Remember when we said a couple of months ago that we were in “almost spring”? Well fear not – the May long weekend always brings great weather, and we are certain it’ll be here to stay. Ok, maybe not, but we ARE certain that the summer products are here! Fire up the barbecue, clean the deck, wash out the cooler, stock up on ice, and grab the plastic cups – we’re taking the party outside.

Explore some of our favourite drink-infused recipes that will have you saying “break out the BBQ!”.

See also: Serve these drinks and your BBQ favourites side by side!


Pictured: Smokin' Stout Burger


Smokin' Stout Burger

1 lb. ground beef

1/4 cup stout beer

2 cloves garlic

1 tbsp. onion, minced

3 tbsp. breadcrumbs

1 tsp. Worcestershire sauce

salt & pepper to taste

8 slices of bacon, cooked

sharp cheddar, sliced or grated

4 burger buns

Mix beef, beer, garlic, breadcrumbs, Worchestershire, onion and spices together in a bowl. Separate into 4 portions to form burger patties. While burgers are cooking, toast buns in a broiler or on the grill top. Cook burgers to desired doneness, then place on toasted buns. Top each burger with cheese, two slices of bacon and your desired toppings.

Click here for more delicious burger toppings recipes and ideas!


Pictured: Beer BBQ Sauce

Beer BBQ Sauce

1/2 tablespoon canola oil

2 slices bacon, finely chopped

1 small onion, finely chopped

2 large cloves garlic, finely chopped

3 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

2 tablespoons (packed) light brown sugar

1 cup lager or pale ale

1 cup organic ketchup

1 teaspoon coarse black pepper

In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3 to 4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer.

Click here for more delicious burger toppings recipes and ideas!


Pictured: Tangy Tequila Veggie Kebabs


Tangy Tequila Veggie Kebabs



Red pepper


Green pepper


Yellow pepper 


Red onion 






Cherry tomatoes 






¼ cup Tequila


¼ cup apple cider vinegar 


¼ cup lime juice 


¼ cup olive oil 


4 cloves of garlic thinly sliced 


1 tsp paprika 


Salt and pepper to taste 


Cut veggies into 1 inch chunks. Mix all marinade ingredients in a bowl and add veggies (make sure they're fully covered). Let stand for 6 hours in the refrigerator. Remove the veggies from the marinade and place them on skewers. Grill for 3-4 minutes and serve with a cocktail.




Pictured: White Wine and Lemon Vinaigrette Salad


White Wine and Lemon Vinaigrette Salad

1/3 cup white wine (we recommend Les Fumees Blanches Sauvignon Blanc)

¼ cup lemon juice

1 teaspoon honey

¼ teaspoon kosher salt

¼ teaspoon black pepper

¾ cup extra-virgin olive oil

16 oz baby spinach

3/4 cup roasted almonds

¾ cup dried cranberries

1/3 cup feta cheese

In a medium bowl, whisk together the wine, lemon juice, honey, salt, and pepper. Still whisking, slowly add the oil in a steady stream. Combine in a large bowl with the spinach, almonds, feta, and cranberries. You can cover and refrigerate the vinaigrette for up to 1 week. Stir before using.


Pictured: Marinated and grilled steak

Red Wine Steak Marinade

1/2 cup red wine (we suggest: Ravenswood Vintners Zinfandel, SAVE $2)

1/2 cup chili sauce 

2 tbsp vegetable oil 

2 tbsp red wine vinegar 

1 tbsp dried minced onion flakes 

2 tbsp Worcestershire sauce 

1/2 tsp salt 

1/2 tsp black pepper 

1/2 tsp garlic powder 

1 bay leaf 

Whisk together all ingredients and pour over steaks. Marinate in refrigerator an hour to overnight. Remove steaks from marinade and cook to desired temperature. Yields 4 (8-oz) steaks.


Pictured: Sweet and Spicy Whisky Chicken

Sweet and Spicy Whisky Chicken


1 tbsp Canadian whisky

1 tsp honey flavoured whisky

¾ cup honey

1 tbsp chili sauce

½ tsp cayenne pepper

2 tsp mustard

Zest of 1 orange, grated


½ cup Canadian whisky

1 ½ cup orange juice

4 cloves of garlic, pressed and thinly sliced

½ cup olive oil

1 ½ tbsp. chili sauce

½ cup thyme

2 tsp onion powder

½ tsp cayenne pepper

Sea salt to taste

Pepper to taste

6 boneless chicken breasts

In a bowl whisk together all marinade ingredients. Add chicken breasts and toss to coat all over. Leave the chicken to marinate overnight in the refrigerator. Let chicken stand at room temperature for approximately 30 minutes prior to grilling. Grill chicken for 25 – 30 minutes (or until cooked through) over medium heat, turning occasionally. While the chicken is cooking, whisk together the glaze ingredients. Brush glaze over chicken during the last few minutes of grilling.