LCBO Food & Drink Early Summer 2021

Flavours to savour from page 59

PICKLED GIBSON This sleek and sophisticated cocktail is surpris- ingly savoury, thanks to the fennel-forward pickle vodka. The celery bitters, available at The Crafty Bartender (thecraftybartender.com), in this cocktail help soften the intense anise taste of this vodka, but a few drops of cold-pressed celery juice will do the job as well. 1 1/2 oz Sask Prairie Dill Pickle Vodka 3/4 oz Tio Pepe Fino Sherry (or manzanilla sherry)

15 dashes Bittered Sling Cascade Celery Bitters Fresh dill sprig or fennel greens, for garnish Pickled onion, for garnish

STOCKHOLM SPRITZ Fresh, lively and easy to make, this cocktail is also slightly more mellow than most vodka drinks, since Svedka is a low-alcohol-by-volume spirit. Because they’re intense and spicy, Kinsip’s Chili Espresso Bitters, available at The Crafty Bartender (thecraftybartender.com), really help to brighten up and balance out this cocktail but, in a pinch, you can use standard

1 Stir vodka, sherry and bitters in an ice- filled mixing glass for 45 seconds. Strain into a chilled coupe. Garnish with dill sprig and pickled onion.

Makes 1 drink

Angostura bitters instead. 1 1/2 oz Svedka Rosé Vodka 1/2 oz Grand Marnier

1 1/2 oz fresh pink grapefruit juice 2 oz Fever-Tree Indian Tonic Water 5 drops Kinsip Chili Espresso Bitters Grapefruit twist for garnish

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MEXICO’S BEST KEPT SECRET ® Produced at our family distillery in the historic town of Tequila, since 1959. Every drop a celebration of passion and heritage.

1 Add vodka, Grand Marnier and grapefruit juice to an ice-filled cocktail shaker and shake for 45 seconds. Strain into a wineglass over ice and add tonic water and bitters. Garnish with grapefruit twist.

Makes 1 drink

THE BARISTA Inspired by Italian aperitivo culture, this drink is a perfect summer afternoon cooler—a zesty iced coffee cocktail to top off an alfresco lunch. 2 fresh mint sprigs, divided 1 1/2 oz Pravda Espresso Flavoured Vodka 1 1/2 oz Aperol

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3/4 oz fresh lemon juice 1 cup (250 mL) cubed ice 2 cups (500 mL) crushed ice Lemon wedge for garnish

1 Put leaves from 1 mint sprig in the base of a cocktail shaker and gently crush with a muddler or wooden spoon. Add vodka, Aperol, lemon juice and cubed ice, and shake for 45 seconds. 2 Overfill a large rocks glass with crushed ice and strain drink into glass. Garnish with lemon wedge and remaining mint sprig.

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Makes 1 drink

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FOOD & DRINK EARLY SUMMER 2021