LCBO Food & Drink Early Summer 2018

SAVOURY sips from page 76

CELERY MARGARITA Tequila’s vegetal flavours can be striking. Those garden-patch notes are what make it so great in a Bloody Maria, Mary’s tequila-based sister cocktail. Zeroing in on its strengths, this celery-laden version of a Margarita might be even better than the version you already know. 1 In a cocktail shaker, combine ½ cup (125 mL) ice, 1½ oz 100% agave reposado tequila, ½ oz Celery Juice (recipe follows), 1 oz Celery Seed Syrup (recipe follows) and 1 oz lime juice. Shake sharply and pour into a rocks glass. Garnish with a celery stick. Makes 1 drink CELERY JUICE Combine 3 chopped stalks celery, ½ cup (125mL) water and½ tsp (2mL) salt in a blender; purée. Strain through a finemesh sieve and chill for up to a day. Makes about 1 cup (250 mL) CELERY SEED SYRUP Combine 1 cup (250 mL) each sugar and wa- ter in a small saucepan; stir in 2 tbsp (30 mL) celery seed, cover and bring to a simmer over medium-low heat. Cook 5 minutes. Re- move from heat and let stand 1 hour. Strain through several layers of cheesecloth; chill before use. Makes about 1 cup (250 mL) GOLDEN HOUR An aromatic rim of caraway, dill and salt helps turn this drink into a culinary experience. Lemon juice, vermouth, akvavit and a spoon- ful of horseradish balance carrot juice’s natural sweetness. If you’re a fan of Caesars, you’ll love this! 1 Using a mortar and pestle, roughly crush 1 tsp (5 mL) caraway seeds to release the aro- ma. Combine on a small plate with an equal amount of salt and dried dill. Rim a rocks glass with lemon juice and the salt mixture and fill with ice. Add 1 oz akvavit, 1½ oz carrot juice and ½ oz each dry vermouth and lemon juice. Stir and garnish with a small spoonful of pre- pared horseradish and a carrot ribbon. Makes 1 drink

SARAWAK S IPPER Drinks featuring traditionally savoury ingre­ dients don’t need to be salty. Here, black pep- per and balsamic vinegar pair with sweet strawberries and beer to great effect. The drink is named after a region in Malaysia known to grow some of the world’s best black pepper. 1 In a beer glass, combine ½ cup (125 mL) washed, hulled and chopped strawberries and 1 oz Black Pepper Balsamic Syrup (recipe fol- lows); muddle. Add a few ice cubes, stir then top with wheat beer (we used Side Launch, LCBO 385674, 473 mL, $3.15). Garnish with a sprinkling of freshly ground black pepper. Makes 1 drink BLACK PEPPER BALSAMIC SYRUP Combine ½ cup (125 mL) each sugar and wa- ter in a small saucepan; stir in 4 tsp (20 mL) cracked black pepper, cover and bring to a simmer over medium-low heat. Cook 5 min- utes. Remove from heat and let stand 1 hour. Strain through several layers of cheesecloth; stir in 1 tsp (5 mL) balsamic vinegar. Chill before use. Makes about ½ cup (125 mL) TROMBA VERDITA The Toronto-owned brand Tequila Tromba recommends this traditional Mexican chaser. 3 cups (750 mL) pineapple juice Juice of 1 or more limes, freshly squeezed 1 large handful fresh cilantro leaves 1 large handful fresh mint leaves ½ to 1 diced jalapeño pepper (seeds removed), to taste 1 Add pineapple juice and juice of 1 lime with herbs to a blender and purée to combine. Add a small amount of jalepeño, blending to purée. Taste, and add additional jalepeño or lime juice to balance the heat and acidity to taste. Strain through a fine sieve into a clean 4 cup (1 L) glass bottle. Refrigerate for up to 3 days. Shake gently before using. Makes just over 3 cups (750 mL) a taste for tequila from page 82

GREEN CAESAR This delicious cocktail tastes like the best kind of snack—salty, lip-smacking and briny. In other words, as satisfying as a Bloody Cae- sar, but reinvented for the 21st century! Tajin is a Mexican seasoning powder consisting of chilies, lime and salt. If your grocery store doesn’t stock it, substitute celery salt or even steak spice. 1 Rim 2 tall glasses with lime juice and Tajin seasoning. 2 In a blender, combine 3 medium-size toma- tillos, ½ tsp (2 mL) salt, 2½ oz vodka, 1 oz each lime juice and clam juice, 1 mini cucumber peeled and chopped, one-quarter of a small avocado and ¼ cup (60 mL) loosely packed cilantro leaves; purée. Fill prepared glasses with ice and divide tomatillo mixture between them. Add a dash of Worcestershire and Tabas- co to each, stir and garnish with lime wedges, cilantro, avocado slices and cooked and chilled MANZANI LLA MARTINI Dry sherry has a distinctly savoury profile, making it an ideal companion to tapas. It also makes a fine and fascinating partner to gin in this take on a Dirty Martini. It’s only fitting, then, to garnish this beauty with a slice or two of one of Spain’s best exports—smoky, unctu- ous chorizo. 1 In a cocktail shaker filled with ice, combine ½ oz Olive-Infused Sherry (recipe follows) and 2 oz gin. Stir for 60 seconds and strain into a chilled cocktail glass, Garnish with a few drops of best quality olive oil and a slice or 2 of Span- ish chorizo. Makes 1 drink OL IVE- INFUSED SHERRY Combine ¼ cup (60 mL) pitted and chopped green olives with ½ cup (125 mL) manzanilla sherry. Cover and let stand for 2 days. Strain through several layers of cheesecloth; discard olives. Makes ½ cup (125 mL), enough for 4 Manzanilla Martinis jumbo shrimp. Makes 2 drinks

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