LCBO Food & Drink Autumn 2019

When fresh fruit and spirits meet and mingle over time, a delicious alchemy occurs. The result? Fragrant cocktails plus fruit-with-a-kick to serve in all sorts of tasty ways.

INFUSIONS

As long as there’s been liquor, we’ve enjoyed playing with its flavour. Scandinavians infuse aquavit with caraway, a German rumtopf features fruit added to a crock of rum, while in Italy cherries combine with grappa and cinnamon sticks.     Any type of unflavoured, unsweetened liquor can be used in an infusion, but ours celebrate Canadian craft spirits. While we love these products on their own, they acquire a whole new personality when married with fruit and other flavourings.     Most fresh or dried fruits can be used, although creamy- textured bananas and papayas don’t work well. Unless you’re peeling the fruit, choose organic to avoid pesticides. Buy pristine, ripe fruit then wash and pick over thoroughly, removing blemishes, stalks and leaves.     As for flavourings, whole (not ground) spices are ideal but don’t stop there: citrus peel, tea bags (green, chai or herbal), fresh herbs and even nuts can be infused.     Infusions are a cinch to make and all you need is time. Start a batch now and you’ll have something truly special to enjoy—or gift—when the holidays roll around.

Whisky Infused with Apples & Star Anise Recipe on page 136

trywith… Wiser’s Special Blend Whisky ( LCBO 1222, $27.20)

By Julia Aitken | PHOTOGRAPHY BY rob fiocca

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FOOD & DRINK AUTUMN 2019