LCBO Food & Drink Holiday 2024

Rosemar-ita If you love the bracingly fresh, almost minty sensation of fresh rosemary, this winter Margarita riff is for you. It has a fragrant foam that’s shaken separately from the drink, which receives its own evergreen burst through a muddling technique. Clean the shaker very well before foaming, and ensure it’s as cold as possible. Adjust the bright citrus note to your taste, as limes vary in tartness. Pinch Rosemary Salt (recipe below), plus more for rimming glass 6 finger-length sprigs of rosemary, divided 1 oz blanco tequila 3/4 oz melon liqueur 3/4 to 1 oz lime juice, or to taste 11/2 oz cold aquafaba or 1 cold egg white Fresh sumac or cranberries for garnish (optional) 1. Prepare a Margarita or coupe glass by dipping rim in a saucer containing 2 mm water, then into saucer of Rosemary Salt. 2. In a cocktail shaker, add 3 sprigs rose mary and a pinch of Rosemary Salt, and muddle until aromatic. Fill shaker with ice, add tequila, melon liqueur and lime, then shake until drink is thoroughly chilled, up to 30 seconds. Taste and, if desired, add additional lime and shake again to incor porate. Pour drink through a fine-mesh cocktail strainer into prepared glass and refrigerate while preparing foam. 3. To a clean, cold cocktail shaker, add 3 sprigs rosemary and chilled aquafaba or egg white. Dry shake (without any ice) vigorously, using an up-and-down motion, until liquid turns to a thick, white foam.

4. Pour foam on top of drink and garnish, if desired, with sumac or cranberries.

TIP

Makes 1 cocktail

Sprinkle any extra Rosemary Salt on shortbread, or add a wintry pinch to a Batanga (tequila and cola highball).

ROSEMARY SALT Very finely chop fresh rosemary and, in a small bowl, mix in a 1:4 ratio with sea salt until thoroughly combined, but main taining distinct green flecks. Store in an airtight container for up to 2 days.

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HOLIDAY 2024 ————————