LCBO Food & Drink Spring 2019

WHEN IT’S DEFROSTING OUTSIDE at cocktail hour, you may be numb to the idea of a cold drink. We agree and say “Think outside the ice box!” Warm, steeped cocktails allow you to savour botanicals, fragrant herbs and lively fruit flavours while skipping the lengthy infusion times that come with common mixology methods. We’ve turned to classic cocktails, added some twists, then applied a bit of heat to cook up new drink ideas. A simple switch from cold to hot keeps all the minty magic of a gin smash while adding a welcome robust aroma. Try a mix of black tea, spicy ginger and sweet-tart apricot to create a wonderfully complex tipple in our Warm Whisky & Tea Toddy. You’ll also find the traditional combo of rum and sorrel blend natu- rally into a warm sipper. Or, if you’re a fan of sherry, you’ll likely already have all the ingredients needed to put our Spanish-spiked tea together on the fly. WARM INFUSIONS IMBUE THESE COCKTAILS WITH GORGEOUS FLAVOURS; PERFECT SIPPERS FOR WHEN THERE IS STILL A CHILL IN THE AIR. BY VICTORIA WALSH  •  PHOTOGRAPHY BY JAMES TSE

FOOD & DRI NK SPRING 2019 65