LCBO Food & Drink Holiday 2020

HOLIDAY CHEERS!

ROLL OUT THE BARRELS

Ontario’s oldest micro- distiller, Stalk & Barrel, celebrated its 10th anni­ versary this year with the release of Three Barrel Whisky, a master blend of corn, hearty single-malt and spicy rye whisky. Nogueda was inspired by seasonal flavour combinations like licorice, baking spice, ginger and oranges for this festive twist on a classic Manhattan. Stalk & Barrel Three Barrel Whisky LCBO 13323, $34.95

SANTA’S SURF SHACK This cheeky little drink pops with surprising notes that manage to balance perfectly with this gorgeous whisky. If you can’t find falernum, it’s still a great drink without—but slightly less festive. Falernum can be pur- chased from cocktail supply shops, such as thecraftybartender.com. 1 1/2 oz Stalk and Barrel Three Barrel Whisky 1/2 oz dry white vermouth 1/4 oz Fernet-Branca ( VINTAGES 220145, 500 mL, $24.30) 1/4 oz falernum syrup 6 drops Pernod ( LCBO 6049, $29.95) 2 orange peels (for garnish) 2 cloves (for garnish) 1 Add 6 ice cubes and all liquid ingredients to a mixing glass and stir for 45 seconds. Strain into a rocks glass with fresh ice cubes. Express the oils from one orange peel and discard. Press cloves into the other orange peel for a garnish.

Falernum is a clove, ginger and lime syrup that adds spicy zest to any cocktail.

Alana Nogueda

TORONTO, ONT. | THE SHAMEFUL TIKI ROOM SHAMEFULTIKIROOM.COM/TORONTO

Most people who know Alana Nogueda associate her with tiki and tropical drinks, in particular the Daiquiri, which she’s practically famous for. She’s got a serious side too, though, thanks to her training in pared-down, elegant whisky cocktails that are more suitable for winter weather.

Makes 1 drink

48 

HOLIDAY 2020 FOOD & DRINK