LCBO Food and Drink Spring 2016

LEMON GRASS & CHAMOMI LE COOLER

1 For tea, to a saucepan, add 1 cup (250 mL) water, 2 tbsp (30 mL) fresh or dried lemon grass. Bring to a simmer for 5 to 10 minutes. Remove from heat and add 2 chamomile tea bags. Stir to steep. Allow to cool and strain out liquid. Discard solids. 2 Fill a wine goblet with ice. Add 1½ oz vodka, the juice of ⅛ fresh lemon and 4 to 5 oz tea. Add 1 tbsp (15 mL) fresh blueberries and rasp- berries. SAMBUCA SAMBA 1 Fill a rocks glass with ice. Add 1½ oz sam- buca and top with pomegranate juice. Gar- nish with a black licorice “straw.” FENNEL MARGARITA 1 To a cocktail shaker, add ½ tsp (2 mL) fen- nel seeds. Muddle. Fill the shaker with ice and add 1 oz tequila, 1 oz Cointreau, 1 oz lime juice and 1 oz blood orange juice. Shake sharply and fine-strain into a rocks glass with ice. Garnish with a fennel frond.

COFFEE STOUT SHAKE 1 To a blender, add 1 cup (250 mL) ice, 1 oz spiced whisky, 2 oz stout beer, 1 tbsp (15 mL) chocolate sauce, ⅛ tsp (0.5 mL) salt and 2 scoops chocolate ice cream. Blend until smooth and pour into a glass. Decorate with chocolate sauce (if desired) and garnish with chocolate shavings. SALTED LEMON SOUR 1 In a cocktail shaker filled with ice, add 1½ oz whisky, 1 oz lemon juice, 1 oz Simple Syrup (recipe previous page) and ½ oz egg whites. Shake sharply and strain into a coupe glass. Add a pinch of salt. OSAKA GREYHOUND 1 To a cocktail shaker, add 1 tbsp (15 mL) chopped fresh lemon grass, and muddle. Fill the shaker with ice and add 1½ oz sake and 4 oz Ruby Red grapefruit juice. Shake and strain into a tall glass with ice. Add 1 oz soda water. Garnish with a grapefruit slice. 1 Rim a glass with fresh lemon and lemon pepper. Fill the glass with ice and add 1½ oz Infused Vodka (recipe follows), ¼ tsp (1 mL) green Tabasco and 1 tsp (5 mL) Worcester- shire. Top with 4 oz Clamato. Stir to mix and garnish with a lemon-grass stalk. INFUSED VODKA 1 To a lidded container, add 1 stalk lemon grass, 1 chopped leek, 12 basil leaves, zest of 2 limes and 1 bottle (750 mL) vodka. Cover and allow to infuse for 48 hours to 2 weeks. GARDEN OF EDEN CAESAR

coastvibe German Tradition with a west West coast hop notes of grapefruit and tropical fruit meet the German Weizen flavours of bubble gum and classic banana in this beer mash up you’re sure to love.

SPRING S IDECAR 1 In a cocktail shaker filled with ice, add 1 oz Cognac, 1 oz lemon juice and 1 oz Star Anise Syrup (recipe follows). Shake and strain into a coupette glass. Garnish with star anise pods. STAR ANI SE SYRUP 1 To a heatproof container add 1 cup (250 mL) sugar and 4 star anise pods. Add 1 cup (250 mL) boiling water and stir to dis- solve. Allow to cool and refrigerate, covered, for 24 to 72 hours. Remove star anise once de- sired taste is reached.

Now available at LCBO for a limited time!

FOOD & DRI NK SPRING 2016 111 Must be legal drinking age. While quantities last. Available at select LCBO outlets.