LCBO Food & Drink Early Summer 2023

BURST YOUR BUBBLES

Spritzy Sour If adding a splash of vino to a tart lemon cocktail is wrong, we don’t want to be right! Neither do the many superfans of the New York Sour, the classic drink that first intro duced the much-loved red-wine float to the world of sour cocktails. It’s a technique bartenders love playing around with, since it adds a nice hit of fruit and a layer of gorgeous colour to any libation.

THE LOCAVORE SPRITZ

Makes 3 drinks

FUN FACT This local update on the New York Sour sees the classic drink spritz-ified with a canned cocktail and wine, both from the Niagara region. 1 can (473 mL) ready-to-drink citrus and gin cocktail, such as Dillon’s Tangerine, Lemon & a Hint of Mint (LCBO 24319, 473 mL, $3.15) 6 oz dry and light red wine, such as an Ontario Pinot Noir or Blaufränkisch 3 pieces lemon zest 1. Fill three highball glasses with ice. Pour about 5 oz of the cocktail into each glass (the can holds about 16 ounces). Gently pour 2 oz red wine overtop of each drink. Garnish each with a lemon zest twisted over the glass. › You might expect the New York Sour to have been invented in the Big Apple, but, in fact, the drink got its start in Chicago, circa 1880, when it was known as a Continental Sour. This enduring drink is thought to have been renamed after it became a hit in Manhattan.

54 FOOD & DRINK EARLY SUMMER 2023