TRENDS
FOOD & DRINK SPRING 2020 4 1
An eco-friendly twist on
the French 75 Champagne
cocktail, Le Classique owes
its brilliant punchy tang to
Lemon Oleo-Saccharum—
a syrup used by bartenders
to unlock all the hidden
fl avour in old citrus peels.
This cocktail recipe comes to
us from Supernova Ballroom
( supernovaballroom. com ),
the disco-themed, sustain-
able cocktail bar opened by
international bar stars Kelsey
Ramage and Iain Griffi ths
in Toronto last fall. When it
comes to putting waste to
good use, these pros were way
ahead of the curve. Before set-
tling down to open Supernova,
they spent a couple of years
on the road with their global
zero-waste cocktail pop-up
tour that inspired bartenders
in 18 countries to stop tossing
all that fl avour in the bin.Le Classique
Recipe on page 98Courvoisier VS Cognac
LCBO 1925, $60.95Taittinger Brut Réserve
Champagne
LCBO 365312, $60.95TRY WITH...
Waste not, want not
Bring to your drinks the same no-waste awareness we
apply to food, using up brines, overripe fruit and herbs in shrubs
and syrups that’ll add great fl avour to your cocktails.
By Christine Sismondo | photography by darren kemper