LCBO Food & Drink Summer 2024

RECIPES

Summer Blockbusters from page 88

GRENADINE SYRUP Gently heat 2 cups (500 mL) sugar and 1 cup (250 mL) water in a saucepan, stirring until the sugar is fully dissolved. Let cool and then mix in 1 cup (250 mL) fresh pomegranate juice (or use store-bought refrigerated pome granate juice), 1 oz pomegranate molasses and 1/2 oz vodka. Bottle and refrigerate up to 2 weeks. Makes 2 cups (500 mL) or enough syrup for 32 cocktails OYSTER MARTINI This “dirty” Martini take is even more briny than the usual, thanks to a fresh-shucked oys ter and two types of caviar. Some like to slurp the oyster before enjoying the drink, others after. There are no wrong answers. Find lump fish and salmon caviar, two more affordable versions of the briny delicacy, at Whole Foods locations or caviar.ca. 1 raw oyster 1 1/2 oz maritime gin, such as Isle of Harris Gin ( LCBO 16100, $90 ) 1/2 oz dry white vermouth 1/2 oz olive brine 1/2 tsp (2 mL) smoked salmon caviar 1/8 tsp (0.5 mL) lumpfish caviar 1. Shuck the oyster, making sure to keep as much oyster liquor (the liquid inside the shells) in the shell as possible. 2. Combine gin, vermouth and olive brine in an ice-filled mixing glass and stir for 45 sec onds. Strain into a chilled martini glass. 3. Pour oyster liquor into martini glass. Spoon both caviars onto the shell at one end. Balance a flat cocktail pick on top of the martini glass and balance the oyster in between the pick and the edge of the glass. Pour any dregs out of the mixing glass on top of the oyster.

PALOMA PICANTE Jalapeño syrup adds the perfect level of spice to this drink, and to spicy Margaritas as well. Be careful when handling raw jalapeños (or any hot peppers), particularly the white and seedy parts: wash hands and equipment immediately after cutting. 1 1/2 oz blanco tequila 2 oz fresh Ruby Red grapefruit juice 1/2 oz fresh lime juice 1/2 oz Jalapeño Syrup (recipe follows) 3 oz soda water 3 thin slices fresh jalapeño (seeds removed), for garnish 1. Fill a highball glass with ice. Add tequila, fresh grapefruit and lime juices and jalapeño syrup, and stir three or four times. Add soda water. Stir once. Garnish with jalapeño slices threaded on a cocktail pick.

NAKED AND FAMOUS Add 3/4 oz each of mezcal, Aperol ( LCBO 176834, $32.95 ), Yellow Chartreuse (if unavail able, substitute Strega Alberti Benevento, LCBO 47068, $36.70 ) and lime juice to a shaker full of ice and shake until thoroughly chilled, about 15 to 30 seconds. Double-strain into a chilled coupe glass and serve. Makes 1 drink EL VICE PRESIDENTE Although the El Presidente, a classic Cuban cocktail, is roughly 100 years old, it’s trending like it’s brand-new. This updated, lower-alcohol version uses a richer, darker rum and from scratch grenadine. (A commercial brand will work in a pinch, though.) 1 1/2 oz red vermouth 1/2 oz dark rum, such as Havana Club 7-Year-Old Rum ( LCBO 53140, $41.95 ) 1/4 oz dry orange liqueur, such as Pierre Ferrand

Makes 1 drink

TIP To add a bit of flair for presentation, fol low the directions for our Straight and Narrow Rimmer (recipe at LCBO.com/fdsummer24) using Tajín and raw sugar.

Dry Curaçao ( LCBO 23057, $42.30 ) 1/4 oz Grenadine Syrup (recipe follows) 3 drops coffee-flavoured bitters 1 orange twist for garnish 1 cocktail cherry (preferably Amarena) for garnish

JALAPEÑO SYRUP Cut four jalapeños into thin slices. Over low heat, whisk 1 cup (250 mL) sugar and 1 cup (250 mL) water in a saucepan until sugar is fully dissolved. Add sliced jalapeños, remove from heat and let sit for 1 hour. Strain out solids, then stir in 1/2 oz vodka. Bottle syrup. Refrigerate up to 2 weeks.

1. Combine all ingredients except bitters and garnishes in an ice-filled mixing glass. Stir 45 seconds and strain into a chilled cocktail glass. Add bitters and garnish with an orange twist and a cherry on a cocktail pick. Makes 1 drink

Makes 1 cup (250 mL) or enough syrup for 16 cocktails

Makes 1 drink

FOOD & DRINK SUMMER 2024 121