LCBO Food & Drink Holiday 2020

2 ice cubes, lightly cracked or crushed 1 to 2 oz club soda or soda water Apple Rosette, for garnish (instructions below)

2 Lay out 6 or more slices, laid with small ends overlapping and peel-sides facing the same way then roll tightly from core, into a cylinder or cone shape. (If slices are thicker, or break/ crack, microwave bowl for 1 to 3 minutes until soft enough to roll.) Fasten at base with 2 toothpicks in an X-shape, or with a single cocktail pick. Fluff “petals” to desired shape. Use immediately or store in a closed container for up to 30 minutes.

1 Add gin, egg white, rosewater, citrus juices and syrup to cocktail shaker. Dry shake (without ice), using both rotating and up-and- down motions, for 2 minutes, or until shaker feels light and its contents are less liquid. Add cream and ice; shake vigorously for an addi- tional 1 to 2 minutes or until very foamy. 2 Strain into a highball glass until about two- thirds full. Slowly top with 1 to 2 oz soda water, until foam is at glass rim. 3 Garnish with an Apple Rosette speared by a cocktail pick or 2 toothpicks perched across the rim of glass. CRANBERRY SPICE SYRUP Reducing cranberry juice down to a syrup, simmered with spices, creates a sweetener that adds complexity and festive spirit to the fin- ished drink. Use a dash of extra syrup to flavour holiday salad dressings or vegetable glazes. 4 cups (1 L) cranberry juice or cocktail (not an unsweetened variety) 1 star anise pod 1 In a small saucepan, bring cranberry juice or cocktail to a boil over high heat. Add remain- ing ingredients, reduce heat to medium-high and boil for 20 minutes, or until it has reduced about three-quarters and has a syrupy consis- tency. Cool. 2 Strain syrup through a fine mesh sieve then pour into a clean glass or plastic bottle. Refrig- erate for up to 2 weeks. Makes 1 cup (250 mL), enough for 16 drinks APPLE ROSETTES 1 Mix juice of 1 lemon into a large bowl half-full of water. Cut a soft-fleshed apple (such as Royal Gala or Pink Lady) into quarters and symmet- rically pare out core. Use a mandoline or sharp knife to make very thin (1/8-inch/3‑mm), or as paper-thin as possible, slices. Drop slices in lemon water to prevent browning. Makes 1 drink 2 cardamon pods, lightly crushed 4 allspice berries, lightly crushed 4 whole cloves 1 cinnamon stick

Makes 12 to 16 garnishes

WHIPPED HOLIDAY GIN FIZZ Your blender capacity or pitcher size should be at least 48 oz (6 cups/1.5 L), to allow space for the cocktail to foam. If it’s smaller, blend in two batches. 1 cup (250 mL) sloe gin 4 egg whites (from pasteurized eggs)

2 oz freshly squeezed lemon juice 2 oz freshly squeezed lime juice 4 oz heavy whipping cream 4 ice cubes, lightly cracked or crushed 8 oz club soda or soda water Pink grapefruit or blood orange, sliced and cut into half-wheels, for garnish

HOLIDAY CUP The Italian amaro Cynar, made with artichokes, has a uniquely complex vegetal, slightly bitter flavour. Other amari (such as Montenegro or Averna) work as well. 2 cups (500 mL) amaro 4 oz fresh lime juice Juice of 1 lemon 8 cups (2 L) ginger ale or spicy nonalcoholic ginger beer Granny Smith apple slices, for garnish Fresh rosemary sprigs, for garnish 1 In a small pitcher or a clean glass bottle, combine amaro and lime juice well, and refrig- erate to chill thoroughly. 2 Shortly before serving, add juice of 1 lemon to half a large bowl of cold water. Using a man­ doline or sharp knife, slide an apple crosswise, from top to bottom, into rounds and use a small cookie cutter to remove core in a star, tree or other festive shape. Cut a small slit in each slice and add slices to lemon water to prevent browning. 3 To serve, pour 2 oz of amaro mixture over ice in a highball glass and add ginger soda to top. Stir gently. 4 Garnish with an apple slice and rosemary sprig. Makes 10 drinks

1 Add gin, egg whites and citrus juices to blender and process on high speed for 1 minute. Add cream and ice cubes. Blend for 30 seconds to 1 minute more on high speed, until very foamy and no large ice chunks remain. (Do not overblend, or cream can start to clump.) 2 Pour slowly into coupe glasses, about two- thirds full. Slowly top each with 1 or more oz soda water per drink, until foam is at glass rim. 3 Garnish with citrus slice on rim of glass. CRANBERRY ROSEWATER GIN FIZZ Rosewater (available at Middle Eastern, baking and gourmet stores) is a small but mighty addition: start with a little, and add more if you love the flavour. 1 1/2 oz gin 1 egg white (from pasteurized eggs) 1/4 tsp (1 mL) rosewater, or more to taste 1/2 oz freshly squeezed lemon juice 1/2 oz freshly squeezed lime juice 1/2 oz Cranberry Spice Syrup (recipe follows) 1 oz heavy whipping cream Makes 6 drinks

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HOLIDAY 2020 FOOD & DRINK