LCBO Food & Drink Summer 2016

SPIRITS  SOPHISTICATED BLENDS

BLUEBERRY CHILLER

Blueberries and basil are more than just a pretty alliteration: they work brilliantly together in this delicious drink punched up with pisco. A clear brandy from Peru and Chile, pisco shines beautifully in fresh fruit cocktails. If you’re not inclined to buy a bottle of this spirit, you could substitute vodka or white rum with excellent results. 4½ oz pisco 2 oz Simple Syrup (recipe page 148) 1½ oz fresh lime juice 1½ cups (375 mL) frozen blueberries ⅓ cup (80 mL) chopped basil 1 cup (250 mL) ice cubes Basil sprigs to garnish Short straws 1 Pour pisco, Simple Syrup and lime juice into an airtight container. Freeze at least 6 hours and up to 3 days. 2 Place 3 large (8-oz/250-mL) coupes or glass sherbet dishes in freezer for at least 30 minutes. 3 Place drink mixture in blender. Add blue- berries, basil and ice. Blend until smooth, pausing to scrape down bowl, if necessary. Divide among chilled glasses with a spoon. Garnish with basil sprigs and serve with straws. Makes 3 drinks

60  FOOD & DRI NK SUMMER 2016