LCBO Food & Drink Early Summer 2022

Recipes With wine, beer and spirit pairings by the LCBO’s Customer Engagement Group.

Inside Scoop from page 23

in case guests wish to add more spice or dilute their drinks more. Garnish each glass with a sprig of thyme.

container and discard solids. Store, refrigerated, for 1 to 2 weeks.

BLUE LAGOON It’s unclear who invented the original radiant blue highball, though it likely happened shortly after the cult movie of the same name was released in 1980. In our version, the vodka is bumped up, the Curaçao is dialed back, and fresh lemon juice and club soda make it sparkle. 1 1/4 oz vodka 1/2 oz Cointreau 1/2 oz Blue Curaçao 3/4 oz strained fresh lemon juice 1/4 oz Simple Syrup (recipe follows) 1. Pour vodka, Cointreau, Curaçao, lemon juice and simple syrup into a cocktail shaker. Add three ice cubes. Shake for 5 seconds. Strain into a chilled highball glass filled with ice. Top with club soda. Lightly stir. Garnish with lemon wheel. 3 oz club soda, chilled Lemon wheel to garnish

Makes enough for 16 drinks

Makes 6 drinks

EARL GREY TEA SYRUP To a saucepan, add 1 cup

NOLITA COCKTAIL There’s nothing better than a refreshing long drink on a hot afternoon, like this sophisticated non-alcoholic sipper that brings faux tequila and Italian bitter tonic together with fresh citrus. 1 1/2 oz Søbrii Ø-Tequila 1 1/2 oz fresh pink grapefruit juice 1/2 oz fresh lime juice 2 oz Festivo Portofino Bitter Tonic 1 sprig rosemary 1. Over ice, shake Søbrii together with citrus juices for 30 seconds. Strain into tall glass filled with fresh ice. Add tonic and garnish with rosemary. more interesting—and inclusive— thanks to non-alcoholic bitters and a gorgeously fizzy and lightly sweet sparkling rosé… Something to celebrate! 3/4 oz Novara 2 oz Fentimans Victorian Lemonade (or another premium brand of sparkling lemonade) 5 oz Bottega 0 Rose 1 sprig mint 1. Fill a large wineglass with ice and build the drink by adding Novara and then the lemonade. Gently stir it up, then carefully pour in the Bottega 0 Rose. Garnish with mint. Makes 1 cocktail NOVA SPRITZ Spritz season just got a lot

(250 mL) water, 1 cup (250 mL) sugar and 4 Earl Grey tea bags. Bring to a boil, stirring, until the sugar dissolves. Allow to cool and discard tea bags. Cover and store, refrigerated, for up to 3 weeks.

Bring on the Bubbles from page 43

THINK PINK Strawberries, ruby red grapefruit and rosemary perfectly complement the dense bubbles that Prosecco is known for. 1. To a cocktail shaker, add 1 to 2 strawberries (fresh or frozen), chopped. Muddle or mash with a spoon. Fill the shaker with ice and add 1 oz ruby red grapefruit juice. Shake sharply and strain into a flute or coupe. Top with 4 oz Prosecco and garnish with a rosemary sprig. GINGER-CUMIN SYRUP Flavoured syrups are simple to make, but add a ton of flavour and complexity to your cocktails. The longer you leave the cumin seeds and ginger in the liquid, the more intense the flavour will be. Makes 1 cocktail 1 tbsp (15 mL) cumin seeds, crushed 2 tbsp (30 mL) grated fresh ginger 1 tsp (5 mL) lemon zest 1. Add all ingredients to a small pot. Bring to a boll, stirring, until the sugar dissolves. Continue to boil for 1 to 2 minutes. 1 cup (250 mL) water 1 cup (250 mL) white sugar

Makes enough for 16 drinks

Less is More from page 61

PALOMINO PUNCH This zesty, lower-alcohol punch takes inspiration from the southern coast of Spain, where it’s common to sip a little fino sherry in the afternoon with a light snack. Dehydrated citrus wheels can be made at home or purchased online at cocktailemporium.com or the craftybartender.com.

Makes 1 drink

SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) sugar until dissolved. Pour into jar and let cool. If storing, cover and refrigerate for up to 1 month.

10 oz Tio Pepe Extra Dry Fino Sherry 10 oz pineapple juice 4 oz fresh lemon juice 10 oz Grace ginger beer Fresh and dehydrated lime wheels (for garnish) Fresh thyme (for garnish) Extra ginger beer

Makes 1 1/2 cups (375 mL)

1. In a small punch bowl, combine sherry, pineapple juice and lemon juice. Add king cubes of ice to keep dilution to a minimum; if unavailable, regular ice will do. Add ginger beer and lime wheels for garnish.

2. Remove from heat and allow to cool. Strain liquid into a lidded

2. Serve with ice-filled punch cups and extra bottles of ginger beer,

Makes 1 cocktail

FOOD & DRINK EARLY SUMMER 2022 157