LCBO Food & Drink Early Summer 2018

A SPLASH OF GIN BY JULIA AITKEN  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH GIN.

GIN & TONIC BUNDT CAKE recipe on page 130

There’s a special alchemy to crafting gin. Selecting from a range of fragrant botanicals— rarefied orris root and grains of paradise; more familiar spices like anise, cinnamon, saffron and nutmeg; citrus rind and, always, juniper for its distinctive “ginny” flavour and aroma—each distiller creates a unique spirit.     Exotica aside, many of the ingredients that give fine gins their distinctive profiles are found in our kitchens where they add their warmth and spice to our favourite baking recipes. Which got us thinking….     What if we married gin and tonic, not in a glass but in a baking pan, along with some gin-friendly flavourings? The result is a special, adults-only confection that would make the perfect finale to a smart little cocktail party.     Our stunning cake features juniper for that distinctive hit of gin. There’s lime, of course (what’s a G&T with- out a twist?) and cardamom to echo the spice notes in our go-to gin. Vapour-infused in small batches, Georgian Bay Gin ( LCBO 448597, $39.95) uses hand-picked juniper from the shores of Ontario’s Georgian Bay. We love its citrus and juniper notes and hints of cardamom. It’s a Canadian classic in the making. Our Bundt cake is, too.

FOOD & DRI NK EARLY SUMMER 2018 11