LCBO Food & Drink Spring 2020

WASTE NOT, WANT NOT

Wasted herbs are a problem for home bartenders, since they’re always sold in such large quantities. Turning them into a tasty syrup is the perfect solution.

THERE’S STILL PLENTY OF FLAVOUR HIDING INWILTEDMINT LEAVES AND STEMS.

Mojaxaca

Named after the Mojito and Oaxaca, where mezcal comes from, this crossover drink gets a flavour boost from a herb syrup shared by Becky Ip and Ryan Ringer, owners of Grey Tiger (greytiger.ca), a Toronto cocktail bar that’s been upcycling its tired herb leaves and stems into teas and syrups since it opened four years ago. 2 oz mezcal ⁄ oz Herb Stem Syrup 3 oz spicy nonalcoholic ginger beer (Grace and Fever-Tree are good brands available in many grocery stores) 1 sprig mint for garnish 1 Pour mezcal, Herb Stem Syrup, lime juice and mint leaves into cocktail shaker, along with 6 ice cubes. Shake for 45 seconds, then strain into ice-filled tall glass. 2 Top with ginger beer and garnish with a sprig of mint. Serve with a metal or bamboo straw. (recipe on page 98) 1 oz fresh lime juice 6 mint leaves 6 ice cubes

Makes 1 drink

TRY WITH…

Mezcal Creyente LCBO 496141, $59.95

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SPRING 2020 FOOD & DRINK