LCBO Food & Drink Spring 2020

WASTE NOT, WANT NOT

YOU CAN’T BRING FLAT CHAMPAGNE BACK FROMTHE DEAD, BUT YOU CAN GIVE IT SECOND LIFE AS A COCKTAIL SYRUP.

The method for making champagne syrup works with any leftover wine, including sherry and vermouth!

POMPELMO SPRITZ

This low-octane, cheeky aper- itivo gets its dash of gentle sweetness from Champagne syrup—a trick for reusing flat fizz that we learned from Massimo Zitti, owner of Mother (motherdrinks.co), a super-green cocktail bar on Toronto’s Queen West strip. 1 oz Cynar 1 ⁄ oz fresh ruby red grapefruit juice ⁄ oz fresh lime juice ⁄ oz Champagne Syrup (recipe on page 98) Ice cubes 1 Pour Cynar, grapefruit juice, lime juice and Champagne Syrup into a cocktail shaker. Add 5 ice cubes and shake well for 30 seconds. 2 Strain cocktail into Collins glass filled with ice cubes. Add soda water. Garnish with thin slices of grapefruit. Serve immediately. 3 oz soda water Grapefruit slices

Makes 1 drink

42

SPRING 2020 FOOD & DRINK