Collingwood Canadian Whisky Beef Kabobs

Collingwood Canadian Whisky Beef Kabobs

 

I had a chance to taste the latest addition to the  Canadian whiskyscene this week. I’ve always been a bit more of a scotch fan myself, but was intrigues to try the pride of Collingwood, Ontario – Brown-Forman’s Collingwood Canadian Whisky.

 

Made with spring water from Georgian Bay, and Ontario Grain Farmers’ corn, the whisky is toasted- maplewood mellowed, hand-crafted with artisan care.. and it shows. The complexity of flavours is one you won’t find in its peers – it is a much more mature spin on the Crown Royal or Canadian Club you may be used to. With subtle hints of vanilla and maple, and a smoothness you may find in an upper-echelon bourbon. It’s certainly worth picking up this handsome bottle the next time you’re in the LCBO.

 

I’ve used it below in one of my favourite kabob recipes – but I also recommend you give it a try with a drop of water or served over ice. Deliciously Canadian!

Collingwood Canadian Whisky

 

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Collingwood Canadian Whisky Beef Kabobs
Adapted from Canadian Beef
Serves: 4
Ingredients:

¼ cup cider vinegar
2 cloves garlic, minced
2 tbsp maple syrup
2 tbsp chopped green onions
2 tbsp vegetable oil
1 tbsp Collingwood Canadian Whisky
½ tsp ground cloves
Salt and pepper, to taste
1 lb Beef Top Sirloin Steak or similar,1-inch thick, cut into 1-inch cubes 
Preparation:
  1. Combine vinegar, garlic, maple syrup, onions, oil, whiskey, cloves, salt and pepper in large resealable freezer bag. Set aside 2 tbsp for basting. 
  2. Trim beef cubes if necessary. Add to freezer bag; seal and refrigerate for 20 to 30 minutes. Discard marinade. 
  3. Thread steak onto metal or soaked wooden skewers. Grill over Medium-High heat, until browned but still pink inside, about 5 minutes, basting occasionally.
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One Response to “Collingwood Canadian Whisky Beef Kabobs”

  1. Hmmm…I can smell it just by staring at the pictures! The ingredient doesn’t look all that complicated. Stocking up some Collingwood whisky this weekend. Thanks Gav!