LCBO Food & Drink Summer 2025

Ice Picks from page 89

Char Appeal from page 43

GRILLED JALAPEÑO SYRUP When making this spicy cocktail syrup, you’re going to want to leave the seeds and veins in, since they bring most of the heat. If the syrup ends up being too spicy for your palate, keep in mind it will be softened by the other cocktail ingredients. If it’s still too hot for you, dilute the syrup by adding plain simple syrup to taste.

SPICY & SMOKY MARGARITA A smoky spin on the trendy Spicy Marg comes from simple syrup infused with grilled jalapeños. The drink gets a final blast of heat and smoke from a salty-sweet chipotle rimming powder. You could also skip the rimmer and add a small pinch of fine sea salt to the cocktail shaker. If you happen to have the barbecue on during the cocktail hour, you can grill the jalapeño garnish over high heat for about 30 seconds per side. CHIPOTLE RIMMER 1 tbsp (15 mL) Diamond Crystal kosher salt or 11/2 tsp (7 mL) table salt 11/2 tsp (7 mL) sugar 11/2 tsp (7 mL) chipotle pepper powder MARGARITA Honey for rimming glass 1 oz blanco tequila 1/2 oz mezcal 1/2 oz orange liqueur, preferably Cointreau (LCBO 6502, $50.20) 1 oz strained fresh lime juice 3/4 oz Grilled Jalapeño Syrup (recipe follows) 1/2 small jalapeño pepper to garnish 1. For the rimmer, place ingredients in a small mixing bowl. Mix until evenly distributed. Transfer to an airtight container. Store in a cool, dark place for up to 6 months. 2. For the Margarita, place some chipotle rimmer on a saucer. Brush a 1/2-inch- (1-cm-) wide band of honey on half the outer rim of a large coupe. Roll rim in rimmer. Place glass on counter. 3. Pour remaining ingredients except small pepper into a cocktail shaker. Fill three quarters with ice. Shake until ice-cold, about 12 seconds. Strain into prepared glass. Add a large ice cube, if desired, and garnish with jalapeño.

1 large jalapeño pepper, about 2 oz (55 g), halved lengthwise

1/2 cup (125 mL) sugar 1/2 cup (125 mL) water

1. Preheat half of grill or grill pan on stove to medium-high. Clean and lightly oil grate. Grill jalapeño halves until lightly charred, 2 to 3 min utes per side. Transfer to a cutting board and roughly chop. Place in a small saucepan with sugar and water. 2. Place saucepan over medium-high heat. Cook, whisking occasionally, until sugar is dis solved. Remove from heat and cool completely. Fine-strain, discarding solids. Transfer to a glass jar. Cover and refrigerate up to 1 month.

Makes 2/3 cup (150 mL) syrup

WATERMELIME SLUSHIE This drink gets bright colour and juicy flavour from melon liqueur (McGuinness Melon is only 15 per cent alcohol by volume). A smoothie blender works well for making one or two drinks. Choose lime-flavoured bubbly water for a more tart drink, or lemon-lime soda pop for a sweeter cocktail. 8 oz lime sorbet (2 large scoops) 2 to 3 ice cubes 1/2 oz lime juice, about 1/2 fresh-squeezed lime 11/2 oz melon liqueur 2 to 3 oz lime-flavoured sparkling water or lemon-lime soda pop Watermelon wedge for garnish 1. Place sorbet, ice cubes, lime juice and melon liqueur in a blender jug or cup and pulse briefly on high speed to blend, until it forms a thick slush. 2. Pour into a coupe or Margarita glass and top with sparkling water or soda. Garnish with watermelon wedge.

GRILLED PEACH–INFUSED WHISKY In addition to our Grilled Peach Julep, this fruity whisky is fabulous in an Old Fashioned or a Whisky Sour. Save the post-infusion peaches to chop up for a boozy sundae or to throw into a batch of homemade barbecue sauce. This recipe works best with a robust whisky such as Crown Royal Black (LCBO 224352, $38.95).

1 firm-ripe peach, quartered, pit discarded 9 oz Canadian whisky

1. Preheat half the grill or a grill pan on the stove on high. Clean and lightly oil grate. Grill peach quarters on all three sides until nice grill marks form, about 45 seconds per side. Transfer to a plate and cool until tepid. 2. Transfer peaches to a 2-cup (500-mL) glass jar. Pour whisky overtop. Cover and store in a cool, dark place for 4 days. Fine-strain into a bowl, but do not press on peaches (this would make the liquid cloudy). Discard peaches or save for another use. 3. Transfer infused whisky to a 1-cup (250-mL) glass jar or bottle. Store in a cool, dark place for up to 3 months.

Makes 1 drink

Makes 1 drink

Makes 8 oz (1 cup/250 mL)

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———————— SUMMER 2025