LCBO Food & Drink Spring 2020

TRENDS

Le Classique

Recipe on page 98

An eco-friendly twist on the French 75 Champagne cocktail, Le Classique owes its brilliant punchy tang to Lemon Oleo-Saccharum— a syrup used by bartenders to unlock all the hidden flavour in old citrus peels. This cocktail recipe comes to us from Supernova Ballroom (supernovaballroom.com), the disco-themed, sustain- able cocktail bar opened by international bar stars Kelsey Ramage and Iain Griffiths in Toronto last fall. When it comes to putting waste to good use, these pros were way ahead of the curve. Before set- tling down to open Supernova, they spent a couple of years on the road with their global zero-waste cocktail pop-up tour that inspired bartenders in 18 countries to stop tossing all that flavour in the bin.

Waste not, want not Bring to your drinks the same no-waste awareness we apply to food, using up brines, overripe fruit and herbs in shrubs and syrups that’ll add great flavour to your cocktails.

Courvoisier VS Cognac LCBO 1925, $60.95 Taittinger Brut Réserve Champagne LCBO 365312, $60.95 TRY WITH…

By Christine Sismondo | photography by darren kemper

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FOOD & DRINK SPRING 2020