LCBO Food & Drink Summer 2017

SEASONAL  COOL IT!

Savoury

For every fan of coolers and ciders, you might know an imbiber who finds them a bit too fruity or sweet. For every quaffer of light lagers and pilsners, there is bound to be a beer snob who prefers more taste and substance to their brew. Just for them: summer drinks with uniquely robust flavours, plus a surprisingly sour-sweet berry cocktail.

444760, 250 mL, $3.95), a big, ruby-coloured but smooth red wine that, when lightly chilled, expresses spicy and herbaceous notes. NICKEL BROOK CERES CUCUMBER LIME GOSE LCBO 499111, 375 mL, $4.50 In the tart style of a traditional German weissbier, Burlington’s innovative Nickel Brook Brewing Co. presents a fizzy coriander- scented, straw-coloured brew that’s as refreshing as a summer salad. If you like Hendrick’s Gin ( LCBO 637504, $49.95) you’ll love the similar flavour profile of this distinctive beer.

CABANA COAST MOSCOW MULE LCBO 491746, 473 mL, $3.30

Even a pro mixologist would be hard-pressed to criticize the perfect balance of Cabana Coast’s vodka, spicy ginger and lime cocktail classic.

BIG HOUSE THE SIREN VIN ROSE LCBO 486431, 250 mL, $3.95

The California makers of the co- lourful, slim-can wines introduce a flavourful rosé this season that pairs with almost any sum- mer nosh. But don’t forget the Big House Cardinal Zin ( LCBO

Boil 3 ⁄ 4 cup (125 mL) water in a saucepan. Add 4 cups (1 L) blackberries. Simmer for 10 minutes, strain and cool. In a 750-mL glass bottle mix 1 1 ⁄ 2 cups (375 mL) blackberry syrup, 6 oz white balsamic vinegar and 3 oz lemon juice. Chill. To serve, shake thoroughly. Pour 1 1 ⁄ 2 oz vodka and 2 oz shrub over ice; top with sparkling water. Garnish with fresh mint or rosemary. Makes 10 drinks. cup (175 mL) sugar and 1 ⁄ 2

BAR CHEF  After straining the syrup, reserve the cooked blackberries for use as an ice-cream topping, pie or tart filling, or spoon over pancakes or waffles. Blackberry Shrub

ERNEST CIDER RUBEE

LCBO 499038, 473 mL, $3.35 From a cidery near Newmarket, this traditionally made, lightly sparkling tipple gets its gorgeous coral colour from Ontario cranberries and cherries. The counterpart to the tart flavour created by the slow-fermenting of seven types of local apples is achieved by adding just enough local wildflower honey to make it go down smoothly.

136  FOOD & DRI NK SUMMER 2017