LCBO Food & Drink Spring 2025

Worth Every Scent from page 74

MEYER LEMON CORDIAL This is not technically a cordial, but adding the lemon juice—which would nudge it into that arena—would limit the shelf life. Instead, whip up the syrup, use it in this cocktail with fresh juice, then tuck any leftovers in the fridge. This syrup makes an excellent addition to soda water. Bring 1 cup (250 mL) water to a boil. Stir 1 cup (250 mL) granulated sugar into the boiling water to dissolve, stirring constantly. When sugar has dissolved completely, stir in 1 tsp (5 mL) packed finely grated Meyer lemon zest and cool syrup for 15 minutes. Strain through fine-mesh sieve. Store in an airtight jar for up to 2 weeks. ROSE WHISKY SOUR Toast spring with this elevated classic, which has a touch of perfume—in the best possible way—thanks to the addition of rosewater and a garnish of fresh rose. Look for rosewater at your local grocery store or in Middle Eastern specialty food shops. 2 oz whisky 1/2 oz fresh lemon juice 1/2 oz Rose Simple Syrup (recipe follows) 1/2 oz egg white (optional) Rose petal for garnish 1. Add whisky, lemon juice, syrup and egg white to a cocktail shaker. Shake vigorously until foamy. Remove lid and fill with ice. Shake again until chilled. Strain into a chilled rocks glass. Taste and add a drop or two more of pure rose water, if you like. Garnish with a rose petal. ROSE SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil. Stir 1 cup (250 mL) sugar into the boiling water to dissolve, stirring constantly. When sugar has dissolved completely, cool syrup. Stir in 1 tsp (5 mL) rosewater. Taste and add more rosewater, if you like. Store in an airtight jar in the fridge for up to 2 weeks. Makes 11/2 cups (375 mL) syrup Makes 1 cocktail

2. Cut lemon in half, then cut a small, thin wedge and slice a slit into it. Pinch the lemon around half the rim of a coupe glass to moisten. Roll half the exterior of the glass into the sugar rimmer. Set aside until ready to use. 3. Squeeze 3/4 oz juice from remaining lemon half. Pour Cognac, orange liqueur and lemon juice into a cocktail shaker filled with ice. Add 1 cardamom pod. Shake vigorously until chilled. Strain into prepared coupe glass. Garnish with remaining cardamom pod. RHUBARB COGNAC Add 1 cup (250 mL) chopped fresh rhubarb into a 2-cup (500-mL) Mason jar. Top with 1 cup (250 mL) Cognac. Microwave (without lid) on high until warmed, and colour and flavours infuse, 3 minutes. Let stand for 2 to 4 hours. When flavour has infused, strain through a fine-mesh sieve, pressing rhubarb to release any excess liquid. If making ahead, Rhubarb Cognac will keep well, covered and refrigerated, for up to 3 weeks. Makes 1 cocktail

CHERRY BLOSSOM SPRITZ This easy, breezy sipper is as welcoming as a fresh spring day. Its beauty is in its simplicity and the seasonal garnish, a clipped piece of cherry blossom. The blossoms are actually edible, but not meant to be eaten here, where they lend a sweet, floral scent. Cherry blossom season is fleeting, so feel free to use any edible flower as a garnish here if they’re not available. 1 Amarena cherry in syrup, plus 1 tsp (5 mL) syrup 1 sugar cube 3 dashes Angostura bitters 2 oz sweet vermouth 4 oz sparkling wine, chilled 2 oz soda water, chilled A small stem of cherry blossom flowers, for garnish (see TIP) 1. Add cherry and its syrup to a Champagne flute or coupe along with a sugar cube. Douse the sugar cube with the bitters. Pour in vermouth then sparkling wine and soda. Clip flowers to the rim as a garnish. Serve with a long spoon for stirring.

Makes about 1 cup (250 mL)

SMOKY ROSEMARY & ZESTY MEYER LEMON GIMLET

Makes 1 cocktail

Sweet-tart Meyer lemon citrus fruits are only available in late winter and early spring. They are a real treat in general but especially worth seeking out for cocktail-making. Add a moody, smoky scent to this libation by smoking the glass with fresh rosemary before pouring in the cocktail.

TIP Clip flowers to the glass rim using small wooden clothes pegs or lay them across the glass so that guests can catch the scented first impression, then remove branch before sipping.

CARDAMOM RHUBARB SIDECAR Inject fresh fragrance and flavours into this traditional Parisian cocktail by infusing the Cognac with tart rhubarb and adding a sprinkle of perfumed cardamom. 1 tbsp (15 mL) granulated sugar Generous pinch of ground cardamom 1 lemon 11/2 oz Rhubarb Cognac (recipe follows) 1 oz orange liqueur 2 cardamom pods, cracked 1. Spoon sugar onto a small plate. Using your fingers, sprinkle cardamom overtop, then swirl it in.

1 rosemary sprig 2 oz London dry gin

11/4 oz freshly squeezed Meyer lemon juice 1 oz Meyer Lemon Cordial (recipe follows)

1. Using a barbecue lighter, hold rosemary sprig above flame until it’s smoking but not flaming. Gently swirl it in an empty cocktail glass (like a Nick & Nora) before dropping it in. 2. Add gin, juice and cordial to a cocktail shaker filled with ice. Shake hard and strain into glass over rosemary (extinguishing it from smouldering).

Makes 11/2 cups (375 mL) syrup

Makes 1 cocktail

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———————— SPRING 2025