LCBO Food & Drink Autumn 2023

BLASTS FROM THE PAST

The Art of Styling Drinks

Modern mixologists put just as much thought into presenting a drink as they do into the drink itself. To illustrate the new way of styling drinks, we took three classic cocktails from the archives and gave them makeovers with premium glassware, handcrafted ice and gorgeous garnishes.

MANHATTAN

MARGARITA

GIN & TONIC

CLEAN-UP BITTERS In 1993, the bit ters inventory at home bars rarely

THEN

THEN

THEN

went beyond a dusty bottle of Angostura. Today, there are hundreds of bitters on

the market with flavours ranging from lavender to smoked chili. The most versatile of the new wave is Bittermens Xocolatl Mole Bitters ($25/5 oz, thecraftybar tender.com), which brings notes of dark chocolate, cinnamon and cloves. It’s terrific with reposado tequila, aged rum or bour bon. Try a dash (10 to 12 drops) in your next Old Fashioned.

NOW

NOW

NOW

CLEAR HIGHBALL, SQUARE ICE CUBES, CUCUMBER RIBBON, ROSEMARY SPRIG

LOWBALL, HALF SALT RIM ON SIDE USING DIAMOND CRYSTAL KOSHER, ONE BIG CUBE, DEHYDRATED LIME WHEEL

NICK & NORA GLASS, LUXARDO

CHERRY ON A COCKTAIL PIN

IVY LEAGUE

Many of our readers have extensive collections of Food & Drink , some dating back to the first issue! Did you know that the top universities in the world also collect F&D ? From Harvard to the Sorbonne to the University of Tokyo, students and faculty can pop into their libraries and have a flip through Ontario’s favourite food magazine.

UNVERSITY IMAGES: ISTOCKPHOTO.COM/PASCALE GUERET, ISTOCKPHOTO.COM/APCORTIZASJR, ISTOCKPHOTO.COM/WNMKM; SMALL DRINK IMAGES: ISTOCKPHOTO.COM/DIBROVA, ISTOCKPHOTO.COM/NIKILITOV, ISTOCKPHOTO.COM/ALPHACELL

42 FOOD & DRINK AUTUMN 2023