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Bee’s Dream

Holiday 2017
F201706096.jpg
food and drink

BY: Christopher St. Onge

1. In a cocktail shaker filled with ice, combine 3 oz whipping cream and 2 oz each amaretto, Armagnac and Burnt Honey Syrup (recipe follows). Divide between 8 mini cocktail glasses rimmed with a combination of finely ground toasted almonds and sugar.

Makes 8 drinks

BURNT HONEY SYRUP
1. Heat ⅓ cup (80 mL) honey in a small saucepan over medium heat. Bring to a boil and cook for 2 to 3 minutes or until chestnut brown; immediately remove from heat and pour ⅓ cup (80 mL) water over. Return to heat and stir until honey is dissolved. Chill before use.

Makes about ½ cup (125 mL)

F201706096.jpg
food and drink

Bee’s Dream

Holiday 2017

BY: Christopher St. Onge

1. In a cocktail shaker filled with ice, combine 3 oz whipping cream and 2 oz each amaretto, Armagnac and Burnt Honey Syrup (recipe follows). Divide between 8 mini cocktail glasses rimmed with a combination of finely ground toasted almonds and sugar.

Makes 8 drinks

BURNT HONEY SYRUP
1. Heat ⅓ cup (80 mL) honey in a small saucepan over medium heat. Bring to a boil and cook for 2 to 3 minutes or until chestnut brown; immediately remove from heat and pour ⅓ cup (80 mL) water over. Return to heat and stir until honey is dissolved. Chill before use.

Makes about ½ cup (125 mL)

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