RECIPES & COCKTAILS

Mont-Royal

Mont-Royal

MOJIFEU COCKTAIL

MOJIFEU COCKTAIL

APPLETINI COCKTAIL

APPLETINI COCKTAIL

Meig's corner

Meig's corner

CHEESE FONDUE WITH FIRE CIDER

CHEESE FONDUE WITH FIRE CIDER

ONION SOUP WITH ICE CIDER

ONION SOUP WITH ICE CIDER

SALMON GRAVLAX WITH APERITIF FIRE CIDER AND MAPLE SYRUP

SALMON GRAVLAX WITH APERITIF FIRE CIDER AND MAPLE SYRUP

TRUFFLES WITH FIRE CIDER

TRUFFLES WITH FIRE CIDER

FRUIT SALAD, MINT AND ICE CIDER

FRUIT SALAD, MINT AND ICE CIDER

  • Mont-Royal
  • MOJIFEU COCKTAIL
  • APPLETINI COCKTAIL
  • Meig's corner
  • CHEESE FONDUE WITH FIRE CIDER
  • ONION SOUP WITH ICE CIDER
  • SALMON GRAVLAX WITH APERITIF FIRE CIDER AND MAPLE SYRUP
  • TRUFFLES WITH FIRE CIDER
  • FRUIT SALAD, MINT AND ICE CIDER
  • Mont-Royal

    INGREDIENTS

    • 2 oz fire cider
    • ½ oz Gingembre Infernal Le Lab syrup
    • Lime wedges
    • Ice

    PREPARATION

    1. In a glass, pour 2 oz of fire cider and ½ oz Gingembre Infernal Le Lab syrup
    2. Add 2 lime wedges, slightly crushed
    3. Add ice cubes, stir and serve.

    Cheers!

  • MOJIFEU COCKTAIL

    INGREDIENTS

    • 3 oz aperitif fire cider
    • 2 oz tonic water
    • Crushed mint to taste
    • Ice cubes

    PREPARATION

    1. In a glass, crush the fresh mint to bring out the juice and aroma
    2. Pour in 3 oz of aperitif cider
    3. Pour in 2 oz of tonic water
    4. Add some ice cubes to taste. Stir and serve
  • APPLETINI COCKTAIL

    INGREDIENTS

    • 2 oz ice cider
    • 2 oz vodka
    • 1 grozen lychee
    • Ice cubes

    PREPARATION

    1. Place the ice cubes, ice cider and vodka in a shaker.
    2. Shake vigorously.
    3. Pour into a martini glass.
    4. Garnish with the frozen lychee and serve.
  • Meig's corner

    PORTIONS

    • 2

    INGREDIENTS

    • 6 oz fire cider
    • 1 oz Gingembre Infernal Le Lab syrup
    • 2 oz apple juice
    • ½ cinnamon stick
    • 1 star anise
    • Whipped cream (optional)

    PREPARATION

    1. In a saucepan, combine all the ingredients, then heat without bringing to a boil.
    2. Turn down the heat and let steep at low temperature for 10 minutes.
    3. Remove the cinnamon stick and star anise. Serve with whipped cream if desired.
  • CHEESE FONDUE WITH FIRE CIDER

    • Preparation: 20 minutes
    • Cooking time: 10 minutes
    • Portions: 4

    INGREDIENTS

    • 250 g Alfred cheese (Fromagerie de la Station), grated
    • 250 g Zacharie Cloutier cheese (Fromagerie Nouvelle-France), grated
    • 150 g Parle moi’zen cheese (Fromagerie des joyeux fromagés), grated
    • 30 ml (2 Tbsp.) flour
    • 375 ml (1 bottle) fire cider
    • Ground nutmeg
    • Freshly ground pepper

    FOR DIPPING

    • Bread cubes
    • Deli meats
    • Potatoes, pre-cooked

    PREPARATION

    1. Pour in a bit of fire cider or ice cider (75 ml). Add the flour and combine well
    2. Add the cheese and combine
    3. Season with pepper and nutmeg
    4. Gently pour in the rest of the chosen cider until you’ve achieved a creamy mixture
    5. Serve immediately

    NOTE

    FONDUE TIP:

    If the fondue is too liquid, add more cheese. If it’s too thick, add more cider!

  • ONION SOUP WITH ICE CIDER

    • Preparation: 20 minutes
    • Cooking time: 25 minutes
    • Portions: 4

    INGREDIENTS

    • 2 large red onions, finely sliced
    • 1 or 2 cloves garlic, minced
    • 30 ml butter
    • 750 ml beef broth
    • 250 ml ice cider
    • Salt and pepper
    • Toasted bread slices (4 to 8, depending on their thickness)
    • About 400 ml of grated cheese (depending on how much you love cheese): a mix of Gruyère and Parmesan or any other cheese of your choice!

    PREPARATION

    1. Cook the onions and the garlic in the butter until slightly browned. Then add the bouillon and the cider. Season with salt and pepper.
    2. Leave to simmer for 15 minutes.
    3. Put the croutons in each bowl that will go into the oven and pour in the hot soup. Add the cheese on top and put in the oven to brown.
    4. Serve. Careful, it’s hot!
  • SALMON GRAVLAX WITH APERITIF FIRE CIDER AND MAPLE SYRUP

    INGREDIENTS

    • Salmon filet (1 lb)
    • 45 ml maple syrup
    • 30 ml aperitif cider
    • 30 ml coarse salt
    • Fresh dill, chopped

    PREPARATION

    1. In a dish or a Ziploc bag large enough to accommodate the salmon filet, mix the maple syrup and the aperitif fire cider. Reserve.
    2. Rub the salmon on both sides with the salt and lay it with the salt in the dish (or bag) containing the mix of maple syrup and fire cider. Coat it well with the mixture. Refrigerate for about 24 hours.

    NOTE

    Upon serving, drain the salmon and remove any residual salt. Pat dry and cut the salmon in fine slices. Serve with capers and finely chopped red onions.

  • TRUFFLES WITH FIRE CIDER

    • Preparation: 45 minutes (au total - la finitions est le plus long)
    • Cooking time: 10 minutes
    • Refrigeration: 8 heures
    • Portions: environ 30

    INGREDIENTS

    • 125 ml 15% cooking cream
    • 50 ml fire cider
    • 170 g (6 oz) of bitter-sweet chocolate, coarsely chopped
    • 125 ml softened butter
    • Almond powder for the finishing touch!

    PREPARATION

    1. Boil the cream until it has reduced by half.
    2. Remove from heat (or turn off heat) and add the fire cider and the chocolate. Mix well until the chocolate has melted. Then add the butter and stir until you have achieved a smooth mixture.
    3. Refrigerate for at least 8 hours.
    4. Form small balls and roll them in the almond powder!
    5. Enjoy the truffles with friends—along with a glass of fire cider!
  • FRUIT SALAD, MINT AND ICE CIDER

    INGREDIENTS

    • 250 ml watermelon, cubed
    • 250 ml pineapple, cubed
    • 250 ml strawberries, quartered
    • 250 ml blueberries, whole
    • Fresh mint, chopped
    • 90 ml ice cider
    • *Whipped cream for topping
  • Mont-Royal
  • MOJIFEU COCKTAIL
  • APPLETINI COCKTAIL
  • Meig's corner
  • CHEESE FONDUE WITH FIRE CIDER
  • ONION SOUP WITH ICE CIDER
  • SALMON GRAVLAX WITH APERITIF FIRE CIDER AND MAPLE SYRUP
  • TRUFFLES WITH FIRE CIDER
  • FRUIT SALAD, MINT AND ICE CIDER