LCBO Food & Drink Spring 2023

4. Using a small atomizer or cocktail mister filled with bitters, spritz bitters over the top of the egg-white foam. Garnish with a looped strip of orange zest, fastened with a clove, if desired. BROWN SUGAR SYRUP In a small saucepan, heat 1 cup (250 mL) water to a boil and add 1 cup (250 mL) brown (or, for more flavour, demerara, turbinado or muscovado) sugar. Reduce heat to medium-low and simmer for 1 minute, stirring until sugar is completely dissolved and syrup starts to thicken. Cool completely and refrigerate in a tightly sealed container for up to 2 weeks. DIRTY TEQUILA MARTINI Fino Sherry adds a delightful mineral and saline note that complements agave spirits, though traditional Martini vermouth (dry, white) works as well. Add even more of the brine from a jar of pickled jalapeños to taste, for a spicier drink! Tajín is Mexican chili-lime seasoning salt, but substitute regular salt, or mix salt with chili powder for a spicier alternative. 1 1/2 oz Blanco or Reposado tequila, or mezcal 1/2 oz Fino Sherry or dry white vermouth 1 oz olive brine 1/4 oz jalapeño brine Dash orange bitters (optional) Lemon or lime wedge Salt, seasoned salt or chili-lime seasoning (such as Tajín) Cocktail olives or pickled peppers for garnish 1. Fill a stirring glass or the bottom of a cocktail shaker with ice and add agave spirit, sherry or vermouth, both brines and optional bitters. Stir for 30 seconds to 1 minute, until drink is thoroughly chilled. Makes 1 drink Makes 1 1/2 cups (375 mL)

2. Run citrus wedge around martini or coupe glass rim, then dip into a saucer of salt or seasoning to coat. 3. Strain drink into rimmed glass and serve. Place olive or pepper on a cocktail pick or perch on rim of glass to garnish.

4 oz cream liqueur, chilled Fresh or frozen berries, for garnish

Spring Drinks Forecast From page 76

1. Prepare tapioca pearls according to packaging

directions, or by bringing 8 cups (2 L) water in a large saucepan to a rolling boil and adding dried tapioca pearls, then reducing heat to maintain boiling so pearls don’t stick. Cook for 30 to 60 minutes, stirring frequently, until pearls are chewy but soft and thoroughly plumped. Turn off heat and let sit in pot for 30 minutes. 2. Strain cooked pearls through a mesh sieve and place in a small bowl. Add vanilla and syrup then stir, and rest at room temperature until thoroughly cool. Boba can be prepared to this stage and stored, covered in plastic wrap, at room temperature for up to 4 hours. 3. In a heatproof measuring cup, prepare tea according to package directions, or pour 6 oz boiling water over tea bag and steep for 3 to 4 minutes, using a spoon to press bag and extract lots of colour. Add sugar to taste and stir until thoroughly dissolved. Cool tea completely, then chill in fridge for at least 30 minutes. 4. To serve, measure 1/4 cup (60 mL) boba and syrup mixture into the bottom of each of two highball glasses. Add 4 to 6 ice cubes to each glass, enough to cover the boba mixture. 5. Slowly add 2 oz chilled cream liqueur to each glass, gently pouring it over the back of a spoon so it doesn’t disturb the boba layer. 6. Top each glass with 3 oz of chilled tea, slowly pouring it over the back of a spoon so it doesn’t disturb the cream liqueur layer. Serve with a wide straw, or with a dessert or parfait spoon on the side for scooping up the boba.

TRINIDAD SOUR Find made-in-Trinidad Angostura bitters, which have warming tropical flavours like clove, nutmeg and cinnamon, at most grocery stores—or substitute another flavour of bitters that you love. Su– pa– sawa– is a bottled mixer made of various acids, and which, unlike citrus juice, stays fresh for a year or more after opening: find it on amazon.ca or at speciality retailers like Cocktail Emporium (cocktailemporium.com). Vegans can use aquafaba (the liquid from canned chickpeas) or a foaming substitute such as Ms. Better’s Bitters Miraculous Foamer (from msbetters.com, or also at Cocktail Emporium) in place of egg white. 1/2 oz citrus substitute, such as Su– pa– sawa– (or substitute 1 oz fresh-squeezed lime juice) 1/2 oz aged rum 3/4 oz Brown Sugar Syrup (recipe follows) 1 egg white Orange zest and cloves for garnish (optional) 1. Add bitters, citrus substitute or lime juice, rum, syrup and egg white to a cocktail shaker 1 oz cocktail bitters, such as Angostura, plus more for spritzing and fill with ice. Shake for about 30 seconds, or until thoroughly chilled. 2. Using a slotted or cocktail spoon, remove ice from the shaker. Shake vigorously again, using a vertical up-and-down motion, for 1 minute or until drink is very light and fluffy. 3. Pour drink into a chilled coupe glass. (If using fresh lime juice, double-strain through a fine cocktail sieve into glass.) Allow drink to settle until foamy egg-white layer forms on top.

Makes 1 drink

BUBBLE TEA SUNRISE Known as boba, dry tapioca pearls can be found at many grocery stores, Asian markets or bubble- or boba-tea shops. We love the jumbo-sized, dark coloured ones for this drink. Using a hibiscus-flavoured (such as Tazo Passion) or berry tea makes a bright-red, fruity drink; nutty, earthy rooibos tea creates mellower flavour and amber-coral colour. A neutral-flavoured cream liqueur works best; Amarula Plant Based (LCBO 24952, $31.45) and Baileys Deliciously Light (LCBO 19419, $31.05) work well! 1/2 cup dried tapioca pearls (boba) 1 tsp (5 mL) vanilla extract 1 oz Brown Sugar Syrup (recipe this page) 1 red tea bag, such as hibiscus, berry or roobios 1 tsp (5 mL) white sugar, or more to taste

Makes 2 drinks

110 FOOD & DRINK SPRING 2023

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