Putting a focus on local, sustainable cocktail creation, Wild Harvest highlights ingredients that grow wild in Manitoba – and often right literally in our backyards! A sipper of a cocktail, this sweet, bitter, slightly fruity creation is best enjoyed slow and surrounded by loved ones.
1.5 oz Maestro Dobel Diamante Tequila
0.5 oz Cynar
1 oz Chaga “coffee”*
0.25 oz Rhubarb + Sumac shrub**
Add all ingredients in mixing glass with ice. Stir until chilled. Strain into a Nick and Nora glass. Garnish with dehydrated sumac and sea salt rim, and rhubarb fruit leather***
*Chaga “Coffee”
20g chaga mushrooms
2 cups water
Cinnamon stick
125g brown cane sugar
1 tbsp vanilla
1/4 tsp cocoa powder
Place all ingredients in a pot on medium heat and simmer for 1 hour minimum (for maximum flavour place in a slow cooker overnight). Cool, strain, bottle, enjoy!
**Rhubarb + Sumac Shrub
150g rhubarb
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup NOA Italian Aperitif
1 tsp dehydrated sumac
1/8 tsp salt
Place all ingredients in a pot on medium-low heat, cover, stir occasionally until the rhubarb breaks down completely (it should look like a jam). Cool, strain out the pulp with a cheese cloth/fine mesh straining bag (***put this aside: it can be dehydrated and turned into your fruit leather garnish). Place 1/2 tsp of hibiscus flower into the shrub and let sit for 30 minutes or in the fridge overnight. Bottle and enjoy!
