LCBO Food and Drink Holiday 2016

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

Distinctive Drinks from page 162

ORANGES ICLE Orange and vanilla go just as well together in a drink as they do in the classic Popsicle. Nat- ural flavours plus a hint of exotic orange flower water (found in the Middle Eastern section of large grocery stores) give this cocktail a spe- cial flare. For those who prefer an alcohol-free drink, simply omit the vodka.

side down on a plate or rack for a few hours to dry. Use 2 pieces of sugared kumquat for each cocktail skewer. 3 Combine orange soda, vodka, lemon juice, vanilla syrup and orange flower water in a pitcher with ice. Serve in lowball glasses. Makes 8 drinks SWEET & SPICY Using wine in this cocktail gives you a lower-alcohol and complex flavour-base to work with. Elderflower liqueur is a very popular cocktail ingredient at the moment—the liqueur adds a hint of something sweet and mysterious to anything you add it to. Be aware that not all Chardonnays will combine well with elder- flower. Look for a full-bodied but un-oaked Chardonnay, and add the elderflower a little at a time to get a flavour that appeals to you. The pickled beet garnish gives the drink a nice hit of acidity and a beautiful rosy hue. To turn it into an alcohol-free drink, just leave out the wine and substitute elderflower syrup (a familiar big box Scandinavian store carries it) for the liqueur. GARNISH 2 small beets 1 cup (250 mL) apple cider vinegar ⅓ cup (80 mL) sugar 1 tsp (5 mL) black peppercorns 4 cloves 1½ cups (375 mL) un-oaked Chardonnay 1 cup (250 mL) unsweetened apple juice 1 cup (250 mL) pear nectar 2 tbsp to ¼ cup (30 to 60 mL) elderflower liqueur 2 cups (500 mL) naturally flavoured non-alcoholic Jamaican ginger beer 1 Peel beets and slice them into very thin rounds (thin enough to fold without breaking) starting at the tip (a mandoline works very well for this purpose, if you have one). You will

TROPICAL TWI ST Memories of times in warmer climates are sure to surface with a sip of this deliciously spiced drink. Make this into an alcohol-free drink by omitting the rum. BLACK PEPPER & CHILI SYRUP 1 tbsp (15 mL) black peppercorns 1 cup (250 mL) water ½ cup (125 mL) honey 1 dried red chili pepper 4 cups (1 L) fresh pineapple juice (look in the refrigerated juice section) 1½ cups (375 mL) amber rum ½ cup (125 mL) fresh lime juice ¼ cup (60 mL) black pepper & chili syrup 1 Toast peppercorns in a small dry skillet over medium heat until they are fragrant. Transfer to a small pot, add water, and bring to a boil over medium heat. Turn heat to me- dium-low and simmer gently for 10 minutes or until water is infused with pepper and re- duced to about ½ cup (125 mL). Add honey and chili and stir until honey is dissolved. Re- move from heat, transfer to a glass container and refrigerate until needed. Will keep for about 2 weeks, but strain out flavourings af- ter 2 days to keep flavours from getting too strong. 2 Combine pineapple juice, rum, lime juice and black pepper syrup in a pitcher with ice. Trim the stem ends of the mint sprigs into a point, and skewer them into pineapple slices to make garnishes. Serve in tall thin glasses. Makes 8 drinks GARNISH 8 sprigs of mint 8 tall thin slices of fresh pineapple

VANILLA SYRUP 1 vanilla bean 1 cup (250 mL) water ½ cup (125 mL) sugar

GARNISH 8 kumquats 1 egg white beaten with a pinch of salt ¼ cup (60 mL) superfine sugar 4 cups (1 L) naturally flavoured orange soda 1½ cups (375 mL) vodka ½ cup (125 mL) fresh lemon juice ¼ cup (60 mL) vanilla syrup ¼ tsp (1 mL) orange flower water (or to taste) 1 Use the point of a sharp knife to cut a slit along the length of the vanilla bean. Use the edge of the blade to scrape the seeds out of the bean. Add vanilla bean and seeds and water to a small pot and bring to a boil over medium heat. Turn heat to medium-low and simmer gently for 10 minutes or until water is infused with vanilla and reduced to about ½ cup (125 mL). Add sugar and stir until dis- solved. Remove from heat, transfer to a glass container and refrigerate until needed. Will keep for about 2 weeks, but strain out flavour- ings after 2 days to keep flavours from getting too strong. 2 A few hours before serving, cut kumquats in half. Beat egg white and salt until foamy and place sugar in a bowl. Push a toothpick into just the cut-side of the kumquat. Dip the skin in the egg white and then in sugar, rolling to lightly coat. Remove toothpick and place cut-

220  FOOD & DRI NK HOLIDAY 2016