LCBO Food & Drink Summer 2026

The Ultimate Guide to Summer Drinks from page 52 SUMAC BRAZILIAN LEMONADE Meld this popular style of lemonade with sumac (known for its citrus-like taste) for a big-batch vodka lemonade drink that’s sure to be a hit with friends. Always forage and prepare with care (see TIP below). If you’re not up for foraging, don’t fret: this recipe will still yield a delicious result, even without the sumac. And feel free to make this a mocktail by skipping the vodka. 6 sumac berry clusters 2 limes, ends trimmed and cut into eight small chunks 1/2 cup (125 mL) condensed milk 2 cups (500 mL) ice cubes plus more ice for serving 6 to 8 oz vodka Lime wheels for garnish 1. Thoroughly shake out sumac clusters. Add to a pitcher. Gently pour 3 cups (750 mL) water overtop. Cover and let stand until flavours have infused, about 6 hours. Fine-strain steeped water through a strainer lined with a coffee filter into a large measuring cup until you have 2 cups (500 mL) of fine-filtered, sumac-steeped tea. If making ahead, tea will keep well, covered and refrigerated, for up to a day. 2. Add 2 cups (500 mL) strained sumac tea along with lime chunks, condensed milk and ice cubes to a blender. Pulse 10 times. Strain into ice-filled cocktail glasses. Stir 1 oz vodka into each.

INSTANT SAVOURY & PEACH WHITE WINE SANGRIA

BATCHED ICY JUNGLE BIRD Hot weather calls for a chilly soft serve–style treat. This recipe takes the technique for making the famous Dole Whip and turns it into a frozen take on a Jungle Bird cocktail—a mix of pine apple, rum and Campari. You’ll find this frosty delight is every bit as appealing as a tropical Pina Colada. 3 cups (750 mL) fresh or frozen pineapple chunks 1 cup (250 mL) pineapple nectar or sweetened pineapple juice

Keep it simple this summer with a quick- assembly sangria recipe. You can skip soaking the fruit in advance or if you want to get ahead, just let it chill in the fridge. Got overripe peaches, extra cucumbers or a garden exploding with basil? This twist on a summer classic is great for making use of those ingredients that are on their way out. 2 peaches 2 mini cucumbers 3 basil sprigs plus more for garnishing 3 oz brandy 3 cups (750 mL) white wine such as Riesling, Sauvignon Blanc or Albariño 1 cup (250 mL) lemon-lime soda Ice 1. Cut 1/2 peach and 1/2 cucumber into chunks and add to a large pitcher. Slice remaining peaches and cucumbers; set aside. Add leaves from 1 basil sprig to pitcher and pour in brandy. Using the end of a wooden spoon or a muddler, gently muddle the fruit and brandy mixture to quickly release flavour. You don’t need to muddle a lot and doing so will result in a murky mixture. Pour in wine and soda. Smack remain ing basil between your palms then add, along with remaining peaches and cucumbers. Stir to mix. Serve in ice-filled glasses; garnish with basil leaves.

11/2 oz dark rum 1/2 oz Campari 3 pineapple wedges for garnish

1. Spread fresh pineapple chunks over a baking sheet and freeze until firm.

2. When ready, add frozen pineapple chunks to blender along with pineapple nectar. Blend, scraping down the sides occasionally until very smooth. Spoon mixture into glasses. Rocks glasses work but any cocktail glass will do the trick. Gently pour 1/2 oz rum and 1 tsp (5 mL) Campari along the side of the glass of each drink. Garnish with pineapple wedges.

Makes 3 cocktails

SPICY WATERMELON AGUA FRESCA Add touches of savoury heat to a juicy water melon sipper for a memorable tequila cocktail. This one is flavoured with Chamoy—a sweet, sour and spicy Mexican condiment made from pickled fruit, available at most latin food stores—and garnished with a Tajín rimmer (a seasoning mix of dried chilies, lime and salt). 4 cups (1 L) chopped seeded watermelon 2 tbsp (30 mL) granulated sugar 2 tbsp (30 mL) Chamoy Mega Original chamoy sauce 5 long, rectangular watermelon pieces for garnish Tajín seasoning for garnish and rimmer (optional) Ice 5 oz blanco tequila 1. Add watermelon, sugar and chamoy sauce to a blender. Whirl until puréed. Fine-strain through a mesh strainer into a pitcher pressing solids with a spoon to extract as much juice as possible. Cover and refrigerate watermelon juice until chilled.

Makes 10 servings

3. Garnish glasses with lime wheels. Serve immediately.

Makes 6 to 8 cocktails

TIP Harvest small clusters of fluffy, velvety, burgundy Staghorn (or stag’s horn) sumac ( Rhus typhina ). It’s best to do this in the heat of summer but not after a heavy rain when much of their flavour is washed away. Be sure to shake out any unwanted travellers/bugs. As with all foraging, use a trusted guide and be totally sure you are working with an edible plant. In addition, be mindful to take care of the plant: don’t remove more than six clusters per tree and use garden shears to do so for clean cuts.

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———————— SUMMER 2026