Depending how new you are to this journal, you’ll know we move around… a lot. As full-time travellers and Tulum Airbnb hosts, we seldom find ourselves back “home” in Canada – but when we do, it’s summertime. Canadian summer just hits different.
We’re privileged to have a cozy family cottage to stay at while we’re here, and one of the perks of grounding back in our roots is the opportunity to support and collaborate with local businesses. It is with endless gratitude that we add Valley of Mother of God Gin to our community of collaborators, a Canadian gin brand founded and farmed not-too-far from our aforementioned rustic home-base. Influenced by British Heritage with the taste of Canada, the VMG founders felt especially aligned to create with – Frank was raised in England, so we can only assume he picked up his love of gin during those formative years.
The Peaches & Cream Cocktail is as farm-fresh as they come, made using peach preserves and jelly from Goldsmith’s, a farm market down the road from our cottage in Thornbury, local mint, and Valley of Mother of God Canadian Dry Gin.
- 1 tbsp Peach jelly
- 1 tbsp canned coconut milk, refrigerated ahead of time
- 1.5 oz Valley of Mother of God Canadian Dry Gin
- Fresh mint sprigs
- Peach preserves
- In a cocktail shaker with ice, combine gin, jelly, coconut milk (which will be a hardened creamy texture) with a dash of liquid from the peach preserves for added sweetness.
- Shake for 1-2 minutes.
- Strain over ice and garnish with peach preserves and fresh mint sprigs.
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