LCBO_Food_&_Drink_-_Spring_2020

4 4

THERE’S STILL

PLENTY OF

FLAVOUR HIDING

IN WILTED MINT

LEAVES AND

STEMS.

Mojaxaca

Named after the Mojito and

Oaxaca, where mezcal comes

from, this crossover drink gets

a fl avour boost from a herb

syrup shared by Becky Ip and

Ryan Ringer, owners of Grey

Tiger (greytiger.ca), a Toronto

cocktail bar that’s been

upcycling its tired herb leaves

and stems into teas and syrups

since it opened four years ago.

2 oz mezcal

⁄ oz Herb Stem Syrup

(recipe on page 98)

1 oz fresh lime juice

6 mint leaves

6 ice cubes

3 oz spicy nonalcoholic ginger

beer (Grace and Fever-Tree

are good brands available

in many grocery stores)

1 sprig mint for garnish

1 Pour mezcal, Herb Stem

Syrup, lime juice and mint

leaves into cocktail shaker,

along with 6 ice cubes. Shake

for 45 seconds, then strain into

ice-fi lled tall glass.

2 Top with ginger beer and

garnish with a sprig of mint.

Serve with a metal or bamboo

straw.

Makes 1 drink

TRY WITH...

WASTE NOT, WANT NOT

Wasted herbs are a problem for

home bartenders, since they’re

always sold in such large quantities.

Turning them into a tasty syrup

is the perfect solution.

SPRING 2020 FOOD & DRINK

Mezcal Creyente

LCBO 496141, $59.95