I created Echo from the North as a tribute to both my homeland of Quebec and the principles of sustainability that define the Cointreau Margarita Challenge where I was one of the 10 finalists for Canada. Inspired by the wild and resilient sea buckthorn, a berry that thrives in the cold northern climate, this cocktail captures the bold, untamed flavours of nature while ensuring zero waste in its creation.
The name Echo from the North reflects the essence of this drink: an echo of the land, the seasons and the natural resources that shape our identity. It symbolizes how every element of an ingredient can be repurposed, resonating beyond the glass to tell a deeper story of sustainability and respect for nature.
To fully embrace the “From Fruit to Leaf” philosophy, I used sea buckthorn in every possible way:
Freshly pressed juice, delivering a vibrant acidity that forms the cocktail’s backbone.
Oleo saccharum, made from the berry’s skins and zest, extracting essential oils for a delicate floral and citrusy note.
A shrub, crafted from the leftover pulp and Champagne vinegar, adding depth and complexity.
A sea buckthorn-infused saline solution, enhancing flavours with subtle umami undertones.
A sea buckthorn and rosemary air, created using a saline foam technique, bringing a light, aromatic, and herbaceous finish.
This Margarita is a reflection of my dedication to sustainable bartending, where every part of the ingredient is honoured and nothing goes to waste. With its bold acidity, delicate floral notes, and rich complexity, Echo from the North carries the voice of Quebec’s wilderness, transformed into a cocktail that is as refined as it is raw. Through this creation, I hope to not only share a unique flavour experience but also to inspire a greater appreciation for the potential of every ingredient.
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1 oz Tequila Blanco
0.75 oz Cointreau
1 oz Fresh Sea Buckthorn Juice*
0.25 oz Sea Buckthorn Oleo Saccharum**
0.50 oz Sea Buckthorn Shrub***
3 drops Sea Buckthorn-Infused Saline Solution****
Garnish: Sea Buckthorn & Rosemary Salted Air*****
In a shaker, combine tequila, Cointreau, sea buckthorn juice, oleo saccharum, shrub, and saline solution. Fill with ice and shake vigorously for 10–12 seconds. Fine strain into a chilled old fashioned glass. Top with Sea Buckthorn & Rosemary Salted Air as a modern replacement for the classic salted rim. Enjoy!
*Sea Buckthorn Juice:
Combine 500g fresh sea buckthorn berries with 200ml warm water. Blend until smooth and strain through a fine-mesh sieve.
Yield: ~500ml of fresh sea buckthorn juice.
**Sea Buckthorn Oleo Saccharum:
Press sea buckthorn berries through a fine sieve to separate the skins. Collect 200g of sea buckthorn skins & pulp, add the zest of one orange, and mix with 200g white sugar in a vacuum-sealed bag. Let macerate at room temperature for 24 hours. Strain through a fine-mesh sieve.
Yield: ~200ml of oleo saccharum.
***Sea Buckthorn Shrub
In a vacuum-sealed bag, mix 200g of sea buckthorn pulp (leftover from juicing) with 200g of brown sugar. Let macerate in the fridge for 24 hours. Add 300ml Champagne vinegar, reseal, and let infuse for another 24 hours. Strain through a fine-mesh sieve.
Yield: ~400ml of shrub.
****Sea Buckthorn-Infused Saline Solution:
Dehydrate all remaining sea buckthorn residues from previous steps. Prepare an 80/20 saline solution (80% water, 20% salt). Infuse the saline with the dehydrated residues for 24 hours. Strain through a cheesecloth.
*****Sea Buckthorn & Rosemary Salted Air:
Heat 180ml of water and infuse with fresh rosemary. Add 60ml of fresh sea buckthorn juice, 3g of fine sea salt, and 3g of soy lecithin (natural emulsifier). Blend well and pour into a narrow container. Use an aquarium-style air pump to aerate for 1–2 minutes until a fine foam forms.
