LCBO Food & Drink Spring 2025

NOW TRENDING

Icy and frozen drinks are a cocktail-world trend that won’t quit: here are some cool techniques for creating them without fancy equipment. Cold Snap crushing blender, you can fill a canvas Lewis bag or a thick plastic bag with ice cubes (or buy bagged ice at the LCBO) and use a rolling pin or wooden mallet to crush ice for julep-style serves of unexpected drinks, like Cosmopolitans. INSTANT GRANITA Use a grater to shred chunks of frozen watermelon, strawberry or peach over a clear hard soda or seltzer on ice, for a burst of colour and flavour. HIGHBALLS REIMAGINED Freeze cubes of tonic water, ginger ale or cola, and blend six cubes with 11/2 oz of gin, vodka, whisky or rum per drink to slushify your favour ite highball. Microplane fine lemon, lime or orange zest on top as a garnish! CRUSH CLASSICS Even without an ice-

FREEZER FRIENDLY

FROZEN IN TIME Try some frozen cocktail classics from our archives, including a slushy Negroni, Aperol Spritz, Paloma and Mint Julep. Recipes at LCBO.com/ fdspring25

Palm Bay Rainbow Twist Pouch LCBO 31305, 296 mL, $2.95 If you love watermelon, cherry and blue rasp berry freezie flavours, bring a spoon or straw to the party along with this freezer pouch.

Mike’s Blue Freeze Frozen Pouch LCBO 31306, 296 mL, $2.95 That nostalgic berry taste of a blue coloured frozen pop is now a grown-up cocktail in a freeze and-squeeze pouch.

Black Fly Rum Miami Vice LCBO 42305, 4 pk, $11.95 Experiment with these freeze-and squeeze bottles to find optimal freezer

and resting time for perfect, slushy texture.

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