LCBO Food & Drink Spring 2023

Dashes of aromatic bitters are key components of Whisky and Pisco Sours, Old Fashioneds and other classic cocktails. Bold bartenders have started pouring cocktail bitters (which normally build bitter flavours on a base of neutral alcohol) like spirits, to make drinks that are ultraspicy and astringent—two flavour Angostura (from Trinidad) or licorice-flavoured Peychaud’s give the resulting drink the trendy hue of your favourite rosé wine or pink T-shirt. Since ice can flatten egg white foam, the bartender endorsed “ reverse dry shake ” is a new technique that first chills the drink with ice, then delivers an ultrafluffy foam with a “dry” (no ice) shake. profiles with enduring popularity. Bitters like

TRINIDAD SOUR

FUN FADS

Flavour Crayons Indulge your childhood love of art supplies with an adult version. Sharpen any of the 24 flavours of Quebec-made Food Crayons (foodcrayon.com) to get tasty and colourful flakes (encased in a stick made of agar agar, tamari and locust bean gum) to garnish cocktails. Flair Bartending Even if you don’t remember Tom Cruise in 1988’s Cocktail , the trend of flipping and juggling bottles, pouring long ribbons of drink from a cocktail shaker or spinning spoons is back!

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