LCBO Food & Drink Summer 2026

NEGRONI DESSERT DIP BY CAROL DUDAR

2 tsp (10 mL) instant espresso powder 1/4 tsp (1 mL) fine sea salt 1/3 cup + 2 tbsp (80 + 30 mL) heavy cream 2 tsp (10 mL) vodka ESPRESSO DIP 1 cup (250 mL) mascarpone cheese 1 tbsp (15 mL) instant espresso powder 3 tbsp (45 mL) icing sugar 2 tsp (10 mL) pure vanilla extract 2 tbsp (30 mL) coffee syrup 1/4 cup (60 mL) heavy cream 2 tbsp (30 mL) coffee liqueur 2 tsp (10 mL) vodka Chocolate-covered espresso beans to garnish Store-bought tuile cookies for serving 1. For the coffee syrup, whisk coffee, liqueur, sugar, vanilla and salt in a small saucepan over high heat. Reduce heat to maintain a steady simmer. Cook, whisking occasionally, until reduced by more than half to a thick, bubbly syrup, about 15 minutes. Stir in vodka and simmer for another 2 minutes. Remove from heat and cool completely. Set aside. 2. For the chocolate dip, place chocolate in heat-resistant bowl set over a small pot of gently simmering water until almost melted. Remove from heat and stir until completely melted. Set aside to cool for 3 minutes. 3. Place mascarpone, melted chocolate, icing sugar, vanilla, espresso powder and salt in bowl of a stand mixer fitted with whisk. Beat on medium-high, scraping down bowl as needed, for 2 minutes. Slowly add cream and beat until fluffy, 2 to 3 minutes more. Slowly drizzle in vodka and blend well. Divide chocolate dip among four glasses. Cover and refrigerate while making espresso dip. 4. For the espresso dip, place mascarpone, espresso powder, icing sugar, vanilla and 1/2 cup (125 mL) coffee syrup in bowl of a stand mixer fitted with whisk. Beat on medium-high, scraping down bowl as needed, until light and fluffy, 2 to 3 minutes. Slowly add cream and beat for 2 min utes. Add coffee liqueur and vodka and beat for 2 minutes. Spoon espresso dip over chocolate in glasses. Cover and refrigerate at least 2 hours or overnight. 5. Before serving, drizzle remaining coffee syrup overtop and garnish each glass with three chocolate-covered espresso beans. Serve immediately with tuiles.

down bowl as needed, until light and fluffy, 2 to 3 minutes. Stop machine and add marma lade, orange zest and juice, and 1 tbsp (15 mL) Negroni syrup. Mix on medium-low speed until well combined, 1 to 2 minutes. 5. Divide dip between four lowball glasses. Cover and refrigerate at least 2 hours or until ready to serve. 6. To serve, drizzle each portion with 1 to 2 tbsp (15 to 30 mL) Negroni syrup. Divide marinated oranges overtop and serve immediately with shortbread fingers.

We’ve taken Italy’s beloved classic cocktail and transformed it into a dip for dessert. Marma lade, infused oranges and Negroni syrup bring the expected bitter, sweet and complex flavours, while mascarpone balances everything with its creamy richness. Portioned individually to hand out to guests, so no cutlery required! NEGRONI SYRUP 2 oz gin 2 oz Campari Aperitivo (LCBO 277954, $33.55)

2 oz sweet vermouth 1/4 cup (60 mL) sugar

Serves 4

MARINATED ORANGE 1 navel orange 1 oz gin 1 oz Campari 1 oz sweet vermouth

DIP 2 cups (500 mL) mascarpone cheese 1/2 cup (125 mL) heavy cream 1 tsp (5 mL) pure vanilla extract 1/4 tsp (1 mL) fine sea salt 1/2 cup (125 mL) marmalade 1 tbsp (15 mL) finely grated orange zest 2 tbsp (30 mL) fresh orange juice 1 tbsp (15 mL) Negroni syrup Store-bought Scottish shortbread fingers 1. For the Negroni syrup, whisk ingredients in a small saucepan over high heat. When it comes to a boil, reduce heat to maintain a steady simmer. Cook, whisking occasionally, until it has thickened to a light syrup, about 15 minutes. Remove from heat and cool completely. Set aside. 2. For the marinated orange, first zest orange for dip and set zest aside. Cut top and bottom off orange. Starting at top and working toward bottom, cut off peel and all white pith. Cut away each orange segment from membrane into a bowl and set aside. Squeeze membranes to extract juice and set juice aside for dip. 3. Mix gin, Campari and vermouth in a small bowl. Stir in orange segments. Cover and refrigerate for 1 hour. Drain orange segments and save marinade to enjoy as a cocktail. Cut segments into chunks. Cover and refrigerate until ready to use. 4. For the dip, place mascarpone, cream, vanilla and salt in bowl of a stand mixer fitted with whisk. Beat on medium-high, scraping

CHOCOLATE ESPRESSO MARTINI DIP BY CAROL DUDAR The flavours of the unstoppable Espresso Martini translate well to this decadent dessert. Alternating layers of chocolate and espresso dips are drizzled with an intense coffee syrup and garnished with chocolate-covered espresso beans. Store-bought tuile cookies are delicate, yet just sturdy enough for dipping.

COFFEE SYRUP 3/4 cup (175 mL) strong coffee 1/4 cup (60 mL) coffee liqueur 2 tbsp (30 mL) sugar 2 tsp (10 mL) pure vanilla extract

Pinch of fine sea salt 3 tbsp (45 mL) vodka

CHOCOLATE DIP 1/4 cup (60 mL) good-quality semi-sweet chocolate chips, such as Ghirardelli 1 cup (250 mL) mascarpone cheese 2 tbsp (30 mL) icing sugar 1 tsp (5 mL) pure vanilla extract

Serves 4

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SUMMER 2026 ————————