LCBO Food & Drink Summer 2019

INSIDE SCOOP

Drink of THE Summer No Way, Frosé Move over, Frosé, your 15 minutes are up.

Tool Kit

Founder of Cocktail Emporium

(cocktailemporium.com), Kristen Voisey, shares her essential ice tools for summer.

There’s a new blender drink in town. Mod- elled after the classic Milanese aperitivo , the Frozen Aperol Spritz (recipe on page 160) is a frosty emulsion of Prosecco, Aperol and citrus juices. And while it may not have a catchy name, it possesses a beguiling bitterness and complexity of fla- vour missing from the Frosé. This icy spritz will be on everyone’s lips this summer.

Tovolo King Cube Clear Ice System “Clear ice keeps spirituous

cocktails such as Negronis cold with less melt and dilution.” $39

Lewis Bag and Ice Mallet “It only takes a few whacks to achieve perfect crushed ice. A must-have for cottage tiki drinks!” $26

Large Ice Bucket “I like to drink cold bubbles. This overlooked ice tool will give you easy access to perfectly chilled wine.” $29

Robin Goodfellow, co-owner of Bar Raval and PrettyUgly, two of Toronto’s hottest bars, talks about alternatives to plastic straws. The Endorsement: Last Straw

Robin’s Pick

Paper “I’m not a fan of paper straws unless it’s at my mom’s house for a barbecue. They’re low cost and look cool, but they get soggy before you’re done the drink.”

Metal “A great choice. They’re easy to clean and very re- usable. Unfortunately they have a tendency to get thrown out by accident or stolen by guests.”

Biodegradable “Corn-based biodegradable black straws look and feel exactly like the plastic ones I used to use, and the cost is not much higher. I’ve even had some guests ask why I still use plastic straws, and I assure them we’ve been biodegradable since 2016.” (available at greenmunch.ca)

SEE SOURCE RESOURCE

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SUMMER 2019 FOOD & DRINK