LCBO Food and Drink Early Summer 2016

OF THE VINE

BY MICHELLE P.E.HUNT & LAURA PANTER  •  PHOTOGRAPHY BY ROB FIOCCA

TAKE WINE COCKTAILS BEYOND SANGRIA AND SPRITZERS WITH OUR FIVE RECIPES THAT SHOWOFF WHITE, SPARKLING AND SWEET WINES, PLUS VERMOUTH AND ROSÉ, TO DAZZLING EFFECT.

FOR DECADES, the term wine cocktail was equated only with sangria. But as people become accustomed to many more wine styles, bartenders are also finding ways to utilize the unique char- acteristics of wine in new cocktails. Looking to the past, there are many hid- den gems from the pre-Prohibition era using wines such as claret, as well as ports and sherries in a variety of taste-

ful sippers. The secret to creating a great wine cocktail is to sample the wine first, and determine the characteristics you wish to complement. From there you can add liquor, juices, herbs and spices that elevate and enhance the depth, nuance and balance of the liquids. Whether wine plays a central role or adds depth to other flavours, these wine cocktails are perfectly suited to warm summer days.

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