LCBO Food and Drink Spring 2016

Almonds have been used in cooking and baking in almost every culture, but in cocktails, almond liqueur, not real almonds, is what’s usually used. The flavour blends perfectly with many spirits and mixes, so we looked to find ways to utilize them crushed, as milk and even steeped. Almonds

LONDON CRUSH recipe on page 110

Almond syrups are available commercially, but many are filled with other ingredients that give off a pro­ cessed flavour. Although making your own can be time-consuming, the authentic almond taste shines through, and it can be stored and used in cocktails or just stirred into a glass of lemonade or iced tea.

LATE-NIGHT LATTE recipe on page 110

Almond milk is a combination of ground almonds and water. With its creamy texture and slightly nutty taste, it is a great dairy substitute and works well to smooth out the bitterness of coffee. Try serving this cocktail as a dessert—it’s satisfying and not too heavy after a meal.

BEACH BONFIRE recipe on page 110

We love roasting nuts of all kinds—they add flavour and texture to everything from salads to soups—but we most enjoy the surprising depth they can add to cocktails. Try experimenting with different flavours—adding some cayenne for kick or cinnamon for more savoury spiciness. We rim the glass with the nuts, which keeps the crunch while enhancing the drinking experience.

80  FOOD & DRI NK SPRING 2016