LCBO Food & Drink Spring 2023

2. In a mixing glass, stir the mezcal, pineapple syrup and bitters together over ice for 20 seconds. 3. Remove chilled glass from freezer, toss out the ice and water, then “rinse” the glass with Strega by swirling it around and then pouring it out. 4. Strain the cocktail into the chilled glass. Garnish with a grilled pineapple dusted with cayenne on a pick. THE CONTENDER Based on the bitter, earthy and herbal Ferrari, sometimes consumed as a shot, this drink calls for a little citrus and simple syrup to lengthen it and transform it into a proper cocktail. 3/4 oz Fernet-Branca (LCBO 220145, 500 mL, $25.10) 3/4 oz Campari (LCBO 277954, $32.95) 3/4 oz fresh lime juice 3/4 oz simple syrup 1 sprig basil Makes 1 drink

1. Chill a coupe glass in the freezer.

Ladies’ Choice From page 89

2. Stir all ingredients except the cherry over ice in a mixing glass for 45 seconds. Strain into chilled coupe glass and garnish with cherry (Amarena cherries are available at Italian grocers or online at thecraftybartender.com). Drinks Take Flight From page 97 COMTE GRILLED CHEESE ON RYE WITH WATERCRESS Hard Alpine cheeses like Comte melt like a charm, making them wonderful stand-ins for the classic cheddar in a grilled cheese sandwich. Comte can be found in some higher-end grocery stores and cheese shops. If you can’t find it, Gruyère or Emmenthal are good replacements. 8 slices rye bread 2 cups (500 mL) Comte cheese, grated 1 cup (250 mL) watercress, large stems removed 1/4 cup (60 mL) unsalted butter, plus a little extra if needed 1. Place 4 slices rye bread on cutting board and divide grated Comte evenly among slices. Top cheese with watercress leaves and place second slice of bread on top of each. 2. Heat large, preferably nonstick frying pan to medium, and add in half of butter. When butter begins to foam, reduce heat to medium low, add in sandwiches, and allow to cook until golden brown, about 5 minutes. Flip sandwiches and add remaining butter to pan. Cook 5 to 7 minutes further until sandwiches are warmed through and cheese is melted. Makes 1 drink

HANKY PANKY Since our tastes have changed over the last century, we’ve adjusted the proportions to make a more contemporary, slightly less sweet version of this classic cocktail. 1 oz London dry gin 1 oz sweet (red) vermouth 1/8 oz Fernet-Branca (LCBO 220145, 500 mL, $25.10) 1 orange twist 1. Chill a martini glass by filling it with ice, letting it sit a few minutes, then removing the ice. Add gin, vermouth and Fernet Branca to a cocktail mixing glass with ice. Stir and strain into the chilled glass. 2. Express the oils of the orange twist over the drink. Drop in and use as a garnish. LADY MARAVILLA Named after a former luchadora (a female Lucha Libre wrestler), this drink is a spicy twist on a classic Sazerac, made with Smith’s favourite spirit, smoky mezcal. Pineapple gum syrup is a specialty item that can be found at cocktailemporium.com, but, in a pinch, infusing regular simple syrup with fresh pineapple pieces for 24 hours will yield similar results. 10 drops hot pepper bitters 1/2 oz Strega liqueur (LCBO 47068, $33.50), for rinsing the glass 1 wedge grilled pineapple with a light dusting of cayenne pepper 1. Fill a small sherry glass with ice and water and put it in the freezer for a few minutes. Makes 1 drink 1 1/2 oz mezcal 1/4 oz pineapple gum syrup 10 drops Creole bitters

CRISPY POTATO BITES WITH HERBED SOUR CREAM & MUSHROOMS Herbal, earthy and marvellously savoury, these mini potato snacks make a spectacular pairing with the yeasty complexity of a traditional method sparkling wine. If shiitake or oyster mushrooms aren’t readily available, use all button mushrooms. The amount of mushrooms may seem like too much, but they will shrink significantly during cooking, and any leftovers, should they exist, are delicious in an omelette or scrambled eggs the next day. If you are making the variations for a tasting flight, this recipe is easily halved. 1/4 cup (60 mL) sour cream 1 tbsp (15 mL) plus 1 tsp (5 mL) finely cut chives, divided 2 tsp (10 mL) finely chopped parsley 1 tsp (5 mL) finely chopped fresh tarragon 12 mini potatoes, roughly golf ball–sized, about 12 oz (340g) total, cleaned Salt and pepper to taste 1/2 cup (125 mL) unsalted butter, divided 2 cloves garlic, peeled and flattened with a knife 2 sprigs fresh thyme 1 cup (250 mL) shiitake mushrooms, stems removed, sliced thinly 1 cup (250 mL) oyster mushrooms, stems removed, pulled into thin strips 1/4 cup (60 mL) dry white wine 1. In small bowl, combine sour cream, 1 tbsp (15 mL) chives, parsley and tarragon. Mix

1. Fill a small rocks glass with ice cubes.

2. Shake all ingredients, except basil, with ice in a cocktail shaker for 45 seconds. Strain over ice into prepared glass and garnish with a sprig of basil.

Makes 1 drink

THE LIBERTY BELLE This twist on a Manhattan combines two of Thorne’s

favourite spirits, Irish whiskey and Chartreuse Green (LCBO 37333, 375 mL, $39.95), an herbaceous Alpine liqueur from France. 1 oz Irish whiskey 1/3 oz sweet (red) vermouth 1/3 oz Chartreuse Green 8 drops grapefruit bitters 1 Amarena or maraschino cherry for garnish

3. Allow to rest for 1 minute. Cut sandwiches in quarters and serve warm.

Makes 4 sandwiches

114 FOOD & DRINK SPRING 2023

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