ONLINE ORDER NOTICE: Canada Post is no longer delivering LCBO packages directly to homes. Your order will be delivered to the nearest Canada Post office and you will be notified when you can pick up your order. We are also experiencing higher-than-normal order volumes and are unable to guarantee delivery time frames. We apologize for the inconvenience and appreciate your patience. Thank you.

For more information about LCBO’s response to COVID-19, click here.

From Our Food and Drink Archives

Red, White & Rye

Prep a batch of cocktails ahead of time, with a colour scheme that's fit for Canada’s 150th anniversary.


1½ cups (375 mL) Collingwood rye
1 cup (125 mL) Spiced Citrus Syrup (recipe below)
½ cup (125 mL) lemon juice
½ cup (125 mL) water
12 oz chilled Ontario dry red wine
Dashes Dillon’s Cranberry Bitters


  1. In a pitcher, combine Collingwood rye, Spiced Citrus Syrup, lemon juice and water. Stir, cover and refrigerate until chilled, about 4 hours.
  2. To serve, fill a rocks glass with ice and top with 3½ oz of rye mixture. Top with 1½ oz of red wine and a few dashes of bitters. Serve with a swizzle stick. Repeat for more servings.
Makes 8 cocktails

Spiced Citrus Syrup


¾ cup (175 mL) each granulated sugar and water
1 each lemon and orange
3 cracked green cardamom pods
6 cloves
4 dried allspice berries


  1. Combine sugar and water in a saucepan over medium heat. Pull a 4-inch (10 cm) length from lemon and orange rinds, removing white piths. Stir into sugar mixture along with cardamom pods, cloves and allspice berries. Stir to dissolve sugar; bring to a boil. Boil for 5 minutes, then remove from heat; let steep for 1 hour. Strain.
Makes about 1 cup (250 mL)