LCBO Food & Drink Summer 2018

TREND SPOTT ING

John “THE ICEMAN” Silva

The general consensus among wine experts is a serving temperature of 45° to 50 ° F (7 ° to 10 ° C) for light whites and 50° to 55 ° F (10 ° to 13 ° C) for full-bodied is ideal. How long does it take to chill a bottle of white wine down to a serving temperature of 50 ° F (10 ° C)? We put three basic methods to the test. Fridge – 2 1 ⁄ 2 hours COOL SCHOOL

How important is ice to a good cocktail? J.S. While you might use ice with a small, variable cube size for mixing, the impressive presentation of a perfect cube can make a big di erence. We cut crystal-clear 2-inch cubes from 300-lb blocks, which are best for cooling a pure spirit such as Scotch, as the reduced ice-surface area minimizes dilution. You sell ice made in Kold-Draft machines, which a lot of the best bars also use. What are some of their advantages? J.S.  Kold-Draft cubes are harder and melt slower than other similar ice, and their perfect cube form can really make your cocktails look beautiful. What are some tips for the home mixologist on ice and entertaining? J.S.  If you leave ice too long in your freezer it can start to absorb flavours of the surrounding food, so try to freeze ice as close to mixing time as possible. If you’re entertaining, make sure you have enough ice! We recommend 250 lbs (114 kg) of ice for every 100 people to do a full bar—chilling beer and white wine, and making mixed drinks—so roughly 2½ lbs (1.13 kg) per person.

Since 1983, The Iceman (the-iceman.com) has been the premiere ice distributor in the GTA. The company makes every- thing from regular cubes to perfect spheres to huge carving blocks of clear ice. Through IceFX (icefx.ca) they create custom ice sculptures for any event. On a hot summer’s day, The Iceman will sell upwards of 80 tons of ice!

Freezer – 45 minutes Ice Bath – 15 minutes

FIRST CRUSH Here’s the skinny on crushed ice cocktails. How: Some fridges have a crushed ice option or you could buy a Lewis bag and mallet. Or try the low-tech method: wrap ice cubes in a clean kitchen towel and bash with a rolling pin.

Why: The biggest advantage of crushed ice is that the speedy dilution allows you to mix drinks right in the glass. And in the heat of summer, the slurry provides maximum chill.

What: There are hundreds of classic crushed ice cocktails to enjoy including juleps, swizzles, brambles and most tiki drinks. Whatever you make, always serve with a straw.

FOOD & DRI NK SUMMER