LCBO Food & Drink Spring 2022

INSIDE SCOOP

GET PLANTING

Sipwhat you sow

Start a spring garden now, with an eye ahead to using fresh ingredients in summer cocktails. Think eye-catching garnishes, infused syrups and more. By Michele Sponagle

1 Hotel Toronto gets fresh

Take a lesson from 1 Hotel Toronto, where plants are

central to the cocktail program. In an on-site glass pavilion, the hotel grows more than 30 ingre- dients for its bars and restau- rants, explains Matt Erickson, SH Hotels food and beverage president. An edible flower, cucumber water or a rosemary garnish might enliven your drinks there. “By cutting through acidity and sweetness, these fresh ingredients add balance and en- hance the cocktail experience,” he says. In addition, as part of a sustainability focus, kitchen food waste is composted and even­ tually added to the growing soil.

How and where to plant

Begin indoors with the basics: a few packages of seeds and a few tiny containers (even egg cartons will do) filled with a peat-based, soilless seed-starting mix. Label each pot with plant name and date started. Find the sunniest window in your home, mist to keep the containers moist and let nature take over. Some seeds can take more than two weeks to sprout, so be patient! Once seedlings mature, transfer them to larger pots that you can eventu- ally move outside, or replant them in your garden after the risk of frost has passed.

What to plant Get creative when planting your cocktail garden. For unique garnishes, dress up glasses with everything from edible marigold petals to chives. Consider these suggestions to get started.

Find the cocktail recipes below at lcbo.com/fdspring22

English lavender Possible uses: Rim glasses with ground dried flowers or simmer blossoms in simple syrup. Flavour profile: Floral notes Thyme Possible uses: Drape sprigs over cocktails, or crush gently with a spoon to release flavour and aromas and add to drinks. Flavour profile: Subtle herbaceous notes reminiscent of mint. Try it: Summer Thyme Collins

Italian basil Possible uses: Tear leaves to gar­ nish a G&T, infuse simple syrups or blend into frozen drinks. Flavour profile: Mild, peppery, sweet. Try it: Coco-Basil Cocktail Cilantro Possible uses: Put leaves into a shaker for Martinis and Margaritas, or use leaves and long stems as garnish. Flavour profile: Citrusy herbal flavour, or soapy to some. Try it: Thai Margarita, shown above

Jalapeño pepper Possible uses: Chop and crush into spicy cocktails, slice into rounds and use as garnish. Flavour profile: Vegetal notes with mild heat. Try it: Mexican Spice Mojito

Spearmint Possible uses: Muddle into a classic Mojito, add contrast to sweet cocktails or use as an aromatic garnish. Flavour profile: Slightly sweet with green notes. Try it: Irish Gimlet

with a citrus undertone. Try it: Blooming Violet

PORTRAIT BY WESTON WELLS; THYME BY ISTOCK.COM/JOHNGOLLOP; ENGLISH LAVENDER BY ©ANTONEL/ADOBE STOCK; CILANTRO AND JALAPEÑO PEPPER BY ISTOCK.COM/FLOORTJE; ITALIAN BASIL BY ISTOCK.COM/PIRAHAPHOTOS; SPEARMINT BY ISTOCK.COM/LEZH

26

SPRING 2022 FOOD & DRINK