LCBO Food & Drink Early Summer 2018

SAVOURY sips

BY CHRISTOPHER ST. ONGE  •  PHOTOGRAPHY BY DARREN KEMPER

Riding the trendy wave of making sweet things savoury, these great-tasting twists on classic cocktails mix things up to stellar effect.

MOVE OVER TOMATO JUICE. There’s a whole world of savoury ingredients beg- ging to star in a drink. There are, surely, enough cocktail recipes for those of you with a sweet tooth, but it’s time for a few new ideas for saltier palates.     We’re serving up a Green Caesar that drinks like a meal, and a riff on a Dirty Martini with a quartet of Spain’s most beloved culinary exports. The Golden Hour, loaded with garden fla- vours, is the perfect new-and-improved Mary to serve at your next brunch. And

because tequila already packs a vegetal punch, we’ve got a fascinating Mar- garita made with celery juice and seeds that brings all of that spirit’s flavour into sharp focus. We haven’t forgotten the beer lovers, and maybe even the beer haters—you’ll both dig black pepper’s heat and muskiness in a refreshing brew-based drink.     If you’re the sort to reach for a bag of chips over a chocolate bar, give one or all a try. We’re pretty sure you’ll find a new favourite way to satisfy that craving.

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