100% colorful | Sloches for adults

Culinary stylist Claud Marguerite Fortin confirms it: for about two years, alcoholic sloes have been offered in many bars around the world. “The pandemic has given us a strong desire to reconnect with the child in us and to have fun “, indicates the one who recently orchestrated an advertising campaign for the SAQ featuring the sloche, precisely.

Treasures to discover

Here are five Quebec establishments that offer original alcoholic sloches.

Next door cabin

“At the moment, we are tasting. Martin Picard goes to the SAQ for ready-to-drink, gin, all that. Me too, I go everywhere. The other day, I was at Tite Frette, and everyone left with a sloche beer made by the Saint-Bock gang, says Vincent Dion-Lavallée, co-owner of the Cabane next door. So, I cracked up at home and made sloches with cider, ice, maple syrup, a little lemon juice put in a blender, to get the texture. It’s super fresh and there’s not a lot of alcohol. We’re going to offer that at the bar right in the middle of the orchard. The one who is also the place’s executive chef hopes people “hang their feet” in his beer garden rustic. In addition to cider sloches, Vincent Dion-Lavallée has developed some from the ready-to-drink and spicy vodka of the Au Pied de Cochon group. “We also have the fruit-based Touski cider. I mixed it with a little mint, ice, our maple syrups, a little sourness. It’s sick! »

3595, Montée Robillard, Saint-Benoît, Mirabel

Candibar MTL

Candibar MTL is a pioneer of slush cocktails in Quebec. “That was the concept from the opening,” says Jonathan Domer, co-owner of perhaps the most colorful bar on Mont-Royal Avenue. The Slush Puppie mixed with alcohol is what we’ve been serving since 2010. It’s still our flagship concept, which is also part of the decoration, with our big slush machines coming from the United States. He specifies that the alcohol is mixed in the glass in order to respect the regulations. “We also offer several formats, including cocktails to share with three or four people,” adds Jonathan Domer. Our biggest seller, called Taste the rainbow, is a cocktail with Skittles in a tall glass with lots of candy. The place, which turns into a nightclub on weekends, attracts a varied clientele. “We have the 18-20 year olds who are really addicted to the sloche then the thirties and forties for whom it is the return to childhood that they come to seek. »

1148 Mont-Royal Avenue East, Montreal

The Necessary Evil

For nine years now, Le Mal Nécessaire has been offering some of the finest and most extravagant cocktails in town. Innovation and creativity are the pillars of their success. Three years ago, the bar acquired a slot machine. “To be honest, the machine helps us during service, because 95% of what we sell is cocktails, and it’s a lot of work for the bartenders,” explains general manager Ewan Cowie. We’ve always done most of our drinks with crushed ice, but it’s cool to take cocktails people already know and offer them in a sloppy version. Summer is good! Ewan Cowie points out that the cocktail selection usually changes twice a month. “The espresso martini we have right now is very popular. I think we will keep it because there are people who come back for it. Last year, Le Mal Nécessaire had a salt watermelon sloche on its menu. It will be a little different this season. “We’re going to make it with miso instead of salt. So it’s going to be pretty funky, he says. It’s refreshing, but there’s a little kick umami and salty. »

1106B Saint-Laurent Boulevard, Montreal

Ratafia

At the Ratafia wine bar, we saw the craze for sloche cocktails some time ago. “We’ll be open for four years in July and then, from the start, we had a great selection of Norman holes of different flavors. Then we decided to push it a little further with different sloche-based cocktails,” says Jared Tuck, co-owner of the place with Sandra Forcier. The duo and team are working on the summer menu, but can already reveal two refreshments that will be on the menu. “We have the Paloma Float, which is a twist on the classic tequila cocktail with grapefruit soda. We make a version with blood orange syrup and grapefruit sorbet. THE drink evolves a little as the sorbet melts, explains Jared Tuck. There is also the Fire Peach with bourbon and a thyme granita. We put the sprigs of thyme on top and flambé them. We arrive at the table and all the senses are stimulated,” he promises.

6778 Saint-Laurent Boulevard, Montreal

slush shack

Anna-Kim Fournier is the owner of Camping chalet Mer et Montagne in Madeleine-Centre, in Haute-Gaspésie. On the same land, she erected Le Shack à guédilles then Le Shack à slush, last year. “I am a catering enthusiast, so after two years of running the campsite, I was missing my fire. So, we first opened Le Shack à guédilles. Then, since I live on the campground and can’t move from our house in the summer, I built myself a bar,” laughs the native of the region. Located on Route 132, on the banks of the St. Lawrence, the colorful establishments capture the attention of many tourists. “We have sloche for children because we want to attract families, of course, but those for adults were very successful last summer. Thus, Anna-Kim and her small team are preparing some novelties for the opening on June 10. “We are going to have good gins from Gaspésie and the Distillerie des Marigots has concocted a recipe just for us for a lemonade and aged gin sloche that has a little more woody notes. »

99 Principale Road, Madeleine-Centre, Gaspésie

Three adult sloche recipes from Vincent Dion-Lavallée

Touski cider slush

Touski is a summer cider made from fruit maceration (haskaps, sea buckthorn, raspberries, blackcurrants, currants, Morello cherries, plums, pears on a base of orchard apples).

Ingredients

• 50g strawberries
• 50g raspberries
• 500 g ice cream (1 L)
• 5 oz PDC Chilli Vodka
• 1 sprig of lemon balm
• 1 sprig of mint
• 1 sprig of sorrel (optional)
• 2 oz lemon juice
• 3 oz maple syrup
• 1 bottle of Touski
• Decoration for the glass: 1 tablespoon syrup, lemon, 1 tablespoon freeze-dried cranberry powder

Preparation

In a blender, purée the fruit with the ice, vodka, lemon juice, maple syrup and herbs. Serve in glasses decorated with a freeze-dried cranberry outline. Add half of the cider glass and garnish with the sloche on top so that the two liquids mix. Drink quickly with a smile on your face.

Sloche Matante

Ingredients

• 1 liter of ice
• 1 ready-to-drink Matante Rhubarb (355 ml)
• 2 oz Matante gin (optional)
• 2 oz lemon juice
• 3 oz maple syrup
• 2 sprigs of basil
• 1/2 Lebanese cucumber (optional, but brings a lot of freshness)
• 2 oz rhubarb syrup or rhubarb puree
• Basil leaves for garnish

Preparation

In a blender, puree the ice cream with the ready-to-drink and all the other ingredients until you get a smooth slush texture. Serve in a glass old fashioned garnished with a basil leaf.

Sloche Mononcle Spruce

Ingredients

• 1 liter of ice
• 1 ready-to-drink Mononcle Spruce Beer (355 ml)
• 1 1/2 oz lime juice
• 1 1/2 oz maple syrup
• 4 oz Mononcle gin (optional)
• 1 sprig of mint

Preparation

In a blender, puree the ice cream with the ready-to-drink and all the other ingredients until you get a smooth slush texture. Serve in a tall glass and drink through a straw.