LCBO Food & Drink Winter 2017

SHOP THis ISSUE Tap on product listings or images in our digital edition for store inventory and online availability. Visit foodanddrink.ca/fddigital to access this issue—available January 18.

RED CARPET S IZZLE Celebrate the razzle dazzle of awards night with this lovely light bubbly cocktail. Com- bining fruit juices in advance allows you to enjoy the show, and by simply adding spar- kling wine just before you serve, you have a delicious cocktail ready for your guests before the commercials have ended. To a pitcher, add 8 oz white cranberry juice, 4 oz lemon juice, 16 oz passion-fruit juice and 2 cups (500 mL) strawberries, sliced. Refrig- erate to chill. Before serving, add one 750-mL bottle sparkling wine and stir to mix. Pour into flutes, distributing fruit. Makes about 8 drinks SHERRY STORM Sherry, which was a somewhat forgotten cate- gory of fortified wines, is seeing a resurgence in modern cocktail culture, and for good rea- son. This complex sipper adds amazing depth to cocktails, with fantastic results. To a pitcher, add one 750-mL bottle oloroso sherry, 4 oz lemon juice, 24 oz pineapple juice and 2 cups (500 mL) raspberries. Stir to mix. Before serving, add 2 cups (500 mL) ginger ale. Pour into glasses with ice, distributing fruit. Makes about 8 drinks

what’s new from page 11

S IMPLE SYRUP Combine equal parts sugar and water, bring to a boil, and stir until sugar has dissolved. Once cooled, refrigerate for up to 2 weeks.

Scan this code for more information.

FOOD & DRI NK WINTER 2017 93