LCBO Food & Drink Summer 2018

TREND SPOTTING BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

Whether you’re making a pitcher of lemonade or shaking up Daiquiris, here’s everything you need to know about serving the coolest drinks this summer.

Let’s Be Clear Have a drink at any fancy cocktail bar in North America, and you’ll notice they have one thing in common: clear ice. Made by removing air bubbles and impurities from the water, clear ice is denser, melts more slowly, and looks stunning in the glass. Unless you’re willing to invest in a Clinebell machine that produces 300-lb blocks of clear ice that is then cut into smaller cubes (see “The Iceman,” next page), making it at home is a dicey proposition. We tried a couple of DIY methods, and they’re either unrealistic for the home mixologist or flat-out don’t work. Your best bet is using special moulds available at kitchen supply stores. But since clear ice is largely about aesthetics, good old cloudy cubes will keep your drinks just as cold.

FOOD & DRI NK SUMMER 2018 25