LCBO Food and Drink Spring 2016

Gins of Distinction from page 41

GIN NEW FASHIONED Created in 1838 by Antoine Peychaud at his New Orleans apothecary, Peychaud’s Bitters was originally a medicinal tonic. Fruity and floral with a hint of spice, it is today a key in- gredient in classic Creole cocktails like the Sazerac and Vieux Carré. If you’re looking to upgrade from standard maraschino cherries, seek out the Luxardo, Toschi or Amarena Fab- bri brands. Both the bitters and cherries are easily ordered online. 1¾ oz Ungava Canadian Premium gin 1 tsp (5 mL) Luxardo Maraschino liqueur ½ tsp (2 mL) Simple Syrup (recipe p. 110) 2 dashes Peychaud’s Bitters Orange twist Orange slice and 2 maraschino cherries on a cocktail pick 1 In a chilled rocks glass filled with ice, pour gin, Luxardo, Simple Syrup and bitters. Stir to combine and let sit 1 minute. Squeeze orange twist over surface of drink and discard. Stir briefly and garnish with orange slice and cherries. Makes 1 drink CARDINALE Also known as a Dry Negroni, this bright red Lowball is chilled by a single large ice cube, which keeps the drink cold while minimizing dilution. Silicone trays to make 2-inch (5-cm) square cubes can be found at select kitchen­ ware stores or ordered online. This drink could also be served over regular ice cubes, just stir it a little less at the mixing stage. Beefeater and Bombay Sapphire London dry gins also work well in this drink. 1¼ oz Tanqueray London Dry Gin 1 oz Campari ¾ oz dry vermouth Lemon twist 1 Pour gin, Campari and vermouth into a mix­ ing glass or cocktail shaker. Add enough ice to come above liquid. Stir until ice cold, about 30 seconds. Strain into a chilled rocks glass over 1 large ice cube. Squeeze lemon twist over surface and drop into drink. Makes 1 drink

TUXEDO While it’s only just a dash, bitters are essential here as they tie the ingredients together to give the drink a scintilla of spice. Both Angos- tura and Fee Brothers make excellent orange bitters that can be found at select supermar- kets and gourmet stores. The classic London dry gins from Beefeater and Tanqueray are also terrific in this cocktail. To cut an orange zest coin, use a sharp paring knife and in a clean circular motion slice a round piece of peel about 1½ inches (4 cm) in diameter. 2 oz Plymouth Gin 1 oz fino or manzanilla sherry 1 dash orange bitters Orange zest coin 1 Pour gin, sherry and bitters into a mixing glass or cocktail shaker. Add enough ice to come above liquid. Stir until ice cold, about 30 seconds. Strain into a chilled Martini glass or coupe. Squeeze orange coin over surface and drop into drink. Makes 1 drink

BEE ’S KNEES During the 1920s, a fecund decade for slang, the term “bee’s knees” meant “outstanding.” After one sip of this cocktail, you will certain- ly agree. While the floral Dillon’s 22 shines bright in this libation, just about any gin will produce a drink worthy of its name.

coconut creations from page 47

2 oz Dillon’s Unfiltered 22 Gin ¾ oz strained fresh lemon juice ¾ oz Honey Syrup (recipe follows) Edible flower to garnish (optional)

1 Place gin, lemon juice and Honey Syrup in a cocktail shaker. Fill shaker three-quarters full with ice. Shake until ice cold, about 10 sec- onds. Strain into a chilled coupe or cocktail glass. Garnish with flower, if using. Makes 1 drink HONEY SYRUP Once you’ve made a batch of this fragrant syr- up, explore other honey-sweetened cocktails like the sparkling, rum-spiked Airmail or the Gold Rush, a revelatory spin on aWhisky Sour. ½ cup (125 mL) honey, preferably wildflower ¼ cup (60 mL) warm water 1 Place honey in a mixing bowl. Slowly whisk in water until combined. Cool completely. Transfer to glass jar with lid. Refrigerate up to 1 month. Makes ¾ cup (175 mL)

COCONUT CREAM PUFFS Crispy creaminess defines these fancy French- style cream puffs. The craquelin layer adds sweetness, texture and, best of all, ensures that the puffs rise with a perfect dome shape. The coconut cream filling and craquelin can be made a few days in advance, but the choux pastry should be made, baked and filled the day of serving.

CRAQUELIN 6 tbsp (90 mL) unsalted butter, at room temperature 5 tbsp (75 mL) packed light brown sugar ⅔ cup (150 mL) all-purpose flour

112  FOOD & DRI NK SPRING 2016