LCBO Food & Drink Summer 2021

Hip to sip from page 57

Pickle-brined grilled spatchcock chicken

JUNGLE BIRD A classic Jungle Bird is made with a bitter red aperitivo like Campari ( LCBO 277954, $29.70); experiment by substituting a bittersweet orange aperitivo, such as Martini Fiero ( LCBO 16079, $27.95), for a slightly sweeter, less bitter flavour. Both add colour and balance to the simplest of tropical drinks. 1 ⁄ oz dark rum ⁄ oz red bitter, see above 1 ⁄ oz pineapple juice

This recipe is a great use for le over pickle brine and an even better excuse to buy a good jar of pickles. Simply brine your bird overnight, and then grill to juicy, crispy glory. 3-lb (1.36-kg) whole chicken, back cut out

2 cups (500 mL) dill pickle brine Canola oil or other neutral oil Kosher salt Freshly ground black pepper Sliced pickles for garnish

⁄ oz freshly squeezed lime juice ⁄ oz Simple Syrup (recipe p. 166) Pineapple frond or lime wheel for garnish

1 The day before cooking, place chicken and pickle brine in a large sealable plastic bag. Refrigerate, and allow to marinate overnight. 2 The next day, remove chicken from brine. Discard brine and pat chicken dry with paper towel. 3 Preheat barbecue to high heat. 4 Lightly oil chicken, and season lightly with salt and liberally with black pepper. Lower heat to medium and sear chicken, skin side down, until well-browned. 5 Turn off 1 element and reduce other ele- ments to medium. Temperature should be about 375 F (191 C). 6 Place chicken over unheated side and close lid. Cook for 1 hour, until skin is crisped and juices run clear or until an internal tempera- ture of 165 F (74 C) is reached. 7 Remove from grill and allow chicken to rest for 15 minutes. Cut up and serve with sliced pickles. Serves 3 or 4 TRIPEL & ORANGE RADLER Mimosa meets beer when fresh orange juice combines with the bubbles and toasty notes of a Belgian tripel. ⁄ cup (150 mL) fresh orange juice, strained 2 tbsp (30 mL) fresh lemon juice, strained 1 bottle (330 mL) Chimay White Cap or similar beer ⁄ cup (80 mL) soda water 2 orange slices for garnish (optional) 1 Combine orange and lemon juices. Divide mixture between 2 glasses. Add half of beer to each glass. Top up with soda water. Garnish each with orange slice, if using.

ROSÉ SANGRIA We use a lively rosé to create a flavourful and flexible sangria that helps reduce food waste by using any seasonal berries you have on hand. This mix can be made in advance by combining all ingredients except soda and herbs in a lidded container or jar and storing in the fridge (up to 48 hours). 3 oz brandy 3 oz Orange Simple Syrup (recipe follows) 1 bottle (750 mL) dry, robust rosé (such as a Spanish Rosado) 1 ⁄ cups (375 mL) chopped fresh berries (any combination of blueberries, strawberries, raspberries or blackberries) 1 lemon, sliced into half-wheels 1 ⁄ cups (375 mL) cranberry juice 1 ⁄ cups (375 mL) soda water or lemon-lime soda 8 sprigs fresh mint, basil, rosemary or thyme for garnish 1 Add all ingredients except soda and herbs to a pitcher. Stir to mix. 2 Fill glasses with ice and pour in sangria, evenly distributing fruit. 3 Add 2 oz soda to each glass and garnish each with fresh herbs. Serves 6 to 8 ORANGE SIMPLE SYRUP To a heatproof container, add 1 cup (250 mL) sugar and zest of 1 orange. Add 1 cup (250 mL) boiling water and stir to dissolve. Allow to cool. Cover and refrigerate in an airtight bottle or container for up to 14 days.

1 Add all ingredients to a cocktail shaker with ice. Shake well and strain into a glass filled with ice cubes or crushed ice. 2 Garnish with pineapple frond and serve.

Makes 1 drink

LONG COSMO We’ve turned this normally pink spirit-forward cocktail into a tall, cool summery highball. Layering it with a bright red float is easier than you might think (TIP: The juice must be unsweetened), and the stunning visual result is worth the effort! 1 ⁄ oz vodka ⁄ oz triple sec 1 oz Simple Syrup (recipe p. 166) 1 oz lime juice 1 to 2 oz pure (unsweetened) cranberry juice 2 oz soda water Lime wedge for garnish 1 To a highball glass filled with ice, add vodka, triple sec, simple syrup and lime juice. Stir to mix. 2 Gently and slowly pour cranberry juice overtop (pouring over the rounded back of a spoon helps create a gentle pour that “floats” on top of the cocktail). 3 Top with soda. Garnish with lime wedge and serve. (Stir to mix before drinking.)

Makes 2 radlers

Makes 1 drink

Makes 1 ⁄ cups (375 mL)

172

SUMMER 2021 FOOD & DRINK