LCBO Food & Drink Early Summer 2024


Rhubarb & Orange Italian Tonic

over medium heat. Gently simmer until rhubarb is very tender, about 10 minutes. Remove from heat and let cool completely. Using the back of a ladle, swirl and push through a sieve into a sterilized jar. Keep leftover rhubarb purée in the fridge (up to 4 days) for another use, like topping ice cream.

This recipe is a great way to take advantage of in-season rhubarb and make a stunning sipper. Bitter-tart flavours mingle, making a complex tasting and satisfying cocktail. 1 1/2 oz Rhubarb-Orange Syrup (recipe follows) 1 oz Amaro or a mix of Amaro and Campari (optional) 2 oz tonic Long strip orange zest for garnish

1. Pour syrup and Amaro over a large cube in a rocks glass. Top with tonic. Stir and garnish with orange zest. Makes 1 cocktail RHUBARB-ORANGE SYRUP Place 3 medium, trimmed and thickly sliced rhubarb stalks, 4 long strips of orange zest, 1 cup (250 mL) gran ulated sugar and 1 cup (250 mL) water into a small saucepan. Set

Makes 1 1/4 cups (310 mL) syrup for 6 cocktails or mocktails


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