LCBO Food & Drink Summer 2018

Sunshine in a glass from page 74

GINGER MOJ ITO L IMEADE This spicy and refreshing sparkling limeade is the lovechild of a Mojito and a Dark and Stormy. The rum, lime juice and syrup can be mixed and refrigerated up to four hours in advance, and, with the mint washed and lime sliced, you can assemble a pitcher in no time. Make sure to use a fresh bottle or can of club soda so the drink maintains its sparkle. 1 cup (250 mL) white rum ½ cup (125 mL) strained fresh lime juice 6 tbsp (90 mL) Ginger-Lime Syrup (recipe follows) 2 cups (500 mL) ice cubes, plus more for serving 1 Pour rum, lime juice and Ginger-Lime Syrup into a chilled 24- to 32-oz (680- to 910-mL) glass pitcher. Add ice. Slowly pour in soda. Lightly crumple mint with hands (to release oils) and add to pitcher along with lime slices. Lightly stir. 2 Serve strained into chilled Collins glasses or highballs filled with ice. Garnish with mint. Makes 4 to 6 drinks GINGER-L IME SYRUP This zesty syrup can also be used to sweeten herbal iced tea, or mix it with soda and a splash of lime juice for a citrusy ginger ale. 1 Peel ginger and finely grate on a rasp set over a small bowl to capture juice. Set aside. 2 In a small saucepan, bring water and sugar to a boil over medium-high heat. Remove from heat and add ginger and its juice. Cover and let stand 45 minutes. Remove lid. Cool completely. 3 Using a rasp, finely grate lime zest into syrup. Let stand 10 minutes. Pass through fine mesh strainer set over a bowl, pressing on solids with a spoon to extract syrup. Discard solids. Transfer syrup to glass jar with a lid. Refrigerate up to 2 weeks. Makes 1 cup (250 mL) 1½ cups (375 mL) club soda, chilled 5 mint sprigs, plus more for garnish 1 lime, thinly sliced 2 oz (55 g) fresh ginger ⅔ cup (150 mL) water ⅔ cup (150 mL) granulated sugar 4 limes

FROZEN LEMON TODDY Spiked with Irish whiskey, zingy with lemon and fragrant from tea and honey, this cocktail takes all the complex flavours of a good Hot Toddy and turns them into a frozen drink. Feel free to experiment with other flavours of tea. You could also try infusing the syrup with a cinnamon stick and a few cloves. 4 oz Irish whiskey 2½ oz Earl Grey Honey Syrup (recipe follows) 2 oz strained fresh lemon juice 2 cups (500 mL) ice cubes 2 lemon slices Straws 1 Pour whiskey, syrup and lemon juice into an airtight container and stir. Freeze at least 6 hours and up to 2 days. (It will thicken but not completely solidify because of the alcohol.) 2 Place 2 Irish coffee glasses or lowball glasses in freezer for at least 30 minutes. 3 Pour drink mixture into blender and add ice. Blend until smooth. Divide among chilled glasses. (There may be a little extra—a bonus for the bartender.) Garnish with lemon slices and serve with straws. Makes 2 drinks EARL GREY HONEY SYRUP Like bergamot-infused honey, this intense syrup could also be used to sweeten iced tea or in other cocktails that call for honey syrup,

LEMON-ROSEMARY RADLER

Citrusy, thirst-quenching and low in alcohol, this beer-based libation is also known as a shandy. The rosemary lends a subtle piney note that pairs well with the lager. You could also use a wheat beer, but avoid hoppy ales as they will bully the lemon flavour and yield a less refreshing drink. 1¼ oz Lemon-Rosemary Syrup (recipe follows) 1 oz strained fresh lemon juice 6 oz club soda, chilled 8 oz pilsner or other pale lager, chilled Rosemary spring to garnish 1 Pour syrup and lemon juice into a chilled 16-oz beer glass. Slowly pour in soda. Tilt glass and top with beer, pouring very slowly. Garnish with rosemary sprig. Makes 1 drink LEMON-ROSEMARY SYRUP Both sweet and savoury, this unique syrup makes a terrific lemon soda. Just omit the beer from the Lemon-Rosemary Radler (previous recipe) and fill the glass with ice. ⅔ cup (150 mL) water 1 In a small saucepan, heat water, sugar and rosemary over medium-high heat, whisking until sugar is dissolved. Remove from heat. Cool to room temperature. 2 Using a rasp, finely grate lemon zest into syrup. Let stand 10 minutes. Pass through fine mesh strainer set over a bowl, pressing on solids with a spoon to extract syrup. Discard solids. Transfer syrup to glass jar with lid. Refrigerate up to 2 weeks. Make 1 cup (250 mL) ⅔ cup (150 mL) granulated sugar 3 tbsp (45 mL) chopped rosemary 2 large lemons, washed

such as a Bee’s Knees. ½ cup (125 mL) honey 6 tbsp (90 mL) water 3 Earl Grey tea bags

1 In a small saucepan, whisk honey and wa- ter. Bring to a boil over medium-high heat. Remove from heat and add tea bags. Let steep 10 minutes. Remove bags and press with spoon to extract syrup into the mixture. Cool com- pletely. Transfer to glass jar with lid. Refriger- ate up to 2 weeks. Makes ⅔ cup (150 mL)

160  FOOD & DRI NK SUMMER 2018