LCBO Food & Drink Holiday 2024

SWEET AND SOUR MIX Combine 1 cup (250 mL) sugar and 1 cup (250 mL) water in a saucepan over medium heat and bring to a simmer, stirring until sugar is dissolved. Remove from heat and cool. Remove 1 cup (250 mL) of this simple syrup and pour into a 2-cup (500-mL) jar. Add in 1/2 cup (125 mL) each of fresh lime and fresh lemon juice. Cover and refrigerate for up to 2 weeks. Store any remaining simple syrup in the fridge for up to 3 weeks. COLD WEATHER FASHIONED Chestnuts roasting, fire crackling—this drink captures all the hygge feels. A levelled-up maple-pecan syrup infused with cozy baking spices and vanilla bean lends this wintry varia tion on the classic true fireside allure. 1/2 oz Winter Spice Syrup (recipe follows) 2 dashes Angostura bitters 2 oz bourbon 1 strip orange zest for garnish 1. Add syrup, bitters and bourbon to a chilled old-fashioned glass and stir to combine. Add a single large ice cube to the glass and gently stir. Express oil of an orange peel over glass and drop it in. Serve immediately. WINTER SPICE SYRUP Add 1/2 cup (125 mL) chopped, toasted pecans, 1/2 cup (125 mL) maple syrup, 1/2 cup (125 mL) water, 1/4 tsp (1 mL) cardamom pods, 11/2 tsp (7 mL) cinnamon bark or a 1-inch (2.5-cm) cinnamon stick and a 2-inch (5-cm) piece of vanilla bean (or substitute 1 tsp/5 mL vanilla extract, to be added after removing from heat) to a small pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer, stirring occasionally, for 15 minutes. Remove from heat and set aside to cool. Strain cooled syrup into a clean glass jar with a lid and transfer to the fridge to chill. Keeps in fridge up to 1 month. Makes 2 cups (500 mL), enough for 22 drinks Makes 1 cocktail

HIBISCUS SIDECAR Once you’ve tasted this floral-infused riff on the Sidecar, you’ll make it year-round. It amps up the classic drink with vivid floral notes from hibiscus and the perfect amount of sour. Bright citrus plays off heady floral aromatics, while Cognac anchors the tart, almost candied flavour with oaked richness, creating a sophis ticated sipper.

1 oz Cognac 1/2 oz Hibiscus-infused Cointreau (recipe follows) 3/4 oz fresh lemon juice 3/4 oz Hibiscus Simple Syrup (recipe follows) Lemon twist for garnish

BOURBON, VANILLA BEAN BROWN BUTTER CRISPY RICE SQUARES Dress up a childhood classic for the grown-up palate without turning on the oven! Vanilla bean and bourbon-infused brown butter transform the sweet marshmallow treat into a warm, mellow, adults-only delight that stores well and makes a wonderful addition to a holiday treat box. 1/2 cup (125 mL) unsalted butter 2 tbsp + 11/2 tsp (30 + 7 mL) bourbon, divided 1 bag (455 g) regular marshmallows

1. To a shaker half-filled with ice, add the Cognac, Hibiscus-infused Cointreau, lemon juice and Hibiscus Simple Syrup. Shake vigor ously until chilled, about 15 to 20 seconds. Strain into a chilled coupe glass. Garnish with a tradi tional lemon twist or, for a more elevated look, craft a zesty lunar moon. Find the technique at LCBO.com/fdholiday24. HIBISCUS-INFUSED COINTREAU Place 5 tbsp (75 mL) dried hibiscus flowers in a clean glass jar and pour 1 cup (250 mL) Cointreau overtop. Seal with a tight-fitting lid and set aside, out of direct light, for 72 hours, or until the Cointreau is infused to your liking. Fine-strain into a clean glass jar with a lid and transfer to the fridge to chill. It will keep in fridge for up to 1 month. HIBISCUS SIMPLE SYRUP In a medium pot, bring 11/2 cups (375 mL) water and 11/2 cups (375 mL) sugar to a simmer over high heat and stir until sugar is dissolved. Stir in 3/4 cup (175 mL) dried hibiscus. Remove from heat and allow to infuse for 1 hour. Strain syrup into a clean glass jar with a lid and transfer to the fridge to chill. It will keep in fridge for up to 1 month. Makes 1 cocktail Makes 1 cup (250 mL), enough for 16 drinks

2 tsp (10 mL) vanilla paste 3/4 tsp (4 mL) fine sea salt 8 cups (2 L) crispy rice cereal

1. Line a 9 × 13-inch (23 × 32-cm) baking dish with parchment paper and set aside.

2. In a large pot, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, about 3 to 5 minutes. 3. Pour 2 tbsp (30 mL) bourbon into browned butter and continue stirring for 1 minute to cook off some of the alcohol. 4. Add marshmallows, stirring constantly, until almost melted and smooth. Working quickly, stir in vanilla paste, salt and remaining bourbon, and stir until mixture is smooth and creamy.

5. Reduce heat to low and immediately stir in cereal, stirring until fully combined.

6. With lightly buttered or damp hands, press mixture evenly into the prepared dish. Cool to room temperature, about 1 hour, before cutting into squares. Store at room temperature in a tightly sealed container for up to 1 week.

Makes 11/2 cups (375 mL), enough for 16 drinks

Makes 3/4 cup (175 mL), or enough for 11 drinks

Makes 12 large or 24 small squares

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HOLIDAY 2024 ————————