LCBO Food & Drink Spring 2019

INFUSED WITH flavour from page 64

WARM WHI SKY & TEA TODDY

tion. When water comes to a rolling boil, slowly pour 2 cups (500 mL) into prepared teapot over ingredients. If using sorrel, steep for 6 minutes; and if using hibiscus, steep for 4 minutes. When steeped and flavourful, strain and pour into warmed mugs. Stir 1 oz rum into each mug. Squeeze a little lime juice into each. Sweeten to your liking with cane sugar. Makes 2 cocktails

Take a traditional Hot Toddy to the next level with the simple additions of tea, dried apricots and ginger. 1 tea bag or 1 tsp (5 mL) loose-leaf orange pekoe 2 dried apricots, chopped 1 lemon peel strip Small piece of ginger 1 oz whisky 1 tsp (5 mL) honey Lemon wedge Cinnamon stick 1 Put the kettle on to boil. Place tea bag, dried apricots and lemon peel in a warmed heatproof glass or mug. Using a vegetable peeler, pull a thin ribbon from ginger. When water comes to a rolling boil, slowly pour ⅔ cup (150 mL) into prepared mug and over ingredients. Steep for 2 minutes. Remove tea bag. Add whisky and honey. Squeeze in a little lemon juice. Stir with cinnamon stick to infuse and garnish. Makes 1 cocktail

bourbon 101 from page 37

HEATED MINT GIN SMASH Embrace the change in seasons with a spring- time garden-centric cocktail. Here, find all the fresh, vibrant taste of an icy Gin Smash but warmed with the flavours of mint and laven- der extracted via a hot-water infusion instead of being muddled in the glass. If you prefer fruity over floral, substitute fresh strawberries for the lavender. 1 tsp (5 mL) granulated sugar 2 fresh mint sprigs 1 fresh or dried lavender sprig or 3 strawberries, 1 Put the kettle on to boil. Place sugar, mint and lavender in warmed, large heatproof glass, mug or a small tea pot. Pour 2 cups (500 mL) hot water over mint. Steep for 5 minutes. Gently stir in gin. Makes 1 cocktail CEYLON & SHERRY Simplicity at its best is what you’ll find in this three-ingredient Spanish-steeped cocktail. It’s the perfect cozy-up post-dinner tipple. 1 tsp (5 mL) loose-leaf Ceylon orange pekoe tea sliced in half 1½ to 2 oz gin

THE MINT JULEP “Mint Juleps have a special place in my heart,” says Wes Gendron. “They are refreshing, com- plex and having the traditional silver chalice full of shaved or crushed ice makes it feel like an adult snow cone. If we are talking an approachable and affordable Mint Julep I look no further than Wild Turkey ( LCBO 281824, $36.20). This is a non-traditional method, but it’s refreshing and hits the mark perfect.”

6 to 8 mint leaves (ideally spearmint) ½ oz Honey Syrup (recipe follows) 1 lemon wedge 2 oz Wild Turkey Bourbon Icing sugar

HOT SORREL & RUM Jamaican hibiscus flowers, or sorrel, are essen- tial to a classic Caribbean holiday punch—a sour-sweet, slightly spicy crowd pleaser. Pretty dried sorrel (hibiscus) flowers infuse a bright purple hue into this cocktail, making it most impressive when prepared right at the table. ½ cup (125 mL) dried sorrel leaves or 2 tsp (10 mL) loose-leaf hibiscus tea 3 whole allspice 1 whole star anise 1 whole clove 2 oz amber or dark rum Lime wedge Cane sugar, preferably crystal rock 1 Put the kettle on to boil. Place sorrel, all- spice, star anise and clove in a warmed teapot for 2, preferably a glass teapot for presenta-

1 Muddle mint leaves, Honey Syrup and lemon wedge in a Boston shaker. Add bourbon and top with ice. Hard shake. Double strain over crushed ice. Garnish with more mint leaves and a sprinkling of powdered sugar. Drink through a straw. Makes 1 drink HONEY SYRUP Combine equal parts honey and water in a saucepan and bring to a simmer, stirring until honey is completely dissolved. Allow it to cool completely before using. Transferred to a jar or bottle, honey syrup will keep for two weeks, refrigerated.

2 to 3 Valencia orange slices 1½ oz dry or sweet sherry Granulated sugar (optional)

1 Put the kettle on to boil. Fill a tea ball with Ceylon tea leaves. Place in a warmed mug or heatproof glass. Add orange slices. Pour in ⅔ to ¾ cup (150 to 175 mL) boiling water. Steep until tea infuses, 3 to 6 minutes. Remove tea ball. Stir in sherry. Sweeten to your liking with sugar. Makes 1 cocktail

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100  FOOD & DRI NK SPRING 2019