LCBO Food & Drink Holiday 2024

Inside Scoop from page 21

LIME-CLOVE SYRUP Infused with cloves and lime zest, this cocktail syrup is also excellent in a Daiquiri or Rum Punch, and can also be used to sweeten hibiscus tea. Golden cane sugar gives the syrup a hint of molasses flavour, but much less than demerara or brown sugar would.

WHISKY FREEZER OLD FASHIONED BY ERIC VELLEND

One of the oldest and most beloved cocktails on the planet, the Old Fashioned lends itself well to the freezer treatment. Here, we batch, predilute and bottle the famous whisky cocktail and keep it in the freezer, ready for easy entertaining. Bonus: You can pour half-size portions for guests who just want a taste. The classic formula can be riffed upon for all kinds of tasty variations, some of which we’ve provided below. 12 oz rye whisky 2 oz water 1 oz Rich Demerara Syrup (recipe at LCBO.com/fdholiday24) 12 dashes Angostura bitters Lemon twists to garnish 1. Combine whisky, water, syrup and bitters in a mixing glass. Stir to dissolve syrup. Pour through funnel into a 500-mL bottle. Seal and freeze for at least 2 hours or up to 1 month. 2. When ready to serve, pour a 21/4-oz portion into a chilled lowball glass over one large ice cube. Squeeze twist over drink and place in glass. (For a half serving, pour a hair more than a 1-oz portion into a chilled small lowball glass over one or two regular ice cubes. Use a small lemon twist to garnish.) TEQUILA FREEZER OLD FASHIONED Substitute reposado or añejo tequila for the whisky, agave syrup for Rich Demerara Syrup, chocolate or mole bitters for Angostura, and an orange twist for lemon. GIN FREEZER OLD FASHIONED Substitute gin (preferably Plymouth English Gin, LCBO 277004, $50.25) for the whisky, 11/2 oz Grenadine (store-bought or make your own at LCBO.com/fdholiday24) for the Rich Demerara Syrup, Peychaud’s bitters for Angostura, and a grapefruit twist for lemon. WHITE RUM FREEZER OLD FASHIONED Substitute white rum (preferably Planteray 3 Stars White Rum, LCBO 545210, $33.20) for the whisky, 11/2 oz Lime-Clove Syrup (recipe follows) for the Rich Demerara Syrup, 6 dashes orange bitters for the Angostura, and a lime wheel for the lemon twist. Makes 6 regular or 12 half drinks VARIATIONS

1/2 cup (125 mL) water 1/2 cup (125 mL) golden cane sugar 24 whole cloves 2 large or 3 small limes, washed

1. In a small saucepan, heat water, sugar and cloves over medium heat, whisking occasionally, until sugar is dissolved. Remove from heat. Cool to room temperature. 2. Using a rasp, zest limes into syrup. Let infuse for 10 minutes. Pass through a fine-mesh strainer, pressing on solids with a spoon to extract syrup. Discard solids. Transfer syrup to a glass jar. Cover and refrigerate up to 1 month.

LA LECHERA BY CHRISTINE SISMONDO

Inspired by the legendary tequila-based eggnog from Portland’s now-shuttered Clyde Common, this recipe is a mash-up of old and new traditions, including the use of condensed milk. For an añejo under $100, Siempre Tequila Añejo (LCBO 666594, $80.15) or 1800 Añejo Tequila (LCBO 549113, $58.20) are both excellent. 12 eggs, separated 3/4 cup (175 mL) superfine granulated sugar 1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish 1/2 tsp (2 mL) salt 3 tbsp (45 mL) condensed milk 11/4 cups (310 mL) añejo tequila 11/2 cups (375 mL) dry amontillado sherry, 1. In a blender or stand mixer with a whisk attachment, blend or beat egg yolks until smooth. Slowly add sugar, nutmeg and salt until well mixed. Slowly add condensed milk, followed by tequila and amontillado sherry. Transfer to a large mixing bowl and set aside. 2. In another chilled large mixing bowl, whisk egg whites until just before soft peaks start to form. Add whipping cream and whisk until well aerated and frothy. Whisk in whole milk. Gently fold egg white mixture into yolk and spirit mix ture until fully integrated. Transfer to an airtight container. Refrigerate overnight. 3. Before serving, whisk lightly to make mixture a little fluffier. Pour 5-oz portions into chilled punch cups or cocktail glasses. Using a rasp, grate a little nutmeg overtop. preferably Emilio Lustau Los Arcos Amontillado Dry Sherry (VINTAGES ESSENTIALS 375097, $17.95) 3 cups (750 mL) whipping cream 1 cup (750 mL) whole milk

Makes 2/3 cup (150 mL)

SPICY CANDIED BACON CRACKERS BY ERIC VELLEND

Sweet, salty, savoury and spicy, this popular hors d’oeuvre is dead easy to make. First, preheat your oven to 300°F (149°C). Line a baking sheet with foil and set a wire rack over it. This recipe works best with a specific cracker, Christie Toppables, which are the perfect size and texture. You should be able to fit up to 36 on the wire rack. Top each cracker with a thin slice of hard cheese such as 18-month-old Gouda or Grana Padano—it should be no bigger than the cracker. Cut each bacon slice—preferably reduced-sodium and not thickly sliced—into four even pieces crosswise. Drape over crackers then sprinkle with a little light brown sugar. Top each cracker with a pinch of dried chili flakes or a thinly sliced round of jalapeño. Bake, rotating pan at halfway mark, until bacon has shrunk and rendered off fat and the edges of the crackers are deep golden brown, 40 to 45 min utes. Remove from oven and cool until warm before serving. TIP Crackers can be made up to 2 hours ahead of time, kept at room temperature then popped back into a warm oven just enough to warm slightly.

Makes about 36 hors d’oeuvre

Makes 12 drinks

188

———————— HOLIDAY 2024