LCBO Food & Drink Summer 2017

NIAGARA FRUIT BELT PUNCH

This complex mocktail takes fruit punch on a trip down the Q.E.W. To save time, you could stir the batch in a pitcher of ice right before serving, but for a bracingly cold drink with a light texture, it’s ideal to shake each drink to order. To make a cocktail out of it, add 2 oz of vodka per drink and strain into a chilled high- ball glass three-quarters-filled with ice. This recipe can easily be doubled or tripled for a crowd. 1 cup (250 mL) peach nectar ¾ cup (175 mL) fresh-pressed apple juice 6 tbsp (90 mL) white grape juice 6 tbsp (90 mL) Cherry Syrup (recipe follows) ¼ cup (60 mL) strained fresh lemon juice 4 dashes orange bitters Fresh cherries and peach slices to garnish 1 In a glass pitcher or jar, stir together peach nectar, apple juice, grape juice, cherry syrup, lemon juice and bitters. Cover tightly and re- frigerate up to 24 hours in advance. 2 For each drink, stir the mixture and pour 5½ oz into a cocktail shaker. Fill ¾ with ice. Shake until ice cold, about 10 seconds. Strain into a chilled highball glass filled with ice. Garnish with cherry and peach slice. Makes 4 mocktails CHERRY SYRUP This vibrant red syrup is similar to grenadine, and can be used to sweeten a wide range of beverages from iced tea to a Whisky Sour— and even an Old Fashioned. It’s a good way to use up any lightly bruised cherries at the bottom of the bag. 6 oz (175 g) cherries, stemmed ½ cup (125 mL) water ½ cup (125 mL) granulated sugar 1 wide strip lemon zest 1 In a medium saucepan, bring cherries, water and sugar to a boil over medium-high heat. Reduce to a simmer and cook 3 minutes. Re- move from heat and lightly mash fruit with a potato masher. Add lemon zest. Cover and let stand 45 minutes. 2 Fine strain into a bowl, pressing gently on solids to extract syrup. Cool to room tempera- ture. Transfer to a glass jar with lid. Refrigerate up to 1 month. Makes 1 cup (250 mL)

MINI S’MORES SUNDAES These sundaes may be small in size but they are layered with big flavours and contrast- ing textures. Do exercise some caution when torching the marshmallows, as it only takes a few seconds. Toasted marshmallow ice cream is available at select ice cream parlours, and can be found at supermarkets that carry Sum- mers or Gelato Fresco brands. ¾ cup (175 mL) whipping cream 3 tbsp (45 mL) light corn syrup 1½ tbsp (22 mL) unsweetened cocoa powder, sifted ¾ tsp (4 mL) pure vanilla extract SUNDAES 1½ cups (375 mL) crumbled graham crackers 2½ cups (625 mL) toasted marshmallow or vanilla ice cream 8 marshmallows 1 For the chocolate sauce, place chocolate in a heatproof bowl. In a small saucepan, bring cream and corn syrup to a boil over medium- high heat. (Watch closely.) Remove from heat, pour hot creammixture over chocolate and let stand 3 minutes. Whisk until smooth. Whisk in cocoa powder and vanilla. Cool completely. Transfer to an airtight container. Cover and refrigerate up to 2 weeks. 2 When ready to serve, reheat chocolate sauce in a bowl set over a simmering pan of water, or microwave for 10-second intervals on high, stirring after each interval until pourable. 3 For each sundae, place about 2 tbsp (30 mL) of crumbed graham crackers in bottom of a 125-mL Mason jar. Drizzle some chocolate sauce over crumbs. Top with a 2½-oz (75-mL) scoop of ice cream. Drizzle with more choco- late sauce and top with 1 tbsp (15 mL) graham crackers. Wedge a marshmallow on top. Using a blowtorch, briefly char marshmallow. (Be quick to blow it out if it catches fire.) Serve immediately. Makes 8 small sundaes CHOCOLATE SAUCE 6 oz (175 g) semi-sweet chocolate, chopped

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