LCBO Food & Drink Travel 2026

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink .

STARTERS, SALAD & SNACKS Buřty Na Pivu (Sausages in Beer Gravy) p. 88 Danish Fish Cakes with Remoulade p. 94 Dry Chutney Snack Platter p. 44 Placki Ziemniaczane (Polish Potato Pancakes) p. 88 Plantain Chips with Aji Verde Dip p. 96 Rojak p. 96 Smoked Meat Poutine p. 89 Tebasaki No Obunyaki (Sweet Soy Baked Chicken Wings) p. 88 Chicken & Rice Soup with Dried Persian Limes p. 86 Gilgeori Toast p. 93 Green Curry Chicken & Squash Pie p. 98 Irish Egg Salad Sandwiches p. 93 Maple Málà Noodles p. 42 Pallotte Cacio E Uova (Cheese & Egg Balls) p. 91 Pasta Alla Norma p. 91 Shawarma Sweets p. 43 Sillmacka (Swedish Herring Sandwiches) p. 92 Spicy Black Bean & Avocado Leaf Tostadas p. 84 Suugo Suqaar (Somali-Style Spaghetti & Meat Sauce) p. 89 MAIN COURSES Back Bacon Sandwich with Fennel-Apple Slaw p. 94 Bifanas (Portuguese Pork Sandwiches) p. 92

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THE GUAVA MOJITO Pour this drink right out of the shaker for more minty bits in the mix, or double-strain through a fine cocktail sieve if you prefer a clearer drink. Guava looks dramatic, with pink flesh and green skin, but any colourful fresh or frozen fruit (from hot-pink dragon fruit to pink grapefruit or lime) makes an eye-candy garnish. A micro-pinch of salt in cocktails really makes fruit flavours pop!

3 oz white rum 2 oz guava juice 2 oz lime juice Few flakes (tiny pinch) flaky sea salt Fresh mint sprigs Sparkling water or club soda Fresh or frozen fruit to garnish

DESSERTS & BAKED GOODS Croffles p. 90 Ghoriba Dial Janjlane (Moroccan Sesame Cookies) p. 95 Individual Apple Duffs with Molasses Caramel Sauce p. 97 Lamington Balls p. 72 The Savoury Morning Bun p. 74 COCKTAILS, DRINKS & MIXERS Blood Orange Spritz p. 98 The Guava Mojito p. 99 Irish Buck p. 98 Moroccan Mint Tea p. 95 Peach Coffee Shrub p. 90 Peach Shrub Espresso Tonic p. 90 Pisco Picante p. 96 Pistachio Cream p. 90 Pistachio Cream Iced Latte p. 90 Signature Serve Dessert Rum p. 99 Vanilla Syrup p. 90

1. Add first four ingredients to a cocktail shaker with about a dozen mint leaves. Fill shaker with ice and shake for 15 to 30 seconds, until shaker is frosty. 2. Strain into two highball glasses. Fill glasses three quarters full with crushed ice, top with sparkling water and stir lightly.

3. Clap a mint sprig between palms and use leaves to garnish glasses, along with fruit.

Makes 2 drinks

SIGNATURE SERVE DESSERT RUM Melt at least 2 oz (55 g) high-cacao-content dark chocolate per drink on low in microwave or over double boiler. Remove a large cube of ice from the freezer and using small tongs, immediately dip to approximately 1/4-inch (5 mm) depth in melted chocolate and return to freezer to harden. To serve, pour 11/2 oz aged rum per drink into serving tumbler and add one cube, chocolate side up. Dust cube with optional finishing sugar or maple sugar, and garnish with optional orange zest.

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TRAVEL 2026 ————————