LCBO Food & Drink Autumn 2023

MIXOLOGY

Next-Gen Cocktails Get ready to take your mixology game to the next level as technique-driven cocktails are set to become all the rage. They’ll blend scientific elements with savvy kitchen skills for drinks sure to shake up future bar trends. BY CHRISTINE SISMONDO | PHOTOGRAPHY BY MAYA VISNYEI

The Future of Foam When cocktail foams first hit the bar scene, they were a game changer. The frothy top on sours and other egg white drinks were literally elevated to fluffy clouds, inspired by stunning soda fountain bartenders taking this even further with “airs” and “bubbles” (lighter and even more dramatic drink-topping elements) growing in popularity, because they make the sipping experience more interactive and multi‑sensory. drinks. Cocktailing in the future will see

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It’s surprisingly easy to master this next-level technique at home, advises cocktail expert Solarik. The key is using natural food addi tives (such as lecithin, xanthan gum and egg white) that, when added to a liquid, give the bub bles enough structure to capture air and remain stable. There are mul tiple ways to aerate a liquid, from using a sim ple immersion blender to commandeering an air pump from a fish tank (with a thorough cleaning, of course), the latter of which makes some gorgeously high-drama bubbles. HACK No fish-tank pump? No problem. Instead, use an immersion blender to dissolve 1/2 tsp (2 mL) soy lecithin in 1/2 cup (125 mL) pomegranate juice. Once the powder is dissolved, tilt the blender on a bit of an angle, so that part of the blade is above the liquid. Aerate the liquid until it starts to form an “air,” stopping every once in a while to scoop the bubbly foam off the liquid with a julep strainer.

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ASK AN EXPERT Frankie Solarik, pioneer in Canada’s modernist cocktail movement, judge on Netflix’s Drink Masters and founder of Toronto’s BarChef and Prequel & Co. Apothecary, says that airs are sure to be the next big thing because they’re such a novel way to showcase fresh aromas and flavour notes in a drink. “With an air, you can introduce a new flavour to a cocktail with zero texture on the palate, which is really cool and pretty impactful,” says Solarik.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER; ALL PORTRAITS COURTESY OF FEATURED EXPERTS

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