LCBO Food and Drink Autumn 2016

A Taste of Fall from page 113

SPICED MAPLE SL ING The unique botanicals of Ungava Premium Gin ( LCBO 374231, $34.95) create an interest- ing woodsy appeal and a depth of colour, but other aromatic gins can yield fantastic re- sults too. Play around with modern gins that highlight different botanicals such as Dillon’s Unfiltered Gin 22 ( LCBO 358566, $39.85). 2 oz Ungava

PEAR SYRUP 1 Place 1 cup (250 mL) granulated sugar, 1 cup (250 mL) water and 1 Bartlett pear, chopped, in a small saucepan. Set over medium heat. Bring to a gentle simmer, stirring occasionally and mashing pear gently while allowing sugar to dissolve, 6 to 8 minutes. Gently simmer for 2 more minutes. Remove from heat. Let stand for 1 hour. Fine-strainmixture through a funnel lined with several layers of cheesecloth into a 2-cup (500mL) jar or measuring cup. If making ahead, Pear Syrup will keep well, covered and refrigerated for 1 week. Makes 10½ oz syrup for 14 cocktails

¾ oz maple syrup ½ oz Benedictine

½ oz orange liqueur 2 oz pineapple juice 1 oz freshly squeezed lemon juice 2 dashes Angostura bitters 2 oz soda water 1 cinnamon stick, for garnishing Freshly grated nutmeg, for garnishing

FIG WALNUT SOUR You can track down Black Walnut Bitters at your local gourmet food store, cocktail supply store or online. If you don’t have them when you go to make up this figgy twist, simply skip the bitters or try another type such as Angostura. ¾ oz or 1 small egg white 2 oz bourbon 1 oz freshly squeezed lemon juice ¾ oz Fig Syrup (recipe follows) 2 to 3 drops Black Walnut Bitters, for garnishing 1 thin slice of fresh fig, for garnishing 1 Place ingredients except garnishes in a shaker tin. Dry shake (without ice) for 1 min- ute. Fill tin three-quarters full of ice. Shake until chilled. Fine strain into a chilled large coupe glass. Garnish carefully adding 2 or 3 drops of bitters over surface of drink. Using a thin skewer, drag it through the drops to cre- ate a pattern. Skewer fig slice and lay skewer FIG SYRUP 1 Place 1 cup (250mL) granulated sugar, 1 cup (250 mL) water and 4 fresh figs, chopped, in a small saucepan. Set over medium heat. Bring to a gentle simmer, stirring occasionally and mashing figs gently while allowing sugar to dissolve, 6 to 8 minutes. Gently simmer for 2 more minutes. Remove from heat. Let stand for 1 hour. Fine-strain mixture through a fun- nel lined with several layers of cheesecloth into a 2-cup (500 mL) jar or measuring cup. If making ahead, Fig Syrup will keep well, cov- across the glass. Makes 1 cocktail

1 Add ingredients except soda and garnishes to a shaker. Fill three-quarters full of ice. Shake until chilled. Strain into a chilled Collins glass filled with ice. Top with soda. Stir and serve with a straw. Garnish with cinnamon stick and grated nutmeg. Makes 1 cocktail

PUMPKIN ALE SHANDY If it’s not “pumpkin-everything” season or you just want to use a different beer in your shandy, an amber ale will work well too. 2 oz chilled Lemonade Syrup (recipe follows) 8 oz chilled Pumpkin Ale 2 oz chilled sparkling water or club soda 1 lemon wheel, for garnishing 1 Pour ingredients in order listed into a chilled beer glass. Garnish with a lemon wheel. Makes 1 cocktail LEMONADE SYRUP 1 Stir 1 cup (250 mL) granulated sugar with 1 cup (250 mL) water in a small saucepan set over medium heat. Bring just to a simmer, stirring occasionally just until sugar dis- solves, 8 to 10 minutes. Remove from heat and cool completely. Juice 6 to 8 lemons until you get 1 cup (250 mL). Strain through a sieve into a large pitcher. Stir in 1 cup (250 mL) cooled syrup, tasting and adding to your preference. Chill. Set any remaining unused sugar syrup aside for another cocktail use (will keep well, covered and refrigerated for 1 week). Makes 16 oz syrup for 8 cocktails

PEAR DAIQUIRI If you’re still feeling a summery vibe, enjoy this cocktail slushy-style by blending with ice. Simply whirl 1½ cups (375 mL) ice with 4 oz rum, 2¼ oz Pear Syrup and 1½ oz lime juice in the blender. This will yield 3 cocktails. 2 oz white rum

¾ oz freshly squeezed lime juice ¾ oz Pear Syrup (recipe follows) Bartlett pear slices, for garnishing

1 Place ingredients in a shaker. Fill three- quarters full of ice. Shake until chilled. Fine strain into a chilled coupe glass. Garnish with fanned pear slices. Makes 1 cocktail

ered and refrigerated for 1 week. Makes 9 oz syrup for 12 cocktails

162  FOOD & DRI NK AUTUMN 2016