LCBO_Food_&_Drink_-_Spring_2020

4 2 SPRING 2020 FOOD & DRINK

YOU CAN’T BRING

FLAT CHAMPAGNE

BACK FROM THE

DEAD, BUT YOU

CAN GIVE IT

SECOND LIFE AS A

COCKTAIL SYRUP.

This low-octane, cheeky aper-

itivo gets its dash of gentle

sweetness from Champagne

syrup—a trick for reusing

fl at fi zz that we learned from

Massimo Zitti, owner of

Mother (motherdrinks.co),

a super-green cocktail bar on

Toronto’s Queen West strip.

1 oz Cynar

1 ⁄ oz fresh ruby red

grapefruit juice

⁄ oz fresh lime juice

⁄ oz Champagne Syrup

(recipe on page 98)

Ice cubes

3 oz soda water

Grapefruit slices

1 Pour Cynar, grapefruit juice,

lime juice and Champagne

Syrup into a cocktail shaker.

Add 5 ice cubes and shake well

for 30 seconds.

2 Strain cocktail into Collins

glass fi lled with ice cubes.

Add soda water. Garnish with

thin slices of grapefruit. Serve

immediately.

Makes 1 drink

POMPELMO

SPRITZ

WASTE NOT, WANT NOT

The method for making

champagne syrup

works with any leftover

wine, including sherry

and vermouth!