LCBO Food & Drink Holiday 2017

ENTERTAINING HOLIDAY REMIX

THE GIN MARTINI HERBAL TOUCH In Spain, Gin and Tonics are served in big wine glasses and garnished with fresh herbs. Take your Martini to the sun; clap a rosemary or sage sprig between your hands to release the essen- tial oils, then drop or prop it in the Martini glass.

NICE ICE Spotted at cool

New York and London bars: cocktails normally served straight up, instead in a stemmed cocktail glass with a big sphere or so-called king cube of ice you’d find in an “on the rocks” drink. Call it a rocked coupe (the round cocktail glasses work better than V-shaped ones). Enjoy the evolving dilution and flavours—and your drink’s perfect chill.

DID YOU KNOW? Early 19th-century recipes for the Martini included bitters, often orange-flavoured. To return to this tradition, the insider’s choice is Regans’ Orange Bitters No 6 (the craftybartender.com), crafted by a renowned American mixologist. They add just the right dash of sweet and spice to a Gin Martini. Ch g i u Instead of the classic dash of dry

white vermouth, try a bar-spoon of the lovely French aperitif Lillet Blanc ( VINTAGES 322297, $18.70) in a Martini. An aromatized wine made of Semillon grapes touched with brandy and a secret blend of fruits and herbs, it cuts in smoothly as gin’s new dance partner.

Wet, dry or new? The world’s favourite type of gin is London Dry, a style with very little sweetness, like No. 3 London Dry Gin ( LCBO 242107, $50.15). Plymouth English Gin ( LCBO 277004, $45.15), made in Britain’s oldest distillery, is a delicious “wet” gin that’s rounder and slightly less bitter. Aviation Gin ( LCBO 757468, $35.15) from Portland is one of the vanguard “new Western dry” gins, with many botanicals (including innovative regional ones) balancing the defining juniper flavour.

FOOD & DRI NK HOLIDAY