LCBO Food & Drink Summer 2022

INSIDE SCOOP

SUSTAINABLE

WASTE NOT Reduce food waste this summer by transforming fruity castoffs into tall tumblers of flavourful drinks. By Christine Tizzard

HI/LOW

Big ticket bottles don’t always have to be saved for special occasions. Here are three unique pairings of premium sippers that amp up everyday eats. Odd Couples

CHAMPAGNE + FRIED CHICKEN The zesty acidity of

CALI CAB + BURGERS Ripe, concentrated and generously oaked, high-end California Cab Sauv loves a good burger, especially topped with bacon and well-aged cheddar. Stags’ Leap Winery Cabernet Sauvignon VINTAGES ESSENTIALS 996405, $62.95

SCOTCH + PEANUTS Scotch with nuts is always a great idea, but when it comes to dry-roasted peanuts, go with a smoky, fruity single malt from Islay. Lagavulin 8 Year Old Islay Single Malt Scotch Whisky LCBO 479881, $96.95

Champagne cuts through the richness of fried chicken (served at room temp in summer), and its creamy mousse cleanses the palate of salt and spice. Tarlant Brut Reserve Champagne LCBO 325167, $45.45

DOWN TO THE CORE From strawberry tops to kiwi peels to pear cores, fruit scraps we typically toss still have a lot of flavour to give. Capture their essence by simmering them in water for 10 minutes. Strain, cool and serve as is, or use as a base for iced tea.

FROZEN IN TIME Tired of rushing to finish up leftover fruit salad? Cut it into small pieces and freeze in ice cubes. Whether it’s chilling a glass of soda or a pitcher of sangria, this pretty garnish will slowly infuse as you sip.

LAST CALL Wrinkly or overripe fruit still has a rightful place at the bar. You can muddle it in a shaker, turn it into a purée or simmer it in simple syrup. Whatever method you use, it will add sweet fragrance and flavours to your next cocktail.

ILLUSTRATIONS BY DAVID SPARSHOTT

34 FOOD & DRINK SUMMER 2022