LCBO Food & Drink Autumn 2026

PUMPKIN-SPICED CHICKEN WINGS WITH PUMPKIN-SPICE HOT SAUCE

GINGER MULE Make a batch of this spicy drink to serve hot, from a slow cooker or teapot, or cold, from a pretty pitcher. Use vodka to showcase spicy ginger flavour, gin to highlight botanical notes or whisky or rum to add warm caramel tones. 4 cups (1 L) ginger tea 1 oz honey, or to taste Juice of 1/2 lemon or whole lime, about 2 tbsp (30 mL) 8 oz vodka, gin, whisky or rum Fresh rosemary sprigs to garnish Fresh cranberries or herbs, candied ginger or citrus slices to garnish 1. Prepare ginger tea according to package directions. In a heatproof container, combine honey with hot tea and stir until completely dissolved. Add citrus juice. Taste and adjust sweetness as desired. For cold drinks, cool to room temperature, then refrigerate until chilled. 2. Add spirit of choice and stir to combine. (If holding warm drink in slow cooker, keep on lowest temperature to prevent alcohol from evaporating.) 3. To serve, pour or ladle 5-oz servings into heatproof mugs or tumblers full of ice. Garnish as desired. SPICED PEAR MARGARITA This autumnal Marg can be served on the rocks or “up” (without ice). Either way, you’ll get a hit of the salty-sweet spiced rim with every sip! 1 tbsp (15 mL) agave or maple syrup 1 tbsp (15 mL) each flaky salt, coarse sugar and pumpkin spice Dash cayenne 2 cups (500 mL) pear juice 8 oz tequila 4 oz fresh-squeezed lemon juice 4 oz orange liqueur 4 to 6 dashes cocktail bitters, or more to taste 1 cup (250 mL) ice cubes Sliced fresh or dried pear to garnish Dried spices (such as star anise, clove, cinnamon) to garnish Makes 8 drinks

each serving glass in syrup then spice mix to rim glasses. Chill glasses in refrigerator.

Pumpkin spice is not just for lattes and sweets. Chicken wings take well to the magical blend of cinnamon, nutmeg, ginger, clove and allspice. Charred on the grill and tossed in a smoky hot sauce kissed with more pumpkin spice, they’re the perfect snack for fall.

2. In a large pitcher, combine pear juice, tequila, lemon juice, liqueur and bitters. Add 1 cup (250 mL) ice and stir until completely melted. Taste and adjust bitters to taste. 3. To serve, add pear slices and dried spices to pitcher or glasses, as desired. Pour 5 oz into chilled, prepared glasses and serve.

CHICKEN WINGS 4 tsp (20 mL) pumpkin spice 4 tsp (20 mL) paprika 1 tsp (5 mL) mustard powder

Makes 8 drinks

1 tsp (5 mL) onion powder 1 tsp (5 mL) garlic powder 1 tsp (5 mL) salt 21/4 lbs (1.02 kg) chicken wings, tips removed, jointed PUMPKIN SPICE HOT SAUCE 1/4 cup (60 mL) salted butter 1/2 cup (125 mL) vinegar-based hot sauce, preferably Frank’s RedHot

CAMPFIRE AFFOGATO If your autumn gathering is around a firepit or bonfire, you could make actual campfire coffee in your usual outdoor pot as part of the preparation ritual. Otherwise, a pot of drip coffee (or a similar quantity of instant or Americano-style coffee made with espresso and hot water) works as well. Hot chocolate can be used in place of coffee for more of a dessert drink.

2 tbsp (30 mL) pumpkin spice 2 tbsp (30 mL) maple syrup

6 oz hot coffee or hot chocolate 1 oz liqueur of choice 1 scoop vanilla ice cream Garnishes and add-ins, as desired (see Variations below)

1/4 cup (60 mL) roasted pumpkin seeds, chopped (optional)

1. For the wings, mix spices and salt in a large mixing bowl. Pat wings dry with paper towel and add to bowl. Toss wings to coat fully. Cover and refrigerate for at least 1 hour.

1. Pour hot coffee or chocolate into a heatproof glass or mug.

2. Preheat grill to medium-high. Clean and oil grate.

2. Add liqueur and 1 scoop ice cream of choice, garnish and serve immediately with a long-handled spoon.

3. For the sauce, heat butter, hot sauce, pumpkin spice and maple syrup in a small saucepan on low. Cook, swirling pan, to heat and emulsify ingredients for about 5 minutes. Set aside. 4. Grill wings, turning, until they are nicely charred and cooked through—internal tempera ture should read 165°F (74°C), 20 to 25 minutes. (Turn down heat, if necessary.) Transfer wings to a heatproof bowl, add sauce and toss to coat evenly. Transfer to a serving platter, sprinkle with pumpkin seeds, if using, and serve immediately. WHAT TO SERVE Hockley Amber Ale LCBO 355065, 473 mL, $3.05 A smooth, balanced amber ale has the necessary character to harmonize with the pumpkin spice flavour of the dish and brings its own smoky, caramel and toasted grain aromas. Serves 4 to 6 as an appetizer

Makes 1 drink

VARIATIONS CINNAMON BUN AFFOGATO: Coffee, Fireball Cinnamon Whisky (LCBO 447953, $25.95), cinnamon bun or spice cookie and cinnamon stick/sprinkle garnish. ’SMORE AFFOGATO: Hot chocolate, Baileys Original Irish Cream (LCBO 5959, $33.00), toasted marshmallow, graham cracker garnish. BLACK FOREST AFFOGATO: Coffee, cherry liqueur or brandy, chocolate shavings, cocktail cherry garnish.

1. Pour syrup in a saucer or shallow dish. Combine salt, sugar, spice and cayenne in another saucer or shallow dish. Dip edge of

AMARO AFFOGATO: Coffee, amaro or alpine liqueur, autumn herb sprigs and biscotti garnish.

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———————— AUTUMN 2026