LCBO Food & Drink Spring 2017

LEWIS BAG A canvas bag used to crush ice was a fixture at 19th-century bars for frosty Juleps, Daisies and Cobblers. The low-fi tool is making a comeback with home mixologists looking to add these classic cocktails to their rep- ertoire. A few swift blows with a wooden mallet or rolling pin turns cubes into crushed ice, and the heavy-duty canvas absorbs excess moisture, keeping the ice dry for minimal dilution. Strings seal the bag, giving it a big advan- tage over the DIY kitchen towel method. Since it makes a racket, crush ice ahead of time and store it in a freezer bag. Lewis Bag, $7; thecraftybartender.com.

AGAVE FRESA recipe on page 102

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