LCBO Food & Drink Holiday 2019

MODERN CLASSICS

HOT BUTTERED APPLEJACK

Hot buttered rum gets a holiday makeover with Calvados and sweet apple cider. And instead of traditional baking spices, Angostura bitters give this cocktail a won- derful fragrance and a strong backbone. Melting butter into a hot drink may sound odd, but one sip of this soothing beverage will make you a believer. SPICED BUTTER 3 tbsp (45 mL) unsalted butter, so ened 1 tbsp (15 mL) light brown sugar, packed 1 tsp (5 mL) finely grated lemon zest 6 dashes Angostura bitters 1 cup plus 2 tbsp (280 mL) Calvados 3 cups (750 mL) sweet non-alcoholic apple cider 2 tbsp (30 mL) strained fresh lemon juice Whole star anise and thin apple slices to garnish 1 In a small mixing bowl, mash butter, sug- ar, lemon zest and bitters until there are no yellow streaks. Cover and refrigerate up to 1 day. Bring to room temperature and beat again with a fork before making drinks. 2 Warm 6 Irish Coffee mugs with boiling water. 3 In a medium pot, heat Calvados, cider and lemon juice over medium heat just until hot. (Do not let it come to a simmer.) Drain mugs of hot water and place 1 ⁄ tsp (7 mL) of spiced butter in each. Working one at a time, ladle 5 ⁄ oz of cider mixture into mug and whisk in mug for 10 seconds. Top with a star anise and an apple slice and serve immediately.

Calvados Boulard Pays D’Auge LCBO 296228, $50.20 TRY WITH…

Makes 6 drinks

72

HOLIDAY 2019 FOOD & DRINK