10 minutes.
2. Mix together the flour, 2 tsp of sugar, salt.
3. Add the activated yeast, yogurt and olive oil.
4. Knead the dough and form into a ball.
5. Let the dough rise for 2-3 hours until it has doubled in size.
6. cut the dough into 6 equal pieces.
7. Pull the pieces and push in the dough with your fingertips until an oval shape is obtained.
8. Brush the dough with olive oil, and place on the grill for a couple of minutes on each side.
9. Top with salt to taste.

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CORIANDER CHUTNEY

1. Place all the ingredients in a blender and mix until a paste texture is achieved. It can be preserved for 4-5 days.

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MANGO CHUTNEY

1. Combine together the mangos, red pepper, sugar, onion, vinegar, ginger in a pan. Bring to a boil and lower the heat to let cook for 20 minutes. Stir occasionally.
2. Add the lemon juice, curry powder, cinnamon, salt. Cook for 5 more minutes and let cool.

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TOMATO-PASTE JAM

1. In a pan heat the orange juice, cumin, flower of garlic, ginger and all the other spices until the boiling point.
2. Add the brown sugar and let it melt.
3. Add the tomatoes to the pan and let cook on medium heat until reduction of the liquids in the mixture.
4. After that, add the dates, coriander, salt & pepper.
5. Cook until pureed. Keep in the fridge.

RED CHILI SAMBAL

1. Roast the tomatoes, onions, peppers with the olive oil, salt & pepper in the oven at 400F.
2. Let cool and place in the mixer.
3. Add all other ingredients and mix.

Enjoy and Safe Travels!

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