Mang-Glow Smoothie

Serves 1, 20 oz

Ingredients:

For Smoothie

• 1 cup ice
• 1½ cups frozen mango
• 1 small piece of fresh ginger
• ½ tbsp agave
• ¼ tsp B12 (optional)
• ¾ cup oat milk
• ¾ cup orange juice

For Raspberry-Beet Compote

• 1½ cups frozen raspberries
• ½ cup peeled, cubed beets
• 2½ tbsp agave
• 1 cup water

Directions:

For Raspberry-Beet Compote 

1. Peel and cube the beets.
2. Add raspberries, beets, agave, and water to a blender. Blend until completely smooth.
3. Pour into a squeeze bottle or airtight container. Cover and refrigerate for up to 5 days.

For Smoothie

1. Add ice, mango, ginger, agave, B12 (if using), oat milk, and orange juice to a blender. Blend until smooth.
2. Pour the compote, then pour your smoothie.

The post Recipe for Mang-Glow Smoothie from HEAL Wellness appeared first on Toronto Guardian.

Their premium ready-to-serve bottled cocktails were just added to the shelves of LCBO and they can also be found at all Eataly and select Dark Horse Espresso Bar locations, and online at CivilPours.com.

What is your business called and what does it do?

We’re called Civil Pours and we’re an Ontario craft distillery that specializes in bottled cocktails.

What made you want to do this work?

We’re all deeply passionate about cocktails and the business was formed when one of our founders, bar owner Nick Kennedy, realized the transformative flavour-capture capabilities of vacuum distillation. He shared this potential with John and Mary Beth, our other two founders, who lent their executive-level consumer packaged goods expertise to the endeavour. Together, they realized that they could transform the world of ready-to-pour cocktails!

What problem did you want to solve with the business?

Fresh ingredients and flavours are integral to a great cocktail, but we found that existing premade cocktails on the market were being forced to rely on artificial flavours, and you simply can’t trick the human tongue! If it’s made artificially, it tastes artificial, period. With our revolutionary vacuum distillation technology, we can distill fresh ingredients at room temperature by lowering the air pressure inside to almost the vacuum of space. The result of all that science? We can distill these ingredients without adding heat, preventing the “cooking” off of fresh flavours and allowing us to avoid using any artificial flavours!

Who are your clientele/demographics?

We began by exclusively selling our cocktails in kegs directly to bars, restaurants and other licensed establishments. We’ve now expanded to sell bottled cocktails directly to consumers and have just launched two of our cocktails – the Jalapeño Margarita and Cosmopolitan – at the LCBO! Our clientele is anyone who’s looking for a great cocktail, whether they’re working behind a bar, sitting at one, or simply seeking to enjoy at home!

How does your business make money? How does it work?

We make money by selling our cocktails in kegs or bottles to bars, restaurants, and the general public.

Where in the city can we find your profession?

Our distillery is located at 28A Logan Ave, in Leslieville.

What is the best question a prospective customer could ask a member of your profession when comparing services? Give the answer as well.

Question: What makes your bottled cocktails different than other premade drinks?

Answer: We’re locally producing the best ready-to-pour cocktails in the world by using our special vacuum distillation technology to avoid the use of artificial flavours! They taste like they’re made with real ingredients because they are – and they’re shelf stable, lasting for months after opening, to boot!

What is the best part about what you do? What is the worst part?

The best part is bringing together all of the talented people we work with to create transformative cocktail innovations. The worst part, lately, has been supply chain challenges driven in large part by tariffs.

What is your favourite joke about your own profession?

To paraphrase Mark Twain, too much of anything is bad, but too many good cocktails are barely enough.

Where can we follow you?

You can follow us on Instagram and sign up for our newsletter at civilpours.com.

PAY IT FORWARD: What is another local business that you love?

Reid’s Distillery! They’re our next-door neighbours and make fantastic gin, which incidentally serves as the base for our newest cocktail: The Civil Pours x Reid’s Distillery Blackberry & Basil Gin Smash!

The post Homegrown Business: Chris Williamson of Civil Pours appeared first on Toronto Guardian.

Pink Clover Alcohol-free Cocktail

Ingredients:

• 2oz non-alcoholic spirit of choice (we love Seedlip Grove)
• 1oz lemon juice
• 1oz raspberry syrup
• 1 egg white

Directions:

For the raspberry syrup:

1. In a blender, add an equal amount of raspberries, white sugar, and water. Blend on high speed until smooth and strain through a fine strainer to remove raspberry seeds.

2. The syrup is delicious for cocktails, but also perfect over some vanilla ice cream.

For the cocktail:

1. Add all of the ingredients to a shaker tin.

2. Without adding ice, seal the tin and shake vigorously to incorporate the ingredients and to emulsify the egg white.

3. Once the ingredients are emulsified, add ice to the shaker tin and shake again. It’s important to shake hard because the egg white needs to froth to create the texture we are looking for.

