LCBO Food & Drink Autumn 2024

SHAKING UP COCKTAIL HOUR

The Rossellini This bright and colourful twist on a Bellini balances intense cran berries with a little hint of delicate elderflower for a perfectly mellow bubbly cocktail. 1 oz St-Germain Elderflower Liqueur ( LCBO 180695, $49.95 ) 4 oz chilled Ontario sparkling wine 1 dehydrated lime wheel for garnish Small pinch powdered nutmeg for garnish 1. In a chilled wineglass, gen tly stir together the purée and St‑Germain. Add some ice cubes and top with sparkling wine. 2. Add dehydrated lime wheel and dust with a touch of grated nutmeg. 2 oz cranberry purée (recipe follows) CRANBERRY PURÉE Combine 1 cup (250 mL) fresh cranberries with 11/2 cups (375 mL) cranberry juice in a saucepan and gently heat for 15 minutes. Using an immersion blender, purée well to a smooth, even consistency. Strain through a cheesecloth or strainer to remove any sediment and skins. Bottle and refrigerate for up to 1 week. Makes 1 drink

Cranberry Comeback After years of dominating the scene, cranberry drinks fell off the radar about a decade ago. Now, bartenders in top cocktail bars are rediscovering this local treasure, which adds bittersweet tartness and a solid pop of colour.

It’s easy to transform any of these drinks into non-alcoholic or lower alcohol versions, by swapping out the sparkling wine and, instead, using a good non alcoholic Prosecco, such as Nozeco Dealcoholized ( LCBO 28152, $12.95 ).

Make it a NoBellini!

Makes 11/2 cups (375 mL) purée

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