LCBO Food and Drink Early Summer 2016

Sparkling Wine Marrying sparkling wine with fruit juices has bee a brunch specialty since the Mimosa and the Bellini were invented in the 1920s. But modern bartenders have recognized that bubbly wines, with their light effervescence, can be used to “charge” any number of cocktails. We replace soda water with the bubbles in this delicious version of a Mojito.

THE V I NEYARD MOJ I TO recipe on page 148

88  FOOD & DRI NK EARLY SUMMER 2016