LCBO Food & Drink Summer 2024

Inside Scoop from page 17

MINT JULEP Synonymous with the Kentucky Derby in May, an icy Mint Julep is also a great summer drink, when fresh mint is in abundance. This approach, where the mint is used more as an aromatic garnish than a flavouring agent, is adapted from Death & Co . by David Kaplan, Nick Fauchald and Alex Day (Ten Speed Press, 2014).

SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) sugar until dissolved. Pour into jar and let cool. If storing, cover and refriger ate for up to 1 month. Makes 1 1/2 cups (375 mL) GINGER SYRUP This spicy syrup is great to have on hand for homemade soft drinks. Beyond cocktails, mix it with soda and a squeeze of lemon for zippy ginger ale, or use it to sweeten iced herbal tea or limeade. 1. Peel ginger and finely grate on a rasp set over a small bowl to capture pulp and juice. Set aside. 2. In a small saucepan, bring sugar and water to a boil over medium-high heat. Remove from heat and add ginger pulp and juice. Cover and let stand 45 minutes. 3. Fine-strain into bowl, pressing on solids to extract syrup. Discard solids. Cool to room temperature. Transfer to a glass jar. Cover with lid and refrigerate up to 1 month. Makes 2/3 cup (150 mL) 1 1/2 oz (45 g) fresh ginger 1/2 cup (125 mL) granulated sugar 1/4 cup + 2 tbsp (60 + 30 mL) water

3 sprigs mint 2 oz bourbon 1/4 oz Simple Syrup (recipe this page)

1. Trim mint sprigs so they’ll fit in a julep tin. Gather mint into a bouquet and rub inside of a julep tin. Set mint aside. 2. Add bourbon and simple syrup to tin. Fill halfway with crushed ice. Holding rim with your fingertips, stir with a mixing spoon in a churning motion for 10 seconds. Fill three quarters full with crushed ice. Stir again for 10 seconds. Top with crushed ice. Tunnel a hole in centre with a straw. Slap mint a few times against palm of your hand and insert into hole. Serve with a straw. Makes 1 drink Substitute 5 tarragon sprigs for the mint, Calvados for bourbon, and maple syrup for simple syrup. ROSEMARY JULEP Substitute rosemary for the mint, Scotch for bourbon, and honey syrup (recipe this page) for simple syrup. THYME JULEP Substitute 5 bushy thyme sprigs for the mint, aged rum for bourbon, and ginger syrup (recipe this page) for simple syrup. HONEY SYRUP Diluting honey with water makes it much easier to mix into drinks. It’s a great sweetener in cocktails made with Scotch or Irish whiskey, and it’s excellent in iced tea. Warning: Don’t use buckwheat honey, which is too robust for cocktail syrup. 1/2 cup (125 mL) wildflower honey (not buckwheat) 1/4 cup (60 mL) warm water 1. In a small mixing bowl, whisk honey and water until combined. Transfer to a glass jar with a lid. Refrigerate up to 1 month. Makes 3/4 cup (175 mL) VARIATIONS TARRAGON JULEP

BALKAN FIZZ BY CHRISTINE SISMONDO

With a dollop of Greek yogurt and a drizzle of honey syrup, this twist on the Ramos Gin Fizz has a little more tang and a lighter touch than the standard version. 1 1/2 oz London dry gin 3/4 oz fresh lemon juice 3/4 oz fresh lime juice 3/4 oz Raw White Honey Syrup (recipe follows) 1/8 tsp (0.5 mL) orange flower water 1 egg white 1/4 cup (60 mL) 0% plain Greek yogurt 3 oz club soda, chilled Orange twist for garnish 1. Add all ingredients except club soda to an ice-filled cocktail shaker. Shake vigorously for 90 seconds—the shaker should be icy cold and the drink frothy. It’s helpful to have a co-shaker for this drink. 2. Strain into a chilled Collins glass. Slowly top with cold club soda so the foam builds until it rises up over the top like a soufflé. Garnish with orange twist. Makes 1 drink RAW WHITE HONEY SYRUP Since honey is so viscous, bartenders dilute it with water to make a basic syrup for cocktails that’s easier to work with. It’s also a great sweetener for iced tea. 1/2 cup (125 mL) raw white honey 1/2 cup (125 mL) water 1. Heat honey and water in saucepan on a low temperature for 3 minutes until honey is fully mixed in with water. Remove from heat. Cool, transfer to an airtight container and refrigerate up to 1 month. Makes 1 cup (250 mL)

TAKE IT EASY, DUDE BY CHRISTINE SISMONDO

The signature drink of The Big Lebowski can be made even richer and creamier with the addition of vanilla yogurt. Swapping in aged rum for vodka gives it another boost, while complementing the coffee flavour. We’re sure The Dude would abide.

1 oz aged dark rum 3/4 oz coffee liqueur 1 oz 2% milk 1/4 cup (60 mL) vanilla Greek yogurt

Cocoa powder for dusting 1 cinnamon stick for garnish

1. Combine rum, coffee liqueur, milk and yogurt in an ice-filled cocktail shaker. Shake well for 30 seconds. Strain into a chilled tumbler over ice. Dust with cocoa powder and garnish with cinnamon stick.

Makes 1 drink

130 FOOD & DRINK SUMMER 2024