LCBO Food & Drink Autumn 2025

For the Record from page 103

LET’S STIR TOGETHER Brandy or the more elevated Cognac (ideally a VSOP expression) creates a smooth cocktail, worthy of soulful sipping with a partner or pal. Find cocktail cherries such as Luxardo Maraschino or Amarena Fabbri at gourmet shops; President’s Choice also makes excellent Black Label Amarena cherries, available at many grocery stores. 2 oz brandy or Cognac 1 oz dry white vermouth 1 oz sweet red vermouth 1 oz cherry syrup from cocktail-cherry jar 2 to 3 dashes Angostura Bitters (LCBO 540229, 100 mL, $11.95) 2 strips lemon zest High-quality cocktail cherries for garnish 1. Fill a cocktail stirring pitcher or bottom of a cocktail shaker halfway with ice. 2. Add brandy, vermouths, syrup and bitters. Stir for about 1 minute, until silky and thoroughly chilled. 3. Put a large cube or sphere of ice in each of two rocks glasses. Twist each lemon zest and run one around the rim of each glass; put the zest in each glass, if desired. Strain equal amounts of the cocktail into each glass. Garnish with cherries and serve. Makes 2 drinks STRAWBERRY FEELS FOREVER The savoury cocktail trend is still going strong, and pantry-staple balsamic vinegar creates a deep bass tone that plays against strawberry’s bright pop of fruity high notes. Flavoured bal samic vinegars, such as fig or date, are also great in this recipe. 10 fresh or frozen strawberries, sliced, divided 1/2 oz balsamic vinegar 1/2 oz honey 1/4 oz lemon juice 3 oz Canadian whisky Mint or rosemary sprigs for garnish 1. In the bottom of a cocktail shaker, muddle half the strawberries, balsamic, honey and lemon juice. 2. Fill shaker with ice and add whisky. Shake until thoroughly chilled, up to 30 seconds. 3. Fill two lowball glasses with ice and divide remaining strawberry slices between glasses. Fine-strain half of the cocktail into each glass. 4. Garnish each with herb sprig. Makes 2 drinks

5. Divide mixture between 8 bowls or ramekins large enough to hold 1 cup (250 mL) with at least 1 inch (2.5 cm) space on top. Cover and refrigerate overnight. 6. For the plums, place all ingredients in medium-size pot over high heat. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally, until mixture is thick and jammy, about 40 minutes. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate overnight. 7. To serve, uncover bowls or ramekins and divide poached plums over bavarois. Whip remaining 1 cup (250 mL) cream to stiff peaks and divide between dishes, either by dolloping or using a piping bag. Top with whole pretzels and serve.

STAND BY YOUR CAN “Dressed cans” are a fun and easy way to put a new twang in your canned cocktails and hard sodas. Garnishing with a savoury snacking treat (we love Ontario-made Sikorski Mini-Kabanos beef sticks, sikorski.ca) might seem unusual outside the Caesar, but don’t “yuck” it until you try it! It’s a great happy-hour serve. Wedge of lime Chili-flavoured salt, such as Tajín 1 stalk lemongrass or rosemary, about 5 inches (12 cm) long 1 can (355 mL) citrus-flavoured tequila cocktail or any hard soda 1 stick slim pepperoni, sausage or beef jerky Sweet or hot pickled or preserved chili peppers for garnish 1. Before opening the can, run a lime wedge around the can’s edge then dip the rim in a saucer of chili salt. 2. If using lemongrass, with a sharp knife make vertical cuts about halfway down a long stalk and flay the fibres out like a wheat sheaf. 3. Carefully open the can and garnish with the meat stick, herb stalk and a cocktail pick of chili peppers. Makes 1 drink DISCO INFERNO The golden ombré look of this drink, and flashes of real gold flakes, evoke the groovy, glimmery disco-ball light of a retro nightclub. Using mango juice in place of water to dilute the fruit purée creates a slightly sweeter drink. 1 cup (250 mL) fresh or frozen mango chunks 1 cup (250 mL) mango juice or water 1 oz lemon juice 1 cup (250 mL) ice cubes, lightly crushed 1 bottle Blue Nun 24k Gold Edition Sparkling Wine (LCBO 518407, $17.00) 1. Add mango, mango juice or water, lemon juice and ice to blender jug or smoothie blender, and blend into a smooth purée. 2. Divide purée equally into 8 flutes or tall glasses (approximately 11/2 to 2 oz purée per glass). Place glasses upright in freezer for 15 minutes, or until purée is no longer liquid. 3. Top each glass with about 3 oz sparkling wine. Stir gently to swirl the gold flakes and serve immediately with a straw or parfait spoon to enjoy the purée as it melts. Makes 8 drinks

Serves 8

Inside Scoop from page 19

PEAR & ELDERFLOWER SPRITZ BY CHARLENE ROOKE

In this autumnal twist on the spritz, pears are vigorously shaken with vodka, elderflower liqueur and citrus bitters to release the fruit’s orchard sweetness—the riper the pear, the more flavourful the drink. Topped with a splash of sparkling wine, it makes a great start to Thanksgiving dinner. 1 ripe pear, cut into 1/2-inch (1-cm) pieces with skin on 1 oz vodka 1/2 oz elderflower liqueur

2 dashes citrus cocktail bitters, such as Dillon’s Lime Bitters or Lemon Bitters (optional) 2 oz sparkling wine Thin pear slices on a cocktail pin for garnish

1. Place pear, vodka, liqueur and bitters (if using) in a cocktail shaker. Fill with ice. Shake hard until pear pieces break down, about 30 seconds. Fine-strain into a chilled wineglass. Top with sparkling wine and add ice (optional). Lightly stir and garnish with pear slices on pick.

Makes 1 drink

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AUTUMN 2025 ————————