On the agenda: outdoor music, indoor shows, films, online discussions, and, for epicureans, a culinary fair presented by the SAQ in La Fontaine park from July 30 to 31. The SAQ Bistro will also be on site throughout the festival.


In Montreal, many restaurateurs dedicate themselves year-round to sharing the flavours and colours of Haiti and the Caribbean. The food, the atmosphere and especially the cocktails are the charm of this wonderful culture. 


For the occasion, we asked the mixologists from two of our favourite Caribbean restaurants to suggest a cocktail recipe that reflects them! Here they ar

Pain killer cocktail recipePain killer cocktail recipe

The Pain Killer

Palme is a tropical oasis and a safe haven. The restaurant, located in Montreal's Village, opened five years ago from a desire to offer a welcoming place that embraces diversity and evokes the distant palm-studded homeland. Chef-owner Ralph, who is Haitian by birth, blends flavours in his dishes that transcends traditional Haitian cuisine. His wife and business partner, Lee-Anne, a Bahamian, has many years of experience in the restaurant industry both in Montreal and the Caribbean. She takes care of the front-of-house, and particularly loves taking care of the restaurant's decor and the cocktails. Her bar follows the line of the kitchen: every ingredient is sourced from a small market or local producer. While new creations come and go on the menu depending on the season, the Ti-Punch, Mai-Tai and Daiquiri are timeless Caribbean classics, to which she brings her own personal twist.

Recipe

Ingredients

  • 2 oz rhum Barbancourt
  • 1/2 oz Malibu
  • 4 oz pinapple juice
  • 1 oz orange juice
  • 1 oz coconut milk

Preparation

  • In a shaker filled with ice cubes, add all ingredients. Shake well.
  • Strain the contents into a glass using an ice cube strainer.
  • Garnish with a slice of pineapple and a slice of orange.

Palme
1487 Sainte-Catherine Street East, Montreal, QC, H2l 2H9 Canada

O'Zanana

Michael Lafaille, young chef and owner of Kwizinn in Verdun, has been living in Montreal since the major earthquake in Haiti in 2011. He then went on to work for a few years as a waiter and then as a maître d' at the restaurant O.Noir. Using his visual disability and his passion for the restaurant industry, he decided to launch his own project with his wife, Claudia Fiorelli. The first Kwizinn opened on Saint-Hubert Street, followed by a second one in Verdun. Today, all forces are concentrated in the restaurant in the South-West, and the clientele is as loyal as ever. Kwizinn—"cooking" in Creole—is more than just a neighbourhood restaurant; it's a place to eat, dance and have fun. Cuban music groups and Creole artists take turns entertaining the clientele, who, with the help of a good agricultural rum, gradually mingle throughout the evening. 


Today, Michael has shared with us his O'Zanana cocktail, inspired by a song from his childhood.

Recipe

Ingredients

  • 2 oz of Plantation Pineapple rum
  • 2 oz. Homemade Kremas (condensed milk, evaporated milk, nutmeg, cinnamon, 94 proof rum)
  • 1 oz Cointreau
  • 1 oz Coconut syrup
  • One whole fresh pineapple
  • Ice cream

Preparation

  • Cut the pineapple under the leaves and scoop out the flesh with a spoon or knife. Set aside a slice of pineapple for garnish.
  • Pour ice, liquid ingredients and pineapple flesh into an electric blender.
  • Blend until smooth.
  • Serve in the hollowed out pineapple and garnish with the pineapple slice and a paper umbrella.

Kwizinn
4030 Wellington Street, Verdun Montreal, QC, H4G 1V3 Canada