The latest trend in flavoured ice is to mix liqueurs with water, creating boozy cubes for cocktails. The ratio is simple: 8 oz of water for every 3 oz of liqueur. The liqueur should be under 25% alcohol to freeze properly, and silicone trays are preferable for easy removal. As the cubes melt, the drink slowly changes, so no two sips are alike. Try Aperol (LCBO
176834, $26.95) cubes in a highball of tequila and grapefruit juice, or a single cube of Labbe
Francois Cassis (LCBO 57281, $25.05) in a glass of sparkling wine for a new wave Kir Royale.