LCBO Food & Drink Autumn 2024

SHAKING UP COCKTAIL HOUR

The Perlini

Although this drink can be made with any type of pear, the gentle sweetness of a ripened Bartlett is ideal for such a fresh and light drink. 4 oz Prosecco 2 oz pear purée (recipe follows) 1 pear fan for garnish

1. Chill both the Prosecco and the glassware.

2. Carefully spoon the pear purée into a chilled flute. Gently add the Prosecco, taking care not to let it foam up and spill over the rim. Garnish with a fan made from a wedge of thin pear slices, fanned out on a cocktail pick.

The Perfect Pear Although we often see pears in the supermarket year-round, the Anjou, Bosc, Bartlett and other cultivars grown in Ontario are the perfect combination of fleshy and crisp in Autumn right after the harvest.

Makes 1 drink

PEAR PURÉE Let 1 Bartlett pear ripen until it’s a golden-yellow colour. Peel and core the fruit and, using an immer sion blender, purée it until it’s a smooth and even consistency. If it’s a small pear, it will yield almost exactly 2 oz—just enough for one drink. Use immediately.

There’s an excellent pre-made, non-alcoholic version of the Bellini made by Cipriani, the company founded by the inventor of the drink and owner of Harry’s Bar in Venice. It can be found in many Italian grocery stores, as well as on well.ca.

Cipriani Bellini

Find recipes for The Fellini (with raspberry) and ‘Nduja Clams Casino at LCBO.com/fdautumn24

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———————— AUTUMN 2024