LCBO Food & Drink Summer 2016

SPIRITS  SOPHISTICATED BLENDS

WHITE SANGRIA SLUSHIE The combination of wine, brandy and fruit makes sangria a natural for the slushie treat- ment. Sauvignon Blanc, especially from New Zealand, is ideal in this drink; its tropi- cal fruit flavours work in tandem with the peaches and its vibrant acidity balances the sweetness. 1 cup (250 mL) dry white wine, preferably Sauvignon Blanc 1½ oz brandy 1½ oz Simple Syrup (recipe page 148) ¾ oz fresh lemon juice 1 cup (250 mL) frozen peach slices 1 Pour wine, brandy, Simple Syrup and lemon juice into an airtight container. Freeze at least 6 hours and up to 3 days. (It will freeze, but not completely, so you’ll still be able to spoon it out.) 2 Place wine glasses in freezer for at least 30 minutes. 3 Place drink mixture and peaches in blender. Blend until smooth, stopping to scrape down bowl if necessary. Divide among chilled glass- es with a spoon. Garnish with mint sprigs and serve with straws or long spoons. Makes 2 drinks Mint sprigs Short straws

62  FOOD & DRI NK SUMMER 2016