LCBO Food & Drink Summer 2024

Outdoor Pursuits from page 76

MATCHA SYRUP Matcha powder clumps easily; combining it first with sugar makes whisking it into a smooth syrup easy.

FRUIT-TEA Old Salt makes Sweetea from mango

1/2 cup (125 mL) granulated sugar 2 tbsp (30 mL) matcha powder 1/2 cup (125 mL) water

dragonfruit tea and oleosaccharum. Here, we borrow the whole-lemon blending technique of Brazilian limonada for instant zesty flavour. Choose lemons that look thin-skinned and juicy, not those with thick, dimpled skin, and don’t overblend, to avoid bitterness. 3 whole lemons, preferably organic and seedless, thoroughly washed 2 cups (500 mL) water 6 cups (1.5 L) brewed, chilled mixed-flavour fruit tea (such as mango, dragonfruit, peach, berry), divided 1/3 cup (80 mL) fine white sugar (such as berry sugar), or more to taste 1. Cut ends off lemons, and chop each lemon (peel still on!) into eight pieces, removing seeds as necessary. 2. Put lemons in pitcher of blender, add 2 cups (500 mL) cold water and blend for 30 seconds to 1 minute on high speed; stop when contents are creamy pale yellow, with small chunks of rind. 3. Using a metal sieve and a wooden spoon, press to strain solids from lemon juice. Return juice to blender and add water as needed to equal 2 cups (500 mL). Discard solids or freeze (see TIP) for other uses. 4. Add 2 cups (500 mL) chilled tea and sugar to lemon juice in blender. Blend on low speed up to 1 minute, until sugar is dissolved and mixture is combined. 5. Pour blended mixture into large serving pitcher. Add remaining chilled tea and stir, adding additional sugar to taste if desired, stirring to dissolve as needed. Refrigerate for same-day use. TIP Freeze the strained lemon solids in ice-cube trays and use them to citrus-bomb anything from risotto or salad dressing to blended Margaritas and Daiquiris. Leftover tea can also be frozen into cubes to preserve its fresh-citrus flavour: add to club soda or blend into a slushy. Makes 8 cups (2 L) or 8 to 10 drinks

1. In a small pot, whisk sugar and matcha pow der together until combined. It should look like green sand. 2. Over medium heat, slowly add water and whisk until sugar dissolves. Reduce heat to simmer for 5 minutes, whisking occasionally. 3. Remove syrup from heat and cool com pletely. Add to glass or plastic squeeze bottle with a tight-fitting lid. Refrigerate up to 2 days.

BALLER MELON SODA Old Salt’s house-made melon liqueur and mat cha cordial make this Vodka-Soda Highball special. We’ve garnished ours with frozen, liqueur-infused melon balls for a perfect sum mer snack-tail! The matcha syrup amplifies the colour and adds nutty, toasty complexity, but you can substitute an additional drizzle of melon liqueur. 1 honeydew melon 1/2 cup (125 mL) melon liqueur, plus more for drizzling (optional) 1. A day before serving, use a melon baller to scoop small spheres (around 3/4 inch/2 cm diameter) from a whole melon. (One medium melon yields 40 to 48 balls.) Place melon balls in a shallow container with tight-fitting lid, and pour 1/2 cup (125 mL) melon liqueur over fruit. Refrigerate at least 2 hours, occasionally tossing to macerate fruit thoroughly. 2. Thread 3 to 4 melon balls on long picks or skewers, and freeze overnight in a large reseal able plastic bag, lidded container or on a tray covered with plastic wrap. 3. For each drink, fill a highball glass halfway with ice and drizzle with 1/2 oz matcha syrup or melon liqueur. Slowly add 3 to 4 oz sparkling water or coconut water, then top with 1 oz vodka for each drink and gently stir. 6 oz matcha syrup (recipe follows) 6 cups (1.5 L) club soda or sparkling coconut water 12 oz vodka

Makes about 6 oz or enough for 12 cocktails

THE TAILWIND BY CHRISTINE SISMONDO

One of the most popular cocktails at Old Salt in Prince Edward County is the Flight Path, a dry and refreshing tiki-inspired spritz. Since the original drink calls for house-made syrups and cordials that take days of patient waiting to make, this version shaves off a little prep time—ideal for the many of us who don’t want to wait. Find falernum syrup (look for brands like Prosyro) from a cocktail supply store like Cocktail Emporium (cocktailemporium.com). 1 oz pineapple rum, such as Captain Morgan Pineapple Flavoured Rum Liquor ( LCBO 454900, $31.45 ) 1 1/2 oz berry punch (or any fruit punch that isn’t too citrus-forward)

3/4 oz fresh lime juice 1/2 oz falernum syrup 3 oz cava Berries and pineapple for garnish

1. Add rum, berry punch, lime juice and faler num to an ice-filled cocktail shaker and shake well for 45 seconds. 2. Strain into ice-filled wine goblet and top with cava. Garnish with berries of your choice and a spear of pineapple.

4. Garnish each drink with a frozen melon-ball pick.

Makes 1 drink

Makes 12 drinks

FOOD & DRINK SUMMER 2024 133