LCBO Food & Drink Autumn 2021

Recipes

With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Ready, set, chill! from page 141

CAPO AMERICANO This twist on a classic Americano cocktail calls for Fever-Tree tonic because it has less sugar than other brands—and amaro is sweet enough. 1 1/2 oz Caffo Vecchio Amaro del Capo

3 Pour the dressing over the beets and mix. Cover and refrigerate for up to 1 week, mixing occasionally. 4 Serve directly or dress with the Greek yogurt, walnuts and parsley, if desired.

Serves 4

1 1/2 oz sweet red vermouth 1 1/2 oz Fever-Tree tonic water 1 lemon wedge

WHAT TO SERVE Crémant de Limoux is a great-value classic sparkling wine. Its citrus, earth, apple and nut tones will enhance the dominant ingredients in this salad. Grande Cuvée 1531 de Aimery

1 Fill a rocks glass with ice. Add amaro and vermouth, and stir. Top with tonic water and squeeze in a splash of fresh lemon juice.

BEET & HORSERADISH SALAD Whole grain mustard and horseradish add kick to these marinated beets. They’re great right from the fridge and go really well with schnit- zel and mashed potatoes. To toast walnuts, place them on a baking sheet in a preheated 350°F (177°C) oven for about 10 minutes, stir- ring occasionally. 1 lb (455 g) beets, about 4 medium 1 1/2 tsp (7 mL) whole grain mustard 1 tbsp (15 mL) drained prepared horseradish 3 tbsp (45 mL) cider vinegar 1 1/2 tsp (7 mL) sugar Salt to taste 1 tbsp (15 mL) finely chopped shallots 1/4 cup (60 mL) Greek yogurt (optional) 2 tbsp (30 mL) crushed toasted walnuts (optional) 2 tbsp (30 mL) roughly chopped flat leaf parsley (optional) 1 Cook the beets in boiling salted water until tender, 20 to 30 minutes. Cool and peel. Cut into small wedges. 2 In a small bowl, mix the mustard, horserad- ish, vinegar, sugar, salt and shallots.

Makes 1 drink

Crémant de Limoux LCBO 428086, $18.80

MONTE MULA This lively drink belongs to the Mule or Buck family of cocktails, which plays with some combination of ginger, fruit and spirits. It’s bright, fresh and comparatively low in alcohol. 2 oz Amaro Montenegro 1 oz fresh lime juice 6 mint leaves 1 cup (250 mL) crushed ice

That’s Amaro! from page 135

PAPERINO Named after the first model of the Vespa scooter, this sour takes inspiration from the Sidecar cocktail. 1 1/2 oz Amaro Lucano 1/2 oz brandy 1 oz lemon juice 1 egg white 1 lemon twist for garnish 1 Add all ingredients, except garnish, to an ice-filled cocktail shaker and shake vigorously for 60 seconds. Strain into a chilled coupe. Garnish with lemon twist.

for finished drink 3 oz ginger beer 1 mint sprig for garnish

1 Put ice cubes in a shaker and add amaro, lime juice and mint leaves. Shake well. 2 Fill a highball glass with crushed ice. Strain drink into glass and add ginger beer. Garnish with mint sprig.

Makes 1 drink

Makes 1 drink

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FOOD & DRINK AUTUMN 2021