ZOOMER Magazine



According to Julie Garton of the Four Seasons Hotel Toronto, the subtle smoked note from this cocktail can add a layer of flavour and enhance a dish like carpaccio – such as the Sicilian Tuna Carpaccio (right) served at the hotel – tartare, and raw and cured fish. A little salt, like in a carpaccio, can really enhance the flavour of this sparkling margarita. A bubbly wine is a fun finishing touch – savoury wines such as a dry Spanish Cava pair well with the smokiness of Mezcal.

1 oz Mezcal

1/2 oz Grand Marnier

1/2 oz Agave

3/4 oz fresh lime juice

3 oz of a dry Spanish Cava, such as Raventós i Blanc Blanc de Blancs

Build your drink by putting all ingredient­s (except the cava) into a cocktail shaker with ice. Shake until cold, then pour into a chilled coupe glass. Top with the cava or other sparkling wine. Garnish with a simple lime twist.

If you are looking for a lighter wine with vibrant flavours but a bit lower alcohol, try a Vinho Verde from Portugal, a Kabinett Riesling from Germany or a Muscadet from the Loire Valley in France.”

—Julie Garton, Wine Director and Sommelier, The Four Seasons Hotel Toronto • fourseason­s.com/toronto

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