LCBO Food & Drink Holiday 2020

FESTIVE MANHATTAN Get smoky complexity, without the fuss of matches and lighters, by choosing craft cocktail bitters that incorporate smoked or charred and barrel-aged flavours. 2 cups (500 mL) rye 1 cup (250 mL) red (sweet) vermouth 1/2 cup (125 mL) water 1/4 oz Ontario craft cocktail bitters (such as barrel-aged or smoked flavours), or more to taste 8 or more tangerines, for garnish 1 In a large pitcher or measuring cup, mix together rye, vermouth, water and cocktail bitters. Taste and add more bitters if desired. Pour into a glass bottle and cover tightly. Refrigerate for up to 1 month. 2 To serve, carefully peel tangerines, keeping skin as intact as possible. (Reserve fruit for another use.) Using a sharp cookie cutter, cut peel into a star or other festive shape. 3 For each drink, pour 2 oz chilled Manhattan into a coupe glass and garnish with tangerine peel cut into festive shapes. MICRO MANHATTAN Inspired by the UK star-tender known as Mr. Lyan, this drink uses your microwave to create a quick infusion, combining flavours into a complex sum that’s greater than its component parts. 1 1/4 cups (310 mL) red (sweet) vermouth (optional: mix 2 different varieties of red vermouth, such as 1 Italian and 1 French) 1 1/2 oz crème de cassis liqueur 16 dashes (approximately 1/2 oz) Angostura bitters, or more to taste 1 cup (250 mL) water Fresh rosemary, for garnish 1 Combine rye, brandy, vermouth, cassis and bitters in a large microwave-safe glass bowl or casserole. Cover with microwave-safe lid or a plate and cook on high heat for up to 3 minutes, watching carefully; remove before it starts to boil. Cool until room temperature, then add water. Taste and add more bitters if desired. Pour into glass bottles and freeze for 3 to 4 hours or overnight. 1 3/4 cups (425 mL) rye whisky 6 oz brandy Makes 12 drinks

LEMON, HONEY & GINGER TODDY MIX Depending on your slow cooker capacity and heat settings, this mix may be deliciously infused and ready to use in less time: taste it after two hours. 4 cups (1 L) water 1 cup (250 mL) fresh or bottled lemon juice 1 cup (250 mL) honey 2 pieces (3 inches/8 cm) ginger, peeled and cut into 1/4-inch-thick (5-mm) coins Peel of 1 lemon 1 In a slow cooker, combine all ingredients and cook on high, tightly covered, for up to 4 hours, or until mixture is aromatic and flavours well combined. 2 If serving hot, strain to remove all solids, reserving ginger pieces for garnish if desired (see Candied Ginger, this page) and return to slow cooker set to low. 3 If serving cold cocktails, cool then strain, reserving ginger pieces for garnish if desired (see Candied Ginger, this page). Pour into a clean glass bottle and refrigerate for up to 1 week.

2 Remove from freezer 15 minutes before serving. For each cocktail, using a candle-­ lighting or culinary torch, burn a fresh rosemary sprig until it smokes. Invert a lowball glass over smoking sprig for about 10 seconds. Alternatively, arrange several glasses right- side up in a configuration to fit under a large glass or metal cloche. Light a sprig of rose- mary for each glass, and place cloche over all for approximately 10 seconds. 3 Add a large cube of ice to each smoked glass, drop torched rosemary sprig into glass and top with 2 1/2 oz of Manhattan. Makes 16 drinks SMOKING GINGER Spectacular as a hot drink and refreshing as a cold drink, this cocktail’s float of peated Scotch on top makes it wildly aromatic and holiday-cozy. 1 oz blended Scotch 3 oz Lemon, Honey & Ginger Toddy Mix (recipe this page) 1/2 oz peated (smoky) blended or single-malt Scotch Candied ginger, for garnish (instructions follow) 1 To serve hot: measure blended Scotch into a heatproof glass or mug, then add Toddy mix and stir to combine. Top with peated Scotch; do not stir. Garnish with candied ginger and serve. 2 To serve cold: for each drink, measure blended Scotch into a lowball glass, add Toddy mix and stir, then add ice to nearly fill glass. Top with peated Scotch; do not stir. Garnish with Candied Ginger. Makes 1 drink CANDIED GINGER 1 Place cooked and drained ginger pieces (from Lemon, Honey & Ginger Toddy Mix, this page), 1/4 cup (60 mL) sugar and 1/4 cup (60 mL) water in a medium saucepan over medium-high heat. Bring to boil, stirring frequently. Reduce heat to medium and cook, stirring constantly, until water has almost evap- orated, mixture appears nearly dry, and sugar begins to recrystallize. 2 Using tongs, place ginger slices on a rack with parchment paper underneath to catch drips. If desired, sprinkle with regular or coarse-grained sparkling or cane sugar. Dry for at least 2 hours, then store in an airtight container up to 1 week. Makes approx. 24 garnishes

Makes base for 16 drinks

GINGER LEMON CHILLIN’ This minimalist hybrid of a Gold Rush and a Penicillin gets a sweet garnish from small straws pre-filled with honey, available from Ontario purveyors like thehoneybeestore.ca

or beesarelife.ca. 6 oz liquid honey 2 oz hot water 1 1/2 cups (375 mL) bourbon 6 oz ginger liqueur 6 oz freshly squeezed lemon juice Honey straws

1 In a jar or bottle with tight-fitting lid, combine honey and water and shake well until thoroughly combined into a honey syrup. 2 In a large serving pitcher, combine honey syrup, bourbon, ginger liqueur and lemon juice and stir thoroughly. Refrigerate until ready to serve, stirring again before serving. 3 For each drink, pour approximately 3 oz of mixture over ice in a tumbler. Garnish with a honey straw. Makes 12 drinks

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HOLIDAY 2020 FOOD & DRINK