NOA's blend of cinchona bark, Quebec' sea buckthorn and Labrador tea conquered the heart since its launch in 2016.
Inspired by their founder's hikes in the Charlevoix region, this tonic brings the cold north and its flavours in your favourite G&Ts.
How to use it?
Wheat beers and IPAs; red and white sangria; Perfect with still or sparkling cider; In iced teas (black), iced coffee, with sparkling water, orange and carrot juice and kombucha; In the kitchen to make vinaigrettes with salmon tartare, pork, beef, oysters, strong cheddar cheese and nuts. Which cocktails to revisit with this syrup?
