LCBO Food & Drink Holiday 2020

12 days of cocktails from page 128

FLAMED ORANGE PEELS 1 Wash 1 orange in cool water. Using a sharp paring knife, cut toonie-sized pieces from the skin, thick enough to include a bit of white pith but no fruit (about the thickness of a dime). Push sharp ends of 2 to 3 cloves through thick- est part of skin (optional). 2 To the side of cocktail glass (not directly overtop drink), hold a lit wooden match or culi- nary or candle-lighting torch in one hand. Hold 1 piece of peel in other hand between thumb and index finger, skin-side facing flame. Warm peel for about 5 seconds, then quickly snap edges together to fold it in half, expressing the orange oils into flame and creating a brief flash. Drop flamed peel into drink as garnish. CHAI-SPICED MULLEDWINE Adding only chai tea and a little sweetening creates a spectacular mulled wine, but vanilla extract and fresh ginger gives it additional depth with minimal effort. For a large-format 1.5-L bottle of wine, double all quantities. Peel of 1 orange Peel of 1 lemon 1/4 cup (60 mL) honey, or more to taste 3 chai tea bags 1 tsp (5 mL) vanilla extract 1 piece (2 inches/5 cm) ginger, peeled and sliced into 1/4-inch (5-mm) coins (optional) 2 oz dark rum Cinnamon sticks, star anise or clove-studded orange peels, for garnish 1 In a large saucepan, combine wine, water, citrus peels and honey and stir to combine well. Add chai tea bags, vanilla and ginger, keeping any tea bag strings or tags away from heat or gas flame. Heat over medium or until mixture simmers but does not boil; add rum and taste, adding more honey to taste, if de- sired. Reduce to low and heat for 10 minutes. 2 To serve, remove tea bags and any solids. Using a heatproof ladle, portion into heatproof glasses or mugs and garnish with a cinnamon stick, star anise or clove-studded orange peel. 1 bottle (750 mL) fruity, dry red wine 1 1/2 cups (375 mL) water Makes 8 to 10 garnishes

FLAMED MULLEDWINE Start by making a wine syrup that combines savoury spices into a complex base. Briefly flaming a clove-studded orange peel is not only dramatic, but creates delicious caramel- ized flavour—and a garnish! 2 oranges, peel removed and juiced Peel of 1 lemon 1/2 cup (125 mL) maple syrup 6 whole cloves, plus more for garnish 1 cinnamon stick 1 star anise 3 dried bay leaves 6 juniper berries, lightly crushed 1/2 split vanilla pod 1 bottle (750 mL) fruity, dry red wine 1 cup (250 mL) water 3 oz brandy Flamed Orange Peels (instructions follow), for garnish 1 Add citrus peels, orange juice, maple syrup, spices, juniper berries, vanilla, 2 to 3 oz of wine and enough water to cover flavourings to a large saucepan and stir thoroughly to combine. Heat over high until it boils, then reduce heat to medium and simmer for about 5 minutes, until syrupy and thick. Reduce heat to low and add 1 cup (250 mL) of water, rest of wine and brandy. Heat for 5 minutes, until thoroughly warmed. 2 To serve, remove solids using a slotted spoon and discard. Using a heatproof ladle, portion into heatproof cups or mugs. Flame each drink with a clove-studded Flamed Orange Peel right before serving.

Order this morning. Get it this afternoon.

Simply visit LCBO.com to find your closest Same-Day Pickup store, and order within 3 hours of closing. When you get an email saying your order’s ready, go straight to your store’s Same-Day Pickup counter to get your products. No standing in line!

Visit LCBO.COM or download our app.

Makes 8 drinks

Makes 8 drinks

32936

244 

HOLIDAY 2020 FOOD & DRINK