LCBO Food & Drink Holiday 2023

Pleased as Punch from page 158

HOLIDAY GIMLET A holiday redux of the classic Gimlet with herbaceous and grassy green tea and mint added to the traditional flavours of fresh lime juice and gin.

1. In a small container with a lid, stir yuzu juice with honey until dissolved. Add peppercorns. Cover and let sit for 4 hours to overnight. Remove and discard peppercorns. 2. Place yuzu mixture in punch bowl or pitcher. Stir in sake and ginger beer. 3. Garnish with ginger root slices, orchid flowers, if using, and ice (see TIP). Makes 4 to 5 drinks TIP Flowers encased in ice are best made in a round mould. Place one or two flowers in each mould, preferably from a clear ice–making kit (available from cocktailemporium.com), fill with water as directed and freeze. HIBISCUS MISTLETOE PUNCH Dried hibiscus flowers steeped in water provide the bright pink base for this fruity and floral pitcher punch. Moscato rosé, rasp berry vodka and a splash of fresh raspberry juice complement the hibiscus and bring it to life with a kiss of effervescence and tangy sweetness. The fresh raspberry juice can be replaced with a store-bought cranberry-­ raspberry juice for a quicker version. 2 1/4 cups (560 mL) water 3 tbsp (45 mL) granulated sugar 1/2 cup (125 mL) dried whole hibiscus flowers 2 cups (500 mL) raspberries, plus more for garnish 1/4 cup (60 mL) lemon juice 3/4 cup (175 mL) Absolut Raspberri Vodka ( LCBO 22013, $32.95 ) Rosemary or mint sprigs for garnish 2 cups (500 mL) Jacob’s Creek Moscato Rosé ( LCBO 367276, $15.95 ) 1. Bring water to a boil in a small pot. Remove from heat. Stir in sugar until dissolved and add hibiscus flowers. Let steep for 15 minutes. Remove flowers and reserve for garnish, if desired. Let mixture cool. 2. Place raspberries and lemon juice in a blender and process until smooth. Pour mix ture through a strainer set over a container, pressing down to release as much of the juices as possible. Mixture renders about 1 cup (250 mL). Discard seeds. 3. In a large pitcher or punch bowl, add cooled hibiscus liquid and raspberry juice. Stir in vodka. Chill mixture until ready to use. To serve, gar nish pitcher with fresh rosemary sprigs and raspberries. Pour in rosé. Top with crushed ice and reserved hibiscus flowers, if using. Makes 8 to 10 drinks

BROWN SUGAR SIMPLE SYRUP 1 cup (250 mL) water 1/2 cup (125 mL) brown sugar 1 mint sprig, plus more for garnish Pinch salt

PUNCH 4 cups (1 L) water 4 green tea bags 2/3 cup (150 mL) brown sugar simple syrup 1/2 cup (125 mL) lime juice 1 1/2 cups (375 mL) Bruichladdich The Botanist Islay Dry Gin ( LCBO 358192, $59.95 ) Tarragon or thyme sprigs for garnish (optional) Lime wheels for garnish 1. For the simple syrup, combine water, brown sugar, mint sprig and salt in a small saucepan over high heat. Bring to a boil and cook 5 min utes. Remove mint. Cool completely. Makes 1 cup (250 mL) syrup. Store leftover syrup in an airtight container in the fridge up to 2 weeks. 2. To make punch, bring water to a boil in a medium saucepan. Remove from heat and cool for 15 minutes. Add tea bags. Let steep for 10 minutes. Remove and discard tea bags. Refrigerate tea until chilled. 3. In a large pitcher or punch bowl, combine 2/3 cup (150 mL) syrup with 4 cups (1 L) cooled green tea. Stir in lime juice and gin. Garnish with herbs and lime wheels. Top with ice. Makes 8 to 10 drinks WINTER BLOSSOM Add a twist to your signature cocktail list with this sake-based drink infused with the flavours of yuzu, honey, black pepper and ginger. Yuzu, a traditional Japanese citrus fruit, can be described as lemony and grapefruity with a touch of mandarin. It can be found in juice form in most Asian markets. If you can’t find it, substitute a blend of freshly squeezed tanger ine and grapefruit juices. 1/2 cup (125 mL) yuzu juice 1/4 cup (60 mL) orange blossom honey 2 tsp (10 mL) whole black peppercorns 1 bottle (300 mL) Hakutsuru Sayuri Nigori Sake ( LCBO 32193, 300 mL, $8.85 ) 2 cups (500 mL) Fever-Tree Ginger Beer 2 pieces ginger root for garnish Mini orchid flowers for garnish (optional)

GILDED SNOWCAP Taking the batch cocktail up a notch with a touch of glitz, Goldschläger lends not only its warm notes of cinnamon but also its gold flakes to this sweet and spicy cocktail featuring white rum, coconut water and cinnamon syrup. Add an extra helping of glam with a sprinkling of edible gold leaf as a crowning garnish. CINNAMON & VANILLA BEAN SIMPLE SYRUP 1 cup (250 mL) water 1 cup (250 mL) granulated sugar 4 cinnamon sticks, plus more for garnish 1 vanilla bean pod PUNCH 1/2 cup (125 mL) cinnamon & vanilla bean simple syrup 4 cups (1 L) coconut water 1 cup (250 mL) Lamb’s White Rum ( LCBO 5009, $29.75 ) 1/2 cup (125 mL) Goldschläger ( LCBO 16833, $29.95 ) Shaved fresh coconut for garnish 1. For the simple syrup, combine water with sugar in a small saucepan over high heat. Add cinnamon sticks. Bring to a boil and cook until sugar has dissolved, about 3 minutes. Remove from heat. Split vanilla bean pod down the middle lengthwise and scrape out the seeds with the blade of the knife. Place into sugar mixture along with pod. Let steep for 30 min utes. Remove and discard cinnamon sticks. Reserve vanilla bean halves for garnish. Makes 1 cup (250 mL) syrup. Store leftover syrup in an airtight container in the fridge up to 2 weeks. 2. In a large pitcher or punch bowl, stir syrup with coconut water, rum and cinnamon liqueur. 3. Garnish with reserved vanilla bean, shaved fresh coconut and cinnamon sticks. Top up with ice. Makes 8 to 10 drinks

254 FOOD & DRINK HOLIDAY 2023