LCBO Food & Drink Autumn 2022

BOTTLE IT UP

* Grilled pork, in the form of Shoulder Steaks with Tomato Salad, has finally met its match with this spicy and fresh long drink (recipe at lcbo.com/ fdautumn2022).

Last Call for Barbecue Making the most of every last warm fall day is more than just a pastime in Ontario, it’s practically a way of life. Toast to one final shoulder season barbecue with a zesty bottled cocktail of this spicy highball. Serve it up in an ice bucket to cut down trips indoors so you can max out your dwindling time in the great outdoors. THE LAST HURRAH This elegant, light and delicious cross between a highball and a fizzy sangria will make saying goodbye to summer a little easier. 14 oz fino sherry, such as Tio Pepe Extra Dry Fino (LCBO 231829, $19.50) 7 oz blanco tequila, such as Hornitos Plata Tequila (LCBO 436279, $39.95) 7 oz fresh lemon juice 7 oz pineapple syrup, homemade or purchased 3 oz water, for dilution 25 dashes habanero bitters 25 dashes smoke bitters 1/4 cup (60 mL) spicy salt rim, such as Tajín or another seasoning salt 14 oz chilled soda water 7 hot peppers to garnish 7 pineapple wedges to garnish 1. At least 1 day in advance, make pineapple syrup. Gently heat sugar and water in a saucepan, stirring until all sugar is dissolved. Cool and pour into a Mason jar, adding chopped pineapple. Refrigerate 24 hours, strain and bottle. PINEAPPLE SYRUP 2 cups (500 mL) sugar 1 cup (250 mL) water 1 cup (250 mL) fresh pineapple, chopped into bite-size pieces

TIPS FOR SUCCESS Many, if not most, drinks can be scaled up for bottling purposes, but it’s best to steer clear of recipes that call for eggs or cream. When scaling up a recipe, cut back on the bitters. They have a way of taking over the flavour, and it’s easy to add more later. Measure carefully: one small mistake could mean starting the whole batch over again.

Lasts 2 weeks in the refrigerator. Alternatively, try Small Hand Foods Pineapple Gum Syrup (at cocktailemporium.com). 2. Combine all liquid ingredients except soda water in a pitcher and stir. Using a funnel, pour into 40-oz bottle. Refrigerate up to 2 days.

3. When serving, rim highball glasses with Tajín seasoning and fill with ice cubes. Shake the bottled cocktail gently and pour 5 oz cocktail into each glass. Top each drink with 2 oz soda water and garnish with a pepper and a pineapple wedge on a pick.

Makes 7 drinks

142 FOOD & DRINK AUTUMN 2022