LCBO Food & Drink Early Summer 2024


Salty Pineapple Sangria-Style Soda Adding salt to any cocktail will bring out more flavour. Here, it makes the pineapple pop. Making the syrup in advance means you can simply assemble this summery signature drink for guests with ease. 2 oz Salted Pineapple Syrup (recipe follows) 8 to 10 fruit chunks or berries, such as kiwi or blackberries, or a mixture of both 4 oz sparkling wine or soda 1. Pour pineapple syrup into an ice-filled large balloon wineglass. Add fruit. Top with sparkling wine or soda. Stir and serve. SALTED PINEAPPLE SYRUP Trim half of a fresh pineapple and cut into large cubes. Add pineapple, 2 cups (500 mL) gran ulated sugar and 2 cups (500 mL) water to a medium saucepan. Bring to a boil then reduce heat and let mixture simmer until very tender and pineapple flavour infuses into syrup, about 20 min utes. Let cool slightly. Transfer mix to a blender and pulse lightly. Using the back of a ladle, swirl and push through a sieve into a sterilized jar. Add 1 tsp (5 mL) flaky sea salt and stir to mix. Keep left over pineapple purée in the fridge (up to 4 days) for another use, like stirred into yogurt. Makes 1 cocktail

Makes 3 1/2 cups (875 mL) syrup for 14 cocktails or mocktails


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