LCBO Food & Drink Summer 2018

TREND SPOTT ING

COLOURFUL CUBES The latest trend in flavoured ice is to mix liqueurs with water, creating boozy cubes for cocktails. The ratio is simple: 8 oz of water for every 3 oz of liqueur. The liqueur should be under 25% alcohol to freeze properly, and silicone trays are preferable for easy removal. As the cubes melt, the drink slowly changes, so no two sips are alike. Try Aperol ( LCBO 176834, $26.95) cubes in a high- ball of tequila and grapefruit juice, or a single cube of Labbe Francois Cassis ( LCBO 57281, $25.05) in a glass of sparkling wine for a new wave Kir Royale.

shake it off Instead of shaking a cocktail with a bunch of ice cubes, use one 2-inch (5-cm) and two regular-sized cubes. The advantage is texture—it incorporates more air yielding a lighter and creamier drink with a handsome cap of foam. Try this bartender’s trick the next time you mix up some Daiquiris. Since air bubbles dissipate quickly, serve and consume immediately.

Before you dump that big bag of ice into the punch bowl or drink dispenser, we’ve got a better idea. Since small ice cubes rapidly dilute drinks, it doesn’t take long for GO BIG

beverages to lose their… punch. Larger blocks of ice, however, will keep drinks ice cold

while minimizing dilution. All you need is a mixing bowl or food storage container with a

4- to 8-cup (1- to 2-L) capacity, and keep in mind it will take 24 to 48 hours to freeze solid. You could also use a ring-shaped pan and decorate

it with berries and sliced citrus. Armed

with these giant “cubes,” you’ll never serve weak punch again.

28  FOOD & DRI NK SUMMER 2018