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We’ve traded in the holiday blankets for the Mexican beach blankets & bonfires! The best accessory for your summer activity is always a cocktail, are we right? Check out these tasty, refreshing summer beverages that will be sure to quench your thirst! We've thrown in a delicious fish taco recipe as well! 


You might be thinking Sangria's can't get any better than they already are... We're here to tell you, we think they can! It's safe to say your ice cube trays won't be used for making ice anymore! Try out this super simple summer slushy sangria recipe! 

Sangria Ice.PNG


1 bottle red wine

1/3 c. brandy

1/4 c. freshly squeezed orange juice

2 tbsp. honey

Orange wedges, for garnish

Lime rounds, for garnish


  1. Pour wine into empty ice cube trays and freeze overnight.

  2. Combine red wine ice cubes with brandy, orange juice, and honey and blend until smooth. Pour into glasses and garnish with orange and lime wedges.


Hurricane's in Saskatchewan??? Only when it comes in the form of rum! This tasty beverage might be the only storm worth weathering this summer season! See the recipe below! For more summer cocktail recipes check out!



2 oz. light rum

3 oz. dark rum

6 oz. passion fruit juice

6 oz. orange juice

2 tbsp. grenadine

2 Orange slices

2 maraschino cherries


  1. In a large liquid measuring cup, mix first 5 ingredients.

  2. Pour over iced-filled glass.

  3. Garnish each glass with an orange slice and a maraschino cherry.


You just got back from your latest fishing trip... or heck, maybe you're still on it! Grab a can of beer and batter up! Check out this juicy Beer Battered Fish taco recipe. More recipes like this can be found at Taming of the Spoon .

  • Prep Time: 30 minutes

  • Cook Time: 30 minutes

  • Total Time: 1 hour

  • Yield: 4 servings 1x

Fish Tacos.PNG


For the cilantro-lime sauce

  • 2 cups (packed) fresh cilantro leaves

  • 1/3 cup water

  • 1 clove garlic, roughly chopped

  • 1 jalapeno pepper, seeded and roughly chopped

  • 1/2 cup non-fat plain yogurt (not Greek yogurt)

  • 1/2 cup low fat mayonnaise

  • 1 tablespoon white wine vinegar

  • 1 tablespoon fresh lime juice

  • 1/4 teaspoon salt

For serving

  • 2 cups shredded cabbage

  • 6–8 corn or flour tortillas, warmed until pliable

  • Pico de gallo, either store bought or homemade (see my recipe for easy pico de gallo)

  • Lime wedges, for serving, optional

For the fish

  • 3/4 cup flour

  • 1/4 cup cornstarch

  • 1/4 teaspoon baking powder

  • Salt and pepper

  • 3/4 – 1 cup light beer

  • 1 – 1 1/4 pounds mild white fish (tilapia, cod, halibut etc)

  • Canola oil for frying


For the cilantro-lime sauce

  1. Put all ingredients for the sauce in a blender or food processor and blend until smooth. Season with salt to taste. Set aside

For the Fish 

  1. In a medium bowl, whisk together flour, cornstarch, baking powder, a pinch of salt and pepper. Add 3/4 cup beer and whisk to combine. Batter should be slightly liquid but still thick enough to coat the fish. Add more beer to thin batter if necessary.

  2. In a deep, heavy fry pan or sauté pan over medium-high heat, pour in oil to a depth of 1 inch. Heat the oil to 375 degrees. While the oil is heating, pat the fish dry with paper towels and season with salt and pepper. Cut the fish into pieces about 3 inches long by 1/2 inch square. Working in batches, dip the fish pieces into the batter, and then carefully slide the fish into the hot oil. Fry the fish, turning the pieces regularly, until they are golden brown and crispy, about 4-7 minutes. Drain the fried fish on paper towels and keep warm in a low oven while you fry the rest of the fish.


For the Servings

  1. Toss the shredded cabbage with 2-3 tablespoons of the cilantro-lime sauce.

  2. Place desired amount of cabbage slaw on a warm tortilla, top with fish and a spoonful of sauce and pico de gallo. Add a squeeze of fresh lime juice, if desired, and serve.

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