LCBO Food & Drink Summer 2022


TRENDSPOTTING AGuide to RTDs Ready-to-drink is the fastest-growing beverage category for good reason: it offers convenience, variety and something for everyone. To help you navigate the RTD shelves at the LCBO, we’ve put together a handy guide with basic categories and exciting new products.

WINE SPRITZERS Wine mixed with carbonated water or flavoured soda. Barefoot Rosé Spritzer LCBO 642850, 250 mL, $3.45 HARD SELTZERS Carbonated water and alcohol often with fruit flavours. Includes many low-calorie and no- or low-sugar options. Cruise Mango Dragonfruit LCBO 25490, 473 mL, $2.95 COCKTAILS Cocktails and Highballs (aka long drinks) where the type of spirit is clearly defined. Bobby Classic Margarita LCBO 24379, 473 mL, $3.05

HARD KOMBUCHAS Double-fermented sweetened green or black tea, usually flavoured. Vibe Hard Kombucha Strawberry Basil LCBO 25276, 473 mL, $3.95 HARD TEAS Alcoholic tea drinks, usually sweetened and often fruit-flavoured. Arizona Hard Lemon Iced Tea LCBO 24344, 473 mL, $3.00 All other RTDs, including iconic brands such as Bacardi Breezer, plus soft drinks that have alcohol added to them, including hard lemonade. Smirnoff Ice Peach Lemonade LCBO 24390, 473 mL, $3.10 FLAVOURED ALCOHOLIC BEVERAGES (FABS)




MADE IN ONTARIO Not only does Dennis’ Horseradish use Ontario-grown horseradish in its products, it all comes from Lindsay Menich and Drew Patterson’s farm in Norfolk County. Dennis’ offers three strengths of prepared horseradish and a few other piquant condiments, including cocktail sauce.

Horseradish has an affinity for beef, either in a sauce with sour cream for sandwiches or grated over steak tartare. It’s also excellent with beets, be those in a cold borscht or a salad. And if you’re shucking oysters, it’s a classic accoutrement. Freshly grated horseradish will take a Bloody Mary or Caesar to new heights. You can also infuse vodka with it for a unique Martini. If you don’t drink alcohol, it’s terrific in tomato or beet juice. HOW DO YOU USE IT IN DRINKS?

While prepared horseradish is a common condiment in many fridges, most people aren’t familiar with the fresh stuff. It happens to thrive in Ontario’s cool climate and can be put to great use adding its piquant punch to a wide range of recipes. Here’s the skinny on this unique root.

WHAT IS IT? A member of the crucifer family, horseradish is a flavour booster popular in northern and eastern Europe. The long, gnarly root gets its nose-tingling spiciness from sinigrin, which breaks down and releases a sulphurous oil.

HOW DOES FRESH DIFFER FROM PREPARED? To use fresh horseradish, you must first peel it, then grate finely on a rasp. Try to do it at the last second, since it oxidizes and loses its potency quickly. While it’s not as convenient as prepared (preserved in vinegar and salt), fresh has a stronger, more complex flavour.



Made with FlippingBook - Online magazine maker