LCBO Food and Drink Spring 2016

Licorice

SAMBUCA SAMBA recipe on page 111

Licorice, the flavourful root of a herbaceous plant, has been adapted into many different ingredients—from liqueurs to candy—mainly due to its high sweetness content. Although it is not related to anise or fennel, it is often considered similar in both taste and texture, causing many spirits to be grouped into this category, including ouzo, pastis, even absinthe. With so many variations, the possibilities seem endless!

Sambuca is popular worldwide simply served neat, but we love incorporating its bold, viscous flavour into cocktails. To make the straw, simply cut the ends off a licorice stick. Sipping through the straw will add more licorice flavour to the drink.

FENNEL MARGARITA recipe on page 111 Fennel seeds give off the most flavour when freshly ground, and if you are making a large batch of cocktails, you can grind them in a small coffee grinder for faster results. The savoury, distinctive taste of fennel is per­ fectly matched with vibrant blood orange and spicy tequila.

SPRING SIDECAR recipe on page 111 Star anise is available dried, and the whole star-shaped pods make a beautiful garnish. The oils from this spice are highly aromatic, and lend deep fragrance when steeped into a syrup.

78  FOOD & DRI NK SPRING 2016