LCBO Food & Drink Holiday 2023

Top Shops from page 136

Broth-Tails from page 95

Squeeze Play from page 169

SOUP FOR THE SOUL COCKTAIL A flavourful base soup (such as our Chicken Stock at LCBO.com/fdholiday23) that’s as free of fat as possible is key to this cocktail, which is also delicious made with holiday-leftover turkey stock! If purchasing stock, choose a version like Campbell’s Concentrated and use it undiluted. Serve this drink hot or cold, with your choice of whimsical garnish. 4 oz chicken or turkey stock or bone broth, homemade or purchased Thumb-sized piece of fresh ginger, peeled and cut in coins 1/2 oz fresh-squeezed lemon juice 1 oz London Dry-style gin 3/4 oz fino or Manzanilla dry white sherry (such as Tio Pepe Extra Dry Fino, LCBO 231829, $20 ) 3 dashes celery bitters Goldfish crackers or croutons for garnish Herb ice for garnish (optional) FOR A WARM COCKTAIL: 1. Combine soup and ginger in a microwave-­ safe container or a small pot and heat just until boiling. Remove ginger and discard. Strain soup and lemon juice through a fine cocktail strainer into a heatproof glass or mug. Add gin, sherry and celery bitters and stir to combine. 2. Garnish with Goldfish crackers or croutons threaded on a cocktail pick and serve. FOR A COLD COCKTAIL: 1. Complete step 1 for warm cocktail and refrigerate drink until chilled. To serve, fill a highball glass with plain or herb-filled ice cubes and garnish as per step 2. Makes 1 cocktail THAI HERBED SYRUP To a small pot, add 1/2 cup (125 mL) each of water and sugar and 1 Thai red chili, seeds removed. Heat over medium, whisking until sugar is dissolved and syrup gently bubbles. Remove chili and discard. Refrigerate syrup until cool. Boil a pot of water and blanch 1 cup (250 mL) mixed cilantro, mint and Thai basil leaves for 10 seconds and immediately immerse in an ice bath. Cool for 5 minutes then squeeze to remove water. Add herbs and cooled syrup to a blender or chopper and purée until bright green and smooth. Pass through a cocktail sieve or fine strainer; dis card solids. Keep refrigerated up to 3 days. Makes 3/4 cup (175 mL) syrup, enough for three cocktails

CHRISTMAS SPARKLER The holidays are hard to imagine without little mandarin oranges. More acidic tanger ines (a type of mandarin) are pretty great in cocktails—I find their flavour somewhat more concentrated too. Beautiful Minneolas, a tan gerine hybrid, begin to show up at grocers the same time of year and can be used here, too. 1. Pour 1 oz Grand Marnier into a coupe or flute. Add 1 oz strained and chilled tangerine juice, then top with chilled non-vintage Champagne or cava. Garnish with a little tangerine wheel. Makes 1 cocktail

Canadian Whisky Gift Guide from page 201

THE OLD YORK SOUR Floating the Merlot on top of the cocktail is a neat trick to master! All it takes is a steady hand and a generous measure of patience.

CRUSTA RYE-MES This twist on a classic Crusta, a cocktail that dates back to the 19th century, was designed by Juliana Wolkowski, who runs the drinks program at Toronto’s Hoof Cocktail Bar. Rye whisky works really well in complex cocktails with bright flavours like this one because the spirit’s punchy spice and citrusy notes still come through loud and clear. Her original recipe, which called for Lot No. 40 Dark Rye and Agricole Rum, has been modified for the home bartender. 1 tbsp (15 mL) sugar for the rim 1 orange twist (extra-long and extra-wide) 1 1/4 oz Canadian 100-per-cent rye whisky, such as Lot No. 40 or Reifel Rye 1/2 oz ginger liqueur 3/4 oz citrus sorbet, such as President’s Choice or Irresistibles lemon sorbet 1 . Rim a coupe glass with sugar and then carefully place the orange twist along the inside rim of the glass, so that it fits snugly and forms a ring against the entire interior, poking up over the glass a little. 2. Add whisky, ginger liqueur, sorbet and juices to an ice-filled cocktail shaker and shake well for 45 seconds. Pour into glass, add bitters and serve. Makes 1 drink 3/4 oz fresh lemon juice 1/2 oz fresh orange juice 3 drops Angostura bitters

2 oz Canadian whisky 1 oz freshly squeezed lemon juice 1/2 oz maple syrup 1 1/2 oz Merlot Twist lemon zest

1. In a cocktail shaker half-filled with ice, shake whisky, lemon juice and maple syrup. Half-fill an Old Fashioned glass with ice. Strain cocktail into the glass. Float red wine on top by pouring it carefully over the back of a dessert spoon held just above the surface of the drink. Gar nish with a lemon twist.

Makes 1 drink

THE TRICICLETTA A spritz that combines Pinot Grigio’s subtle charms with Aperol’s delicately bittersweet nature.

3 oz Pinot Grigio 1 1/2 oz Aperol Splash of club soda 1 orange wheel to garnish

1. In a large wineglass, stir together wine and Aperol. Top with a splash of club soda. Half-fill glass with ice. Cut orange wheel in half and submerge both halves in the cocktail.

Makes 1 drink

FOOD & DRINK HOLIDAY 2023 247