LCBO Food & Drink Spring 2017

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

TOOLS OF THE TRADE from page 68

SPRING MI ST This gin-based libation brings together mint, cucumber and elderflower for a spring gar- den in a glass. A final spritz of Pernod lends a gentle hint of anise. If you have absinthe on hand, feel free to use it instead of Pernod, but one spray will do: it’s powerful stuff. 3 slices English cucumber 7 mint leaves ¾ oz St. Germain Elderflower liqueur 2 oz gin 1 dash orange bitters Ice 2 sprays of Pernod from a mister 1 Muddle cucumber, mint and St. Germain in a mixing glass or cocktail shaker. Add gin and bitters. Add enough ice to come above liquid. Stir until ice cold, about 30 seconds. Fine- strain into a chilled coupe. Spray Pernod over surface of drink. Makes 1 drink BITTER SHANDY Gum syrup gives this long drink of beer and fruit juices more textural heft than you would get from just simple syrup. For the best results, use a lighter style pilsner lager like Steam Whistle. If you don’t have gum syrup, you can substitute a rich simple syrup made from two parts cane sugar to one part water. 1 oz Aperol ¾ oz strained ruby red grapefruit juice ¾ oz strained fresh lime juice ½ oz gum syrup Ice cubes 6 oz pilsner, chilled Lime or grapefruit wedges for garnish, if desired 1 Pour Aperol, grapefruit juice, lime juice and gum syrup into a cocktail shaker. Add 3 ice cubes. Shake for 5 seconds. Strain into a chilled 10 oz Collins glass. Top with beer, pouring very slowly. Garnish, if desired. Makes 1 drink

1 Peel ginger and finely grate on a rasp set over a small bowl to capture juice. Set aside. 2 In a small saucepan, bring water and sugar to boil over medium-high heat. Remove from heat and add ginger and its juice. Cover and let stand 45 minutes. 3 Fine strain into bowl, pressing on solids to extract syrup. Cool to room temperature. Transfer to glass jar with lid. Refrigerate up to 1 month. Makes 1¼ cups (310 mL)

SPANI SH TOWN SWIZZLE The natural pairing of amber rum and nutty sherry gets a spicy boost from homemade gin- ger syrup. Use a good-quality yet reasonably priced aged rum like Appleton Estate V/X Sig- nature Blend or El Dorado 8-Year‑Old. Make sure the straw is placed right in the mint so you inhale the herb’s fragrance with each sip. 1½ oz amber rum 1½ oz medium-dry amontillado sherry ¾ oz strained fresh lime juice ¾ oz Ginger Syrup (recipe follows) 1 dash Angostura bitters Crushed ice Mint sprig to garnish 1 Pour rum, sherry, lime juice, Ginger Syrup and bitters into a chilled 16-oz hurricane or pilsner glass. Fill two-thirds full with crushed ice. Using swizzle stick or bar spoon, churn ice for 10 seconds. Add more crushed ice until glass is almost full. Churn again for 5 seconds. Top again with crushed ice. Garnish with mint sprig and serve with a straw. Makes 1 drink GINGER SYRUP This spicy syrup is great to have on hand for homemade soft drinks. Mix it with soda and a squeeze of lemon for zippy ginger ale, or use it to sweeten iced herbal tea or limeade.

PASS ION-FRUIT PEARL DIVER

Like a very adult bubble tea, this citrusy Mar- tini gets a textural boost from tropical syrup pearls. For a base spirit, Grey Goose L’Orange Vodka is worth the splurge for its balanced natural flavour. You could also make this with plain vodka; just squeeze an orange zest twist over the drink and discard.

1½ oz orange vodka 1 oz dry vermouth ½ oz Cointreau 2 dashes orange bitters Ice 1 tbsp (15 mL) passion-fruit syrup pearls

1 Pour vodka, vermouth, Cointreau and bit- ters 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. Spoon syrup pearls into

2 oz (60 g) fresh ginger ⅔ cup (150 mL) water ⅔ cup (150 mL) granulated sugar

centre of drink. Makes 1 drink

FOOD & DRI NK SPRING 2017 101