4. The egg white will create a meringue-like head on top of the cocktail if shaken correctly.

5. Strain into a cocktail glass and enjoy!

The post Recipe for Pink Clover Alcohol-free Cocktail from Civil Liberties Bar appeared first on Toronto Guardian.

Not So Foggy Toddy

Ingredients:

For Ginger Syrup

• 1/2 cup sugar
• 1/2 cup water
• 1 piece of ginger (about 3-4 inches), peeled & cut into rounds

For Cocktail

• 2 oz non-alcoholic gin*
• ¾ oz ginger syrup
• ½ oz lime juice
• 4 oz hot water, but not boiling
• Splash of ginger beer (optional)

Directions:

For Ginger Syrup

Add everything to a small saucepan on medium-low heat, stirring occasionally to dissolve the sugar. Once simmering, remove from heat and let steep for 30 minutes. Strain the syrup into an airtight glass jar or bottle. Once cooled, the syrup can be stored in the refrigerator for up to two weeks.

For Cocktail

Stir the non-alcoholic gin, ginger syrup and lime juice in the bottom of a mug. Pour in warm water and add a splash of ginger beer. Garnish with some crystallised ginger.

The post Recipe for Not So Foggy Toddy from Canada’s sober sommelier Sarah Kate appeared first on Toronto Guardian.

What is your business called and what does it do?

Simply put – we make full-flavoured sparkling water blends for curious taste buds. But we’re more than just the bubbles in our can – we bring together people to create experiences that put alcohol and non-alcoholic drinks on a level playing field. We’re creating space and doing the work to shift conversations and allow people the ability to choose between delicious alcohol-based drinks and their equally complex zero-proof counterparts.

Our ethos is to get rid of that question of ‘why aren’t you drinking’ and really shift it to ‘what are you drinking’, focusing on what is in a person’s can or cup, not what is not.

What made you want to do this work?

My sister who I started this with, Katie. Katie has epilepsy and had a particularly bad seizure in March 2020. Because she hadn’t experienced a seizure in a while, she cut out a few things, alcohol was one of those things. At the small social events covid allowed for at the time, she was constantly being asked ‘why aren’t you drinking’ and was holding a can or drink that someone would have had as a child sitting at the kid’s table.

So we came up with a wild idea – to put alcoholic and non-alcoholic drinks on a level playing field. To create full-bodied blends that don’t shy away from being bold. We realized it wasn’t just about creating something better in the can. It was about enhancing the entire experience (taste, smell, appearance) and inspiring a more intentional drinking culture built around people, places, and memories. We realized that what matters most isn’t a liquid’s alcoholic payload but its capacity to elevate a mood or moment.

Who are your clientele/demographics? What problem did you want to solve with the business?

Barbet was built off of Katie’s experience – that moment you enter an event or solo moment and don’t feel like (or can’t) reach for an alcoholic drink but holding a beverage you used to drink while sitting at the kid’s table just didn’t cut it.

There is a tide that is shifting around alcohol – and it isn’t about going totally sober. It is about finding products that support choice and versatility. From what we’re seeing, people who are reaching for zero-proof drinks are doing so while drinking alcohol. Between cocktails, they’re asking for something sans alcohol. We wanted to create a product that had the versatility to be your go-to ready-to-drink option or the perfect mixer for when you want to add a spirit. This way, it didn’t matter the event or moment, Barbet could always be your plus one.

In design, values and flavour we want Barbet to elevate the drinking experience.

We focus less on the individual and more on collectives of humans within the creative community, specifically those that are open to exploring outside of their comfort zone, asking questions and trying something new.

How does your business make money? How does it work?

We sell bold yet refreshing sparkling waters!

Where in the city can we find your profession?

People can pick up a cold can of Barbet from our friends across Ontario (full list here), order for delivery across Canada from our website or visit a Foxtrot store in Dallas, Austin, Chicago or DC.

What is the best question a prospective customer could ask a member of your profession when comparing services? Give the answer as well.

I’m not sure there is a specific question as it all comes down to personal taste, and only your tastebuds can answer the question of which sparkling water you prefer better!

What is the best part about what you do? What is the worst part?

The best part is starting something from nothing and the worst part is starting something from nothing. Running a small business isn’t for everyone and it comes with a lot of struggles and hustle, but that can so quickly be countered by the amazing people we get to work with, the belief that Barbet is creating conversation around choice and the amount of people that have attached themselves to the product already.

What is your favourite joke about your own profession?

I can’t think of any jokes, but the puns write themselves! I’ll let you know if any jokes bubble up for me

Where can we follow you?

Website | Instagram

PAY IT FORWARD: What is another local business that you love?

There are too many to mention! We are working with some incredible ones right now for Drink Freely – Othership, Jaybird, Good Juice Box Vintage, Camel Cafe and our awesome charity partners – Save Our Scruff, Good to be Good and A Greener Future.

The post Homegrown Business: Andrea Grand of Barbet appeared first on Toronto Guardian.