LCBO Food and Drink Holiday 2016
CANADIAN WHI SKY S IMPLE SYRUP
Peel 2 Granny Smith apples with a potato peeler. Add peel to a heatproof jar, along with 4 sticks of cinnamon bark, ½ cup (125 mL) brown sugar and ½ cup (125 mL) boiling water. Stir to dissolve the sugar and allow to cool. Add 1 tsp (5 mL) vanilla extract. Put in a lidded jar and store in the fridge for 4 to 24 hours. Strain out liquid into a decorative bottle for gifting, discard- ing the solids. Makes approx. 8 cocktails using 1 oz of syrup VODKA S IMPLE SYRUP To a heatproof jar, add ½ cup (125 mL) frozen (thawed) cranberries and muddle lightly. Peel a whole orange with a potato peeler and add peel to the jar, along with 4 star anise pods, ½ cup (125 mL) sugar and ½ cup (125 mL) boiling water. Stir to dissolve the sugar and allow to cool. Put in a lidded jar and store in the fridge for 4 to 24 hours. Strain out liquid into a decorative bottle for gifting, discarding the solids. Makes approx. 8 cocktails using 1 oz of syrup TEQUI LA S IMPLE SYRUP To a heatproof jar, add 2 tsp (10 mL) cocoa nibs, 1 red Thai chili pepper (or similar hot pepper) sliced through the middle but not halved, 1 oz agave nectar or syrup, 3 oz sugar and ½ cup (125 mL) boiling water. Stir to dis- solve the sugar and allow to cool. Put in a lid- ded jar and store in the fridge for 4 to 24 hours (test with a small spoon every few hours to customize heat level, remove chili once achieved). Strain out liquid into a decorative bottle for gifting, discarding the solids. Makes approx. 8 cocktails using 1 oz of syrup
FOOD & DRI NK HOLIDAY 2016 241
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