Posted by Claire
For our non-Calgarian readers, today is the first day of the 2015 Calgary Stampede, which is a 10-day celebration of everything Western. If the hot weather didn’t already have us dreaming about backyard barbeques and summer drinks, this definitely moved those things to the top of our priority list. In honour of that, we’ve released two videos showcasing easy ways to incorporate spices and bitters into your summer entertaining.
The first video addresses a common question we get at the Calgary shop — namely, how to use our steak spices (or any dry rub) to season a steak.
The second demonstrates a Silk Road twist on the classic Caesar, Calgary’s most iconic cocktail. It’s called the “Hell and High Water” as a nod to the 2013 floods that inundated both the Stampede grounds and our neighbourhood, and we’ve played on the name by enhancing the seafood elements of the drink.
If you’d like to read up on the spices we use in the videos, here are the links to their descriptions on our website:
- Old Chicago Steak Spice
- Baltimore Bay Line Seasoning
- Lampong Black Peppercorns
- Bittermens Bitters
- Bittered Sling Extracts
Have a safe Stampede, everyone. Yeehaw!