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Thursday, August 2, 2018

In studio:

  • 2018 Ride for Sick Kids
    Nella Figliano, Co-founder, Ride for Sick Kids
    Isabella Tersigni, Ambassador, Ride for Sick Kids
    Danielle Tersigni, Isabella’s Mom
    Rob Rotondi, Ride for Sick Kids Participant
    Web: www.rideforsickkids.com
    Social: @ride4sickkids
  • Ontario Parks
    Anna Craig – Sr. Marketing Specialist – Ontario Parks
    Web: https://www.ontarioparks.com/alerts
  • Food Day Canada
    Anita Stewart – Founder, Food Day Canada
    Website https://fooddaycanada.ca
    Hashtag: #fooddaycanada
    Instagram: @fooddaycanada
    Twitter: @fooddaycanada
  • NoLo Cocktails
    Evelyn Chick – Bar Manager, Pretty Ugly
    Web: www.PrettyUglyBar.com
    Social: @evelynchick

    A refreshing, herbaceous and interesting placebo served tall with some bubbles to enhance the flavours of apple, celery, coriander and black pepper.
    1 oz Seedlip Spice
    1 oz Verjus
    1 oz Green Stuff (housemade cordial made of apple juice, celery juice, coriander and black pepper)
    Shaken together in martini shaker
    Strained into a tall glass over ice, garnished with a celery ribbon, topped with soda
    Garnished with fancy celery ribbons

    Spiced Tepache 
    A funky & tropical fermented pineapple beverage that is popular in Mexico. Our house version is made using the leftovers from juicing pineapples.
    ·         3 oz Tepache (Fermented Pineapple Beverage made from pineapple pulp & skin left from juicing, mixed with water and cane sugar, fermented for 4 days then pasteurized)
    ·         Poured over ice into a  old fashioned glass with a worm salt rim
    ·         Garnish with Sal de Gustano (Mexican worm salt that is lightly spicy)
    In Bloom
    A stirred, clean, floral placebo made with Seedlip Garden & Fauxmouth. It has very little sugar (great for those who don’t like sweet drinks), with notes of sage, rosemary, lilac, balsam fir.
    ·         2 oz Seedlip Garden
    ·         1 oz Fauxmouth (Pretty Ugly’s housemade seed-based root concentrate, “bitter and herbal” – notes of balsam fir, lemongrass, pink peppercorn, honeysuckle)
    ·         Bar spoon of rich syrup
    ·         Stir all ingredients in an Old-Fashioned glass over 1 giant piece of ice
    ·         Garnish with grapefruit zest and fresh green herbs

On location:

  • Stella is LIVE at Garry W. Morden Centre with Camp Ignite