LCBO Food & Drink Winter 2017

SPIRITS  CITRUS IN SEASON

Kumquats Leap Grog

Rising to popularity in the 18th-century Royal Navy, grog is considered to be one of the oldest cocktails. Rum helped make the stagnant ship wa- ter more palatable, and citrus juice warded off scurvy. Modern grog, like this one, is usually served hot. Here kumquat syrup and lime juice create sweet-sour tension, while a dash of bitters adds a hint of spice. 2 oz amber rum

¾ oz Kumquat Syrup (see p. 91) ½ oz strained fresh lime juice 1 dash Angostura bitters 4 oz boiling water, plus more for warming mug Candied Kumquat (recipe p. 91) on cocktail pick

1 Fill a glass coffee mug with boiling water. Let stand 30 seconds. Dump wa- ter and dry outside of mug. 2 Place rum, kumquat syrup, lime juice and bitters in mug. Pour in boiling wa- ter. Garnish with kumquat slices. Makes 1 drink

30  FOOD & DRI NK WINTER 2017