Cocktail: Wishes in The Weeds | Bartender: Kat Saulnier

A non-alcoholic cocktail inspired by childhood memories of picking handfuls of dandelions and making a wish on each one of them, I decided to center my cocktail around a toasted dandelion and and milk thistle seed tea as a way to celebrate the innocence of making a wish as a child and the hard work and healthy choices that are actually necessary to see these wishes come to life.

45ml NOA Italian Amaro
30ml NOA Sweet Vermouth
60ml Toasted Dandelion and Milk Thistle Tea*
7 drops Saline
9 drops Red Wine Vinegar

Combine all ingredients. Chill over ice in yarai mixing glass. Force carbonate twice. Pour over king cube in double old fashioned glass.

*Toasted Dandelion and Milk Thistle Tea
3 cups Dandelion root
1 cup Milk Thistle seeds
950ml Water

Toast dandelion root and milk thistle seeds until golden and fragrant. Blitz in a food processor until it reaches half the consistency. Add dry ingredients + water to vac-pac bag. Place bag in a pot of water (med-high heat) for 1 hour. Allow to cool. Strain through cheesecloth. Chill.

Kat Saulnier

Kats diverse background in hospitality that spans from Michelin-starred restaurants to vibrant beach raves and cozy chalet hotel bars has moulded her into a strong and versatile bartender. Currently at Bar Mordecai in Toronto, she brings her passion for thoughtful cocktail creation to life, crafting drinks that tell a story and elevate the dining experience. With a keen interest in the non-alcoholic and low-ABV movement, Kat is dedicated to fostering inclusive spaces where everyone can enjoy the art of a well-made cocktail.