SAVOURY SIPS

Rid­ing the trendy wave of mak­ing sweet things savoury, these great-tast­ing twists on clas­sic cock­tails mix things up to stel­lar ef­fect.

Food & Drink - - TABLE OF CONTENTS - By Christopher St. Onge

Trendy twists on clas­sic cock­tails trans­form sweet drinks into savoury, mix­ing things up to great-tast­ing ef­fect.

MOVE OVER TOMATO JUICE. There’s a whole world of savoury in­gre­di­ents beg­ging to star in a drink. There are, surely, enough cock­tail recipes for those of you with a sweet tooth, but it’s time for a few new ideas for saltier palates.

We’re serv­ing up a Green Cae­sar that drinks like a meal, and a riff on a Dirty Mar­tini with a quar­tet of Spain’s most beloved culi­nary ex­ports. The Golden Hour, loaded with gar­den flavours, is the per­fect new-and-im­proved Mary to serve at your next brunch. And be­cause te­quila al­ready packs a veg­e­tal punch, we’ve got a fas­ci­nat­ing Mar­garita made with cel­ery juice and seeds that brings all of that spirit’s flavour into sharp fo­cus. We haven’t for­got­ten the beer lovers, and maybe even the beer haters—you’ll both dig black pep­per’s heat and musk­i­ness in a re­fresh­ing brew-based drink.

If you’re the sort to reach for a bag of chips over a choco­late bar, give one or all a try. We’re pretty sure you’ll find a new favourite way to sat­isfy that crav­ing.

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