LCBO Food & Drink Spring 2022

MEZCAL PHOENIX Choose a quality, smoky mezcal for this drink, such as Mezcal Agua Santa ( LCBO 14660, $63.05). Buy granular Ontario maple sugar ( has several brands), or use a microplane to shave fine, soft maple dust from a block of solid maple sugar from Sixty Six Brix ( Make your own Maple Lollipops (recipe follows) or find maple lollipops in various colours and shapes from or Wedge of lime or orange, for rims Maple sugar, for rims 2 1/2 oz mezcal 2 1/2 oz blood orange juice (from 1 to 2 blood oranges), pulp strained out 1 oz Campari 1 oz Dark maple syrup 2 Maple Lollipops, for garnish 1 Chill 2 rocks glasses in freezer for about 5 minutes. Remove and run citrus wedge around rims, then dip rims in a saucer of maple sugar to coat. Return to freezer. 2 Combine mezcal, blood orange juice, Campari and maple syrup in a cocktail shaker half-full of ice. Shake for about 10 seconds, until thoroughly chilled. 3 Remove glasses from freezer and fill with ice. Strain mixture into glasses and garnish with maple lollipops, if desired. MAPLE LOLLIPOPS Firmly pack a rimmed baking sheet full of fresh, clean snow or crushed ice (pulse cubes in a blender) and smooth the top flat. Keep in freezer. In a large saucepan, bring 1 1/2 cups (375 mL) maple syrup to a boil over medium heat, until a candy thermometer reads 240°F (115°C or hard ball stage). Remove baking sheet from freezer. Pour syrup into a heat- proof measuring cup or use a small heatproof ladle to drizzle syrup in thick lines across the width of the baking sheet. Let set for about 15 to 30 seconds, then, working quickly, roll wooden skewers, chopsticks or paper or wood lollipop or frozen-pop sticks through the lines to make maple pops. Cool. Use immediately or store at room temperature in an airtight con- tainer, on a bed of dry rice, for up to a week. Makes 2 drinks

MAPLE-BEET SHRUB Alter the flavour balance of this complex shrub (vinegar-enhanced drink) by choosing a darker grade of syrup, which will lend slightly bitter, minerally and earthy flavours to the finished drink. Spritz any extra syrup with soda water for a refreshing, brilliant violet non-­ alcoholic drink. 1 can (398 mL) beets (not pickled) 1 6-inch (15-cm) piece fresh ginger, peeled 2 tbsp (30 mL) apple cider vinegar 1/4 cup (60 mL) maple syrup (preferably Amber or Dark, or use Golden) 4 to 6 dashes cocktail bitters, such as Angostura 1 Drain the beets and reserve 1/4 cup (60 mL) of beet juice (save beets and additional juice for another use). Add to a jar or squeeze bot- tle with a tight-fitting lid. 2 Cut the ginger into 1/2-inch (1-cm) slices, place in a garlic press or citrus juicer and squeeze, continuing until you have 2 tbsp (30 mL) of fresh ginger juice. 3 Add ginger juice, apple cider vinegar and maple syrup to beet juice. Add 4 dashes cocktail bitters, close lid and shake shrub thor- oughly. Taste and add more bitters if desired. Store in fridge in a tightly sealed container for up to 1 week. Shake before using. MAPLE-GLAZED ORANGE WHEELS Preheat oven to 200°F (93°C). Using a sharp knife or a mandoline, slice an orange into thin slices, about 1/8 inch (3 mm) thick. Place slices on a baking sheet lined with parchment paper and brush both sides lightly with maple syrup (any grade or colour). Bake for 2 to 3 hours, flipping the slices after one hour, until slices are crisp and dehydrated without browning. Store slices in an airtight jar or container for up to 2 weeks. Makes about 3/4 cup (175 mL) shrub, enough for 6 drinks

Makes 8 to 9 lollipops

Makes 8 to 10 edible garnishes




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